NEMANJA PETROVIC

• Produced consistently high-quality baked goods for customers.
• Complied with health and safety codes to protect staff and customers.
• Operated and maintained bakery equipment, including ovens and mixers.
• Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
• Collaborated with team members to complete tasks and maintain smooth running of bakery.
• Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
• Ensured product freshness by implementing proper storage techniques and regularly rotating stock.
• Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
• Increased production efficiency through effective time management and multitasking during busy periods.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Responsible for the up to standard work flow in the assigned work areas

of the Galley and the related administrative tasks, in close cooperation

with Executive Chef

Jointly responsible for the implementation and realization of quality

standards, with special regard to menus, buffets, theme night including

food cost calculations and operating procedures.

Executive Sous Chefs proxy in case of his absence.

Compilation and checking of the food, beverage and consumables orders

for the work area in strict adherence to budget related and other

requirements.

Control of bakery on shift basis, product quality, daily stocks and rotations

Regular inspections of Galley and stores, including pantries, lockers, crew

mess and officer mess with regard of cleanliness, hygiene, maintenance,

safety, and especially the adherence to all agreed standards.

Implementation and checks of the professional, economic storage of all

foodstuffs and equipment in compliance with the agreed hygiene and

quality standards, with special regard to the compliance with expiry dates.

Responsible for equipment set ups as well as storing of goods and

equipment up to standard.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored kitchen staff to prepare each for demanding roles.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Leading and menaging production of the main bakery
• Directly involved in coordination of production of main bakery and menaging their staff.

• Provided support in all areas of the kitchen and main bakery as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen and bakery staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service and production periods.
• Maintained well-organized mise en place and bakery preparation to keep work consistent.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.

Preparation of more than 50 bakery products,10 types of special

nutritional bread, puff pastry and danish dough.

Operating with bakery machines ,and supervising team of 5 workers.

Following preparation up to daily rotations

Ordering and controlling daily stocks

Control and checking out HACCP standards in the bakery.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Streamlined kitchen operations with effective communication and collaboration among team members.

Preparation of bakery goods various types of stuffing and fillings, preparation of daily dishes in the bistro

Assistance in preparation of more than 50 types of bakery goods and various dishes under

supervision of higher rank Bakers and Chefs

●During my carrier in the bakery I got promoted two times to high rank baker and cook

which is leading to more demanding tasks and working responsibilities such

as:

Production of various bread types and dishes

Puff pastry Danish dough and traditional bakery products production,international dishes

Supervision of the shift and food production safety regarding to standards

Control of food cost and daily stock in the bakery and restaurant