Summary
Overview
Work History
Education
Skills
Affiliations
Certification
INDUSTRY CONTRIBUTION
Additional Information
Accomplishments
Things I would like to leave you with
Timeline
Generic
UROŠ MITRAŠINOVIĆ

UROŠ MITRAŠINOVIĆ

Summary

Multi-market operator with 13+ years of experience across the U.S., Europe, and Middle East (8), leading high-growth hospitality operations, launching kitchens, and building scalable backend systems. I specialize in turning F&B chaos into lean, data-driven machines through automation, forecasting, and system design. Skilled at bridging operations with business intelligence ,designing, predictive models, and performance frameworks that reduce error and increase throughput. I build frameworks that scale, and are easily applicable too all levels of organization.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Executive Chef & Systems Strategist

GOAT Burgers
06.2024 - Current
  • Opened 4 new outlets (3 UAE, 1 UK) with tailored deployment plans and cross-border logistics.
  • Designed and implemented a centralized kitchen system with modular batching, lean prep cycles, and inventory tracking.
  • Engineered workflows: prep-load forecasting, smart reordering triggers.
  • Collaborated with other Head Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Authored franchise playbooks with modular SOPs, training paths, and labor models.
  • Streamlined kitchen processes for improved efficiency and faster service times.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.

Hospitality Consultant

Freelance
02.2023 - 06.2024
  • Overview Kitchen & Concept Development
  • Helped brands install predictive sales models.
  • Delivered systems for team performance and waste tracking.
  • Clients: Sanderson's Cafe, KADO Pastry, Ghantoot Polo Club, The Uncommon.

Executive Chef

MAD Hospitality
06.2022 - 01.2023
  • Managed 3 distinct outlets; drove food cost targets and implemented Micros OS for control and consistency.
  • Developed and rolled out SOPs, kitchen designs, and full staff training programs.
  • Authored the full SOP library : not just kitchen processes but co-wrote front-of-house protocols for consistency across departments.



Head Chef

21 Grams
08.2017 - 05.2022
  • Led the full pre-opening : recruited and trained team of 5 BOH from scratch, selected all kitchen equipment, designed the kitchen layout for both service and prep efficiency.
  • Built and scaled a Balkan brand identity in a competitive Middle Eastern market, introducing a cuisine that had little awareness and turning it into a cult favorite.
  • Inventory management using Sapaad and Revel
  • Created a cost-efficient ordering and prep cycle based on predictive modeling of peak sales periods and supplier behavior.
  • Developed training framework: food safety manuals, menu glossaries, station breakdowns, and cross-training guides.
  • Collaborated with the industry leader chefs in Dubai & World

Commis Chef

Viking Cruises
05.2016 - 01.2017

Chef De Partie / Sous Chef

Camelot Restaurant
10.2014 - 03.2016

CDP

Project 72 Wine&Deli
10.2013 - 09.2014

Fine Dining Experience


Line Cook

Guapos Restaurant
05.2013 - 10.2013

CDP

The Barley Neck Inn: Joe's Bar & Grill
05.2013 - 10.2013

Prep Cook

Morellis Italian Tavern
05.2013 - 10.2013

Education

Manager of Gastronomy - Tourism, Geography, Computer Science

University of Novi Sad – Faculty of Science
Novi Sad , Serbia
01.2013

Skills

  • Systems & Workflow Builder Replit ProccesMaker AirTable Slack PerplexityLabs MicrosoftOffice Suite Google Workspace
  • Restaurant Technology MICROS Oracle Simphony Inventory Sappad Revel Lighthspeed SevenRooms Localyser
  • Leadership
  • Analytical Skills
  • Cloud/Central Kitchens Logistics

  • Communication
  • Culinary skills Restaurant Management
  • Pre-opening Food Safety Food cost Control
  • Creative thinking Decision-making
  • Hiring, training, and development

Affiliations

  • Dubai Chefs Collective
  • On The Hose - Newsletter

Certification

Certifications

  • The Science of Gastronomy The Hong Kong University of Science and Technology on Coursera.
    Completed: 2014
  • Options Trading & Investment Market Psychology
    Online Trading Academy – Dubai Branch — Completed: 2023

INDUSTRY CONTRIBUTION

  • HostGPT: Custom AI assistant for kitchen ops and P&L support
  • OnTheHouse Newsletter: F&B leadership, operation, trends tips & tricks

Additional Information


  • Bar Assistant (2004–2007)
  • Exit Festival - Event Set Up & Bar Manager(Novi Sad) (2006–2016)
  • Tour Guide Assistant – Jungle Tribe Travel Agency (2015–2016)
  • Fireworks & Special Effects Assistant (2012–2016)
  • Feature-Based Solid Modeling & 3D Assembly Modeling (2008–2012)

Accomplishments

    THE BEST OF DUBAI: A DINING EXPERIENCE

    Jan 2020-Dec 2020 Featured Chef

    THE BEST OF DUBAI: THE DINING DESTINATION -

    Jan 2021 - Dec 2021 Featured Chef

    2022 THE BEST OF DUBAI GASTRONOMY

    Jan 2022 - Dec 2022 Featured Chef

Things I would like to leave you with

Leadership Philosophy
I don't lead with inspiration. I lead with standards. I've scrubbed floors, fixed broken kitchens, fired underperformers, and built teams that didn't just survive chaos — they used it as fuel.

I don't do motivation speeches. I do clarity: Here's the target. Here's the plan. Here's your job. Let's go.

Leadership isn't about making people feel good. It's about making them better. That means pressure. That means accountability. Than means transparency and communication. That means not letting comfort sneak in and make us into cowards.

I care about my team, but I care more about what they become. If they're not growing, I'm not leading.

My job is simple: Build people. Build systems. Leave them better then I found them.

Values & Vision
I'm not here to follow traditions. I'm here to break what's broken and double down on what works.

I don't care about titles, compliments or awards. I care about results. I've spent nights fixing systems no one understood, and mornings coaching rookies into professionals , because that's how you build businesses that stay standing when everything else is collapsing.

If you want someone to maintain the status quo, and keep things tidy , I can recommend someone, no issues. If you want someone to build, scale, and leave no excuses standing , I'm your guy. Lets start building!

Timeline

Executive Chef & Systems Strategist

GOAT Burgers
06.2024 - Current

Hospitality Consultant

Freelance
02.2023 - 06.2024

Executive Chef

MAD Hospitality
06.2022 - 01.2023

Head Chef

21 Grams
08.2017 - 05.2022

Commis Chef

Viking Cruises
05.2016 - 01.2017

Chef De Partie / Sous Chef

Camelot Restaurant
10.2014 - 03.2016

CDP

Project 72 Wine&Deli
10.2013 - 09.2014

Line Cook

Guapos Restaurant
05.2013 - 10.2013

CDP

The Barley Neck Inn: Joe's Bar & Grill
05.2013 - 10.2013

Prep Cook

Morellis Italian Tavern
05.2013 - 10.2013

Manager of Gastronomy - Tourism, Geography, Computer Science

University of Novi Sad – Faculty of Science
UROŠ MITRAŠINOVIĆ