Dovile Guleviciute

• Started in company as CDP soon enough was promoted to Sous chef and later to Head chef.
• Company has a few different cuisine units, my ability easily adapt gave me opportunity to work in nearly all of them
• As a head chef I am responsible for stock takes, making rotas using "Rota King" system, ordering goods through "Purchase Warrior" system as well as monitoring health and safety standards through "Logit" system
• Assisting restaurant manager in cost control strategies implementation as well as budgeting and forecasts

• Prepared and cooked high-quality dishes according to recipes and menu guidelines, ensuring consistent presentation and taste.
• Delegated tasks to junior chefs and apprentices, providing guidance to enhance skill development.
• Maintained strict health and safety standards in the kitchen to ensure safe food preparation.

• Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
• Plated food according to restaurant artistic guidelines for an attractive presentation.

• Supported head chef with training new kitchen team members.

• Monitored kitchen cleanliness with HACCP plan.

• Pre-prepared food ingredients for each shift.

• Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.

• Negotiated with suppliers to secure high-quality and excellent value produce.

• Developed recipes and menus to align culinary trends.

• Prepared rotas to optimise coverage while balancing payroll costs.

• Making dishes in compliance with hygiene regulations and technological processes.

• Managed and trained junior staff to practice quality standards and good work

ethic.

• Periodic performance of inventories.

• Prepared and served breakfast, lunch, and dinner to meet customer expectations and enhance dining experience.
• Ensured compliance with health and safety guidelines to maintain kitchen standards.
• Conducted stock counts of ingredients and supplies to support inventory management and reduce waste.