Executive Profile

Skill Highlights

Core Accomplishments

Professional Experience

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Igor Klobucar

*** **** ****** *****, **. Petersburg FL 33704

(C) 727-***-**** (E) acovxf@r.postjobfree.com

Accomplished Chef with strong combination of culinary experience and management skills coupled with award-winning menu preparation background. Extensive experience in food inventory planning, procurement, and management on both national and international levels. Thorough familiarity with wide assortment of international cuisine. Background in providing exceptional regional leadership while directing high class restaurants in an upward direction.

l Restaurants Operations l Personnel Oversight/

Management Management

l Award-Winning Menu Creation l Staff Training/ Development l International Culinary l Customer Service

Experience l Quality Assurance

l Cost Containment l Special Events Development

ACF Certified Sous Chef

Creative Menu Development & Research

Price Structuring and Cost Containment

Sanitation and Quality Control

Inventory/ Purchasing

Guest Relations

Staff Training/ Leadership/ Supervision

Locale Gourmet Market - St. Petersburg, FL

Production Sous Chef Assisted in operating all the kitchens on daily basis Displayed the culinary philosophy of Locale Market In charge of maintaining safe and sanitary conditions in kitchen Mentored junior staff members In charge of operating and maintaining equipment such as Tilt kettle,Tilt skillet, Rational's, C-VAP'S, Chill Blaster Overseen and coordinated the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention and food quality Assumed 100% responsibility for the quality of products served Performed inventory and purchasing responsibilities on a daily basis

03/2006

10/2014

02/2004

03/2006

References

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Reported to Executive Chef on daily basis

Cafe Vienna - St Petersburg, FL

Executive Chef In charge of all areas of event planning, management, production and execution Trained new employees, set schedules for BOH & FOH Created specials and new menu ideas In charge of maintaining safe and sanitary conditions in kitchen In charge of keeping track of expenses and expense reports, continuously maintained twenty to twenty five percent food cost Created new business by organizing catering events Executed daily operations of BOH Gave instructions to cooking personnel in fine points of cooking

Chateau France - St Petersburg, FL

Sous Chef Perform duties as assigned by Chef Created daily special Maintained safe and sanitary conditions in kitchen General prep work as assigned by Master Chef Cooked to order on grill, fry, and sauté Followed recipes to create sauces, salads, etc Created a manual of standard operating procedures.

Chef Michael Ostrander 727-***-****

Chef Robert Dowd 727-***-****

Charles McCluskey 813-***-****

Matthew Wirth 727-***-****

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