Jan Čermák
Loukov,631
Summary
I am passionate chef with lot of experiences in gastronomy. I spend more than 8 years in kitchen as a chef. I have been running my own business for the last two years.
Overview
8
8
years of professional experience
Work History
Sous Chef
Alpen Arnika
12.2024 - 04.2025
- Supervised kitchen operations, ensuring compliance with food safety standards and regulations.
- Developed and executed seasonal menu items, enhancing culinary offerings and guest experience.
- Trained junior kitchen staff on cooking techniques and station management for improved efficiency.
- Collaborated with front-of-house staff to synchronize service flow and optimize guest satisfaction.
- Managed inventory control processes, minimizing waste while ensuring ingredient availability for daily service.
- Led daily team meetings to discuss menu updates, special events, and performance feedback for continuous improvement.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
Chef De Partie
Turnovská Pivnice S.r.o
05.2024 - 11.2024
- Ensured consistency in food quality by conducting regular taste tests and inspections.
- Implemented menu changes based on customer feedback and trend analysis.
- Collaborated with front-of-house staff to optimize service flow during peak hours.
- Led kitchen operations during busy shifts, maintaining high standards under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Arctit Juice Cafe
12.2023 - 04.2024
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed daily specials, incorporating seasonal ingredients and local produce.
- Coordinated inventory management, minimizing waste through efficient stock rotation.
- Trained junior chefs on culinary techniques and presentation standards.
- Led kitchen operations during busy shifts, maintaining high standards under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Executive chef/Manager
Kafé Ořech (Own business)
06.2021 - 09.2023
- Leading team of 4 employees in the kitchen and in the bar
- Communication with suppliers of local goods
- Communication with guests and their reviews
- Compilation of the menu
- HACCP
- Control accounting, bank account, taxes, wadges
Executive Chef
Kafé Ořech
06.2020 - 12.2020
- Developed and maintained an inventory system that tracked food costs, resulting in a reduction in costs
- Established a kitchen culture that focused on collaboration and innovation, resulting in an increase in staff retention
- Collaborated with suppliers to secure the best ingredients at the most competitive prices
Sous Chef
Galatea
09.2018 - 06.2020
- Developed and implemented innovative recipes that increased customer satisfaction
- Managed the kitchen inventory, ensuring that all ingredients were fresh and in stock
- Collaborated with other chefs to create daily specials
Chef
Altan-Cafe-Gril-Bar
03.2018 - 08.2018
- Managed the kitchen inventory, ensuring that all ingredients were fresh and in stock
- Monitored food preparation to ensure quality and consistency
- Implemented a new food safety program that improved compliance with health and safety regulations
Chef
Autosport Promotion
07.2017 - 02.2018
- Designed and implemented a menu that was compliant with dietary restrictions and food allergies
- Managed the kitchen inventory, ensuring that all ingredients were fresh and in stock
- Monitored food preparation to ensure quality and consistency
Education
High School - Gastronomy
SOŠ a SOU Horky nad Jizerou
Horky nad Jizerou06.2017
Skills
- Ability to Work in a Team
- Responsibility
- Calm in stressful situations
- Learnability
- Always open to constructive criticism as that's one of the ways to learn more
- Innovative
- Team leadership
- Kitchen leadership
- Food safety
- Food presentation
- Inventory management
- Menu planning
- Kitchen organization
- Customer service
- Cooking techniques
- Allergen awareness
- Safety management
- Knife skills
- Ingredient knowledge
- Mentoring and coaching
- Safe handling
- Menu memorization
- Staff training
- Butchery skills
- Cost control
- Employee scheduling
- Kitchen management
- Portion control
- Equipment usage
- Order delivery practices
- Garnishing and plating
- Pasta making
- Pastry skills
- Culinary trends
- Foodservice
- Seafood preparation
- Line inspections
Languages
English B2
Germany A2
Czech Native speaker
Hobbies
skiing, fishing, climbing, futsal
Internships
- Chef at Erasmus+, Štrbské Pleso (Slovakia) 12/2013–01/2014
- Maintained a clean and organized workstation, leading to a decrease in kitchen accidents
- Collaborated with other chefs to create daily specials that increased customer orders
- Chef at Amedia Hotel, Weiden in der Oberpfalz (Germany) 10/2016–12/2016
Timeline
Sous Chef
Alpen Arnika
12.2024 - 04.2025
Chef De Partie
Turnovská Pivnice S.r.o
05.2024 - 11.2024
Chef De Partie
Arctit Juice Cafe
12.2023 - 04.2024
Executive chef/Manager
Kafé Ořech (Own business)
06.2021 - 09.2023
Executive Chef
Kafé Ořech
06.2020 - 12.2020
Sous Chef
Galatea
09.2018 - 06.2020
Chef
Altan-Cafe-Gril-Bar
03.2018 - 08.2018
Chef
Autosport Promotion
07.2017 - 02.2018
High School - Gastronomy
SOŠ a SOU Horky nad Jizerou