MMRSRS. L. LIDIJAIDIJA G GOCHEVSKAOCHEVSKA

Objective To apply for job position within LOGCAP IV Mission with Fluor. To be given an opportunity to utilize my knowledge and abilities as a Food Service Specialist. To become a valuable asset to my employer and respected team member and to continue to acquire knowledge and experience.

Personal Information Date/ Place of Birth: 07 October 1969/ Tetovo, Macedonia

Marital Status: Married with two children

Education- Secondary Medical School “Pancho Karagjozov” Skopje [1983 - 1987]

Course: Dental Assistant

Languages Speak Write Read

Macedonian Native Language

English Excellent ; Very Good ; Excellent ;

Serbian Excellent ; Excellent ; Excellent ;

Bulgarian Excellent ; Excellent ; Excellent ;

Croatian Excellent; Excellent; Excellent;

Work experience

8 August, 2014 – 20 September, 2014 Fluor, Afghanistan, Camp Shank

WAREHOUSE PERSONESSENTIAL DUTIES AND RESPONSIBILITIES:

• Responsibility over the equipment, fixtures and vehicles assigned to the warehouse

• Provides leadership to the warehouse section and manages all processes related to storage, organization and cleanliness including the adjacent grounds

• Oversees the stocking of material, supplies and equipment received

• Monitors the issuing of material, supplies and equipment and ensures all documentation is properly prepared, signed and distributed to valid end-users as necessary

• Supervises and trains subordinates in the proper operation of warehouse equipment, ensuring all safety steps and precautions are adhered to

• Coordinates and oversees the delivery of material, supplies and equipment to various destinations within the embassy compound

• Maintain and monitors the yard, ensuring all precautions are taken with regard to the storage and handling of hazardous materials

• Seeks guidance and direction from the Safety Department

• Provide operator maintenance and inspection of warehouse equipment and vehicles as well as maintain the warehouse area in a clean and orderly state

• Lead, train and mentor warehousemen and truck drivers assigned to the logistics warehouse

12 July, 2012- 7 August, 2014 Fluor, Afghanistan, Camp Phoenix

FOOD SERVICE SPECIALISTESSENTIAL DUTIES AND RESPONSIBILITIES:

• Under direct supervision of Food Service Specialist and/or Senior Food Service Specialist performs a variety of tasks concerned with the food preparation,participates in hot and cold food production such as, but not limited to:

Preparing complex menu items according to recipes.

ADDRESS: 29 Str. 111000 Skopje, Macedonia

CELL PHONE: +389(71)328595E-MAIL: lidijagochevska@yahoo.com

Capable of baking,frying,braising,simmering,steaming,sautéing,as prescribed by recipes.Prepare food and appropriate decoration/garnish for Special events staged in facility.Assures temperatures are properly maintained;that hot food is served hot above 140 degrees and cold food is served below 40 degrees,clean and sanitize equipment.Trains Food Service Workers and indoctrinate new employees as required,Apply constant attention to Safe Work Practices,immediately addressing and reporting any unsafe acts witnessed,include those actions of Food Service Staff,individuals from other Fluor organizations,vendors and/or subcontractors.

December, 2011- July 2012 Fluor, Afghanistan, Camp Phoenix

FOOD SERVICE Worker IIESSENTIAL DUTIES AND RESPONSIBILITIES:

• Under direct supervision of Food Service Specialist and/or Senior Food Service Specialist performs a variety of duties to assist with meal preparation and clean up in the DFAC such as, but not limited to:

o Assist in the preparation nutritious meals in accordance with Army standards,

meal plans and recipes

o Under general supervision of Food Service Specialist prepare food and

appropriate decoration/garnish for Special Events staged in facility

o Sets-up serving lines and self-service items, serve food, garnish food items and

apply food protection measures.

o Prepare and bake simple pastries and rolls

o Clean and sanitize equipment

• May be required to supervise other workers including Afghan employees in various production areas.

• Follows all instruction and completes tasks as directed by Cook or Senior Food Service Specialist.

• Assure compliance with all Fluor Policies and Procedures and the DFAC PWS, DTG to include but not limited to:

o Technical Bulletin Medical (TB MED) 530

o The Army Food Program (AR) 30-22

o Department of Army Pamphlet (DA PAM) 30-22

o Twenty-one (21) or Twenty-Eight (28) Day Continuity of Operations

(CONOPS) Menu

o Technical Manual (TM) 10-412 Armed Forces Recipe Cards

• Assure that the highest sanitation standards are maintained.

• Assure appropriate and required levels of approval are obtained for all actions.

• Review the Job Safety Analysis (JSA) and check all food production equipment for safe and proper operation; Report and follow up on equipment requiring maintenance or replacement.

• Participate in and sign Safety Task Assignment (STA) training at the start of each shift or prior to starting a new task to include safety, security, hygiene and sanitation topics.

• Assure appropriate PPE is worn when operating equipment or handling potentially hazardous chemicals.

