Goce Djingarski

  • Cook / Chef / Catering Manager
  • Strumica, Strumitsa, Macedonia (FYROM)
  • Jan 09, 2018
Full time Hospitality-Hotel Restaurant-Food Service

Personal Summary

To whom it may concern:

 

I’m interested for the advertised position:

 – Chef / Restaurant Manager in the Kitchen / F & B Department.

Sous Chef with +5 years experience and more than 10 years involvement in food service companies,pre-opening staff at international hotels,restaurants,army cuisine (DFAC's) and food industries.

Detail oriented,professionally focussed with a graduation food engineering diploma & recognised food safety "ServSafe" certificates by the U.S National Restaurant Association. 

   

     Regards,

Goce Djingarski   

Work Experience

Sous Chef
Jan 2012 - Jan 2018 Holiday Inn

                               Preparing and cooking international dishes for

                               events and  outlets;

                               Ensuring that the standards of hygiene are maintained  improved;

                               Kitchen profitability & inventory,costs & wastage controls;

                               Training the kitchen staffs for their duties & supervision.

Head Salad Maker
Nov 2010 - Dec 2011 Dyncorp International

                                  Ordering,purchasing and monitoring by the food safety rules

                                  And quality of the received food items,

                                  Supporting the staffs and produced salads,controlling

                                  the wastage,portions and costs of the kitchen,

                                  Training and retraining the staffs and motivating the team.        

Chef De Partie
Mar 2009 - Oct 2010 Grand Hyatt Doha

                                  Ordering,purchasing,receiving,controlling the quality

                                  and food safety,preparing,cooking,platting,serving,arranging

                                  the buffet,accounting the kitchen profitability and costs;

                                  wastage and portions control.     

                                  - Commisary,Grill & Banquets Kitchen.  

Education

Food Technology
Oct 2000 - Mar 2005 St.Clement of Ohrid University
Qualified Veterinary Technician
Sep 1994 - May 1998 ZUC Kuzman Shapkarev,Bitola