Excel, Word, Powerpoint, Keynote
Michal Kohut
Sales Director
Plevnik-Drienove
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
13
13
years of professional experience
4
4
years of post-secondary education
2
2
Languages
Work History
Sales in Finance
Akademia+
Zilina
11.2022 - 04.2023
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Handling appointments with clients foreclosure financial deals with them.
- Developed and maintained courteous and effective working relationships.
- Worked flexible hours across night, weekend and holiday shifts.
- Provided professional services and support in a dynamic work environment.
CEO/Startup Founder
Moravin company
Copenagen
05.2019 - 05.2022
- Managed strategic business relationships by negotiating contract terms and handling conflicts.
- Developed key operational initiatives to drive and maintain substantial business growth.
- Built productive relationships with industry partners and expand the business. Established retail {e-shop} and wholesale with bars, restaurant and wineshops.
Headchef
3Shape
Copenhagen
08.2018 - 03.2022
- Managing and handling the kantine with the whole team of 8 people.
- Homemade preparation from breakfast to lunch everything from scratch with fresh ingredients.
- Ordering the good, planing the menu for whole week. Preparing for events and other
- Identified issues, analyzed information and provided solutions to problems.
Souschef
Italy restaurant
Copenhagen
04.2016 - 04.2018
- Take care of a whole shift in the restaurant
- Demonstrated strong organizational and time management skills while managing multiple projects.
- My focus was on the meat section, ordering, service, keep the daily preparation running
- In charge of the service evening service.
Sushi Chef
Fu zoo restaurant
Bratislava
05.2015 - 12.2015
- Www.fuzoo.sk, Work - The work in this restaurant was a pleasure for me at all because Fu zoo got to award the best fine dining restaurant and sushi bar in Slovakia
- I started to work in the maki section on sushi bar
- I go experience with filleting a lot of fish
- My knowledge about sushi came from the best sushi master in Slovakia
- We have prepared modern sushi with many elements was gave the sushi a nice taste
- After that teaching, I fall in love with sushi and japan cuisine at all
- Everything was prepared daily fresh
- We were quickly running a restaurant with many customers.
Demi chef de partie
Kempinski Hotel River Park
Bratislava
03.2014 - 05.2015
- My first position was commis chef and after six months
- I got one position higher
- I work in a brasserie
- I started on the cold kitchen (Garde manger) and next the time I follow every section in a restaurant as a side dish (entremetier) and soucier where I worked with meat and sauces
- This hotel is awarded as the best hotel in Slovakia and I got a lot of knowledge about baking and pastry worldwide cuisine, new techniques
- I spent a long time with very good chefs who taught me a lot
- We prepared high-quality food, make everything fresh, and kept the surroundings always clean
- The hotel was renamed Grand Hotel River Park a luxury collection
- (www.riverpark.sk)
Chef de partie
Hotel Villa Necas
03.2013 - 03.2014
- Work - I have learned new techniques of cooking as,,su-wide, slow
- Cooking techniques and experience with preparation
- Seafood like prawns, monkfish, octopus, scallops
- I have experience with Fresh pasta as ravioly,lazagne,fettucine.I made a lot of kind of terrine and dessert
- I learned French and Italian cuisine
- We made everything homemade including the ice cream and bread
- I have had an experience with making souces and some pastry
- I taught the new stuff and students
- Our restaurant got an award for the best restaurant in the district
- We made food of high quality.
Sous chef
Hotel Alexandra
10.2012 - 03.2013
- That was my first time working as a sous chef
- I invent the new ala card with the head chef, ordering goods
- I took care of running the kitchen, to keep the kitchen in safe and clean status when the head chef was off
- We also prepared functions, celebrations, weddings, and Ala cards.
Commis chef
Wongs Chinese restaurant
Bristol
08.2011 - 08.2012
- Work - preparation hot and cold meals, preparation meals on orders
- I was learning the basics of Chinese cuisine.
Commis chef
Restaurant BANCO DEL PERU
05.2010 - 05.2011
- Work - preparing meals under chef de partie, learning and cooking Daily menu and alacard
- I was learning the basic of cooking techniques and recipes,
- Language skills
- Computer skills
- English – advanced
- Slovakia - mothering language
- Czech - mature
- Microsoft word - advanced, Microsoft excel - advanced,
- Autocad - advanced, Cenkros – advanced,
- Internet / e-mail, www…/ - advanced
- Driving
- Category B 08/2009, drove around - 100 000 km
Education
EDUCO -
Secondary School
High School Diploma -
Building High School
Zilina, Slovakia 09.2006 - 05.2010
Skills
Teambuilding
Dependable and Responsible
Analytical and Critical Thinking
Attention to Detail
Decision-Making
Software
Timeline
Sales in Finance
Akademia+
11.2022 - 04.2023
CEO/Startup Founder
Moravin company
05.2019 - 05.2022
Headchef
3Shape
08.2018 - 03.2022
Souschef
Italy restaurant
04.2016 - 04.2018
Sushi Chef
Fu zoo restaurant
05.2015 - 12.2015
Demi chef de partie
Kempinski Hotel River Park
03.2014 - 05.2015
Chef de partie
Hotel Villa Necas
03.2013 - 03.2014
Sous chef
Hotel Alexandra
10.2012 - 03.2013
Commis chef
Wongs Chinese restaurant
08.2011 - 08.2012
Commis chef
Restaurant BANCO DEL PERU
05.2010 - 05.2011
High School Diploma -
Building High School
09.2006 - 05.2010
EDUCO -
Secondary School