Денис

Name: Denys Topchii

Birthday: February 18, 1982

State: Married, no children
Tel. 6983125488
Email: [open contact info](look above in the "contact info" section)
Instagram @chef_denys/ Facebook [open contact info](look above in the "contact info" section)

Languages: Russian, English, Arabic.

https://www.google.com.eg/amp/s/24tv.ua/ru/v_egipte__bum_ukrainskih_turistov_chto_bolshe_vsego_manit_ukraincev_n1057693/amp

Education
1996-1998 –«College of Cooking»,
Qualification: «Chef».
1998-2000 –«The University of Trade and Economics»,
Qualification: «Catering Technology».

Work Experience

April 2023 – October 2023 Lotus Eaters restaurant, Chef (Summer season)

July2022 – October 2022 Greek Pride Hotel, Head Chef
(Summer season)
• Responsible for meal preparation for 200 guests.
• Supervising total restaurant operation during breakfast, lunch and dinner time
• Monitoring the kitchen operations during the meals in the restaurant;
• Monitoring the technology of cooking the dishes for the meals;
• Supervising the junior staff while cooking process;

• Manage and train kitchen staff about the methods of cooking and about different National Cuisines;

• Assuring following up the hygiene standards and safety standards according to HACCP

November2021-July 2022 – Sunrise Resort and Cruises. Hotel Sunrise Tucana. Hurghada,Egypt.
Speciality Chef/acting Executive Sous Chef
• Preopening set-up of the property
• Building and training the team
• Supervising food production procedures (A’LA Carte menu)
• Ensuring quality and taste consistency in all food items mentioned in menu
• Supervising complete kitchen operations In all alliance with other departments.
• Manage and train kitchen staff about the methods of cooking and about different National Cuisines;
• Assuring following up the hygiene standards and safety standards according to HACCP.

April 2012 till November 2021- Concorde El Salam Hotel Sharm El Sheikh, Egypt.
Sous Chef:
• Assist Executive chef in a meal planning
• Responsible for meal preparation for 800 guests.
• Supervising total restaurant operation during breakfast, lunch and dinner time
• Monitoring the kitchen operations during the meals in the restaurant;
• Monitoring the technology of cooking the dishes for the meals;
• Supervising the junior staff while cooking process;
• Meeting the guests which are not satisfied with the food and solving them achieving the highest guests’ satisfaction;
• Manage and train kitchen staff about the methods of cooking and about different National Cuisines;
• Assuring following up the hygiene standards and safety standards according to HACCP.

December 2017 - April 2018– Sultan Gardens Resort Sharm El Sheikh, Egypt.

Assistant executive Chef/Ukrainian Sous Chef

• Collaborated with Head Chef on menu design and innovative recipes.
• Responsible for breakfast, lunch and dinner food preparation and operation at the restaurant for 500 guests.
• Monitoring the kitchen operations during the meals in the restaurant;
• Monitoring the technology of cooking the dishes for the meals;
• Supervising the junior staff while cooking process;
• Making sure of the customers’ satisfaction;
• Assuring following up the hygiene standards and safety standards according to HACCP.

December 2010 till April 2012 – Topchii Ltd, café “Stantsia”, Kiev, Ukraine.
• Organizing the menu for the café;
• Organization of the technology of cooking process;
• Dealing with suppliers for the products;
• Receiving the products, making sure that they are up to the hygiene standards;
• Arranging menu for banquets according to the budget;
• Banquets arrangements;
• Hiring staff;
• Managing staff.
2009 till 2010 – Restaurant “Cherdak”.
• Cooking hot and cold items;
• Receiving the products, making sure that they are up to the hygiene standards.
2003 – 2009 – Banquet Service Ltd (Catering Company, Family Business).
• Serving the Governmental Committee of Presidency
• Preparing all kinds of exhibitions;
• Catering service for the Canada Embassy in Ukraine.
1997 - 2001 – “Getman Furshet” Ltd (Catering Company):
Started working as a waiter and was promoted to be a Cook.

Skills
Excellent Communication Skills
Problem Solving Skills

Others
Extra responsible, energetic, honest, communicative;
Active, hardworking, non conflict;
Positive, merry, purposeful;
Like to do extra as it helps to get new skills and be more informed;
Punctual, working with strict dead lines;
Able to work extra hours;
A passion for the hospitality industry;
The ability to take a pro-active approach.

Certificates:
November 2012 – Employee of the Month;
Best Performance for year 2012;
Best Hospitality for your 2014;
“Hygiene Standards” Certificate.