Hi,
I'm Kristefor Isoski
Who Am I
I’m a Chief Cook/Camp Boss for about 8 years.
I graduated Culinary Arts in Ohrid while studying I was working and living in a hotel. After that, I worked in two more hotels, but the biggest achievement I fulfilled was when I was offered an Executive chef role in a startup catering company “L&L Ketering”.
There we managed in six months to grow from 30+ meals a day to 1400+ meals a day in industrial catering, besides all the weddings and events. I created the menus and made cost calculations. Managed 30+ team of hospitality personnel, and made sure everything went smoothly in terms of planning, goals, deadlines, budget and cost, customer satisfaction, and more.
Moving forward I hope to expand my experience and continue offshore because I enjoy it and definitely would like to get promoted to the Catering supervisor position in future.
offshore
FMTC B.V.
• FOET Incl. HUET and EBS / from 20.10.2021 to 20.10.2025
• Security Awareness / from 22.11.2016 - no expiry
NOVIKONTAS
• STCW Basic safety course / from 21.02.2020 to 21.02.2025
MEDIWERK
• Offshore medical / from 19.10.2021 to 19.10.2023
Falck Nutec
• CA-EBS / from 28.04.215 - no expiry
attended
1. Level 2 in Nutrition for Healthier Food and Special diets
2. Level 2 in HACCP for Food Manufacturing
3. Elementary Food Hygiene
4. COSHH
5. Manual Handling
Involvement
Camp Boss
- daily menu planning and preparation,
- organizing catering crew,
- ordering food supplies,
- management of catering and cleaning service on board,
- responsible for stock taking, temperature control, hygiene, adequate storage of goods,
- implementation of all company's safety and quality standards,
- responsible for the whole service provided on board.
Executive Chef
- ordering supplies, inventoried food, ingredient and supply stock to prepare and plan vendor orders,
- generated employee schedules, work assignments and determined appropriate compensation rates,
- hired, trained and managed all kitchen staff, including employee development,
- issuing disciplinary action and conducting performance reviews,
- assisted customers in planning corporate events, social galas and gourmet dinners,
- planning and delivering caterings for every occasions,
- developed menus, controlled food costs and oversaw quality,
- sanitation and safety processes.
Executive Chef
- monitored and participated in preparing and serving food for smaller and larger groups,
- preparing and serving food for VIP Persons,
- excellence in preparation of various foods: seafood menus, buffet menus, A la Cart menus, vegetarian menus, Macedonian traditional dishes and international dishes I manage a kitchen,
- implementing training course for new recruits and managing training for new staff,
- handling kitchen administration, supervision, control,
- managing supplies and orders creating menus for buffets (hot and cold), weddings, and all other occasions,
- creating menu prices and costs,
- handling kitchen expenses, implementing HACCP.
Sous Chef
- participate in preparing Food displays, buffets, a la carte,
- taking care of the supplies (FIFO),
- assist in all areas of the kitchen,
- prepared food items to meet recipes, portioning, cooking and waste control, guidelines,
- monitored temperature of shelves and storage areas and reported failures to manager.
learning
Ohrid
- activities and societies: using variety of cooking techniques and methods,
- proper food handling, food safety and food storage,
- kitchen sanitation and public health regulations,
- food purchasing and controlling food cost,
- menu planning and creating,
- national and international cuisine and dishes, breads, cakes and desserts,
- operating all kitchen equipment and tools.
contact me
clients
clients
for
Event and wedding venue, restaurant and catering.
some of MY work
