Dragan Marjanović
Novigrad,Croatia
Summary
I have been working in the restaurant and hotel industry for almost 8 years, in the beginning I had the opportunity to work and learn from famous Croatian chefs Marin Rendič and Belizar Miloš, where I progressed and absorbed the energy of discipline, high concentration and love for cooking and top quality ingredients.
I spent several years in various hotels, steakhouses, and fish restaurants.
I could say that I am responsible, calm, avant-garde and motivated for constant progress and learning.
I easily adapt to situations and create positive energy around me.
I am grateful if you have read my CV and are interested in contacting me for business.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Rathaus Hotel
Thun, Swizerland
05.2024 - 09.2024
- Organized the daily mise en place in order to prepare meals efficiently.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Checked quality of food products to meet high standards.
Chef De Cuisine
Restaurant Tri Palme
Novigrad
04.2021 - 03.2024
- Developed and implemented new menu items to meet customer needs.
- Maintained a clean and organized kitchen environment.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Ensured compliance with food safety regulations.
- Trained new hires in proper kitchen procedures.
- Created recipes that kept customers coming back for more.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Provided guidance and direction on plating techniques for staff.
Chef De Partie
San Servolo Steakhouse and Resort
Buje
11.2020 - 05.2021
- Organized the daily mise en place in order to prepare meals efficiently.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
Sous Chef
Rivalmare Boutique Hotel
Novigrad
05.2018 - 10.2019
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Contributed to the successful execution of catered events from start to finish.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
Commis Chef
Bistro Agava
Zagreb
06.2018 - 04.2019
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Followed proper plate presentation techniques when serving dishes.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Maintained a clean working area at all times in compliance with health codes.
Commis Chef
Bistro Apetit by Marin Rendić
Zagreb
11.2017 - 01.2018
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Followed proper plate presentation techniques when serving dishes.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Controlled usage of all products to reduce wastefulness.
- Checked quality of raw materials before use to ensure freshness.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
Commis Chef
Restaurant Pepenero-Pepebianco
Novigrad, Croatia
03.2016 - 09.2017
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Followed proper plate presentation techniques when serving dishes.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Monitored stock levels of ingredients and kitchen supplies.
- Controlled usage of all products to reduce wastefulness.
Education
High School Diploma -
Gospodarska Škola
Buje06-2017
Skills
- Seafood Preparation
- Food Safety Standards
- Leadership Qualities
- Plating and presentation
- Creativity and Innovation
- Culinary techniques
- Grilling Techniques
- Menu planning capability
- Staff Training
- Workflow Coordination
Languages
Croatian
First Language
English
Advanced (C1)
C1
German
Beginner (A1)
A1
Italian
Beginner
A1
Accomplishments
- Work in Michelin and Gault&Millau guide restaurants
- Trained with the best chefs in Croatia
Timeline
Chef De Partie
Rathaus Hotel
05.2024 - 09.2024
Chef De Cuisine
Restaurant Tri Palme
04.2021 - 03.2024
Chef De Partie
San Servolo Steakhouse and Resort
11.2020 - 05.2021
Commis Chef
Bistro Agava
06.2018 - 04.2019
Sous Chef
Rivalmare Boutique Hotel
05.2018 - 10.2019
Commis Chef
Bistro Apetit by Marin Rendić
11.2017 - 01.2018
Commis Chef
Restaurant Pepenero-Pepebianco
03.2016 - 09.2017
High School Diploma -
Gospodarska Škola
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