Summary
Overview
Work History
Education
Skills
Arts and Sports
Arts & Sports
Additional Information
Languages
Timeline
Generic

Fatmira Köpel

Vienna

Summary

Dynamic culinary professional with extensive experience at Renaissance Vienna Schönbrunn Hotel, excelling in food preparation and kitchen organization. Proven ability to enhance customer satisfaction through exceptional service and strong attention to safe food handling procedures. Recognized for reducing food waste and fostering teamwork in fast-paced environments.

Hardworking and enthusiastic [Job Title] trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.

Energetic [Job Title] with passion for food and commitment to providing customers with exceptional culinary experiences. Focuses on using fresh ingredients to create flavorful dishes appealing to different palates. Team player offers clear communication and problem-solving.

Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.

Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.

Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.

Experienced with various cooking techniques and kitchen operations. Utilizes culinary skills to create flavorful and visually appealing dishes. Knowledge of food safety practices and efficient kitchen workflows.

Overview

31
31
years of professional experience

Work History

Kochin

Renaissance Vienna Schönbrunn Hotel
07.2024 - Current
  • Maintained clean and organized work areas at all times to bring safety and quality to the food preparation process.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Cheff Helper

A Frissella
09.2022 - 08.2023
  • Enhanced kitchen efficiency by maintaining clean and organized workstations.
  • Developed strong working relationships with fellow staff members, promoting effective communication within the kitchen team.
  • Managed time effectively under pressure during peak service hours for optimal performance.
  • Assisted with inventory management to minimize food waste and reduce costs.
  • Supported chefs in preparing high-quality dishes for guest satisfaction.
  • Demonstrated adaptability by quickly adjusting to changing menu offerings and seasonal ingredients.
  • Upheld stringent sanitation standards for a safe and hygienic work environment.
  • Maintained proper food storage practices, ensuring compliance with health regulations.
  • Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
  • Used variety of kitchen tools and appliances to prepare ingredients and meals.

Service & Cheff Helper

Mercato San Lorenco Osteria “Sanssone”
09.2019 - 03.2021
  • Performed manual labor and random jobs to help teams accomplish goals.
  • Followed supervisor instructions to complete tasks on time.
  • Cleaned and straightened work areas to maximize productivity and safety.
  • Maintained a clean and organized workspace, reducing accidents and increasing overall productivity.
  • Supported skilled workers with tasks such as measuring, cutting, and assembling materials for successful project completion.
  • Assisted in completing projects on time through diligent work and effective communication with team members.
  • Managed waste disposal efficiently to maintain a clean job site that adhered to safety regulations.

Hotel Director

Hotel Kosova Park
10.2012 - 05.2014
  • Hired and trained new employees, demonstrating best methods for serving clients and guests.
  • Regularly analyzed guest feedback data to identify and address areas where improvements could be made, resulting in consistently high customer satisfaction ratings.
  • Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
  • Conducted regular staff performance evaluations, identifying areas for improvement and providing constructive feedback.
  • Established a positive work culture that promoted teamwork, collaboration, and employee morale.
  • Managed hotel operations for seamless functioning, ensuring high levels of efficiency and guest satisfaction.
  • Monitored safety procedures to ensure a secure environment for both guests and employees.
  • Booked large groups for weddings, seminars, conferences, and other events, providing best available room rates.
  • Provided services efficiently and with high level of accuracy.
  • Oversaw all aspects of event planning, from contract negotiation to day-of coordination, resulting in successful events and satisfied clients.
  • Monitored and evaluated performance of personnel to confirm compliance with standards.
  • Improved the quality of food offerings in on-site restaurants by working closely with chefs on menu development and presentation techniques.
  • Managed crisis situations, maintaining guest safety and satisfaction during unexpected events.
  • Negotiated contracts with suppliers, achieving cost savings while maintaining quality standards.
  • Enhanced revenue by creating and promoting attractive package deals, targeting both new and returning guests.

Coordinator and Educator for Slow Food Projects

Vis Albania (Albanian–Italian NOG Association)
01.2001 - 09.2012
  • Entered data, generated reports, and produced tracking documents.
  • Improved team productivity with regular communication and progress updates, fostering a collaborative work environment.
  • Enhanced operational workflows by maintaining well-organized documentation systems and updating records accurately as needed.
  • Gathered and organized materials to support operations.
  • Played key role in rebranding efforts, coordinating between design teams and marketing to ensure cohesive and impactful launch.
  • Conducted comprehensive market research to inform strategic planning.
  • Prioritized and managed multiple projects simultaneously, ensuring all met their deadlines and objectives without compromising quality.
  • Spearheaded volunteer program that expanded organization's community outreach, enhancing its public image and engagement.

