Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Haris Osmanagic

Chef

Summary

ambitious, dedicated,responsible,positive, fast,adaptable for work intensity,ready fro team/independent working. well trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True worker with array of kitchen preparation techniques. Formal training and education in culinary studies.

Overview

19
19
years of professional experience

Work History

Chef De Partie

Der Wolf
12.2019 - Current
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Cooked memorable dishes that brought new customers into establishment.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Collaborated with staff members to create meals for large banquets.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Monitored food production to verify quality and consistency.

Chef De Partie

Restaurant Metropolis
05.2017 - 11.2019
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Rotated stock to use items before expiration date.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Sanitized all counters properly to prevent food-borne illness.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Maintained well-organized mise en place to keep work consistent.

Chef De Partie

Hotel Pino Nature
11.2015 - 12.2016
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Rotated stock to use items before expiration date.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.

Chef De Rang

Hotel Malak
12.2015 - 05.2016
  • Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
  • Collaborated with kitchen staff to ensure timely delivery of orders, resulting in smooth restaurant operations.
  • Coordinated special events, creating memorable experiences for guests while maintaining excellent service levels.
  • Assisted in budget preparation and financial forecasting for the restaurant''s continued growth and success.

Executive Sous Chef

La Terraza
04.2015 - 10.2015
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.

Kitchen Prep Cook

Restaurant Aut
03.2013 - 01.2015
  • Showcased creativity by suggesting innovative ideas for daily specials based on available ingredients.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Seller Computer Equipment

S.t.r. Deluxe
11.2011 - 11.2012
  • Enhanced product knowledge by participating in regular training sessions and staying current on industry trends.
  • Developed customized solutions for clients'' unique needs, resulting in improved satisfaction and loyalty.
  • Responded to customers' complaints regarding service and product quality to solve issues.
  • Analyzed customer buying patterns to make informed decisions on merchandising displays and promotional activities.

Clothes Seller

Tom Tailor Sportina
06.2009 - 10.2011
  • Provided exceptional customer service, cultivating loyal clientele and generating repeat business.
  • Assisted in merchandising tasks such as restocking shelves and updating seasonal displays for maximum impact on sales performance.
  • Assisted in training new employees on company policies, sales techniques, and product knowledge.
  • Promoted store events and special promotions through effective communication with customers.

Bartender

Cllub Atilla
01.2006 - 04.2009
  • Kept bar presentable and well-stocked to meet customer needs.
  • Served high customer volumes during special events, nights, and weekends.
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Contributed to a positive work environment through effective teamwork and communication with colleagues.
  • Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
  • Reduced wait times for drinks by efficiently managing the bar area and prioritizing orders.

Education

High School Diploma -

Mixed Secondary School For Electrical Engineering
Sarajevo
04.2001 -

High School Diploma -

Electrical Engineer Mixed Secondary School
Breza
04.2001 -

High School Diploma -

Pu Centar Education For Adults Cooking School
Gracanica
04.2001 -

Skills

Proper food handling

Counter sanitization

Food spoilage prevention

Recruiting and training

Food presentation

Kitchen Organization

Portion standards

Plating and presentation

Pizza making

Inventory Oversight

Sauce preparation

Grilling Techniques

Hospitality

Food allergy understanding

Sanitation Practices

Garnishing Techniques

Pasta Making

Roasting methods

Vegetable cookery

Entree Preparation

Safe Food Handling

Food Safety

Garnishing and Plating

Languages

English
Native language
English
Advanced
C1
German
Elementary
A2

Timeline

Chef De Partie

Der Wolf
12.2019 - Current

Chef De Partie

Restaurant Metropolis
05.2017 - 11.2019

Chef De Rang

Hotel Malak
12.2015 - 05.2016

Chef De Partie

Hotel Pino Nature
11.2015 - 12.2016

Executive Sous Chef

La Terraza
04.2015 - 10.2015

Kitchen Prep Cook

Restaurant Aut
03.2013 - 01.2015

Seller Computer Equipment

S.t.r. Deluxe
11.2011 - 11.2012

Clothes Seller

Tom Tailor Sportina
06.2009 - 10.2011

Bartender

Cllub Atilla
01.2006 - 04.2009

High School Diploma -

Mixed Secondary School For Electrical Engineering
04.2001 -

High School Diploma -

Electrical Engineer Mixed Secondary School
04.2001 -

High School Diploma -

Pu Centar Education For Adults Cooking School
04.2001 -

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Haris OsmanagicChef