Jakub Chlaň

Limited pastry experience, only done last season.

• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.

Covid era, ships in GCCL were basically non-functional.

Had to take over the kitchen since the start.

4* hotel with an occupancy of 85 in a ski resort.

Led team of 5 people, decided to go back on ships as soon as they opened.

• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

Cold galley, hot galley, chef de partie throughout the years.

98 hours a week.

• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.

A la carte restaurant aswell as hotel kitchen, responsible for meat and garnish.

40 hours a week