Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Linas Vastakas

Vilnius,58

Summary

Skilled Laborer with experience providing excellent service as part of licensed construction team. Familiar with safety regulations and occupational hazards. Safely operates equipment and remains focused on task completion.

Hardworking with talents in team work. Experienced in power tool handling and known for safely and effectively completing tasks on varies projects. Respectful, punctual employee multitasks with ease.

Overview

32
32
years of professional experience

Work History

Construction Laborer

JAMES MILLAR DEVELOPMENTS LTD
12.2021 - 11.2024
  • Utilized hammers, saws, squares, levels, and fastening devices to complete projects.
  • Observed safety regulations on job sites to minimize accidents.
  • Worked independently in fast-paced environment while meeting productivity and quality expectations.
  • Operated power equipment to move materials and promote job efficiency.
  • Enhanced client satisfaction by maintaining a clean and organized work environment throughout the construction process.
  • Improved worksite safety by consistently adhering to company protocols and guidelines.
  • Gathered waste and trash from job sites for placement in refuse containers to keep job sites clean and organized.
  • Assisted in the completion of projects on time by collaborating with team members to complete tasks efficiently.
  • Maintained equipment functionality by conducting regular inspections and performing basic maintenance tasks when necessary.
  • Brought materials and tools from trucks and storage facilities to work site locations and organized for expected needs.
  • Supported project managers in achieving deadlines, assisting in various tasks as required.
  • Supported the successful execution of large-scale projects by adopting a flexible work schedule and willingly taking on additional responsibilities when needed.
  • Reduced material waste by accurately measuring and cutting building materials according to specifications.
  • Assembled and disassembled scaffolding and ladders to guarantee safety of workers while performing tasks at heights.
  • Dug trenches and set up forms to specified requirements for concrete pours.
  • Worked with more knowledgeable professionals to grow understanding of principles and construction standards.
  • Ensured accurate measurements by using industry-standard tools for leveling, alignment, and measurement purposes.
  • Promoted a positive work environment by cooperating with team members and demonstrating strong work ethic at all times.
  • Worked with contractors and other tradespeople to meet project specifications and deadlines.
  • Increased productivity through effective communication with supervisors and colleagues regarding task progress and potential issues encountered during the construction process.
  • Followed blueprints and diagrams to complete projects according to specifications.
  • Gathered and disposed of worksite debris to remove safety hazards.
  • Loaded, unloaded, and moved material to and from storage and production areas.
  • Assisted with successful, time-sensitive renovations of various structures.
  • Loaded and unloaded materials and equipment onto and off construction sites.
  • Cleaned and maintained tools, equipment and worksites.
  • Used variety of hand and power tools to complete tasks.
  • Mixed and poured concrete for variety of projects.
  • Followed instructions and safety protocols to prevent accidents and injuries.
  • Provided labor support to carpenters, masons and other skilled trades.

Deli Department Manager

Odra Foods
09.2018 - 03.2021
  • Created appealing menu offerings based on seasonal ingredients availability trends both locally sourced fresh produce meats cheeses artisan breads spreads condiments.
  • Established efficient workflows within the department for improved productivity among all staff members during peak hours or special events catering orders.
  • Contributed to schedule creation and set daily priorities for supervisory staff.
  • Delivered front-end support to staff during rush periods.
  • Collaborated with store management team to develop marketing initiatives that boosted traffic and sales in the deli department.
  • Set and enforced high-quality standards for deli products, ensuring that all offerings met or exceeded company guidelines as well as customer expectations.
  • Streamlined deli operations for increased efficiency, implementing inventory management systems and staff scheduling practices.
  • Enhanced customer satisfaction by ensuring prompt and courteous service at the deli counter.
  • Developed and implemented standard and special menu items and deli selections.
  • Trained new employees on proper food handling techniques, safety procedures, and exceptional customer service standards.
  • Implemented cost control measures to reduce waste and optimize profits without sacrificing quality or customer experience.
  • Achieved excellence in food safety by conducting regular training sessions with staff to ensure compliance with state regulations and company policies.
  • Cultivated a positive work atmosphere prioritizing employee morale which resulted in low turnover rates high levels of satisfaction among team members.
  • Monitored food quality closely throughout preparation stages from receiving shipments to production to presentation at the counter or display case.
  • Purchased products for deli department according to store product guidelines.
  • Introduced new product lines to the deli department based on consumer trends and market research, driving sales growth within the category.
  • Maintained a clean and sanitary deli environment, adhering to health department regulations and company policies.
  • Addressed customer concerns promptly, resolving issues effectively to ensure repeat business and positive word-of-mouth referrals.
  • Oversaw ordering processes for supplies and products, maintaining appropriate stock levels to meet anticipated demand while minimizing overstock situations.
  • Conducted regular equipment maintenance checks, ensuring safe operation of slicers, scales, refrigeration units, and other tools within the department.
  • Set schedules for [Number] staff by planning and designating shifts and hours.
  • Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
  • Collaborated with other departments to coordinate deli promotions and verify proper stock levels.
  • Observed quality assurance standards to optimize freshness of deli products.
  • Inventoried food products and associated materials on weekly basis.
  • Achieved high customer satisfaction ratings with thorough training and effective customer service policies.
  • Controlled inventory costs by carefully managing portion control and reducing waste.
  • Trained, supervised and evaluated deli staff to align compliance with health and safety regulations.
  • Managed supply chain functions for deli supplies, ingredients and merchandise.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Purchased food and cultivated strong vendor relationships.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.

