Darko Gotovusha
Copenhagen
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with different types of cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
High-performing Chef offering years of culinary experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
16
16
years of professional experience
Work History
Sous Chef
Radisson Blu
10.2021 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Sous Chef
Copenhagen Marriott Hotel
06.2013 - 10.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Chef
Restaurant Bellinis
04.2013 - 05.2013
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Sous Chef
Restaurang "Natalie" på Pers Krog
01.2013 - 05.2013
- Kitchen Management, Control of critical point's.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef de Partie
SANI SA
04.2011 - 10.2012
- Team leader in Hot Kitchen Department.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Collaborated with staff members to create meals for large banquets.
B Cook
SANI SA
01.2008 - 01.2010
- Central Kitchen Production
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
First Cook
Hotel "Alpina" Mavrovo
11.2008 - 02.2009
- A La Carte Cooking, and preparation's.
Education
Bachelor's degree - Gastronomy
Faculty of Tourism And Hospitality - Ohrid, St. Kliment Ohridski University - Bitola
Ohrid - North Macedonia01.2009
High School Diploma -
Hospitality & Tourism School ''Vancho Pitosheski''
Ohrid - North Macedonia01.2005
Skills
- Banquets
- Menu Development
- Restaurant Operations
- Inventory Management
- Food Plating and Presentation
- Menu Planning
- Kitchen Staff Management
- Signature Dish Creation
- Food Spoilage Prevention
- Forecasting and Planning
- Banquets and Catering
- Team Leadership
- Hiring, Training, and Development
Languages
Macedonian
Native language
English
Advanced
C1
Greek
Intermediate
B1
Serbian
Proficient
C2
Croatian
Advanced
C1
Bulgarian
Advanced
C1
Swedish
Upper intermediate
B2
Ukrainian
Advanced
C1
Russian
Upper intermediate
B2
Danish
Elementary
A2
Timeline
Sous Chef
Radisson Blu
10.2021 - Current
Sous Chef
Copenhagen Marriott Hotel
06.2013 - 10.2021
Chef
Restaurant Bellinis
04.2013 - 05.2013
Sous Chef
Restaurang "Natalie" på Pers Krog
01.2013 - 05.2013
Chef de Partie
SANI SA
04.2011 - 10.2012
First Cook
Hotel "Alpina" Mavrovo
11.2008 - 02.2009
B Cook
SANI SA
01.2008 - 01.2010
Bachelor's degree - Gastronomy
Faculty of Tourism And Hospitality - Ohrid, St. Kliment Ohridski University - Bitola
High School Diploma -
Hospitality & Tourism School ''Vancho Pitosheski''
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