Chef privé, Cuisinier

DUSAN KOHUT

PERSONAL PROFILE
I think I am bright and well engaging cook who can and is happy to prepare all meals whether it is breakfast omelet, muffins for children or fine dining party with high profile guests. I am great planner with good budgetary skills and have no issues with traveling with principals as well as pick up some extra bits of Household management as and when is needed. I am friendly, motivated and extremely tidy chef, passionate about cooking. Technical skills aside, dedication to the preparation of the local, sustainable produce has always been my core value when designing and implementing new dishes. My style is international, based on a solid classical Eastern Europe heritage with very strong knowledge of Traditional British, Classical French, Mediterranean or Asian cuisines. I believe travel is important to broaden your horizons, to help you understand food and people. I have been very fortunate in that I have been able to travel pretty extensively. While I don’t have one food destination, some of my favourites have been: Coast of Italy, the Greek Isles, Sweden, Dubrovnik, Croatia, Thailand, Peru and Australia. I am as happy preparing fresh lobster on the beach as I am dealing with technically advanced recipes from the great chefs of the past. I am knowledgeable of most dietary requirements including Kosher, Diabetic, Celiac, Holistic, Paleo and Gluten free. I am very loyal, discreet and can lead and inspire a team of staff who share my passion for the art of cooking. You will find me practical with foodstuffs, attentive to hygiene, caring about people's food likes/dislikes. I am very punctual, focused, a proficient planner and organizer, staff manager, trainer and coordinator and have a natural instinct to please. I am ethical, well-mannered, resourceful and absolutely confident that I can deliver culinary and management skills to the highest possible level.
OTHER EXPERIENCE

''Chef of the Year'' Connect Catering - 3 weeks at the Le Manoir aux Quat Saison A number of Private Chef / Catering events for Royal family, Her Majesty The Queen, Prince Charles, Prince Edward or King of Swazilan, many politicians as Prime Minister of Canada, Saudi Prince, Minister of Defense of Lithuania or Chinese Ambassador. Launch of Super Yacht ''Kismed'' of Shahid Khan. Catering for Madonna, U2, Justin Timberlake, Tom Hardy, Rita Ora, Lady Gaga. . .

JOB EXPERIENCE

JUNE 2016 - RECENT, PRIVATE HOUSEHOLD CHEF, WORLDWIDE - working for UHNW Family, producing breakfast, lunch and dinner with occasional dinner parties and events - healthy fresh Mediterranean cuisine always locally sourced - taking care of multiple property kitchens, all provisioning, food hygiene etc - travelling with family to different locations, holidays - summer yacht work in SoF, cooking for up to 14 family members and their children to include dog and cat plus 10 crew

OCT 2014 – MAY 2016, EXECUTIVE CHEF, GLAZE EVENTS, MAIDSTONE - liaising with clients, managing all food tastings, pre-event planning and events -running of whole outside catering operation / Events for up to 1000 covers in spectacular venues throughout Kent and South-East, menus development -managing all aspects of a events from ordering and preparation to service

FEB 2011 – OCT 2014, PRIVATE HOUSEHOLD CHEF, MAIDSTONE - fully staffed home with pets, very healthy international style of cooking, 5 adults and 2 children - 2 vegans, 1 celiac and 4 dogs - budgeting, purchasing, supplier sourcing, food preparation, implementation of various requirements, kitchen cleanliness, all events organizing, - culinary management overseeing and improving the highest standards required in the private household and oversees properties / France and Italy / - menu planning and purchasing / provisioning abroad - catering for family banquets 200+ and food preparation for all events

2009 - CURRENT, VARIOUS PRIVATE CHEF AGENCIES, LONDON AND EUROPE - usually responsible for all meal preparation from scratch including casual meals as well as upscale dinner parties in private residence, provided event setup and execution of canapés / multiple course dinner, provisioning of all food and beverage - set up and manage kitchens of other residences in addition to primary residence - executed menu development and organization for larger catered events - from short and long term assignments, Private holiday chef, Vilas and Yachts - cooked for many HNW Private Households and Royal Families with often attendance of world class celebrities and VIP guests.



APR 2009 – SEPT 2011, AREA HEAD CHEF, CONNECT CATERING LTD., SOUTH-EAST OF ENGLAND / covering South–East and London area – units like Windsor Castle, Bank of China / - catering of many Royal family events, cooking for Chinese ambassador - supporting kitchen managers in my district, profit & lost control, forecasting and budgeting, menu planning, cooking, team training and development, recruiting… - corporate catering and banqueting - offices, charities, retirement properties, schools, castles, banks, private parties…

MAY 2008 – MAR 2009, SENIOR SOUS CHEF, LEEDS CASTLE, MAIDSTONE - responsible for maintaining high levels of hygiene and food safety in all 4 kitchens, - direct the banqueting preparation, determine serving sizes, plan menus, order food supplies, oversee kitchen operations to ensure a good quality and presentation is maintained following company standards - Second-in-command, private and corporate events 2000+

OCT 2005 – MAY 2008, HEAD CHEF, CHAUCER HOTEL, CANTERBURY, 4 * ENGLISH MANOR - making sure that highest standards of hygiene and health and safety are achieved - responsible for training and development, menus planning and pricing, order food supplies, function organizing - oversee kitchen and 4 banqueting rooms operations, fine dining restaurant

FEB 2002 - SEPT 2005, SOUS CHEF, THE CRAB AT CHIEVELEY, NEWBURY SEAFOOD FRENCH CUISINE 3AA ROSETTE - started as a chef de partie - saute and saucier and worked my way up to sous chef - responsible for all mise en place, food preparation and service - second in command, usually overlapped with the head chef’s - hands on and actively involved in the day-to-day running of the kitchen - keeping achieved standards by the selection and sympathetic treatment of the highest quality preferably local ingredients - making sure that timing, seasoning and the judgment of flavour combinations is consistently excellent

SPECIAL SKILLS ENG1 - SEAFARER MEDICAL CERTIFICATE STCW 5 - BASIC SAFETY TRAINING FOR SEAFARERS KITCHEN FINANCIAL MANAGEMENT CERTIFICATE CERTIFICATE OF TRAINING KITCHEN STAFF PERSONAL LICENCE HOLDER FOOD HYGIENE CERTIFICATE LEVEL 3 HEALTH & SAFETY CERTIFICATE LEVEL 3 C. O. S. H. H. TRAINING, HACCP DIGNITY & DISCIPLINE AT THE WORKPLACE

Seuls les recruteurs abonnés à Madame est servie peuvent consulter le détail de ce profil.
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