Jan Bacar

Sous-chef of the old and renewed Apreski Phillip in Solden between the Autrian Alps.

Head chef and consultant for the jump from a business change.

From Elfriede to Franz (old town in the centre of Innsbruck)

Leadership of the kitchen, calculation, planning and cooking.

Internship by the renowned Austrian chef Marcus Freund for 4 months as Chef De Partie in the restaurant of the hotel Panorama Royal in Bad Hearing.

Various jobs and positions during this period between the lockdown and various situations.

Mostly help friends and restaurants in need.

Head chef for starting a new business in the heart of the city of Innsbruck.

Communication with the directive to create a new concept of business with calculations and business plan.

Kitchen directive and cooking.

First fully 100% vegan restaurant in Tirol at the time.

Learn by doing,adapt and conquer situations and challenges.

Most of the receipts and ideas were self-made and innovated at the time.

Full kitchen management and head of innovation.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• 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.
• Handled and stored food to eliminate illness and prevent cross-contamination.

Mostly chef-help poition over the city.

Help friends and renound chefs with kitchen organization and work it self,from pizzerias to restaraunds all over the city.

Seasonal job and first experience as a head of kitchen and a team.

Implement of most of the learning from previous jobs and positions.

Good team leader and team player.

Full-time and part-time poition as Chef over the year.

Alone chef as asistant.

• Assisted in the training and onboarding of new cage cashiers by sharing knowledge and best practices to ensure their success within the role.
• Quickly and accurately counted drawers at start and end of each shift.
• Completed routine audits as requested by management, validating the accuracy of records kept on file for future reference purposes.
• Ensured smooth operations by balancing the cage at the end of each shift, identifying discrepancies, and resolving issues promptly.