Patrik Kostelník

• Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
• Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
• Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
• Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.

Currently here Im Chef im trying made world cuisine. So I have responsibility for all staff, prepare dish, make order, make a menu a cleaned kitchen.

• Monitored quality, presentation and quantities of plated food across line.
• Incorporated customer recommendations and feedback to modify and update menu.
• Ensured quality, presentation and proper quantities of plated food from line activities.
• Developed recipes and menus to align culinary trends with consumer demand.

I was main cook so i got in my responsibility prepare dish, clean, make a order and manage kitchen staff. Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared. Concept this restaurant was more asian and indian style.

• Preparing food since the morning to evening ala carte.
• Crafted and planned menus for different events and meal times, applying professional expertise in designing delicious meals.

Persistently strove for continual improvement and worked cooperatively as team member. After a year of working here, I had skills of a sous-chef.

It was a fast food restaurant. After Corona virus, it was hard for me to find an appropriate job.

I worked as cook in Mladosť restaurant as a form of practice in school.

Preparin food, mostly ala carte. It was my first part time job.