Gentian Maklekaj
Galway
Summary
Seasoned Head Chef specializing in italian cuisine. Successful 8 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Gifted Head Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level head chef position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
3
3
years of professional experience
Work History
Head Chef
Tigh Ruairi
03.2023 - Current
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- + Type or edit your work history here
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Cooked memorable dishes that brought new customers into establishment.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Mentored kitchen staff to prepare each for demanding roles.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Contributed to a significant increase in positive online reviews by consistently delivering exceptional meals that exceeded guest expectations.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Attended industry conferences/workshops regularly to stay current with the latest trends in food, beverage, and hospitality management.
- Participated actively in local charity events and culinary competitions to raise awareness for the restaurant while giving back to the community.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Developed close relationships with suppliers to source best ingredients.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Sous Chef
Gourmet Food Parlour
12.2022 - 03.2023
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Collaborated with staff members to create meals for large banquets.
- Disciplined and dedicated to meeting high-quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food and labor costs to verify budget targets were met.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Acted as head chef when required to maintain continuity of service and quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed close relationships with suppliers to source best ingredients.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Sous Chef
Da Robertas
07.2021 - 12.2022
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained well-organized mise en place to keep work consistent.
- Modernized work processes to reduce guest wait times and boost daily output.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to lower grocery costs.
- Hired, managed, and trained kitchen staff.
- Interacted with guests to obtain feedback on product quality and service levels.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Placed orders to restock items before supplies ran out.
- Cooked memorable dishes that brought new customers into establishment.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Sous Chef
Villa Venezia
02.2021 - 07.2021
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Collaborated with staff members to create meals for large banquets.
- Disciplined and dedicated to meeting high-quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food and labor costs to verify budget targets were met.
- Participated in food tastings and taste tests.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Acted as head chef when required to maintain continuity of service and quality.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed close relationships with suppliers to source best ingredients.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Mentored kitchen staff to prepare each for demanding roles.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Education
Associate Of Science -
Liceo Scientifico Enrico Fermi
07.2019
Skills
- Profit Target Achievement
- Chef Assistance
- Menu Planning
- Guest Satisfaction
- Vendor Sourcing
- Food Preparation and Safety
- High-Volume Environments
- Disciplinary Action
- Vendor Relations
- Collaborative Relationships
- Inventory Management
- Budgeting and Cost Control
- Garnishing and Plating
- Kitchen Preparation
- Order Delivery Practices
- Dish Preparation
- High-Quality Ingredients
- Stocking and Replenishing
- Food Spoilage Prevention
- Kitchen Management
- Commanding Leadership Style
- Kitchen Equipment Operation
- Chef Consultations
- Recruiting and Hiring
- Employee Performance Oversight
- Culinary Trends Monitoring
- Coaching and Mentoring
- Safety Management
- Staff Motivation
- Ordering and Requisitions
- Food Preparation Supervision
- Operations Support
- Team Leadership
- Safe Handling
- Sales Planning
- Wine Expertise
- Line Inspection
- Motivational Team Management
- Equipment Purchasing
- Safe Food Handling
- Special Requests
- Heavy Lifting
- Verbal and Written Communication
- Conflict Resolution
- Cleaning and Sanitation
- Restaurant Operation
- Performance Improvement
- Staff Training
- Food Stock and Supply Management
- Production Preparation
- Brand Loyalty
- Industry Trends
- Strategic Sales
- Learning Techniques
- Consistent Presentations
- Safe Work Practices
- Dietary Requirements
- Basic Math
- Preparing Arrangements
- Temperature Monitoring
- Proper Storage Procedures
- Equipment Inspection and Maintenance
- Verify Food Quality
- Staff Performance Assessments
- Hiring, Training and Development
- Procedure Preparation
- Food Preparing, Plating and Presentation
- Staff Supervision and Coordination
- Cook Consistent Dishes
- Safety and Sanitation Standards
- Create Recipes
- Hospitality Management
- Active Listening
- Organization and Prioritization
- Estimate Food Needs
- Corrective Actions
- Reading Comprehension
- Check Disbursement
- Inventory Records
- Work Assignments
- Professional Relationships
- Entrepreneurial Leadership
- Cooking Technique Demonstrations
- Control Labor Costs
- Vendor Contracts
- Consistent Supervision
- Kitchen Staff Management
- Complex Problem-Solving
- Banquets and catering
- Regulatory Compliance
- Special Event Catering
- Menu Supervision
- Food Safety Regulations
- Waste Reduction
- Menu development
- Cost Reduction
- Cost Management
- Recipe creation
- Seasonal Menu Planning
- Ingredient Selection
- Leadership Qualities
- Cost Control
- Food Pairing Knowledge
- Workflow Optimization
- Allergy awareness
- Purchasing
- Grilling
- Cost Control and Budgeting
- Health regulations
- Ingredient Sourcing
- Inventory Rotation
- Food spoilage prevention
- Sustainable practices
- Plating and presentation
- Resource Management
- Budget Development
- Forecasting and planning
- Signature dish creation
- Creative Thinking
- Meal Preparation
Languages
Albanian
Bilingual or Proficient (C2)
Italian
Bilingual or Proficient (C2)
Spanish
Upper intermediate (B2)
English
Advanced (C1)
Portuguese
Intermediate (B1)
Timeline
Head Chef
Tigh Ruairi
03.2023 - Current
Sous Chef
Gourmet Food Parlour
12.2022 - 03.2023
Sous Chef
Da Robertas
07.2021 - 12.2022
Sous Chef
Villa Venezia
02.2021 - 07.2021
Associate Of Science -
Liceo Scientifico Enrico Fermi