Tautvydas Butkevičius
Kaunas,Lithuania
Summary
Cook and Head Chef with a strong background in professional kitchens, banquets, and catering. Hands-on across hot and cold stations, with experience improving kitchen organization, training staff, controlling food quality, and supporting smooth service. Brings a practical approach to menu execution, workflow, and consistent results in fast-paced environments.
Overview
3
3
Languages
5
5
years of professional experience
Work History
Head Chef
Rotonda Nida
Nida
08.2026 - 09.2026
- Served as the main chef and took full ownership of kitchen operations. Stepped in to catch up on unfinished work, supported the hot
station cook in improving performance, and closely monitored food quality. Regularly covered hot, cold, pizza and prep stations
when needed Completely reorganized the kitchen: thoroughly cleaned moldy refrigerators, repaired the gas stove (restored 3 of 6 non-working
burners), fixed the deep fryer, and established efficient daily mise en place by systematically organizing containers, tools and
products.
Helped the team achieve an all-time daily revenue record of €13,800. Trained staff daily on quality standards and work efficiency,
ordered products and equipment, learned all existing recipes and improved them. On weekends prepared traditional fish soup in a
cauldron.
Worked from 08:00–10:00 (08:00 on weekends) until 01:00–02:00 at the beginning; once systems were organized, service finished
by 23:00–24:00. Overcame various operational challenges. Food was tasty and attractively presented, food waste was significantly
reduced, and fresh daily staff meals were prepared using leftovers. Management was fully satisfied with the results
Event Chef/ Chef de Partie Support
Eklektika, Ego Spa
Birštonas
05.2026 - 07.2026
- Supported new Head Chef, Justinas Barzda, during short-staffed period, primarily preparing banquets and event dinners for 30-100 guests while ensuring consistent quality and organisation during larger-scale services. Prepared diverse dishes, including four main courses, salads, fruit platters, desserts, nuts and seeds, soups, bread, and butter service, contributing to overall menu variety and guest satisfaction. At the beginning, I was responsible for preparing salads, fruit displays, soups, desserts, and cold preparations. As I became familiar with the workflow, I independently managed the full preparation process. I also assisted with hot kitchen production, preparing dishes such as fish, slow-cooked pork cuts sliced for service, pork ribs, beef stroganoff, oven-roasted spicy carrots, and sides such as quinoa with herbs and vegetables or couscous with herbs and vegetables. Assisted with la carte service on hot station, demonstrating flexibility and responsiveness to team needs. This experience improved my ability to handle larger productions, work efficiently under pressure, and adapt quickly to the needs of the kitchen team.
E-commerce Reseller
Vinted
Kaunas
06.2025 - 07.2026
- After starting my own online clothing resale business, I learned how to build something from the ground up. I focused on sourcing high-quality second-hand clothing, choosing items from strong brands and only selecting pieces in excellent condition. I was responsible for finding products, checking quality, photographing them professionally, taking measurements, creating listings, managing prices, and communicating with customers. Over time, I developed a better understanding of what customers are looking for and improved my approach to product selection and presentation. The business grew from very slow beginnings to consistent sales, with more than 1,000 items listed and 118 five-star reviews with no negative feedback. My mother helped with storage and shipping, while I managed the daily operations and customer experience. This experience helped me develop strong skills in organisation, attention to detail, quality control, sales, and taking responsibility for my own results.
Private Chef / Event Catering Experience
People
Kaunas, Vilnius
01.2025 - 07.2026
- Prepared and delivered food for six private birthday events ranging from 10 to 20 guests, creating menus based on the occasion, guest preferences, and available preparation time. For my first private events, I created menus including pulled pork burgers, one-bite appetizers, fruit platters, and cheese and meat boards. After receiving positive feedback from guests, I continued developing my skills through different types of menus and cooking styles. During one event, I prepared homemade sausages, which did not meet my own expectations. I adapted during service by transforming the prepared meat into a different dish, creating hot dog-style servings with cheese, crispy shallots, sauces, and fresh toppings, which were well received by the guests. This experience strengthened my ability to solve problems quickly and maintain a high standard during events. For another private birthday event, I designed a complete menu that the client approved. I prepared ingredients one day in advance and worked together with another chef during the event. The menu included one-bite appetizers, fruit, cheese and meat platters, followed by grilled beef steaks prepared according to individual guest preferences, including medium-rare and well-done steaks. For another celebration, I prepared marinated pork šašlyk, three different types of one-bite appetizers, and various platters. The guests especially enjoyed the homemade food and attention to detail. The following morning, I prepared traditional fermented cabbage soup as a comforting meal after the celebration. I have also prepared smaller catering items for family events, including croissants with smoked salmon spread, cream cheese, lettuce, and lemon, which received excellent feedback from guests. These experiences developed my confidence in menu planning, event preparation, guest satisfaction, and delivering quality food outside a traditional restaurant environment.