• Apply constant attention to Safe Work Practices, immediately addressing and reporting any unsafe acts witnessed, include those actions of Food Service Staff, individuals from other Fluor organizations, vendors and/or subcontractors.

• Attends meetings and completes projects as assigned.

• Communicates verbally to Food Service Specialist status, issues, concerns, and observations.

• Escorts and properly supervise Afghan Employees (AE).

• Provide Management support and relief as assigned; may assume Food Service Worker duties with guidance in his or her absence if assigned.

• Assume Food Service Specialist duties in his or her absence if assigned, for a limited time.

• Performs any other duties assigned by Supervisor or Food Service Specialist, Senior.

2010 -2011 Fluor, Afghanistan, Camp Phoenix

FOOD SERVICE WorkerESSENTIAL DUTIES AND RESPONSIBILITIES:

• Making coffee, tea, and other beverages.

• Setting-up serving lines and self-service items, serving food, garnishing food items and applying food protection measures.

• Washing, peeling, scraping, and cutting vegetables and fruits.

• Preparing food and appropriate decoration/garnish daily and for Special Events staged in facility.

• Preparing limited and/or repetitious menu items according to recipes with supervision i.e. salads, heat precooked foods, short order items, cook on grill, etc.

• Assuring temperatures are properly maintained; that hot food is served hot above 140 degrees and cold food is served cold below 40 degrees.

• Cleaning kitchen equipment, pots and pans, counters, and tables, clean and sanitize equipment.

• Assuring compliance with all Fluor Policies and Procedures and the DFAC

PWS, DTG to include but not limited to:

o Technical Bulletin Medical (TB MED) 530

o The Army Food Program (AR) 30-22

o Department of Army Pamphlet (DA PAM) 30-22

o Twenty-Eight (28) Day Continuity Operations (CONOPS)

o Technical Manual (TM) 10-412 Armed Forces Recipe Cards

• Training other Food Service Workers and indoctrinating new employees as required.

• Performing cook’s duties during short staff.

1990 – 1993 Restaurant “DVA PARTNERA” Skopje

COOK/ FOOD SERVICE SPECIALISTESSENTIAL DUTIES AND RESPONSIBILITIES:

• Independently prepared large quantities of fast food such as steak, ribs, cutlets, hamburgers, eggs, salads, and similar to that, especially preparing various types of bread.

• Check-up of food whether it is prepared correctly and served in portions as it should be.• Cleaned kitchen inventory and equipment including: pots and pans, plates, plastic and metal

trays and shelves. • Portioned, wrapped the food and placed it directly on plates for service to patrons.• Placed food trays over food warmers for immediate service and stored them in refrigerated

storage cabinets.• Informed supervisors when supplies are getting low or equipment is not working properly.• Washed, peeled and cut various foods, fruit and vegetables to prepare it for cooking or

serving.• Received and stored food supplies, equipment, and utensils in refrigerators, cupboards, and

other storage areas.• Stocked cupboards and refrigerators, and tended salad bars and buffet meals.• Prepared and served a variety of beverages such as coffee, tea, and soft drinks.• Carried food supplies, equipment, and utensils to and from storage and work areas.• Made special dressings and sauces as condiments for sandwiches.• Use manual and electric appliances to clean, peel, slice, and trim foods.

1996 – 2006 Restaurant-Hotel Holiday Inn, SkopjeCOOK/ FOOD SERVICE SPECIALISTESSENTIAL DUTIES AND RESPONSIBILITIES:

• Cleaning work areas, equipment, utensils, dishes, and silverware. • Store food in designated containers and storage areas to prevent spoilage. • Preparing a variety of foods according to customers' orders or supervisors' instructions,

following approved procedures. • Packing the food for carry on and serve food to customers, portioning and wrapping the food,

place it directly on plates for service to patrons. • Placing food trays over food warmers for immediate service, storing the food in refrigerated

storage cabinets. • 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.

• Washing, peeling and cutting various foods to prepare for cooking or serving, receiving and

storing foe supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas, stocking cupboards and refrigerators, and tend salad bars and buffet meals.

• Removing trash and clean kitchen garbage containers. • Preparing and serving a variety of beverages such as coffee, tea, and soft drinks. • Carrying food supplies, equipment, and utensils to and from storage and work areas. • Decoration and making special dressings and sauces as condiments for sandwiches. • 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. • Also I worked on keeping records of the quantities of food used, dishes loads, glasses, and

tableware into dishwashing machines, butchering and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving, cutting, slicing and grinding meat, poultry, and seafood to prepare for cooking, assembly lines.

• Adding cutlery, napkins, food, and other items to cafeterias at the restaurant. • Mixing ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.

Other SkillsComputers: Windows XP, Microsoft Word, Internet, B Category Driving License

Characteristics Responsible, Flexible, Honest, Pays attention to details, Willing to work in multiethnic environment, Team player, Self-disciplined and able to balance variety of tasks.

Certificates of my previous employers available upon request.

Below in this CW I uploaded my recommendation letters and others certificates , so I hope that they will help me to get the job which I’m applying for.