Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
Generic

Luka Lucic

Monasterevin

Summary

*Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintain HACCP, food sanitation and safety standards.

*Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed.

Overview

20
20
years of professional experience

Work History

Sous Chef

The Black Forge Inn
Dublin
08.2021 - Current
  • Analyzed customer feedback to identify areas of improvement in service or product quality.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Contributed to the successful execution of catered events from start to finish.
  • Complied with all health department regulations regarding proper food handling methods.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Trained new hires in proper cooking techniques and recipes.
  • Developed daily specials utilizing seasonal ingredients.

Previous Chef Carrier

Restaurants across Ireland and Croatia
Dublin And Pula
05.2004 - 08.2021
  • The Beacon Hotel, Sandyford 02/2020-12/2020
  • The Old Mill, Tallaght 03/2018-02/2020
  • The Palmerstown House,Palmerstown 05/2016-03/2018
  • The Block Burger, Dublin 3 11/2015-05/2016
  • Restaurant Etien, Medulin
  • Hotel Del Mar, Banjole
  • Hotel Scaletta, Pula
  • Konoba Batana, Fazana
  • Konoba Mizerija, Medulin
  • Konoba Skuza, Pjescana Uvala
  • Twenty years of experience working in restaurants in Croatia and Ireland have brought about significant changes. They have transformed and continue to transform me both as a person and a professional. Getting to know new cultures, people, dishes, and techniques has helped me refine my skills, teamwork, individual work, patience, training aspiring chefs, management, and other essential skills such as communication, problem-solving, and adaptability.

Director/Owner

Moby Planet
Pula
01.2014 - 10.2015
  • Analyzed performance data to identify areas of improvement and develop strategies for increasing efficiency.
  • Maintained financial records and monitored budgeting activities.
  • Monitored competitors' products, prices, marketing strategies to stay ahead of the competition.
  • Performed analysis of current trends in order to anticipate future changes in demand.
  • Managed staff recruitment, training, and development processes.
  • Oversaw the daily operations of the business, including sales, customer service, inventory management.

Education

High School Diploma -

Hospitality School
Zupanja, Croatia
06-2004

Skills

  • Culinary expertise
  • Food Service Operations
  • Portion and cost control
  • Kitchen equipment operations
  • Customer Assistance
  • Cash Handling
  • Payment Processing
  • Product Knowledge
  • Retail Merchandising
  • Store Organization
  • Staff Support

Languages

Croatian
First Language
English
Advanced (C1)
C1
German
Upper Intermediate (B2)
B2

References

References available upon request.

Timeline

Sous Chef

The Black Forge Inn
08.2021 - Current

Director/Owner

Moby Planet
01.2014 - 10.2015

Previous Chef Carrier

Restaurants across Ireland and Croatia
05.2004 - 08.2021

High School Diploma -

Hospitality School

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Luka Lucic