Owner & Operations Manager
PartsFromLTU
01.2025 - 05.2026
- At this stage of my career, I wanted to challenge myself outside of the hospitality industry. Together with my brother, I launched a car dismantling and parts resale business. While he focused on purchasing vehicles and managing the workshop and equipment, I was responsible for cleaning, photographing, identifying, weighing, listing parts on eBay, packaging orders, and shipping them to customers. This experience taught me valuable skills in business operations, sales, inventory management, customer service, and taking ownership of daily responsibilities. It also strengthened my problem-solving abilities, attention to detail, and work ethic. Although the business was progressing well, I realised that I missed working in professional kitchens. Cooking has always been my true passion, and I found that I was most fulfilled creating high-quality food and memorable experiences for guests. That realization motivated me to return to the profession I know best and genuinely love.
Chef de Partie/ Line Cook
Inigo Social Kitchen
Palanga
07.2025 - 09.2025
- I joined a newly opened restaurant focused on Thai-inspired cuisine, where I had the opportunity to be part of building the kitchen operations from the beginning. During my two-month experience, I worked across both cold and hot sections, adapting quickly to a new environment and helping establish better organisation and workflow in the kitchen. On the cold station, I prepared dishes such as tuna ceviche, beef tartare, fried monkfish balls, and salads featuring different varieties of tomatoes. On the hot station, I worked with dishes including tuna steak, beef entrecôte, grilled shrimp skewers with curry soup, chicken hearts with anise sauce, and grilled king prawns finished with lime and coriander sauce. I gained experience preparing a variety of sides, including asparagus, thinly layered fried potatoes, shiitake mushrooms, broccoli, and fries. I was also introduced to new dessert techniques, including bingsu with mango bubble pearls inspired by bubble tea and freeze-dried raspberries. After helping improve kitchen organization during the opening period, I first took responsibility for the cold station and later progressed to the hot station, where I spent most of my time, mainly focusing on grilling and hot preparation. I also assisted the head chef, Vytautas Pupelis, with preparing breakfast service for hotel guests and later managed breakfast service independently. This experience strengthened my adaptability, speed, organization, and confidence working in different kitchen sections. After the season ended, I returned to Kaunas.
Line Cook
Numan
Kaunas
06.2025 - 06.2025
- Completed a one-week kitchen stage at Numan, a Michelin-starred restaurant, supporting the kitchen team during service. Assisted with cold station preparation, prepared components for dishes including ravioli, fish carpaccio and helped with plating and sending dishes during service. This experience gave me insight into the standards, precision, organisation, and teamwork required in a Michelin-starred kitchen environment.
Line cook
Eklektika Ego Spa
Birštonas
09.2024 - 12.2024
- Worked in cold station for three months; was responsible for making desserts and starters. Also helped with small and big events from 40 to 200+ people. Professionally managed my station and helped on the hot station as well. Learned to work both in cold and hot station, learned all the dishes and more. Worked extra in the mornings to help serve breakfast. There was a variety of foods, so it was a fun and interesting experience. Chefs were very happy with my performance and wished I had stayed; and a recommendation from the head chef is coming soon. An amazing calm place, with friendly people, a beautiful place with high quality dishes.
Prep cook
Višta Puode
Kaunas
11.2023 - 03.2024
- Traditional Lithuanian cuisine, where everything is made by hand and the recipes are proven by time, this restaurant truly left me with a nostalgic memory of childhood. Restaurant had three different area to dine in and three different vibes. In one area you can have coffee and some light snacks and desserts, second for people who want to have a meal and some traditional brewery, third where people experience traditional Lithuanian food in tasting menu. Learned to prepare all foods, from snack bites, to desserts. Restaurant focuses in making one of the best chicken in Kaunas and leaves people with wonderful memories.
