1. Vladimir Brkusanin
date of birth:
phone
address:
e-mail:
Summary-about me:
05.11.1982
+841218395111
Valid Vietnam Temporary residence card and work permit until July/2017
vladoxofp1982@outlook.com
Complete Italian cuisine Chef (including Pizza Chef ) with 16 years of
experience in some of the Top Italian restaurants in Serbia:
13 years of experience overseas in establishing and setting up Italian
restaurants and 1year and 6 months of F&B work experience in Vietnam.
Graduated Hospitality and Tourism College - Chef's school;
13 years' working experience on pizza wood burning oven. Profound
knowledge of Pizza and Italian cuisine , homemade pasta preparation,
working in a team and learning directly from Italian Chefs ( PizzaIolo - Mr.
Fabio Rondelli, Chef - Mr. Walter Pier Giovanni ). All the years in Europe
working under HACCP food safety management system and preparation
procedures.
Work experience
Chef
La Veranda Beach Resort - Phan Thiet , Vietnam
November 2014 - May 2016
Tourism & hospitality
Hospitality
Full time
Responsible for setting up European standards of services, communication
with clients, establishing a free standing restaurant within the resort that was
open to the public, as well - restaurant "Amicci" with European and HACCP
standards. Creating the menu, drink list, selection and education of
employees, entire F&B management of the facility. Running the complete resort
operations, communication with the tourists and cooperation with on-line booking
agents Expedia, Agoda and Booking.com .
F&B Manager
Trattoria Campania, a Top Class Italian Restaurant
May 2014 - October 2014
Tourism & hospitality
Hospitality
Full time
Establishing and setting up a restaurant in the Style and Standards of Vera Neapolitan association.
Responsible for the training and selection of workers, setting up the kitchen operations, bar, and training of
the service staff, additional hours on wood burning oven at Special Events as a special guests host.
Italian cuisine chef
Pizzeria Paradiso
November 2013 - April 2014
Tourism & hospitality
Hospitality
Full time
Responsible for the staff training, creating and controlling the menu, procurement of the supplies,
preparation of the final product. Establishing HACCP standards. Work on wood burning oven
Pizza Iolo
Yachting Club May 2012 - Oktober 2012
Tourism & hospitality
Hospitality
Temporary/Freelance
In charge of pizza preparation and leading the team of workers at the pizza
station. A job during the tourist high season.

2. Italian cuisine chef
Pizzeria Cuocco
November 2011 - May 2012
Tourism & hospitality
Hospitality
Full-time
Responsible for staff training, menu creating, control of supplies and food quality, as well as the
final product; worked on wood burning oven. This facility is an upscale eatery.
Italian cuisine chef
Pizzeria ''Del Nonno''
November 2010 - Oktober
2011
Tourism & hospitality
Temporary/Freelance
In charge of production and quality control of the finished products. Training of workers and organizing
the entire work flow. Wood burning oven
Italian cuisine chef
Pizzeria ''La Piazza'' April 2007 - November 2010
Tourism & hospitality
Hospitality
Full time
In charge of the complete organization of the pizza station . pizza and homemade pasta
preparation, staff training, and control of products and supplies, work on wood burning oven.
The facility is one of the top facilities of its kind in Belgrade.
Italian cuisine chef
Restaurant "Trattoria Al Angollo"
Oktober 2006 - April 2007
Tourism & hospitality
Hospitality
Full-time
Preparation of various Italian dishes, in charge of pizza preparation and organizing the complete pizza
station, staff training, and control of products and supplies, work on wood burning oven.
Pizza iolo, Pizza Chef
Pizzeria "The Old Fisherman's Pub", Budva, Montenegro May 2003 - September 2006
Hospitality
Full-time
Responsible for compiling the menu and sourcing the entire kitchen equipment, staff training, and control of
products and supplies, organizing the complete pizza production process; work on wood burning oven. The
restaurant is a top joint at the Adriatic Sea.
Pizza iolo
Cafe Pizzeria "Status"
September 2002 - May 2003
Tourism & hospitality
Hospitality
Full-time
Preparation of various dishes from Italian cuisine, in charge of staff training, control and
preparation of food.

3. Pizza Iolo
Pizzeria "Venezia" Avgust 2001 - July 2002
Tourism & hospitality
Hospitality
Full-time
Responsible for training the staff, sourcing, purchasing and placing the complete kitchen equipment, and
control of products and supplies, work on wood burning oven.
Pizza Iolo
Restaurant "Stefan"
September 2000 - August
2001
Tourism & hospitality
Hospitality
Temporary/Freelance
Preparation of Serbian national dishes and pizza, work on
wood burning oven.
Education
Hospitality and Tourism College - Chef's school to 2000.
Chef
Computer skills and technologies
Internet knowledge - Advanced
Office documents skills - Advanced
Photo editing software use - Moderate
Languages
English - Advanced
Personal characteristics
Meticulous and worthy person with excellent organizational skills and effective communication skills
with customers and colleagues . Ready and open to teamwork. Enthusiastic and always excited to
learn new things, follow industry trends, improve my professional skills and implement the
innovative ideas. Here is my set of assets and qualities for your perusal:
• Understanding and knowledge of Vietnamese food sanitation regulations.
• Extensive experience and judgment to plan and accomplish goals and achieve commercial
targets.
• Develop the skills and effectiveness of all Kitchen employees through the appropriate training,
coaching, mentoring and leading.
• Multi-tasking.
• Good manager and leader.
• Creative in compiling and trying out new recipes, menus, events.
• With in-depth knowledge of the industry.
• Create and perform effective training programs for employees in coordination with the
management and in compliance with the respective regulations.
• Substantial experience in performing inventories by using established methods.
• Organizing the kitchen and the whole work process in accordance with the local regulations,
management requirements, hygienic standards and the actual facility layout.
• Fluency in English.
• Impeccable at cost and price calculations.
• An exceptional team player
• A Non- disruptive personality
• Familiar with the field's concepts, practices, and procedures
•
Driving licence
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