Ljupco Chankulovski is a Macedonian chef with over 20 years of experience in culinary services. He has worked in restaurants, hotels, and the military in roles including head chef, sous chef, and baker/cook. Chankulovski has extensive knowledge in all areas of food preparation, cooking techniques, and restaurant operations. He is skilled at planning meals, training staff, and leading kitchen operations. Chankulovski received formal culinary education and training in Macedonia and has worked in Macedonia, the US, and Montenegro.

1. RESUME
Ljupco Chankulovski

2. 6 February, 2015
RESUME
Ljupco Chankulovski
PERSONAL DATA
Date of birth and place: November 02, 1969 Skopje, Republic of Macedonia
Nationality: Macedonian
Address: st. Zufer Musik 12-a Butel, Skopje, Republic of Macedonia
Telephone: 0038978200416
E-mail: ljupcochankulovski@yahoo.com
Qualification Summery
- +20 years of professional experience in culinary service.
- Extensive knowledge in all areas of restaurant, bar and hotel operations.
- Experienced in planning dinners and other events.
- Good ability to lead and train staff and organize and coordinate activities.
- Outstanding skills in cooking and preparing a variety of foods, strong
knowledge of food preparation and presentation methods, techniques, and
quality standards, along with inventory and ordering methods.
- Multilingual: English, Serbo/Croatian and Macedonian.
- Receive food ingredients and supplies as required for daily operations.
- Review production schedule to determine food requirements including
variety and quantity of food for preparation and to assemble supplies and
equipment needed for daily cooking activities.
- Season and prepare a wide variety of foods such as vegetables, fruits,
meats, soups, salads, and cereals in accordance with prescribed recipes.
- Slice, grind, and cook meats and vegetables using a full range of cooking
methods.
EDUCETIONAL BACKGROUND
2

3. Name, Place,
Country
Studies
Attend
From/To
Lazar Tanev,
Skopje,
Macedoni
a
High school for Culinary and Serving
Sep 1984
to Jun
1987
EMPLOYMENT RECORD
Jan 2014 to present
Confectionery “Roza”-Skopje. My wife is confectioner and we established a
workshop for cookies, cakes and candies.
- assisting of making the cookies and cakes;
- marketing and distribution of the candies;
- supplying of the articles
May 2013 to Sep.2013
Sea-Lord Hotel Miami, Florida. Hotel with fifty apartments.
- complete kitchen organization and serving the guests in the hotels;
- making of menu and preparing of special events for the guests;
- Independently making of hotel menu.
- I worked by myself of preparation and serving the food, only I have a help off
the boss in supplying the articles from Dupo-markets.
Jun 2012 to Sep.2012
Resting place-Galeb tours, Bar, Monte Negro.
- complete preparation of food for the guests in the resting place and serving;
- preparation of different kinds of pizzas, pastries and fruit salads.
Jul 2009 to May 2012
Restaurant Rome & Juliet in Skopje is a traditional place serving local and eastern
European cuisine. The responsibilities include;
- Test foods being cooked for quality.
- Carve and display meats, vegetables, fruits, and salads; replenish service
lines as necessary.
- Prepare and bake simple pastries and rolls.
- Record inventory of supplies and order stock; estimate daily and weekly
requirements and replenish items as appropriate.
- Cater special events as required.
Jul 2008 / Mar 2009
Sous-Chef
In the summer of 2008 I accepted an position with Sodexso to work as Sous
Chef in Kabul, Afghanistan. My responsibilities included preparing and
seasoning a variety of meats, vegetables, soups, sea food and other food items
in accordance with prescribed recipes in order to provide exemplary service in
the kitchen.
3

4. Sep 2003 / Jul 2008
Head-Chef
A motel-restaurant in Skopje “Olympia” , my responsibilities included supervisory
role for two kitchen staff.
- Test foods being cooked for quality.
- Carve and display meats, vegetables, fruits, and salads; replenish service
lines as necessary.
- Prepare and bake simple pastries and rolls.
- Record inventory of supplies and order stock from main storeroom; estimate
daily and weekly requirements and replenish items as appropriate.
- Cater special events as required.
Feb 1999 Dec 2003
Sous Chef
Restaurant Opatia, a cosmopolitan restaurant in Skopje catering traditional and
international dishes. The responsibilities included;
- Writing out new recipes.
- Preparing the day’s specials.
- Assigning duties to the kitchen staff
- Planning the menu.
- Maintain high health and safety standards.
- Deal with any problems arising in the kitchen.
- Prepare dishes per the customer’s orders.
Aug.1996 – Dec.1998
Kitchen Chef
Initially I was hired as a cook and later promoted to kitchen chef for the United
Nations Mission in Macedonia “UNPREDEP” base camp. We prepared a large
variety of different international dishes, including European Mexican, and Asian
varieties. I was managing 2 kitchen assistance and preparing food for about 250
persons. Responsibility included;
- Instruct and functionally supervise the activities of other employees
performing the same or related duties.
- Attend to day-to-day problems and needs concerning equipment and food
supplies; detect and ensure disposition of spoiled or unattractive food,
defective supplies/equipment, and other unusual conditions.
- Prepare special diets according to prescribed standards
Jul.1988 – Feb 1996
Assistant Cook - Cook
Responsibilities included:
Cooking and serving at two locations, prepping roast, sauce, meats, fish and
vegetables, and baking desserts.
Special skills gained: healthy and nutritional cooking, cooking basic and
convenience foods, baking with and without mixes, preparing soups, sauces and
4

5. stocks, meat cutting, and butchery. Maintain clean work areas, utensils, and
equipment.
Helped develop menus, maintain food inventory, and prep for large scale cooking.
Dec 87 – Dec 88
Baker & Cook
Was drafted into the Yugoslav army in 1987, and received formal training as a
Baker and Cook. As a Baker and Cook trainee I participated and help coordinate
the food preparations for +600 army personnel.
EXTRA-CURRICULAR ACTIVITIES
Courses and Training
I have great experience in driving car and lorry. I have B,C and E driving category.
REFERENCES
Available upon request.
5

6. stocks, meat cutting, and butchery. Maintain clean work areas, utensils, and
equipment.
Helped develop menus, maintain food inventory, and prep for large scale cooking.
Dec 87 – Dec 88
Baker & Cook
Was drafted into the Yugoslav army in 1987, and received formal training as a
Baker and Cook. As a Baker and Cook trainee I participated and help coordinate
the food preparations for +600 army personnel.
EXTRA-CURRICULAR ACTIVITIES
Courses and Training
I have great experience in driving car and lorry. I have B,C and E driving category.
REFERENCES
Available upon request.
5