Micros and Materials Control
Dushan Popov
Head Chef at Lustica Bay
Tivat
Summary
Michelin Guide 2022 Serbia, Belgrade Restararant The Square, Hotel Square Nine part of Leading Hotels in the World https://guide.michelin.com/en/article/news-and-views/the-firstmichelin-guide-belgrade-is-launched
Restaurant Ebisu, Hotel Square Nine part of Leading Hotels in the World - https://guide.michelin.com/rs/en/belgrade-region/belgrade/ Restaurant/ebisu
Montenegro's Best Restaurant 2023
Restourant Galion https://worldculinaryawards.com/nominees/2023/ europe/montenegro
Overview
15
15
years of professional experience
2
2
Certifications
4
4
Languages
Work History
Head Chef
Lustica Bay
Tivat, Montrengero
04.2024 - Current
- Pre-Opening 6 Outlets as Head Chef in operation
- Creating menu for 4 Outlets in Summer and Winter time and supervising total 8 Outlets
- Creating menus and dinners for special set menu dinners with wine paring
- Working with season ingredients and Fermentation
- Developing vegan and Vegeterian menu
- Developing Menus and tracking selling on weekly basis
- Creating weeding menus for 100+customers
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Serves as a role model to demonstrate appropriate behaviors
- Recognizes success performance, produces desired results and weekly/monthly targets
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supporting the local community, farm and local products
- Supporting and using plant-based fruit and vegetables
- Supporting local fishermen
Executive Chef
KRISTIANIA LECH
Lech, Austria
12.2023 - 04.2024
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Have a breefing with FOH on daily basis and daily kitchen offer
- Preopening Kristiania Lech Hotel for winter season which is part of SHL and score 99 points and 4,9/5 on Global Raiting with three different outlets - The Rote Bar, Kaminzimmer Fondue Restaurant and A La Cart Restaurant with local, fresh and seasonal approach
- Leading kitchen team in Hotel Kristiania Lech and Luxury Chalet Balegia
- Creating set menu dinners in Luxury Chalet Balegia
- Working on differtint types of Fondue - Swiss style in cozy Kaminzimmer
- Serves as a role model to demonstrate appropriate behaviors
- Menu engineering
- Creating new Chef Choise Menu on weekly basis
- Demonstrate new cooking techniques and new equipment to cooking staff
- Maintains purchasing, receiving and food storage standards
- Supporting the local community, farm and local products
- Supporting and using plant-based fruit and vegetables
Head Chef
Restaurant Galion
Kotor, Montenegro
12.2022 - 12.2023
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Supervise activities of specialist chefs, cooks and other kitchen workers
- Leading kitchen team of 15 Chefs in Galion Restaurant
- Managing two more kitchen for outsourcing food for luxury weeding and event - Beach Bar Perazica Do and Bajova Tower
- Leading kitchen of 10 Chefs
- Managing kitchen operaton in Hotel Vardar of 28 rooms, supervising breakfast, a la cart and event during night, Leading kitchen of 10 Chefs
- Managing Cost and Revenue
- Rewarder as best restaurant in Montenegro by World Culinary Awards
Executive Chef
Villa Geba Boutique Hotel
Sveti Stefan, Montenegro
02.2022 - 12.2022
- Manages kitchen operation in Hotel which is part of SHL and Michelin Tablet Hotels
- Supervise activities of specialist chefs, cooks and other kitchen workers
- Serves as a role model to demonstrate appropriate behaviors
- Manages kitchen operations and ensures compliance with all F&B policies, standards and procedures
- Recognizes success performance, produces desired results and weekly/monthy targets
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc
- Trains employees in safety procedures
- Plan menus for high and low season
- Cost Control
- Serves as a role model to demonstrate appropriate behaviors
- HACCP and ISO 22 000/9001
Executive Chef
Square Nine Hotel Belgrade
Belgrade, Serbia
06.2020 - 05.2021
- Operates and maintains all department equipment and reports malfunctions
- Michelin Guide Belgrade for the first time in Serbia for two restourants - Ebisu (Japanese) and The Square (Modern Europien)
- Score 99 point of Leading hotels in the World inspectors
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Supervise activities for - Roof top bar Japanese restourant Ebisu, Square Nine Restaurant and Lobby Bar
- Serves as a role model to demonstrate appropriate behaviors
- Recognizes success performance, produces desired results and weekly/monthy targets
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc
- Develops specific goals and plans to prioritize, organize, and accomplish work
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
- Preparing catering menu
- Preparing group menu
- HACCP and ISO 22 000
Executive Chef
MAMA SHELTER
Belgrade, Serbia
10.2017 - 05.2018
- Pre-opening
