Jane Dimeski is a student studying for a Certificate III in Commercial Cookery in Melbourne, Australia. She has over 15 years of experience as a chef and head chef in Macedonia and Afghanistan, working in hotels, restaurants, and for coalition forces providing food services. She is proficient in English, Macedonian, Bulgarian, Serbian, and Croatian. Her work experience demonstrates an ability to plan menus, oversee food preparation according to safety standards, train kitchen staff, and ensure high quality food service.

1. Address: 2/9 Pagnoccolo Street Cell Phone:0406 592 221
3030 Werribee Melbourne VIC Australia
E-mail:jane.dimeski@yahoo.com
Mr. Yane Dimeski
Personal information: Date/Place of birth: 31 May 1982/Prilep, Macedonia
Education: 1996 – 1999 Electro-Mechanical High school “ Riste Risteski- Ricko”- Prilep
Qualification ELECTRICAL FITTER
Jan.2000 –Dec.2000 Worker’s Educational Association “Pere Tosev” – Prilep
-Course: Catering technician, Professional Cook
Apr.2009-Dec.2009 City-Education , Foreign languages Centre-Prilep
- Course: English Language (completed the 6- Degree).
-Currently: Student in Victorian Institute of Culinary Arts and Technology (VICAT) Melbourne VIC Australia
Course: Certificate III Commercial Cookery. End of the course 10.06.2016
Acknowledgment by the U.S.A Embassy in Kabul Afghanistan for my hard work and dedication in my work in
the Coalition forces bases all over Afghanistan.
Work experience: 19 Sep. 2012 – 15 Apr. 2014 Head Chef in a remote location in Afghanistan
ESSENTIAL DUTIES AND RESPONSIBILITIES:
AS a head chef on a remote locations from me was expected to
● keep the food stock on a safe level considering all the difficulties during the food delivery from Kabul to
any remote location I have worked at, and I am doing then successfully from the first day I joined the
company.
● Keep high moral in between the workers as every day is a different story , the work in a war
zone can be very stressfully if the moral goes down.
● Training locals for safe food preparation according to HACCP regulations , making weekly
food orders, making weekly menu`s, preparing food and making sure that all dietary requirements
are met.
● Education for local personnel on Safe food handling, implementing on FIFO way of stock
rotation.
● Providing active support to all kitchen personnel
● Preparing monthly staff roster
● Performing daily inspection in the storage areas, making inventory and reports to the Operation
Manager
● Depends on which remote site i am working i am in-charge for 10-40 people personnel in the D-
FAC`s
● Running a camp and making sure that all container fridges and freezers are in good working
order, temperature checks to done on an hourly basis.
● Weekly stock takes and food rotation to allow for new stock.
● Lease with client making sure that everything is in order.
● Changing the menus on weekly bases within a 21 day menu cycle.
Languages: Speak Write Read
Macedonian Native language Native language Native language
English Very good Good Good
Bulgarian Excellent Excellent Excellent
Serbian Excellent Excellent Excellent
Croatian Excellent Excellent Excellent

3. Work experience: 2009 – 2012 Hotel-Restaurant ''Lipa'' Prilep
FOOD SERVICE SPECIALIST / HEAD COOK
ESSENTIAL DUTIES AND RESPONSIBILITIES:
● Responsible for preparing food on a la carte menu, as well as of all kind organized events and celebrations up
to 250 people such as weddings, christening, receptions.
● Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
● Coordinate and supervise work of kitchen staff.
● Preparing a variety of national and international foods according to customers'orders or supervisors'instructions,
following approved procedures.
● Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
●Placing food trays over food warmers for immediate service, storing the food in refrigerated storage cabinets.
● Regulate temperature of ovens, broilers, grills, and roasters.
● Store food in designated containers and storage areas to prevent spoilage.
● Decoration and making special dressings and sauces as condiments for sandwiches.
● Cleaning work areas, equipment, utensils, dishes and silverware.
● Scraping leftovers from dishes into garbage containers, using manual and electrical appliances to clean, peel, slice,
and trim foods, tires and strain soups and sauces.
●Inform supervisors when supplies are getting low or equipment is not working properly, weigh or measure
ingredients, assisting the cooks and kitchen staff with various tasks as needed and provide cook with needed items.
● Substitute for or assist other cooks during emergencies or rush periods.
● Worked together in a team oriented environment to produce foods in a timely and orderly fashion.
2001 – 2009 National Restaurant ''Sonce GA'' Prilep
COOK/FOOD SERVICE SPECIALIST
Essential duties and responsibilities:
● In charge of a restaurant and coffe bar employing team of 10 workers, including cook assistants and waiters, and
serving of up to 200 guests on daily basis.
● Planning and design ot the restaurant's menu with various national specialties and various international dishes, and
commitment to the established standards of food quality.
● Ensured that all orders were presented in a neat and appetizing manner.
● Set up serving lines, garnished food items and applied food protection and sanitation measures.
● Responsible for maintenance on all types of kitchen equipment, ordering receiving and inventoriedas well
inspecting all the meats, fruits and vegetables.
●Inform supervisors when supplies are getting low or equipment is not working properly, weigh or measure
ingredients, assisting the cooks and kitchen staff with various tasks as needed and provide cook with needed item
● Made sure that all personnel are properly trained to work with the kitchen equipment, as well as wearing the proper uniform
when operating equipment or handing potentially hazardous chemicals to work in the kitchen.
●Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.
● Portion, arrange, and garnish food, and serve food to waiters or patrons.
● Consistently striving to exceed guest expectations and provide the highest level of service.
● Kept all work stations and equipment as clean as possible at all times.
● Planning, assigning and directing tasks.
● Handlied and resolved complaints regarding the bevarage operation.
Other Skills: Internet, Windows 7, Windows XP, Microsoft Office
Driving License A and B Category
Characteristics: Honest, flexible, responsible, excellent communication skills, pay
attention to details, willing to work in multiethnic team.