Kristina Zivanovic
Cook
Valjevo
Summary
Detail-oriented Chef de Partie with experience working in several restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts.
Overview
8
8
years of professional experience
2
2
Languages
Work History
Sous Chef
Hotel Sonngastein
07.2025 - 11.2025
- Food preparation and support in high-volume service.
- Maintained hygiene and collaborated with international team.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
Chef de partie
Hotel Johann
10.2024 - 04.2025
- Prepared meals in accordance with hotel standards.
- Maintained cleanliness and assisted sous-chef in daily tasks.
Cook
Radisson Collection
05.2024 - 10.2024
- Responsibility for the given section and food preparation.
- Preparation, production, plating, and service.
Sous-chef
Sendlhofer's
10.2023 - 04.2024
- Supervised kitchen operations and supported Executive Chef.
- Trained new chefs and managed daily shift operations.
- Ensured hygiene standards and controlled inventory.
Chef de partie
Sendlhofer's
06.2023 - 10.2023
- Responsible for freshness and quality of section.
- Prepared meals according to norms and maintained hygiene.
- Implemented modern gastronomy trends.
Sous-chef
Sanjar
10.2022 - 05.2023
- Managed shifts and supported team of chefs.
- Supervised food quality and hygiene standards.
- Handled inventory and kitchen organization.
Cook
Magellan
05.2021 - 10.2022
- Prepared meals and performed thermal processing.
- Decorated and presented dishes to guests.
- Ensured food safety and cleanliness.
Cook
Bella Italia
10.2019 - 04.2021
- Prepared a la carte dishes and desserts.
- Maintained hygiene and coordinated with staff.
Cook
Dora
05.2019 - 09.2019
- Received and processed groceries.
- Performed thermal processing and served food.
- Maintained work hygiene and standards.
Chef de partie
Bella Italia
02.2018 - 05.2019
- Prepared cold dishes and desserts.
- Maintained cleanliness and quality standards.
Commis Chef
Research station Petnica
06.2017 - 12.2017
- Food processing, preparation, and distribution.
- Maintained cleanliness and organization in the kitchen.
Education
Culinary Technician -
Economic School Valjevo
01.2017
Skills
Team leadership & training
Timeline
Sous Chef
Hotel Sonngastein
07.2025 - 11.2025
Chef de partie
Hotel Johann
10.2024 - 04.2025
Cook
Radisson Collection
05.2024 - 10.2024
Sous-chef
Sendlhofer's
10.2023 - 04.2024
Chef de partie
Sendlhofer's
06.2023 - 10.2023
Sous-chef
Sanjar
10.2022 - 05.2023
Cook
Magellan
05.2021 - 10.2022
Cook
Bella Italia
10.2019 - 04.2021
Cook
Dora
05.2019 - 09.2019
Chef de partie
Bella Italia
02.2018 - 05.2019
Commis Chef
Research station Petnica
06.2017 - 12.2017
Culinary Technician -
Economic School Valjevo
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