Andrii

RESUME
Andrii Tryhubenko
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4/45 Tatiana Yablonskaya Street, Kyiv 03058
mob:[open contact info](look above in the "contact info" section); tel:[open contact info](look above in the "contact info" section)
e-mail:[open contact info](look above in the "contact info" section)
skype:Andrii Tryhubenko
viber:[open contact info](look above in the "contact info" section)
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OBJECTIVE
Searching a position of a cook at a restaurant
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PROFESSIONAL SUMMARY
Successful, result-driven cook with 14-years professional experience in Italian, Georgian, Indian and Japanese restaurants. Well versed in preparing menu items in keeping with quality standards. Highly skilled in preparing wide range of foods, including soups, pizzas, canape, sushi, baked pudding. Experience in baking, grilling, boiling and frying fish, meat, vegetables and other foods. Knowledge of checking freshness of raw food and ingredients before cooking.
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AREAS OF EXPERTISE
• kitchen management
• portion control
• food inspection
• kitchen cleanliness
• cutting and slicing
• gastronomy
• cooking starters, main course and desserts
• cooking salads, canape and sandwiches
• food serving
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WORK EXPERIENCE
Asia Bar & Grill, Hyatt regency, 5 Alla Tarasova str., November 2024 – November 2025(casual)
• Sashimi: Tuna, Salmon, Prawn, Eel, Scallop;
• Sushi rolls: Vegetable rolls, California rolls, Black Dragon Roll, Prawns Avocado Roll, Philadelphia Roll, Spicy Tuna Roll, Avocado roll, Green Dragon Roll, Felix with salmon, Felix with tuna, Felix with scallops;
• Nigiri: Tuna, Salmon, Eel, Prawn, Seared tune, Scallop, Red tobico;
• Soups: Tom Yum, Miso Soup, ramen pork soup
• Asian Wok and Main Dishes: Mongolian Beef, Stir fry pork neck with sweet sour sauce, Stew lamb with sichuan pepper sauce, Stir-fried chicken with teriyaki sauce, Wok king prawns with red curry, Pad Thai, Mie Goreng, Nasi Goreng;
• Hot Appetizers: Steamed bun with pork, Crispy Duck Spring Rolls, Crispy Vegetable Spring Rolls;
• Side Dishes: Rice chips;
• Banquette Sauce: Red curry, Yellow curry, Green curry. Dimsam-pork

400 Gradi, 6 Zarichna str., metro Slavutych, July – November 2024
Pizza is cooked on woods.
• Pizza: Prosciutto pizza, Prosciutto e Funghi pizza, Pizza Porcinetta, Pizza Ripieno, Pizza Cippolo, Pizza Calzone Picante, Pizza Pugliese, Pizza Wurstel, Pizza Bologna, Pizza Parma, Pizza Genovese, Pizza Nostrana, Pizza Paola, Pizza Calzone, Pizza Diavola, Pizza Honey Chilli, Pizza Tacchino, Pizza Nduja, Pizza Quattro carni;
• Vegeterian: Pizza Margherita, Pizza Melanzana, Pizza Pera Bianco;
• Meditteranian pizza: Pizza Gamberina, Pizza Salmone, Pizza Tonno;
• Bread: Focaccia with oregano; and sun-dried tomatoes.
• caramelizing onions;
• Pelati tomatos preparation;
• cooking neapolitana dough;
• chopping salami, prosciutto crudo, slicing salmon;
• taking care of the oven: cleaning, adding woods.

1708, 6/1 Widradny avenue, June 2024
• Pizza: Capriccosa pizza, Ciriso pizza, Pizza with chicken and beacon, Pizza with baked ribs, Mexical pizza, Kebab pizza, BBQ pizza, Pizza with kimchi and pepperoni, Volcanica pizza, Firenze pizza;
• Vegetarian pizza: Marinara pizza, Formaggo, Pizza Margherita;
• Cooking neapotilana dough
• Cream sauce with oregano, parmesan, cream
• chopping pepperoni, prosciutto crudo;

Piazza del Grano, Tsum, 38 Hreshchatyk str., March – April 2024.
Pizza is made in Morello forni. Dough is getting ready for 48 hours by 70% humidity.
• Pizza: Pizza Carbonara, Pizza Diabola, Pizza Cehicken with pineapple, Pizza with white mushrooms and Pelati tomatoes, Pizza Salami, Pizza Prosciutto e Funghi, Pizza with white mushrooms and chanterelle mushrooms, Pizza Margherita, Pizza Prosciutto di Parma, Pizza Capricciosa, Pizza Bolognese, Pear and Gorgonzola Cheese Pizza, Pizza Quattro Formaggi, Pizza 4 seasons, Pizza Calzone, Chef pizza with truffles, Pizza with Bresaola and mango with basilic;
• Meditterranian pizza: Pizza with tuna, Pizza Frutti di Mare, Chef pizza with salmon and red caviar;
• Vegetable: Pizza A la verdura, Pizza Marinara;
• Dough: neapolitana;
• Sauce: spicy oil for a mushroom pizza;
• Bread: Focaccia with spicy oil.

