An accomplished chef, professionally trained, with a wide-rang of experience in the food & beverage industry (both with hands-on expertise in culinary practice as well as the general management of a food service operation). Extremely proficient in event planning & possess an extensive knowledge of fine wines & cigars. Also Fluent in English, German & Croatian
January 2011- Present-Konoba "Puko"(Zagreb Croatia)
Executive Chef & Owner
January 2010- Present-Restaurant and wine bar"Vagabundo"(Bol-Brac Croatia)
Executive Chef & Owner
May 2007- November 2009-Restaurant and wine bar"Podrum"(Bol-Brac Croatia)
Executive Chef & Managing Partner
March 2001- January 2007: Dalmatino Catering (Washington, DC).
Sole Owner & Executive Chef - Has built the company to experience a progressive growth with absolute client satisfaction. Product development has diversified from primary catering to now include personal chef services, private/intimate dinner packages, cooking classes, wine tastings, and private parties ranging from small & informal to full scale formal events.
Responsibilities include all aspects of operation (the coordination of all purchasing, inventory, special event planning/execution and scheduling), as well as on site functions: managing kitchen operations and leadership of up to 30-member team for catering and event management. Development of specialized menus including concept implementation, execution, and financial responsibility. The preparation of gourmet delicacy for upscale events utilize a large repertoire of international ingredients to produce menus for many different world cultures.
An unbridled passion for food and a commitment to flawless service enable the creation of a truly memorable dining experience for the clients we serve.
May 1999 – Dec 2000: Café Mozart, Restaurant and Bar (The Cayman Islands).
Executive Chef & Managing Partner - Assumed the duties of General Manager and Head Chef for a partnership venture in the Cayman Islands. Supervised a staff of 18 while managing the day to day operations, including: recruiting, training, scheduling, purchasing, menu development, inventory, price structuring and maintaining food costs. Also directed food and beverage promotion as well as overseeing operations for a theme-based restaurant. Introduced thorough training in sanitation and earned superior marks on all inspections. Identified cost savings measures that saved the organization
Nov 1997 – Apr 1999: Grand Old House (The Cayman Islands)
Assistant Catering Manager/Wine Sommelier - Ensured adherence to the highest standards of customer satisfaction for catered functions. Supervised a team of 30 and assisted in both the purchasing and receivership of food product. Contributed to repeat business and significant word-of-mouth referrals that resulted in a 40% increase in sales. Hosted numerous high-profile events for political dignitaries and major international corporations.
Apr 1994 – Jul 1997: Romanoff Restaurant (Bermuda)
Silver Service Waiter - Promoted service excellence at one of the world’s 50 top-rated establishments. Maintained working knowledge of extensive wine list and fine cigars. Ensured that patrons received exceptional and knowledgeable service at all times.
Sep 1992 – Mar 1994 Hotel Management & Catering Academy, Brac, Croatia.
Undergraduate Degree, Executive Chef.
Sep 1986 – Jun 1990 Hotel Management & Catering Academy, Brac, Croatia.
Degree of Hospitality Industry Expert.
Chef Vinko Marinkovic - Phone: (385) 99-663-5336 E- mail: firstname.lastname@example.org