OBJECTIVE

Born in Montenegro and Moved to the united states two years ago to start a year long internship with the JW Marriott Marco Island. I’ve been given the opportunity to remain in the United States and follow my ambition and passion for food. Well-rounded in culinary with 9 years experience in fast-paced and fine dining. High energy and works well in a team environment. The service industry is my career and passion and I’m looking to expand my knowledge and work hard with a chef and company that I can build a future with.

SKILLS

EXPERIENCE

THE OYSTER SOCIETY, MARCO ISLAND

WITH CHEF CHRIS DEGENOVA [10/19- CURRENT]

nWorked in all areas of the kitchen such as, sauté, grill, and plating.

nExpected to use time management with preparing, cooking and sending food out to tables.

nUsed strong organizational skills

nSet up and break down my station while ensuring freshness of product by using first-in -first out

ARIO STEAK AND SEAFOOD AT JW MARRIOTT MARCO ISLAND

WITH CHEF GERALD SOMBRIGHT AND CARLOS LANDEIRO [04/19-10/19]

nWorked in an open kitchen with a chef’s counter where I was able to interact with guests and verbally explain the chef’s dishes.

nExpanded my knowledge of dry aging with the dry aging room located in the restaurant.

nWorked grill, sauté and plating next to the chef

nResponsible for requisitioning product for prepping the next day through the hotel food store room.

TESORO AT JW MARRIOTT MARCO ISLAND

WITH CHEF GERALD SOMBRIGHT AND CONRAD NIEBERDING [10/18 – 04/19]

nWorked in an open kitchen with elevated Mediterranean cuisine

nLearned a different rhythm in the kitchen with an all tapas style dinner menu

nInvolved in all prep work for the kitchen with everything made fresh daily.

Understands the importance of a clean and organized work area

Experience with many different styles of food

Excellent time management skills with preparing and cooking food

Works well in fast pace and fine dining environment

Good teamwork and communication skills

Bilingual, speaking English and Serbian

Experience with requisitioning product for the kitchen

PROFESSIONAL REFERENCES

GERALD SOMBRIGHT - CHEF - KNIFE AND SPOON - RITZ CARLTON GRANDE LAKES, ORLANDO

TELEPHONE: 314-***-****

CONRAD NIEBERDING - CHEF – ARIO STEAK AND SEAFOOD – JW MARRIOTT MARCO ISLAND

TELEPHONE: 443-***-****