Chef Jelena Ilic

I have been part of the hospitality and food industry for the past eight years. I worked in Belgrade, in Serbia, as a Chef de partie and Sous chef. Right now, I m working in Malmo, Radisson Blu Hotel as Chef de Partie.

I am well versed in a performing wide array of kitchen operations. My cooking skills include; preparation of food, stocks, hot and cold dishes. I worked on Cold and Hot station in hotel on a la carte menu and banquets. I was included of creation new seasonal menues.

My speciality is a la card and fine dining restaurants. I worked in the best restaurants in Belgrade with perfect tehniques, like Sous-Vide, Paco Jet, Mibrasa, etc.. We made local organic food from small farms like Busha beef, Mangulitza pigs, Serbian organic products put in a modern way and served like fine dining. I have lot of creativity and my job is me and myself.

I trained and supervised culinary younger line cooks to prepare, cook, and display food in keeping with the service standards. Most prominently, I have a working knowledge of legal requirements regarding health and safety, kitchen cleanliness, proper fire procedures, safe usage of chemicals, and HACCP. Also I was preventing waste, reducing costs and orrdering supplies.