Business Owner

Arklow Snooker and Pool Club
03.2015 - 12.2018
  • Established strong customer relationships through excellent communication and attentive service.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Managed financial operations to ensure fiscal responsibility, including budgeting, forecasting, and financial reporting.
  • Increased client satisfaction by implementing innovative business strategies and streamlining processes.
  • Ensured compliance with all relevant regulations by staying current on industry requirements and implementing necessary changes in operations.
  • Implemented efficient systems for inventory management, order processing, and shipping logistics.
  • Maintained a safe work environment by enforcing strict safety protocols and regularly updating staff on industry best practices.
  • Conducted market research to inform product development decisions and identify potential growth areas.
  • Trained and motivated employees to perform daily business functions.
  • Enhanced company profitability by reducing overhead costs and negotiating favorable contracts with suppliers.
  • Mastered conflict resolution, maintaining harmonious internal relationships and ensuring focus on common goals.
  • Fostered positive company culture, attracting and retaining top talent through motivational leadership.
  • Cultivated strong online presence, managing social media platforms to engage with customers and build community.
  • Built robust network of industry contacts, leveraging relationships for strategic partnerships and opportunities.
  • Optimized supply chain management, ensuring timely delivery of products and minimizing inventory costs.
  • Streamlined operational processes, significantly reducing overhead costs and improving efficiency.
  • Increased customer satisfaction with personalized service offerings, addressing specific needs and preferences.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Assisted in recruiting, hiring and training of team members.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.

Security Officer

Tesco Extra
03.2005 - 09.2012
  • Maintained a safe environment for employees and visitors through continuous risk assessment and threat analysis.
  • Acted quickly during emergency situations to reduce opportunity for damage and injury.
  • Monitored and authorized entrance and departure of vehicles, cargo trucks, and visitors.
  • Greeted guests professionally and courteously to cultivate welcoming atmosphere while making safety top priority.
  • Patrolled and monitored premises in company vehicle, on bicycle, and by foot.
  • Prevented unauthorized access to facilities by enforcing strict entry protocols and verifying identification.
  • Provided excellent customer service while addressing visitor inquiries or concerns related to facility safety or access control procedures.
  • Reported suspicious activities and persons to law enforcement.
  • Executed security rules and procedures and calmly and promptly escorted non-compliant individuals out of building.
  • Wrote detailed reports on property damage, theft, presence of unauthorized persons and unusual incidences.
  • Created a culture of safety awareness among employees through regular presentations and communication on security issues.
  • Improved overall security by conducting regular patrols and monitoring surveillance systems.
  • Checked identification of persons entering and exiting facility to eliminate unauthorized visitors.
  • Enhanced security measures by staying up-to-date on industry best practices, attending training sessions, and obtaining relevant certifications.
  • Protected facility and property guests by regularly circulating premises and monitoring surveillance feeds.
  • Responded effectively to emergencies or disturbances, prioritizing the safety of personnel while minimizing property damage or loss.
  • Conducted thorough investigations into security incidents, documenting findings, and recommending appropriate actions.
  • Checked and verified photo identification prior to granting facility access.
  • Screened individuals and prevented passage of prohibited articles into restricted areas.
  • Ensured proper functioning of security equipment by performing routine inspections, maintenance, and coordinating repairs as needed.
  • Decreased instances of theft, vandalism, and trespassing through diligent observation and reporting suspicious activities.
  • Assisted in developing comprehensive security policies to address potential risks and protect company assets.
  • Oversaw daily monitoring and patrolled buildings, grounds, and work sites.
  • Reduced incident response times by implementing efficient emergency procedures and collaborating with local law enforcement agencies.
  • Remained calm, assertive, and mindful to think critically and problem solve during stressful situations.
  • Completed full building and grounds patrols to spot and investigate concerns.
  • Answered alarms, investigated disturbances, and contacted law enforcement personnel to escalate crises.
  • Monitored CCTV cameras and alarm systems for security breaches.
  • Examined doors, windows and gates to verify security.
  • Updated shift logs and produced daily reports to document security activities and specific incidents.
  • Communicated with security team and building supervisors using two-way radios, mobile phones and other technological devices.
  • Enforced security policies and removed violators and unauthorized individuals from premises to maintain safe environment.
  • Leveraged physical or verbal techniques to investigate suspicious activities and resolve concerns.
  • Acted as deterrent to prevent criminal actions, vandalism and misconduct to allow business to conduct operations in safe environment.

