Adam Vasko
Trenčín
Summary
Forward-thinking professional offering more than 8years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. High-performing. Excellent communication, High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
8
8
years of professional experience
Work History
Head Chef
SPS Schloss Thalheim
09.2020 - Current
- Providing guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Overseeing and organizes kitchen stock and ingredients
- Ensuring a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeping cooking stations stocked, especially before and during prime operation hours
- Hiring and trains new kitchen employees to restaurant and kitchen standards
- Managing food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
- Supervising all food preparation and presentation to ensure quality and restaurant standards
- Working to maintain kitchen organization, staff ability, and training opportunities
- Verifiing that food storage units all meet standards and are consistently well-managed.
- Menu creation
- Created recipes and prepared advanced dishes.
Sous Chef
Hotel Gotthard Zeit ****
11.2019 - 03.2020
- 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.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Planned promotional menu additions based on seasonal pricing and product availability.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
Sous chef
Restaurant Strand 33
05.2016 - 11.2019
- Mastering any section in kitchen
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Main position - meat and fish/seafood preparation , preparing meals of hot and cold kitchen
- Providing best qualitty and design of prepared meals
- Team organisation
- Creating seasonal offers and seasonal menus
- Working on pas and managing waiters
- Taking care about HCCP standards and hygiene
Chef de partie
Hotel Kunstler Alm ***
03.2016 - 05.2016
- Prepare breakfasts and eggs specialties , making preparation for cold and hot kitchen working as Saucier and helping at evening service
- Providing best quality of food and also design.
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie
Erlebnis resataurant Hochkoenig Alm
12.2015 - 03.2016
- Mastering any position in kitchen prepaing meals of hot and cold kitchen ,Taking care of HCCP standards amd hygiene
- Winter season.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Education
A levels - Chef With A Levels
Hotel School of Trade Business And Services
Jilemnickeho 24 , Trenčín , Slovakia 05.2014
Skills
- Brand Loyalty
- Inventory and Supply Management
- Waste Reduction
- Process Improvement
- Kitchen Management
- Menu Planning
- Station Preparation
- Fine Dining Expertise
- Signature Dish Creation
- Performance Assessment
- Active Listening
- Dish Preparation
- Create Recipes
- Guest Satisfaction
- Scheduling
- Chef Support
Languages
Slovak
Native language
German
Upper intermediate
B2
English
Upper intermediate
B2
Timeline
Head Chef
SPS Schloss Thalheim
09.2020 - Current
Sous Chef
Hotel Gotthard Zeit ****
11.2019 - 03.2020
Sous chef
Restaurant Strand 33
05.2016 - 11.2019
Chef de partie
Hotel Kunstler Alm ***
03.2016 - 05.2016
Chef De Partie
Erlebnis resataurant Hochkoenig Alm
12.2015 - 03.2016
A levels - Chef With A Levels
Hotel School of Trade Business And Services
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