- Before Pre- Opening in Belgrade working in MAMA Shelter Paris and in Guy Savoy Restaurant for 6 mounts, contributing to the kitchen operation and gaining experience in high end culinary practices before opening MAMA SHELTER Belgrade (Guy Savoy 3 Michellin Star Chef)
- Prepering group menu for big events in two conference halls (100+ guest)
- Prepering dinnete
- Create a menu
- HACCP
- Leads shifts while personally preparing food items and executing requests based on required specifications
- Encourages and builds mutual trust, respect, and cooperation among team members
- Serves as a role model to demonstrate appropriate behaviors
- Ensures employees understand expectations and parameters
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
- Ensures property policies are administered fairly and consistently
- Communicates performance expectations in accordance with job descriptions for each position
- Recognizes success performance and produces desired results
Chef De Cuisine
MK Mountain Resort
Kopaonik, Serbia
10.2015 - 10.2017
- Supervise activities of specialist chefs, sous chefs, cooks and other kitchen workers
- Pre-opening and Re-opening
- Plan menus and requisition food and kitchen supplies
- Demonstrate new cooking techniques and new equipment to cooking staff
- Fine dinning cooking and techniques
- Sous vide cooking
- Provides services that are above and beyond for customer satisfaction and retention
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
- Sets a positive example for guest relations
- Empowers employees to provide excellent customer service
- Interacts with guests to obtain feedback on product quality and service levels
- Handles guest problems and complaints
- Dry age meat
- HACCP
- Trening kitchen stuff for working on Mibrasa
- Classic French Cuisine
- French avangard cuisine
Chef De Cuisine
Petrus Restaurant
01.2015 - 10.2015
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- May plan menus and requisition food and kitchen supplies
- Demonstrate new cooking techniques and new equipment to cooking staff
- May prepare and cook meals or specialty foods
- HACCP
- Creating Menu
- Trening kitchen stuff
Sous Chef
Gondola/Lanterna
02.2013 - 09.2015
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- May plan menus and requisition food and kitchen supplies
- Demonstrate new cooking techniques and new equipment to cooking staff
- May prepare and cook meals or specialty foods
- Start to learnig Pastry
Chef De Partie
Zak
Novi Sad, Serbia
12.2011 - 04.2013
- Supervise activities of specialist of cooks and other kitchen workers
- Start to learnig how to requisition food and kitchen supplies
- Start to learnig how to demonstrate new cooking techniques and new equipment
- Start to learnig how to prepare and cook meals and specialty foods
- Start to learnig how to use Sous-Vide and Sous-Vide techniques
- Start to learnig knife techniques
- Start to learnig everything about food
Cook
Caravia Beach Hotel & Bungalows
08.2009 - 10.2009
- Culinary Practic in Hotel Caravia beach, Kos, Greece
Education
Bachelor of Science - Hospitality Administration/Management
University of Novi Sad, Faculty of Sciences
Novi Sad 10.2006 - 9 2011
University - Hotel Industry
University of Novi Sad, Faculty of Sciences
01.2006 - 1 2011
Skills
Food and Beverage Operations
Food safety regulations
Menu Engineering
Kitchen management
Staff training
Ingredient selection
Team management
Menu supervision
Recipe creation
Culinary expertise
Cost control and budgeting
Food presentation
Cost control
Certification
ISO 9001 Lead Auditor - Quality Certification
Summary
- Michelin Guide 2022 Serbia, Belgrad Restaurant The Square, Hotel Square Nine part of Leading Hotels in the World, https://guide.michelin.com/en/article/news-and-views/the-first-michelin-guide-belgrade-is-launched
- Restaurant Ebisu, Hotel Square Nine part of Leading Hotels in the World, https://guide.michelin.com/rs/en/belgrade-region/belgrade/restaurant/ebisu
- Montenegro's Best Restaurant 2023 Restaurant Gailon, https://worldculinaryawards.com/nominees/2023/europe/montenegro
Accomplishments
- Michelin Guide 2022 Serbia, Belgrad
- Montenegro's Best Restaurant 2023
Software
Office
Driving Lecense B
Interests
Books
Timeline
Head Chef
Lustica Bay
04.2024 - Current
Executive Chef
KRISTIANIA LECH
12.2023 - 04.2024
Head Chef
Restaurant Galion
12.2022 - 12.2023
Executive Chef
Villa Geba Boutique Hotel
02.2022 - 12.2022
Executive Chef
Square Nine Hotel Belgrade
06.2020 - 05.2021
Executive Chef
MAMA SHELTER
10.2017 - 05.2018
Chef De Cuisine
MK Mountain Resort
10.2015 - 10.2017
Chef De Cuisine
Petrus Restaurant
01.2015 - 10.2015
Sous Chef
Gondola/Lanterna
02.2013 - 09.2015
Chef De Partie
Zak
12.2011 - 04.2013
Cook
Caravia Beach Hotel & Bungalows
08.2009 - 10.2009
Bachelor of Science - Hospitality Administration/Management
University of Novi Sad, Faculty of Sciences
10.2006 - 9 2011
University - Hotel Industry
University of Novi Sad, Faculty of Sciences
01.2006 - 1 2011
ISO 9001 Lead Auditor - Quality Certification
Trening for Micros Systems
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