Bruno Matekalo

-Unlimited budget and cooking with high end quality ingredients

-Supply of food and drinks and cooperation with chief stewardess in order to fulfill all requests of guests

-Cooking healthy meals for 7 crew members and creating diet menus for owners-Cooking evening menus for the Owner's guests (at that time up to 12 guests) and preparing various canapes and finger food for special occasions and celebrations

-Responsible for preparing complex menus for 38 crew members (2 meals a day, each meal contained 2 proteins, 3 different salads, a vegetarian dish, simple vegetables and 1 type of carbohydrate)

- Independent creation of weekly menus for the crew

- Participation in regular cleaning of the kitchen, walk-in refrigerator and freezer

- Occasional assistance to the head chef and sous chef in the preparation of mise en place

- Towards the end of my employment on the ship, I was offered a promotion to the position of Sous Chef, which I could not accept for personal reasons and had to leave the ship.

- In several situations, going to the beach and preparing a barbecue for VIP guests

• - Cooking for 17 crew members 3 meals day
• - Going to local markets and markets and supplying ship with groceries and fresh produces
• -Assisting to head chef in preparing evening menus for guests (bakery products, desserts and sometimes, depending on time , some cold and hot appetizers)
• -Modified recipes to accommodate dietary restrictions and allergies

-Planning and preparing the menu for 16 crew members (breakfast, lunch, dinner)

- Independent shopping trip with a car owned by the ship)

-Maintenance and regular cleaning of dry warehouses and refrigerators and freezers

-Assisting the head chef in preparing food for the guests

- Occasionally taking over the role of head chef and independently cooking for guests in the absence of the head chef

- 10 days of fixed-temporary contract and first experience of working on yacht

-Preparation of 3 meals for 10 guests and 5 crew members

-Preparation of lunch in 3 courses and dinner from 3 to 6 courses

-Self organizing provisions and supplying operations

*Renowned Austrian 4S+ hotel with 3 restaurants, awarded with the highest catering awards, with an emphasis on local and seasonal food

-Assisted executive chef in the creation of daily specials that highlighted unique flavor combinations and showcased culinary expertise.

-Participated in food tastings and taste tests.

-Mentored kitchen staff to prepare each for demanding roles

-Daily organization and planning of food supply and storage

-Making and baking bread and bakery products from scratch (breads from sourdough, muffins, traditional bakery twist, etc.)

- Preparation of soups, traditional dishes as well as modern processing of traditional domestic dishes

- Processing of meat and fish from raw delivered ingredients to the final product that is served to the guest

- creating new menus with a strong focus on locality and seasonality of ingredients for the fine dining restaurant within the hotel (3 Gaultmillau hats for 2018, 2019, 2020)

-Daily creation of the hot part of the menu for a 5-course menu for 130 hotel guests, as well as cooking for the à la carte bistro restaurant also within the hotel

- Coordination of the team (2 chef commissioners and occasionally 1 stager) within a team of 14 people in the kitchen

- Leading occasional services in the absence of the head chef

-Work with a chef who spent several years cooking as a sous chef for one of the world's best chefs, Ana Roš

- Learn how to create a menu based on the ingredients that surround the restaurant environment and work in limited conditions in concept of making almost everything from the scratch (butter, cream,charcuterie etc

- Introduction to micro seasons and cooking with wild herbs

- Preparing mice en place and baking, grilling and finishing dishes in the service

- After a period of one month, I was offered the job of sous chef, which I could not accept due to a previously concluded agreement to continue working at the Lowen Hotel in Austria

*The only fine dining restaurant in the capital of Croatia awarded with a star from the highest gastronomic guide.

- Carrying out regular daily tasks as ordered by the head chef

-Monitoring side jobs and close cooperation with the sous chef in order to develop personal creativity

- Maintenance of high standards of creation of the cooking team and menu

- Daily and weekly organization of food supply and storage

- Occasional participation in the creation of new tasting and ala carte menus

- close cooperation with the head chef in arranging plates in the service (plating)

- Keeping costs within consumption limits and a profitable work system