Mikko Laaster
Kuressaare
Summary
Dedicated chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with several years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of pastry, culinary and baking techniques.
Overview
12
12
years of professional experience
Work History
Chef Manager
Resto Hafen
Kuressaare
01.2018 - Current
- Train all the new cooks and interns.
- Ensure all the safety and health protocols are done correctly.
- Develop a new menu twice a year according to the season at hand.
- Work at the pass and other stations as needed.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Organize different dinner parties.
- Created monthly work schedules for cooks.
- Got recommended by the White Guide Estonia since we opened in 2018.
Line Cook
Georg Ots Spa Hotel
Kuressaare
01.2016 - 01.2018
- Worked in both cold and hot stations, and occasional breakfast station as well.
- Helped in the making of menu items and their appereance
- Helped out with a lot catering gigs.
Cook Shift Leader
Pritsumaja Grill&Bar
Kuressaare
01.2013 - 01.2016
- Worked both hot and cold stations.
- Ensured all the food and supplies were ordered correctly.
- Created new menu items.
- Made most of the food and preparations by myself.
Line Cook Intern
Kaks Kokka & Restaurant Ö
Tallinn
03.2014 - 04.2014
- Learned new techniques.
- Helped with the prep of the fine dining side of Restaurand Ö and the more casual dining Kaks Kokka
- Learned a lot about forest foraging and using it in different dishes.
Education
Kuressaare Ametikool
Kuressaare02-2017
Skills
- Menu Planning
- Food presentation
- Dish preparation
- Food Safety
- Recipe creation
- Kitchen Management
- Menu development
- Equipment Inspection
- Event Planning
- Culinary expertise
- Sanitation Standards
- Supply Ordering
- Team Management
- Cleaning and sanitation
- Catering Oversight
- Recruiting and Hiring
- Inventory supervision
- Food Safety Regulations
Accomplishments
One of my proudest accomplishes is that I was in the team of chefs that made all the food for the Estonian 100th Independence Day Presidential Reception Party.
Me and my mentor and former chef de cuisine Alar Aksalu made all the catering for the reception of the European Central Bank President in 2017
Resto Hafen has been recommended by the White Guide from 2018 under my leadership.
Affiliations
- Fishing
- Hiking
- Reading
Languages
Estonian
First Language
English
Upper Intermediate (B2)
B2
Timeline
Chef Manager
Resto Hafen
01.2018 - Current
Line Cook
Georg Ots Spa Hotel
01.2016 - 01.2018
Line Cook Intern
Kaks Kokka & Restaurant Ö
03.2014 - 04.2014
Cook Shift Leader
Pritsumaja Grill&Bar
01.2013 - 01.2016
Kuressaare Ametikool
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