Andrej Kiselichki

Jr. Sous Chef - "Marriott Hotel" Skopje Macedonia - Pre oppening

30 March 2016 - Current

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Assist the Executive Chef whith all pre oppening activities.

Regular duties.

Performs all duties of Culinary and related kitchen area employees in high demand times.

Oversees production and preparation of culinary items.

Working with Restaurant and Banquet departments to coordinate service and timing of events and meals.

Leading shifts while personally preparing food items and executing requests based on required specifications.

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Supervising daily shift operations.Supervising staffing levels to ensure that guest service, operational needs and financial objectives are met.

Participaing in the employee performance appraisal process, giving feedback as needed.

Handling employee questions and concerns.

Participaing in department meetings and continually communicate a clear and consistent message regarding the departmental goals to produce desired results.

Seting a positive example for guest relations.

Attending and participaing in all pertinent meetings.

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Executive Sous Chef – “Sodexo Afghanistan” contract for “IAP Worldwide Services” (US Government project)

8 February 2014 – 29 Januarry 2015 

 

Coordinate and supervise all kitchen and restaurant related activities (100 – 250 customers depend of a site that I am assigned).

Conduction regular staff performance reviews and taking appropriate action to rectify and deficiencies, giving both positive and negative feedback to staff on a daily basis, providing appropriate training for all members of staff  

Creating and practicing high standard daily menus based on all world cuisines,

Food orders, consumables orders, checking quantity and quality of food received from suppliers and writing food cost reports.

Developing and maintain good working relationships throughout the multinational catering team.

Improving the high quality of food and service and increasing hygiene and all HACCP.

Responsible for portion control and presentation set out by operational requirements; assisting in service of food at meal time if required and carry out any private special dinner request to a high standard.

Maintain a safe free working environment and assist the team where ever needed to ensure that any problems are dealt whit professionally preferably before they arise.

Live and work in isolated location where there is security treat in all time but, always be professional and creative and support customers with highest level of hospitality.

 

 

 

 

 

 

Head Chef Hotel “OLIVA” Montenegro (www.hotel-oliva.com)

July 2013 – December 2013 and May 2015 - November 2015

 

Supervise and coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and in charge of minimising wastage at all stages of food production and for instilling in staff culture of essential hygiene practices connected with food cooking, storage and meal preparation.

Also cooking special A la Carte orders.

 

 

 

Executive Sous Chef – “Sodexo Afghanistan” contract for “IAP Worldwide Services” (US Government project))

2 February 2012 –  5 April 2013  

 

Coordinate and supervise all kitchen and restaurant related activities (100 – 250 customers depend of a site that I am assigned).

Conduction regular staff performance reviews and taking appropriate action to rectify and deficiencies, giving both positive and negative feedback to staff on a daily basis, providing appropriate training for all members of staff  

Creating and practicing high standard daily menus based on all world cuisines,

Food orders, consumables orders, checking quantity and quality of food received from suppliers and writing food cost reports.

Developing and maintain good working relationships throughout the multinational catering team.

Improving the high quality of food and service and increasing hygiene and all HACCP.

Responsible for portion control and presentation set out by operational requirements; assisting in service of food at meal time if required and carry out any private special dinner request to a high standard.

Maintain a safe free working environment and assist the team where ever needed to ensure that any problems are dealt whit professionally preferably before they arise.

Live and work in isolated location where there is security treat in all time but, always be professional and creative and support customers with highest level of hospitality.

 

 

 

 

 

Executive Chef, ORIENT EXPRESS restaurant Skopje Macedonia

October 2008 – January 2012

 

Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. When required, cooks selected items or for select occasions. Overseeing special catering events and also offer culinary instruction and/or demonstrate culinary techniques. Directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.

 

 

 

 

 

Head Chef and co owner LABRUSCO Wine Restaurant Skopje Macedonia

September 2006- October 2008

 

Plans menus, estimates costs and supervises and coordinates the activities of chefs and cooks who prepare and cook food in catering and dining establishments. Overseeing the operations of a kitchen. Determines which equipment and ingredients are necessary to keep in the inventory. Decides the menu, the specials, the frequency with which the menu changes, the sizes of portions and the garnishes that are used. Organization of wine tastings accompanied with proper food and present mostly for the foreign diplomatic corps.

Organize of numerous side events and private dinners mostly for the foreign diplomatic corps (personal Chef).

 

 

 

 

 

 First cook, Hotel KVARNER, Skopje Macedonia

2002-2006

 

Responsible for preparation of different food for breakfast, lunch and dinner, and supervising the kitchen staff. Perform opening, shift changes, and closing duties according to hotel and restaurant policy.

 

 

Assistant Cook, Restaurant LIRA Skopje Macedonia

1995-2001

Assist the Chef in daily preparation of all meals, responsible for storage and labelling all food items, keep sanitation solution up to restaurant codes at all times.

 

 

 

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Journalist, “Wine Spirit” Wine and lifestyle magazine

 “Aleksandar Makedonski” 38 Skopje

2009 – 2011

Editing of the section "HORECA Education".

Participant in the regular wine tastings which are organized for the magazine and contributor to the evaluation and selection of the presented wines.

Contributor to a part of the marketing activities of the magazine: searching for advertising clients, presenting the magazine to other media (printed and electronic) and negotiation of prices and positioning.

 

Journalist, “Bar Code” HoReCa magazine “Franklin Ruzvelt” 13 Skopje

2009 – 2012          Editing of the section “Gastronomy and Wine”