TOMISLAV GEORGIEV
Padstow,Australia
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning, and managing food inventory. Passionate about Spanish cuisine, in which i have extensive experience. Skillfully manage kitchen, excellent communication, leadership and problem-solving skills.
Overview
12
12
years of professional experience
Work History
Head Chef
Temple Bay Coogee
04.2022 - 04.2023
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Estimate amounts and costs of required supplies, such as food and ingredients
- Inspect supplies, equipment, and work areas to ensure conformance to established standards
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Order or requisition food and other supplies needed to ensure efficient operation
- Meet with sales representatives in order to negotiate prices and order supplies
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
Executive Chef
Del Punto/ Bat Country Randwick
11.2020 - 04.2022
- Analyse recipes to assign prices to menu items, based on food, labor, and overhead costs
- Determine how food should be presented, and create decorative food displays
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Estimate amounts and costs of required supplies, such as food and ingredients
- Inspect supplies, equipment, and work areas to ensure conformance to established standards
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Order or requisition food and other supplies needed to ensure efficient operation
- Recruit and hire staff, including cooks and other kitchen workers
- Arrange for equipment purchases and repairs
- Meet with sales representatives in order to negotiate prices and order supplies
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
- Demonstrate new cooking techniques and equipment to staff
- Record production and operational data on specified forms.
Head Chef
Del Punto - Spanish Tapas Restaurant
08.2014 - 12.2020
- Determine how food should be presented, and create decorative food displays
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Estimate amounts and costs of required supplies, such as food and ingredients
- Inspect supplies, equipment, and work areas to ensure conformance to established standards
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
Sous Chef
El Bulli - Spanish Tapas Restaurant
05.2012 - 08.2014
- Maintain order and discipline in the kitchen during working hours
- Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
- Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
- Analyse recipes to assign prices to menu items, based on food, labor, and overhead costs
- Determine how food should be presented, and create decorative food displays
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Estimate amounts and costs of required supplies, such as food and ingredients
- Inspect supplies, equipment, and work areas to ensure conformance to established standards
- Order or requisition food and other supplies needed to ensure efficient operation
- Recruit and hire staff, including cooks and other kitchen workers
- Arrange for equipment purchases and repairs
- Meet with sales representatives in order to negotiate prices and order supplies
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
Aprentice Chef
Bexley RSL Club
12.2010 - 05.2012
- Assisting the chef in the preparation and cooking of meals
- Training to learn procedures and duties in food preparation
- Working under the supervision of the chef
- Operating commercial cooking equipment such as mixers, steamers, fryers, ovens and stoves
- Serves food when required
- Kitchen cleaning, such as dish washing and equipment cleaning
- Assists in other areas of food preparation and storage.
Education
Certificate III in Commercial Cookery -
Sutherland College (Loftus Campus)
01.2011
Higher School Certificate -
Kogarah High School
01.2009
Skills
- Kitchen Management
- Food Safety Regulations
- Menu Development
- Staff Training
- Cost Control
- Leadership Qualities
- Signature Dish Creation
- Inventory Rotation
Additional Information
Current RSA, Australian Citizen, Class C
References Available
Available upon request
Timeline
Head Chef
Temple Bay Coogee
04.2022 - 04.2023
Executive Chef
Del Punto/ Bat Country Randwick
11.2020 - 04.2022
Head Chef
Del Punto - Spanish Tapas Restaurant
08.2014 - 12.2020
Sous Chef
El Bulli - Spanish Tapas Restaurant
05.2012 - 08.2014
Aprentice Chef
Bexley RSL Club
12.2010 - 05.2012
Certificate III in Commercial Cookery -
Sutherland College (Loftus Campus)
Higher School Certificate -
Kogarah High School
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