Head Chef

Arklow Golf Club
07.2003 - 09.2005
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Hired, managed, and trained kitchen staff.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
  • Engaged with customers to gather feedback, using insights to refine dishes and service.
  • Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
  • Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
  • Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
  • Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Developed close relationships with suppliers to source best ingredients.

Sous Chef

The Royal Hotel Arklow
08.2001 - 06.2003
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
  • Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.
  • Coordinated with team members to prepare orders on time.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Sous Chef

RadissonSAS
11.2000 - 07.2001
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Monitored food production to verify quality and consistency.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.

Sous Chef

Patrimpas Italian Food Restaurant
01.1999 - 10.2000
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Monitored food production to verify quality and consistency.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.

Chef

Juodo Katino Smukle
07.1995 - 01.1999
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.

Business Owner

Ruskienes Imone
03.1995 - 01.1999
  • Established strong customer relationships through excellent communication and attentive service.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Managed financial operations to ensure fiscal responsibility, including budgeting, forecasting, and financial reporting.
  • Increased client satisfaction by implementing innovative business strategies and streamlining processes.
  • Ensured compliance with all relevant regulations by staying current on industry requirements and implementing necessary changes in operations.
  • Strengthened company reputation by consistently meeting or exceeding customer expectations in terms of quality products/services offered.
  • Conducted market research to inform product development decisions and identify potential growth areas.
  • Mastered conflict resolution, maintaining harmonious internal relationships and ensuring focus on common goals.
  • Optimized supply chain management, ensuring timely delivery of products and minimizing inventory costs.

Chef

Medziotoju Uzeiga
07.1992 - 03.1995
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Placed orders to restock items before supplies ran out.

Education

Diploma - Chef

Klaipedos Prekybos Mokykla
Klaipeda , Lithuania
06-1992

Skills

  • Power tool operation
  • Time management
  • Tool management
  • Attention to detail
  • Team collaboration
  • Blueprint reading
  • Physical stamina
  • Scaffolding setup

Languages

Lithuanian
Native language
Russian
Advanced
C1
English
Advanced
C1

Timeline

Construction Laborer

JAMES MILLAR DEVELOPMENTS LTD
12.2021 - 11.2024

Deli Department Manager

Odra Foods
09.2018 - 03.2021

Business Owner

Arklow Snooker and Pool Club
03.2015 - 12.2018

Security Officer

Tesco Extra
03.2005 - 09.2012

Head Chef

Arklow Golf Club
07.2003 - 09.2005

Sous Chef

The Royal Hotel Arklow
08.2001 - 06.2003

Sous Chef

RadissonSAS
11.2000 - 07.2001

Sous Chef

Patrimpas Italian Food Restaurant
01.1999 - 10.2000

Chef

Juodo Katino Smukle
07.1995 - 01.1999

Business Owner

Ruskienes Imone
03.1995 - 01.1999

Chef

Medziotoju Uzeiga
07.1992 - 03.1995

Diploma - Chef

Klaipedos Prekybos Mokykla

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Linas Vastakas