Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills.
Hi, I’m
Maja Gajic
Arlington,TX
Summary
Overview
10
years of professional experience
Work History
Chartwells Higher Ed
Senior Executive Chef
10.2023 - Current
Job overview
- Implemented comprehensive risk management strategies to protect the organization from unforeseen financial pitfalls.
- Enhanced customer satisfaction ratings through implementation of targeted programs aimed at addressing specific areas of concern identified via research and surveys.
- Streamlined operations to maximize business efficiency and profits.
- Enabled revenue generation by pursuing partnerships, sourcing funding, and capitalizing on market opportunities.
- Established team priorities, maintained schedules and monitored performance.
- Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
- Reduced food waste and costs by implementing effective inventory control measures and vendor negotiations.
Chartwells Dining Services
Campus Executive Chef
07.2022 - 10.2023
Job overview
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Focused on sustainability
- Kept labor at or below 19% to support business profit targets.
Chartwells Dining Services
Executive Sous Chef
09.2021 - 07.2022
Job overview
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
Chartwells Dining Services
Chef Manager
07.2020 - 09.2021
Job overview
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
Levy Restaurants
Banquet Chef
10.2018 - 07.2020
Job overview
- Learned menu items produced by assigned station to achieve proper quantities within designated timeframe.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Ordered food and supplies used to prepare meals for 3000 people.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
Levy Restaurants
Senior Sous Chef
12.2017 - 10.2018
Job overview
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Supervised and enhanced work of 300+ person team producing more than 18,000 plates per day.
Levy Restaurants
Sous Chef
10.2016 - 12.2017
Job overview
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Levy Restaurants
Supervisor
10.2013 - 10.2016
Job overview
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Handled customer complaints, resolved issues and adjusted policies to meet changing needs.
- Evaluated employee performance and coached and trained to improve weak areas.
- Maintained compliance with company policies, objectives and communication goals.
Education
University of Central OklahomaEdmond, OK
Bachelor of Science from Nursing
05.2025
University Overview
Le Cordon BleuDallas, TX
Associate of Applied Science from Culinary Arts
05.2012
University Overview
Skills
- Menu Planning
- Scheduling Equipment Repairs
- Instruction and Delegation
- Vendor Relations
- Culinary Trends
- Staff Training
- Quality Assurance
- Hiring, Training and Development
- Inventory Management
- Restaurant Operation
- Customer Service
- Verbal and Written Communication
- BOH Operations
Accomplishments
Accomplishments
- Recognized for Most Passionate Performance
- Awarded President's Circle Award in 2022 for Outstanding Contributions to Living the Brand.
- Prepared 25,000 meals, including appetizers and desserts, for one high-volume catering event.
- Supervised team of 350+ staff members.
- Won Food Managements Best Sandwich of the Year for 4 consecutive years
- Achieved 22% food cost average by completing inventory and menu development with accuracy and efficiency.
Quote
The way to get started is to quit talking and begin doing.
Availability
See my work availability
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Available
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Timeline
Senior Executive Chef
Chartwells Higher Ed
10.2023 - Current
Campus Executive Chef
Chartwells Dining Services
07.2022 - 10.2023
Executive Sous Chef
Chartwells Dining Services
09.2021 - 07.2022
Chef Manager
Chartwells Dining Services
07.2020 - 09.2021
Banquet Chef
Levy Restaurants
10.2018 - 07.2020
Senior Sous Chef
Levy Restaurants
12.2017 - 10.2018
Sous Chef
Levy Restaurants
10.2016 - 12.2017
Supervisor
Levy Restaurants
10.2013 - 10.2016
University of Central Oklahoma
Bachelor of Science from Nursing
Le Cordon Bleu
Associate of Applied Science from Culinary Arts
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