A Luta Pizza Restaurant (since the first day), 67A Peremogy avenue, September 2023 – February 2024
• Pizza: Pizza Prosciutto, Pizza Di Carne with smoked chicken, Pizza Luty Ceasar, Pizza Capricciosa;
• Vegetarian: Margaritta, Pear-Gorgonzolla, 5 Types of Cheese;
• Original pizza: with shrimps, Iceberg, cherry tomatoes, Parmesan cheese, sauce pasta, mozzarella;
• Seafood pizza: with shrimps, with salmon, with mussels;
• Salads: Panzanella, Greek.

A Il Molino Restaurant at Respublika Park, 1 Kiltseva street, July – August 2023
• Pizza: Pepperoni, Roma, Neapolitano, Cotobenne, Milano, Peperoni Melanzane, Capricciosa, Emilia Romagna;
• Vegetarian: Toscana, Tonno Pipolla, Polo con Formaggi, Quattro Formaggi with dried tomatoes and truffle honey, with baby mozzarella, with parmigiano and pumpkin, with pine cones, Vegan Contoffo;
• Pizza with seafood, with shrimps and zucchini;
• cooking dough;

A 1708 at Respublika Park, 1 Kiltseva street, June 2023
• Pizza: Dolce di Polo, Di Carne, Carbonara Pepperoni, Calabria, Salmone, Roma pizza, Vegetarian pizza: Formaggo, Margarita, Fungie;
• cooking dough for pizza;
• chopping pepperoni, prosciutto crudo;
• cooking Calzone Ravenna and Cagliari.

A Pizzaiolo in shopping center “Varus”, Konstantynivska 2a Street (April 2023 – June 2023)
• Pizza: Hawaiian, “Meat” 3 kinds of meat, “Spicy” with chicken and brisket, Carbonara, 4 kinds of cheese;
• cooking sauces: tomato sauce, caesar, cream sauce;
• hot dog;
• deep-fried potatoes;
• nuggets chicken, cheese nuggets;
• washing, cutting, chopping and preparing food before it is cooked for pizza
• cleanliness and sanitation according to HASSP.

A cook in Ramada Encore by Wyndham 103, Stolychne Shose Kyiv (September 2021 – January 2023)
• Breakfast: fried eggs, Spanish omelet’s with vegetables and meat; hot dishes: chicken nuggets, cheese nuggets, deep-fried potatoes, green broccoli, polenta, mushrooms, beans, roe deer;
• Main course: salmon with mashed potato and cauliflower salad, beef steak with mashed potato and Madera sauce, sour-sweet pork, Nasi goreng (classic fried rice with chicken, prawns, fried eggs), grilled chicken breast with fresh salad barbeque sauce, pork and chicken barbeque, gratin with pork, lasagna;
• Soup: consume with chicken pasta, noodles, mushroom soup, Tom Yam, tomato soup with sweet pepper, bograch;
• Snacks: classic sandwich, club sandwich;
• Pasta: Linguini, Napolitana penne, Bolognese;
• Salads: salmon salad with mixed greens, tomatoes and parmesan, beef salad with mixed greens, tomatoes and parmesan, arugula salad with cherry, tomatoes and parmesan;
• Banquet menu: meatballs with béchamel sauce, chicken with creamy curry sauce, Thai rice with soy sauce and sesame oil, prime ribs with pesto sauce, vegetable stew, fried salmon steak, sea food assorted in cream sauce, fried pork with soy sauce and vegetables;
• Desserts: panna cotta, tiramisu;
• Appetizers: salmon tartare and dried berries, vegetables tempura, vegetable spring rolls, crispy fried chicken;
• Curry menu: Thai green sea food curry, butter chicken masala with rice, vegetable Kharma steamed rice, steamed rice;
• Turkish basturma: smoked cheese suluguni with sweet chili pepper, cashew with chili pepper.

A cook in “Reikartz”: Primavera, Stumari, Zivot A Pivo (Oktober2020- Oktober2021)
• Pasta: Carbonara, Pasta with chicken and mushrooms, Pasta 4 cheese, Pasta with seafood, Ravioli Bolognese;
• Pizza: Margherita, Pepperoni, Primavera, Dolce Vita, 4 cheese, Pizza with Prosciutto;
• Grilled dishes: Veal shish kebabs, Pork shish kebab, Chicken shish kebabs, Kakhetian shish kebabs, Veal luleh-kebab, Grilled vegetables, Small combo, Big combo;
• Soup: Consumme with Bavarian sause, Pichtelstein, Tsourochka with smoked quail, Stracciatella, Minestrone, Creamy mushroom soup with garlic toasts;
• Meat: Eisban with stewed sauerkraut, Goulash stewed in herbs; Sausage stew with roasted beans on bacon crisps, Schnitzel with potatoes and bacon;
• Colt snacks: Veal carpaccio, Veal tartare, Bruschetta with sun-dried tomatoes, Bruschetta with roast beef, Bruschetta with ricotta, prosciutto and arugula.

