Milos Cucurevic

• Prepared a variety of fish and seafood dishes, ensuring high quality and freshness.

- Japanese cuisine

- National, Mediterranean and French cuisine

• Lebanese cuisine
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Placed orders to restock items before supplies ran out.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.

• 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.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Enhanced team performance with regular skill-development workshops and hands-on training.
• Monitored food production to verify quality and consistency.
• Evaluated food products to verify freshness and quality.
• Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.

• French cuisine
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.

• Mediterranean cuisine
• Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
• Fostered a culture of sustainability by sourcing ingredients from local farms and suppliers.
• Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
• Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
• Monitored food production to verify quality and consistency.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Implemented food cost and waste reduction initiatives to save money.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
• Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
• Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Mediterranean cuisine
• Participated in team projects, demonstrating an ability to work collaboratively and effectively.
• Self-motivated, with a strong sense of personal responsibility.
• Proven ability to learn quickly and adapt to new situations.
• Worked effectively in fast-paced environments.
• Worked flexible hours across night, weekend, and holiday shifts.