Chef de Cuisine of signature steak house Astor Grill at St. Regis in Doha.
Skilled in hospitality management, menu development, hospitality industry, banquet and fine dining. Strong operations professional graduated from ICCA - International Centre for Culinary Arts in Dubai, United Arab Emirates.
Industry: Hotels & Resorts
Department: Kitchen Stewarding
Job Level: Management
Job Role: Chef De Cuisine
Nationality: Bosnia and Herzegovina
Current City: Doha Qatar
Current Country: Qatar
Education Level: Diploma
Langoustine ravioli with tarragon emulsion and squid ink dough ?? #dinnertime #aquariorestaurant Stefan Vasic shared this.
Dear friends, I have made it to the final For Chef de Cuisine of the year by Hozpitality excellence awards ?? I would appreciate if you could give me your support and vote for me?? ? #foodlover Stefan Vasic shared this.
Cold appetizer ? Watermelon, feta and beetroot with balsamico glaze ??? #chefmood #sodelicious Stefan Vasic shared this.
Fois gras with wagyu beef! ???? So delicious ?? #kempinski #aspenchef #cheflif
Stefan Vasic shared this.
The Pro Chef Awards
World Chef Association
Serbian Chef Association
Serbian Chef Association
Hospitality Excellence Award
Hospitality Excellence Awards
2022 - Present (2 Years)
The St. Regis, Qatar
Chef de Cuisine of signature finest steak house at St. Regis Doha.
2021 - 2022 (1 Year)
The Oberoi Beach Resort, Al Zorah, United Arab Emirates UAE
I am completely responsible for directing, training, supervising, planning and coordinating in all areas in my kitchen, including all projects requested by Executive Chef. brMy main responsibility is to ensure the highest level of food and safety and quality of food for our guests through meticulous consistency, taste and presentation of all dishes. brI leading and managing the kitchen team, and providing support and training on an ongoing basis. brI as well keeping eye on food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. I reviewing the food cost analysis on a daily basis to ensure that it is in line with the budget.
2017 - 2021 (4 Years)
Kempinski Hotel Mall of Emirates, United Arab Emirates UAE
My main role was to ensure kitchens are managed efficiency according to establishment standards providing high level of food and safety and quality following the Kempinski standards. <br>To ensure that all Colleagues have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene,, health and safety. <br>To maintain the Daily Log Sheet. <br>To develop standard recipes which allow the restaurant. To strictly adhere to the established operating expenses and ensure .that all costs are controlled
2015 - 2017 (2 Years)
Kempinski Hotel Ajman, United Arab Emirates UAE
My main responsibility was to ensure kitchen is set up with cooking utensils and equipment for the shift operation. <br>As well to ensure great presentation by dressing dishes before they are served. Keep a sanitized and orderly environment in the kitchen <br>Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy). Monitor food stock and place orders. Check freshness of food and discard out-of-date items. Experiment with recipes and suggest new ingredients
2014 - 2015 (1 Year)
Hyatt Regency Belgrade, Serbia
I was Assisting in the food preparation process and preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. Helping with deliveries and restocking.