A cook in “Londonskaya SPA Hotel” 11 Pushkin avenue Odessa (July2020-Sep2020)
• Starters: cold snacks - tartar: fish, meat, vegetables; hot snacks - Sliced Stuffed Pike and Carp Roll;
• Salads: Salad with Prince Urusov`s Goat Cheese and Stawberries, Salad with Beef and White cheese fries, Salad with Clams and Shrimps, Duck Breast and Mushroom Salad.
• Main course: Creamy mushroom soup with truffle oil, Chicken consommé with noodles and meatballs, Provencal fish soup with mussels, Cold soup with grated tomatoes with shrimps.

A cook in “Radisson Blu”, 22 Yaroslaviv Val Street October 2017- January 2019
• Cooking dishes of main course: classical burgers, rice with meat, beef stroganoff, soups (minestrnone, solyanka, tomato soup with mascarpone, mushroom soup), pasta, buckwheat, potatoes, fish, meat, chicken liver and cabbage;
• Cooking starters: salads (Greek, Caesar, crab sticks, shuba, fruits) and canape with mascarpone, salmon and iceberg;
• Cooking desserts: baked pudding of cheese

A cook in Ronin, 10 Zoological Street April 2016- August 2016
• Cooking oysters, dressing of fish, salmon, seabass, catfish;
• Maintaining the highest level of cleanliness and sanitation;
• preparing fish for rolls, preparing sushi, cut fish for sushi: salmon, earl, octopus, tuna, cooked Japanese omelet

A Cook at Beef Restaurant, Shota Rustaveli 11 Street November 2015
• Working in a butcher, cut: Ribeye steak, New York, Filet Mignon, Chateaubriand, Rack of lamb ribs, ribeye Grande.

A Cook at Goodman Restaurant, “Eurasia BC”, 75 Zhilyanska Street, October 2015
• Cooking of entrees: Mexican tomato soup with beans.
• Cooking soup with fritters, soup with veal brisket, Potato Soup with white mushrooms, Champignons with cream garnish, with Cream Spinach, Fries, Asparagus grilled, Grilled Corn, Boiled Rice, Green beans

A cook at Royal House, Obolon, Ivasiuka street, 24A, August - November 2014
• cooking hot sushi rolls with shrimps;
• cooking Japanese omlet;
• cooking hot rolls;
• cold dishes: selmon, octopus, eel, rudderfish
• cooking sauce Unagi

A cook in Wine City Grill, 57 Lev Tolstoy Street, July 2014
• cooking and cooking food in keeping with recipes;
• cooking ingredients for cooking, including portioning, chopping, and storring food;
• washing and sanitizing tools, knives, kitchen area, tables, and utensils.

A cook in Two Bears, 91 Komarova, June 2014
• following standard recipes to ensure smooth customer service;
• cooking fried vegetables on a grill and doner kebab traditional cabbage rolls;
• assisting with the cleaning, hygiene and organization of kitchen, barge in coolers, and all storage areas.

A cook in Beluga Bar 19/21 Bogdan Khmelnitsky Street (Dec 2013-Apr.2014)
• cooking cold and hot sushi;
• washing, cutting and preparing food before it is cooked;
• cooking and serving food promptly and courteously;
• maintaining clean and sanitary work area at all times.

A cook in Murakami, 13-b A. Glushko Street, 2009-2013
• cooking food service records and production sheets;
• maintaining highest level of cleanliness and sanitation;
• cooking fish for rolls, cut fish on sushi: salmon, earl, octopus, tuna, cooked Japanese omelet.

A cook in Sushiya, 3 Pobeda Street (Sep2008-May2009)
• cooking rice, twisted rolls, cooking different sauces;
• cooking and serving all meals for guest specifications;
• maintaining clean and sanitary kitchen area and equipment.

A cook in Villa Italy and 12 chairs Arcadia Shopping Center Borshchahivska Street, 154a (Feb2008-Jun2008)
• preparing meat, dumplings, kvass, solyanka (beef, smoked sausage, ham, pickles, olives, onion, and tomato sauce), mushroom soup, prepared on the state stove pancakes;
• inspection of all food and ingredients to ensure freshness and properly stored leftovers.

A cook in the canteen of CPDA 36 Khreshchatyk street, Kyiv (June 2004-November 2004)
• Preparing dough
• Cooking pies and pasties.

EDUCATION

Kyiv Vocational High school May 2004-November 2004 - A Cook 4th Category
High Culinary School at Kyiv National Trade National Economic University 2005-2007 - A Cook 4th Category
High Culinary School at Kyiv National Trade National Economic University January 2007- June 2007, Specialist, A Cook 5th Category

Kyiv National Trade Economic University 2011-2018 - Master’s degree in Hotel and Restaurant Business
Kyiv National Trade Economic University 2018-2019 – Master’s degree in International Hotel Business

INTERSHIP
A Cook at Calimera Clab Sunny Beath Hotel Complex,
Bulgaria, 19 June-17 September 2015
I fried grilled fish, meat, vegetables, pancakes and eggs. I worked at buffet, cooked Bulgarian dishes. I mastered the technology of the preparation. I`m familiar with the traditions of Bulgarian cuisine.

LANGUAGES
Ukrainian, Russian, English (B1)

REFERENCES
Calimera Clab Sunny Beath Hotel Complex