Анастасия

Anastasia Kaydakovskaya
[open contact info](look above in the "contact info" section) / [open contact info](look above in the "contact info" section) / Hoevelaken

Experience
Chef de Partie
Chef de Partie
Fletcher Hotels • Hoevelaken
11/2022 - Present
· Followed recipe specifications strictly to produce high volume of food orders.

· Prepared, produced and packed food in tight timescales.

· Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

· Sanitised counters and utensils used to prepare raw meat, eggs and fish.

· Met company portion and serving size standards, maintaining kitchen cost-efficiency.

· Plated completed meals with meticulous attention to presentation and portion control.

· Monitored line production to achieve consistent quality.

· Collaborated with head chef to create innovative, seasonal menus for special events.

· Supervised and trained junior chefs cook assigned dishes.

· Experimented with new dishes while incorporating customer feedback.

· Developed menus for continuous use, events and promotions for different seasons.

· Considered seasonal product pricing and availability when developing new dishes.

· Reduced customer complaints by enforcing strict quality control procedures.

· Oversaw chefs, cooks and kitchen support staff to run smooth operation.

· Built attractive displays of food items, enticing customers to make additional purchases.

Cookde Partie
Chef
Morganas • Siauliai
07/2020 - 03/2022
Assisted with food preparations prior to service.

• Handled food with cleanliness and care.

• Followed proper food handling procedures for safe preparation of foods such as hand

washing, cross-contamination prevention, etc..

• Aimed to keep food waste to a minimum by using proper food storage and recycling

techniques.

• Continually aimed to be inspired by dishes from various cultures.

• Examined and tasted all food products to ensure taste and quality.

Cook
Sous-chef
The Lodge • Odessa
03/2019 - 05/2020
• Worked as a Line Cook in a fast-paced restaurant.

• Ensured that all needed supplies were present before work.

• Handled various type of dishes.

• Dated, labeled and stored all food materials and cooked food products.

• Cleaned and maintained kitchen area, freezer, dining place and storerooms in an orderly

fashion.

• Measured and mixed ingredients according to the recipe, using a variety of kitchen

utensils and equipment such as blenders.

Cook
Chef de Partie
The Jardin • Odessa
02/2016 - 02/2019
• Assist the Head Chef in preparing and serving French food items.

• Prepare all food items in a timely and hygienic manner.

• Follow recipes and food presentation specifications as set by Restaurant.

• Replenished raw food, garnishes, and other ingredients to serving lines.

• Prepared and cooked food according to the recipe, quality standards, quantity

requirements, and safety regulations.

• Used time management skills to complete tasks within specified deadlines while

maintaining high quality results.

Sous-chef
Cook
Odesskiy Dvorik • Odessa
12/2013 - 12/2015
• Assisted line cooks with basic food preparations, which included making hotel

breakfasts.

• Mixed eggs, chop vegetables, concoct sauces, prepare fruits and partially cook breakfast

meats.

• Added seasoning to foods during mixing or cooking, according to personal judgment and

experience.

• Adjusted thermostat control to regulate the temperature of ovens, broilers, grills,

roasters, and steam kettles.

Cook
Cook
Hutorok by the sea • Odessa
02/2011 - 11/2013
• Worked in various galley stations that prepare meat, fish, and vegetables.

• Performed multitask activities such as wash, peel, cuts, shred vegetables.
• Restocked kitchen supplies, rotate food, and stamp the time and date on food in coolers

• Prepared and served meals and beverages based ongiven menu.

• Examined and verified new food products for quality and taste.

• Set up kitchen stations, cooking sequence and plating arrangement in a proper manner.

• Interpreted and followed facility and departmental policies and procedures, as

applicable.

• Cleaned and disinfected kitchen area and maintained its organization.

Skills
Restaurant experience, Customer service, Time management, Food service, Communication skills, Guest services,
Leadership, Creative thinking and problem solving, Ability to Work Under Pressure, Fast learner, Russian Language,
Good English language skills

Education
Cooking course
Odessa Technical Training center • Odessa
09/2021

Laboratory Assistant
Odessa Medical School • Odessa
09/2010