Gjergji - Resume - 808

Gjergji Etemaj
Sous Chef
Summary
Seeking a challenging and fast-paced role where I can
leverage my skills and experience to make a significant
Contact Details impact. Excited to contribute to an organization that val-
Phone: +393518814187 ues continuous learning and growth.
Email: etemajgeorge@
gmail.com
Nationality: Albanian
Experience
Demi Chef at L'orizzonte Crotone Italy Mar 2017 – Oct 2017
DOB: 24.03.1988
Gender: Male Knowledge and ability to run a section. Ability to work
without close supervision. Ability to manage Commis
Skills Chefs. Ability to produce good quality food in all sections
Knowledge of various cook- Good oral communication
ing methods, ingredients,
and procedures. Chef de parti at Hotel Cappanina Feb 2019 – Sept
Management skills. Cortina Dampezo Italy 2019
Familiarity with industry's
best practices. Leadership.
Chef De Parti at Hotel Capaninna Mar 2019 – Sept
Creativity. Hand-eye coordi-
Cortina Dampezo Italy 2019
nation. Time-management
skills. Decision making. Preparing, cooking and presenting high quality dishes
★★★★★ within the speciality section Assisting the Head Chef and
Sous Chef in creating menu items, recipes and develop-
Languages ing dishes Preparing meat and fish Assisting with the
Albanian-Italy-English management of health and safety Assisting with the
management of food hygiene practices Managing and
training any Commis Chefs Monitoring portion and
waste control Overseeing the maintenance of kitchen
and food safety standards
Chef de parti at Dirty French Oct 2019 – Jan 2020
Effective and proactive collaboration with colleagues

and superiors, working in full synergy with the team to
achieve the set . objectives. • Excellent management of
workload and professional relationships, responding
calmly and balanced to even the most demanding work
situations. • Control and updating of inventory, periodic
verification of the state of supply and forwarding of pur-
chase requests. • Carrying out the entire process of pre-
paring the dishes, using authentic and popular recipes
that have led customers to repeatedly return to the
restaurant.
Chef De parti at Hotel Supreme May 2020 – Sept

Albania 2020
• Carrying out the entire process of preparing the dishes.

• use of local and foreign recipes • Preparation of recipes,
serving and care of the aesthetic presentation. •
Modification of ordersfollowing preferences and food re-
strictions indicated by customers
Chef at Hotel Olive Albania May 2021 – Sept 2021
Supervision of the preparation and organization of work-

stations. • Preparation of recipes, serving and care of the
aesthetic presentation. • Modification of ordersfollowing
preferences and food restrictions indicated by cus-
tomers. • Preparation of appetizers, first and second
courses and desserts.
Chef De parti at L'avenue French Oct 2021 – Dec

Restorante Saudi Arabia RIYADH 2021
Season
Care of relations with suppliers and management of
procurement. • Supervision of the preparation and cook-
ing of meals, verification of portioning and plating. •
Preparation of recipes, serving and care of the aesthetic
presentation
Chef at Formula 1 Project Jehda Saudi Mar 2022 – Mar

Arabia 2022
Preparation of recipes in collaboration with the head

chef. • Design and drafting of menus based on the area
and seasonality
Sous chef at Hotel Zeus Cesenatico May 2022 – Sept

Italy 2022
Trained and managed all culinary personnel, supervised

and coordinated all culinary activities, estimated food
consumption and managed food cost. Collaborated
closely with senior management and fellow supervisors
in scheduling, training and disciplining culinary and util-
ity staff members. Supervised culinary staff and monitor
staff performance according to cooking procedure and
company policies, duties and responsibilities. Managed
all culinary operations including kitchen supply and in-
ventory, maintaining government regulations, and moni-
toring customer satisfaction. Represented Phish Bone at
various regional culinary competitions and brought
home numerous victories.
Sous Chef at Ho Le Fook Chinese Oct 2022 – Dec

restaurant Saudi Arabia RIYADH 2022
Season
Directing the food preparation process and delegating
tasks Cooking and preparing high quality dishes
Assisting the Head Chef to create menu items, recipes
and develop dishes Supervising all kitchen stations
Supervising, motivating and working closely with other
Chefs of all levels Being responsible for health and safety
Being responsible for food hygiene practices Ensuring
food quality and excellent standards are maintained for
all dishes created Assisting with determining food inven-
tory needs, stocking and ordering Ensuring the kitchen
meets all regulations including sanitary and food safety
guidelines
Sous Chef at Peperittima restaurant May 2023 – Sept

Italy 2023
Good knowledge of all sections Ability to produce good

quality food Good oral communication Team manage-
ment skills High level of attention to detail Good level of
numeracy Enthusiasm to develop your own skills and
knowledge plus those around you Adaptablity to change
and willingness to embrace new ideas and processes
Ability to work unsupervised and deliver quality work
Positive and approachable manner Team player
qualities
Education
High School Diploma Sept 2002 – Jul 2006
Shyqeri Lakra
pastry Jan 2014 – Dec 2014

Pastry Man: Cooking And Pastry, 06/2014 "Violeta Ruzi"
Professional Training Center - Berat - Albania • Pastry
Training Course Acquired At The Professional Training
Center In Berat

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Gjergji Etemaj

Chef de parti at Dirty French Oct 2019 – Jan 2020

Effective and proactive collaboration with colleagues

Chef De parti at Hotel Supreme May 2020 – Sept

• Carrying out the entire process of preparing the dishes.

Chef at Hotel Olive Albania May 2021 – Sept 2021

Supervision of the preparation and organization of work-

Chef De parti at L'avenue French Oct 2021 – Dec

Chef at Formula 1 Project Jehda Saudi Mar 2022 – Mar

Preparation of recipes in collaboration with the head

Sous chef at Hotel Zeus Cesenatico May 2022 – Sept

Trained and managed all culinary personnel, supervised

Sous Chef at Ho Le Fook Chinese Oct 2022 – Dec

Sous Chef at Peperittima restaurant May 2023 – Sept

Good knowledge of all sections Ability to produce good

pastry Jan 2014 – Dec 2014

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