CURRICULUM VITAE

First and last name:

Milos Tadic

Title: Executive Head Chef

Date of birth: 23.6.1982. Belgrade, Serbia

Phone number: +356-****-****

E-mail: adaz8u@r.postjobfree.com

Skype: chef.milostadic

LinkedIn: https://rs.linkedin.com/in/milos-tadic-0b17b0117

Instagram: https://www.instagram.com/chef_milos/

Web: foodonpass.com

City: St. Julian’s

State: Malta, European Union

Citizenship: SERBIA

Education:

Hospitality and Tourism School Belgrade 1997-2001

Culinary diploma - Professional Chef

School practice in Palas Hotel (4 star), Belgrade, Serbia 1997-2001

Member:

Professional Group of Chef and Pastry Chef

Cavalieri Della Cucina

Certifications:

Food Handler Training – License B

ST. Bernard’s Safety Training Institute, Malta, May 2017 - May 2022

Award:

Blue Riband Award 2017

Wines and Restaurants of Malta

The 30 best restaurants in the Maltese Islands

Most Popular Newcomer 2017

Good Guide to Restaurants

Most Popular Newcomer 2017

Project:

Malta International Food Festival 2017

Interview:

https://www.nasbiro.com/biro-price/zivot-u-dohi-iskustvo-kuvara-iz-srbije-foto web portal from U.A.E.

Professional way and style:

Eleven Madison Park, New York Chef Daniel Humm

Working history:

Hugo's Hotel Group, Malta Apr 2019 – Present

Executive Sous Chef

Luxury 5-star hotel with 165 rooms

Boutique hotel with 40 rooms

7 outlets

Pre-opening:

Greek cuisine restaurant

Rooftop Steakhouse

Find dining modern Haute cuisine

Organizing events, VIP guests

Current number of chef’s different levels 60 and 25 stewards

Working with Group Executive Chef for new menus for outlets, food testing, training staff FOH and BOH

Cooperation with suppliers, negotiation and control quality of products what they send

Control quality of prepared food, food preparation process, stock controls Control hygiene and HACCP standards

Vinpearl Resort & Golf Nam Hoi An - 5 star, Vietnam June 2018 - Apr 2019

Head Chef (Western Cuisine)

429 rooms 132 villas

3 outlets

Brigade of 33 chefs, 20 stewards

Improving recipes, create new Western buffet and A la Carte menu

Control quality of food, preparation process

Prepare training plan, theory and practical

Hammett's Macina, Malta March 2018 – June 2018

Sous Chef

Exclusive Fine Dining restaurant – Michelin star level

30 pax, functions for VIP clients…

Brigade 12 Chefs, 6 stewards

Hilton Hotel – 5 star, Serbia Jan. 2018 – March 2018

Executive Sous Chef

Pre-opening

240 room with Breakfast buffet

Brigade 40 Chefs, 12 stewards

Managing two restaurants and banqueting – Serbian and Asian cuisine

Creating menu, Recipe book, creating plates

Implementing Hilton standards in kitchen department

Direct hiring, supervision, development and when necessary, termination of employees BOH team

Controlling food preparation, strictly request to following recipe book, platting and controlling before service

Leadership to the BOH team

Monitor food cost and BOH labor cost

Negotiation and selecting suppliers

Food ordering and inventory control

Strong control P/L

Supervise the purchase, storage and rotation of all food

Control of presentation and quality of food

Control of hygiene in the kitchen areas, ensuring that it is maintained to standards required by the Serbia Food and Quality Law

Fromage Restaurant, Qatar Sep. 2017 – Jan. 2018

Executive Chef

Pre-opening

Brigade 15 Chefs, 6 KP

Selecting interior design, plates, cutlery, kitchen equipment

French cuisine (fine dining/casual style) - 70 pax

Creating menu, creating plates, recipe book

Controlling food preparation, strictly request to following recipe book, platting and final touch

Leadership to the BOH team

Monitor food cost and BOH labor cost

Implementing HACCP standard

Direct hiring, supervision, development and when necessary, termination of employees BOH team

Food ordering and inventory control

Strong control P/L

Planning & implementing standards in kitchen (SOP)

Supervise the purchase, storage and rotation of all food

Negotiation and selecting suppliers

Control of hygiene in the kitchen areas, ensuring that it is maintained to standards required by the Baladiya, Ministry of Municipality & Environment

Palazzo Castelletti, Malta Jun 2017 – Sep. 2017

Head Chef

Managing two restaurants

Brigade 14 Chefs, 8 KP

110 pax

Creating new menu, tasting menus, training for FOH

Creating different type of menu for Traditional Afternoon Tea

Leadership to the BOH team

Monitor food cost and BOH labor cost

Implementing HACCP standard

Preparing and organizing SOP (Standard Operating Procedures)

Direct hiring, supervision, development and when necessary, termination of employees BOH

Food ordering and inventory control

Strong control P/L

Planning & implementing standards and rules in kitchen

Supervise the purchase, storage and rotation of all food

Control of presentation and quality of food

Control of hygiene in the kitchen areas, ensuring that it is maintained to standards required by the Malta Food and Control department

Beach Garden Hotel (4 star), Malta Mar.2017 – Jun 2017

Head Chef

260 rooms with Breakfast and Dinner buffet

Organization 3 restaurant in hotel (total 600 seats)

Team 20 chefs, 11KP

Implement Sous-vide technique

Creating new menu for season 2017

Leadership to the BOH team

Monitor food cost and BOH labor cost

Implementing HACCP standard

Preparing and organizing SOP (Standard Operating Procedures)

Direct hiring, supervision, development and when necessary, termination of employees BOH

Food ordering and inventory control

Strong control P/L

Planning & implementing standards and rules in kitchen

Supervise the purchase, storage and rotation of all food

Control of presentation and quality of food

Control of hygiene in the kitchen areas, ensuring that it is maintained to standards required by the Malta Food and Control

department

MADO Turkey Restaurant, Qatar Mar.2016 – Mar.2017

Chef de Partie (acting Sous Chef)

Restaurant Platinum award food safety 2016 by Boecker

Preparation orders, serving

Food ordering and inventory control

Training, motivating and supervising new and current staff of 10 members

Planning & implementing changes to the existing Menu operations

Supervise the purchase, storage and rotation of all food and food-related

Control of presentation and quality

Control of hygiene in the kitchen areas, ensuring that it is maintained to standards required by the Baladiya, Ministry of Municipality & Environment

Delhaize Serbia (Delhaize Group Belgium) 2014-2015:

Chef de Partie

Vila Manojlovic, Montenegro 2008-2014:

Grill Chef & Butcher

Restaurant Mavijan, Serbia 2001-2008:

Grill Chef

Languages:

Serbian - fluent

English - fluent

Skills:

Leading and developing a team

Strong control P/L

Training,

Kitchen management

Ability to multi-task as well as stay on task and concentrate with constant interruptions

Positive attitude under pressure and motivate team

Able to work any station in the kitchen, command and managing all aspects in the kitchen.

Knife skills

High food quality for customers

PC skills:

Microsoft Office programs, e-mail and the Internet

Other:

Driving License: Yes (B)

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