2023 — Present
Klub književnika by Branko Kisić
Belgrade, Serbia
Sous Chef · CDP Garde Manger
Kitchen organisation, menu development, team communication and maintaining high service standards.
Belgrade, Serbia
44.7866° N, 20.4489° E
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Philosophy
Cooking is where discipline, instinct and endless curiosity meet. Every service is another chance to turn a simple ingredient into a lasting experience.
From the first idea to the final detail, the goal is the same: clarity of flavour, precise execution and a plate with purpose.
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Selected work
Kitchen in motion
A selection of plates, processes and moments from the professional kitchen.
Chef · Belgrade
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About Andrej
Calm mind.
Sharp focus.
Cooking has been with me since childhood. The professional kitchen gave me the space to turn that curiosity into discipline, speed and responsibility.
Today I work as a sous chef in Belgrade, focused on service organisation, menu development and precise execution of every plate. I learn most through work, travel and exploring local gastronomy.
Menu development
Team leadership
Garde manger
Service execution
Download full résumé
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Experience
A journey
through the kitchen
2021 — 2023
Restoran Kovač
Zrenjanin, Serbia
Shift Leader · Cook
Quality control, shift leadership, ordering and coordination of hot and cold preparation.
2020 — 2021
Lion Pub
Zrenjanin, Serbia
Cook
First professional role after school, building reliability in a fast-paced kitchen.
2018 — 2020
Hotel Vojvodina · Baccata · Kovač
Zrenjanin, Serbia
Culinary Training
Practical training, culinary fundamentals and first experience with professional kitchen equipment.
“A great plate begins long before it is served: with organisation, respect for the ingredient and calm during service.”
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Contact
Open to professional opportunities, collaborations and conversations about gastronomy.
Let’s create
something exceptional.