C/V Aleksandar Spasic CULINARY TECHNICIAN

KITCHEN
MEDITERRANEAN (GENERAL) | ITALIAN | FRENCH JAPANESE (SUSHI) | MEXICAN | BALKAN (SERBIAN)

Aleksandar Spasic
Mobile| +381.61.670.2311 Email | AleksandarSpasic@yahoo.com

PAGE 1

EDUCATION
Culinary technician cook (upper secondary education level four years) School of Hospitality and Tourism Belgrade, Serbia. Well known, oldest culinary school in Serbia, established 1938. School webpage: http://ut-skola.znanje.info/

LANGUAGES
Mother tongue | Serbian Fluent in writing, reading and speaking of English Basic knowledge of Swedish and German

PRACTICAL WORK AT SCHOOL

Practical work, assigned by the school, has consisted of six intensive months, five hours per day of food preparation and cooking at the restaurant Palace (4 stars) located in the center of Belgrade. More precisely preparation of national meals and deserts, as well as food and deserts of international famous kitchens. Creating and properly applying quantity of ingredients according to recipes.

Aleksandar Spasic
Mobile| +381.61.670.2311 Email | AleksandarSpasic@yahoo.com

PAGE 2 Work Experience

Zavet Restaurant Head Chef (Serbian national and International kitchen) 04/2013 present Belgrade, Serbia
Creating dishes for clients with special dietary or cultural needs. Maintained the standards of the quality to ensure that cost of food remain economical Ensured that high standard of cleanliness was maintained throughout the kitchen areas at all times. Managed all team tasks. Check and maintained stock levels. Established controls to minimize food and supply waste and theft. Developed and implemented a Serbian kitchen Menu, hired and trained new stuff. Checked food expiry dates and discarded any outdated food

Nachos restaurant Cook Assistant (Mexican and South American kitchen) 10/2012 04/2013 Belgrade, Serbia
Working as a part of a team of highly motive Chefs. Assisting in the basic preparation of Mexican food under the supervision of the Head Chef. Hire, train and supervise the staff. Managed food prepartation processes. Coordinated with front-of-house staff. Checked garnishes and meal presentation. Cooked meals, entrees, snacks and desserts. Prepared sauces. Made sure all stations in the kitchen were clear and up to standard requirements. Chopped all vegetables for prepartation.. Put into practice any skills learned in class. Washed pots and pans.

Aleksandar Spasic
Mobile| +381.61.670.2311 Email | AleksandarSpasic@yahoo.com

PAGE 3 Work Experience

Asakuma Restaurant Sushi Chef and catering 11/2005 10/2006 Los Angles, California, USA
Preparation of all types of Japanese menu: Sushi, sashimi, soups and other meals. Preparing and cutting of food items such as beef, chicken and seafood. Making deep fried dishes, such as shrimp tempura, vegetables, fish tempura and a variety of sauces, taking care of inventory stocks, making daily specials of sushi, preparing sushi bar stocks: from cooking rice to cleaning up and filleting of fresh fish to be used for making sashimi, sushi and handroll.

Louises Trattoria Preparation, Catering and Delivery 09/2004 10/2005 Los Angeles, California, USA
Preparation, catering and delivery of food products in safe, timely and accurate manner - Italian food (Pastas, Pizzas, seafood) to individuals and businesses, taking care of food by properly keeping them in designated containers and storage areas to prevent spoilage, payment and coupon verification and promotion of new products (foods and beverages).