Cook

Mesdheu Restaurant (Mediterranieo)
01.1999 - 02.2001
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Lunch and Evening Cook and Pizza Cook

Restaurant Berlusconi
01.1994 - 10.2000
  • Demonstrated strong multitasking abilities by simultaneously managing multiple orders while maintaining high-quality results.
  • Proactively addressed any potential issues related to ingredient quality or supply chain disruptions, minimizing negative impacts on the kitchen''s operations.
  • Continuously expanded culinary knowledge through ongoing professional development opportunities.
  • Reduced food waste by accurately measuring ingredients and portion sizes, saving on overall costs.
  • Developed lasting relationships with local vendors to source premium meats, produce, dairy products for daily use at competitive prices.
  • Enhanced food quality by consistently utilizing fresh ingredients and proper preparation techniques.
  • Supported front-of-house staff during busy periods, promoting smooth communication and collaboration between all departments.
  • Improved kitchen efficiency by regularly maintaining cooking equipment in top condition.
  • Maintained a clean and sanitary work environment, adhering to industry regulations for health and safety.
  • Contributed to positive guest experiences by quickly adapting to menu changes or special requests as needed.
  • Provided exceptional service to customers with dietary restrictions, crafting custom meals that met their specific needs.
  • Trained and supervised new kitchen staff on food preparation and safety protocols.
  • Communicated with supervisor to discuss menu items, ingredients and nutritional values.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Planned menus complying with established health guidelines and budget limitations.

Education

Bachelor of Arts - Language And Literature

UNIVERSITY OF TIRANA FACULTY OF HISTORY- LANGUAGE
Tirane Albania
07-2011

BBA - Finance

AGRICULTURAL UNIVERSITY
Kamez Tirana
07-1995

Skills

  • Customer service
  • Cooking
  • Cleaning and organization
  • Food preparation
  • Kitchen organization
  • Strong attention to safe food handling procedures

Arts and Sports

I was living and working with other people, in a multicultural environment, occupying places where communication is important and  in situations where teamwork is essential (e.g. culture and sport), etc.  Ability to work in a teamEnable in interaction with the publicSkills in motivating the whole group,  Excellent interpersonal skills and problem-solving  All these skills have been developed during my 30 years of work  experience spent around Europe:  Tourism, spectacles, theater, particularly in that of volunteering  with national and international associations  During the various humanitarian missions of the European Union  and the years 1997- 2001 during the civil war in Albania and  Kosovo. As coordinator of the war emigrant camps in Tirana.  For more than 10 years I have been coordinator of the National  Institute of Integration of Orphans

Arts & Sports

I start playing Theatre when i was little and always my free time was dedicating theater . I have a lot of characters theatre and Movie





































I've been playing Theatre since from1987. Excellent knowledge of music, cinematography, and literature.  I managed youth theater groups: organized and directed various shows and concerts.  Excellent knowledge of photography, and graphics for various posters and advertising. I love hiking.












 

Additional Information

Great ability to organize fairs, concerts, festivals, weddings, and various parties. In voluntary work(culture and sport), in 2012 in collaboration with Ministry ´s of Tourism and Food and Agriculture, Great Farm & Food Fair in collaboration with the government. 2016- 2017 two editions of the Argentine Tango International Festival

I've been playing Theatre since from1987. Excellent knowledge of music, cinematography, and literature. I managed youth theater groups: organized and directed various shows and concerts. Wonderful knowledge of photography, and graphics for various posters and advertising.

Languages

English
Upper intermediate (B2)
Albanian
Bilingual or Proficient (C2)
German
Elementary (A2)
Italian
Intermediate (B1)

Timeline

Kochin

Renaissance Vienna Schönbrunn Hotel
07.2024 - Current

Cheff Helper

A Frissella
09.2022 - 08.2023

Service & Cheff Helper

Mercato San Lorenco Osteria “Sanssone”
09.2019 - 03.2021

Hotel Director

Hotel Kosova Park
10.2012 - 05.2014

Coordinator and Educator for Slow Food Projects

Vis Albania (Albanian–Italian NOG Association)
01.2001 - 09.2012

Cook

Mesdheu Restaurant (Mediterranieo)
01.1999 - 02.2001

Lunch and Evening Cook and Pizza Cook

Restaurant Berlusconi
01.1994 - 10.2000

Bachelor of Arts - Language And Literature

UNIVERSITY OF TIRANA FACULTY OF HISTORY- LANGUAGE

BBA - Finance

AGRICULTURAL UNIVERSITY
Fatmira Köpel