Jovana Zizic
Herceg Novi
Summary
Dynamic and dependable culinary professional with a proven ability to excel in high-pressure environments. Meticulous attention to detail and exceptional time management skills drive consistent delivery of outstanding service while maintaining a commitment to quality. Strong communication abilities foster collaboration within teams, creating a supportive atmosphere that enhances overall success. Passionate about culinary arts and dedicated to personal growth, with a steadfast focus on upholding food safety standards and kitchen organization to craft exceptional dishes that elevate the dining experience.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Demi chef de partie
One and only Portonovi
05.2025 - Current
- Fully trained in all breakfast stations, independently managing food preparation and plating during breakfast service.
- Primarily responsible for the cold station during dinner service, preparing salads, appetizers, and plating cold dishes.
- Actively assist the sides section during peak hours to support efficient kitchen workflow. Continuously learning and following dinner service across multiple sections to expand culinary knowledge and team contribution.
- Maintain high standards of hygiene, organization, and food safety throughout all shifts.
- Work effectively under pressure in a fast-paced kitchen environment, ensuring timely and quality dish execution.
Commis chef
Hotel perla
06.2022 - 09.2025
- Prepared and served food at the show kitchen station, interacting directly with guests and maintaining high presentation standards.
- Worked on buffet setup and service, ensuring timely replenishment, cleanliness, and attractive food display.
- Supported à la carte dinner service, assisting in the preparation and plating of dishes according to restaurant standards.
Demi chef
My Brilliance caffe
11.2024 - 03.2025
- Provided professional service to guests in a restaurant focused on healthy and balanced nutrition.
- Handled guest requests and complaints efficiently while maintaining a positive and welcoming atmosphere.
- Prepared a variety of healthy dishes with focus on Asian-inspired meals and desserts, respecting dietary needs and preferences (vegetarian, vegan, gluten-free, etc.)
- Created fresh, visually appealing desserts using natural and wholesome ingridients.
Commis chef
Demi, One and only Portonovi
06.2023 - 10.2024
- Working as commis chef on cold section during the summer, La veranda steakhouse a la carte.
- Maintained high levels of cleanliness and food safety.
- Prepared and plated cold dishes such as salads, appetizers, amusebouches and cold platters in accordance with restaurant standards.
- During wintertime on breakfast and got promotion on demi chef de partie.
- Collaborated with headchefs and kitchen staff to ensure timely and efficient service during busy hours.
- I was working for a couple of months on side section, learning French styles of sauces.
Education
High school - Gastronomy
Ivan Goran Kovacic
05.2023
Skills
- Culinary preparation
- Breakfast preparation
- Hygiene management expertise
- Nutritional food crafting
- Dining service coordination
- Expertise in special diets
Certification
- [Certified Chenot Food preparation] Training - March 2025
Languages
English
Serbian
Timeline
Demi chef de partie
One and only Portonovi
05.2025 - Current
Demi chef
My Brilliance caffe
11.2024 - 03.2025
Commis chef
Demi, One and only Portonovi
06.2023 - 10.2024
Commis chef
Hotel perla
06.2022 - 09.2025
High school - Gastronomy
Ivan Goran Kovacic
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