Executive Chef Customer Service

MIROSLAV MARAN

** ** ***** *** ***. 917-***-****

Middle Village, NY 11385 *******@***.***

OBJECTIVE: CHEF /CULINARY TEAM

HIGHLIGHTS OF SKILLS & QUALIFICATIONS

• Over 10 years of experience working as a Chef

• Experience with Japanese, Korean, Indian, Mediterranean, American and Classical French cuisine

• Extensive experience with training and managing kitchen personnel and supervising all related culinary activities

• Experience with food budgeting, presentation and excellent knowledge of wine paring

• Ubiquitous communication, time management and problem solving skills

• Ability to deal effectively with others and provide quality customer service

• Proficient in Excel and Word programs

• Fluent in English, Spanish, Swedish, Serbo-Croatian and Romanian WORK RELATED SKILLS

Chef

• Experience with menu planning, a la carte and catering

• Estimated food consumption and requisition of purchase food

• Prepared and cooked meals, established presentation techniques and ensured consistent quality

• Planned and prepared menus and oversaw special catering events

• Determined production schedules and staff requirements necessary to ensure timely delivery

• Inspected supplies, equipment and work areas to ensure conformance to established standards

• Supervised kitchen personnel in the preparation, cooking, garnishing and presentation of food

• Farm to table and seasonal concept, organic and natural preffered

• Hands on approach

WORK EXPERIENCE

Executive Chef, Bohemian Hall and Beer Garden, Astoria, NY Feb. 2017 – present Private Caterer, MI, OH, AZ, ON 2004- Feb. 2017

Omakase Chef / Manager, Kama Restaurant and Sushi Bar, Great Neck, NY 2002-2004 Executive Chef, Sergio’s in University Circle, Cleveland, OH 2001-2002 Executive Chef, Velvet Restaurant and Lounge, New York, NY 1999-2001 PREVIOUS WORK EXPERIENCE

Sous Chef/ Executive Chef, Flowers Restaurant, New York, NY 1998 - 1999 Tournant/ Sous Chef, New York Hilton and Towers, New York, NY 1995 - 1998 Student / French Culinary Institute, New York, NY 1994 -1995

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