Line cook
Sjøslag Restaurant
Larvik
06.2023 - 09.2023
- The first month I worked on appetizers and desserts, where I made fresh ice cream, cakes, cookies, sorbets, pickling veggies, mousse, and a lot of fresh appetizers, fresh bread, seafood, vegetables, carpaccios, salted fried waffles, cured eggs, and finishing everything with fresh beautiful flowers and herbs. For the next two months I worked in hot station, where I was responsible for fish, meats and sauces. It was constant work from early day till late night,with fresh produce coming everyday, very high quality products and everything has to be prepare as fast and professionally as possible.Very high standards. Mainly French cuisine with Swedish/Norway twist. Everyday we get different kinds of fresh fish and it has to be filleted for the service.
Line cook
Pratšimas
Kaunas
11.2022 - 03.2023
- I worked most of the time alone, cooked steaks, duck, chicken, pork, burgers, salads, snacks and many more. There were banquets for 50 to 200 people. I became a more responsible person, both when working alone and in a team. For me, the biggest minus is that most of the time you have to work alone and I enjoy working in a team, which is more fun and interesting because you can learn a lot from others.
Head cook
Restaurant og Hotell Napoli
Sandnessjæn
07.2022 - 09.2022
- Head cook at Restaurant and Hotell Napoli, Sandnessjæn. I was the head chef in a grill station, daily preparation of meats, salads, dough for picas, sauces. Always working on a fast pace, cooking steaks, breakfast, minced meats, filleting big fishes, making pizzas from scratch, cooking simple and delicious pasta in a pan, making simple refreshing desserts. Amazing people work there, driven with passion and quality. The owner always there helping in the kitchen from early morning to late nights.
Line cook
London Grill
Kaunas
09.2021 - 06.2022
- Worked as a Line Cook in a fast-paced restaurant. Learned to cook meats, work on the line in frying, grilling, salads and burger stations. Learned to prepare every dish on the menu it was an amazing place to work with hard working colleagues and a very fast pace.
Line cook
Arivee
Kaunas
09.2021 - 05.2022
- Worked 300+ hours annually at high-class restaurant, developing cooking techniques in dishes, sauces, meats, fish, and desserts. Collaborated with French chefs from Michelin-starred restaurants, gaining insights into professional culinary standards and practices.
Education
No degree - Culinary Arts
Kaunas Šv. Ignacas Lojola collage
Kaunas, Lithuania07-2022
9-12 grade -
Kaišiadorys Algirdas Brazauskas gymnasium
Kaišiadorys07-2020
1-8 grade -
Kaišiadorys Vaclogo Giržado progimnasium
Kaišiadorys07-2016
Skills
- Cooking
- Fast Problem Solving
- Team Leadership
- Creativity
- Menu Development
- Recipe Innovation
- Quality Control
- Inventory Management
- Food Plating
- Culinary Arts
- Cleaning
- Sanitation
- Creating a business
- Marketing
- Sales
- Photography
- Helping others
Languages
Lithuanian Native
English Proficient
Russian Elementary
References
Reference available upon request
Timeline
Head Chef
Rotonda Nida
08.2026 - 09.2026
Event Chef/ Chef de Partie Support
Eklektika, Ego Spa
05.2026 - 07.2026
Chef de Partie/ Line Cook
Inigo Social Kitchen
07.2025 - 09.2025
E-commerce Reseller
Vinted
06.2025 - 07.2026
Line Cook
Numan
06.2025 - 06.2025
Private Chef / Event Catering Experience
People
01.2025 - 07.2026
Owner & Operations Manager
PartsFromLTU
01.2025 - 05.2026
Line cook
Eklektika Ego Spa
09.2024 - 12.2024
Prep cook
Višta Puode
11.2023 - 03.2024
Line cook
Sjøslag Restaurant
06.2023 - 09.2023
Line cook
Pratšimas
11.2022 - 03.2023
Head cook
Restaurant og Hotell Napoli
07.2022 - 09.2022
Line cook
London Grill
09.2021 - 06.2022
Line cook
Arivee
09.2021 - 05.2022
No degree - Culinary Arts
Kaunas Šv. Ignacas Lojola collage
9-12 grade -
Kaišiadorys Algirdas Brazauskas gymnasium
1-8 grade -
Kaišiadorys Vaclogo Giržado progimnasium