Роман

Roman Polovko Profile
CHEF COOK
Culinary Support: Developing and preparing a varied menu (breakfasts, lunches,
dinners, appetizers) for guests and crew, taking into account their preferences and
food allergies. Procurement: Procurement, inventory planning, quality control, and
shelf life monitoring of provisions. Hygiene and Sanitation: Maintaining impeccable
cleanliness in the galley, cleaning kitchen equipment and utensils in accordance
with sanitary standards. Galley Management: Organizing the ship's kitchen,
monitoring food consumption, and maintaining records. Flexibility: Ability to cook in
rough seas, with limited space and resources, often providing high-quality service.

Education
Personal details
Cook 1993 - 2004
Velikodimersky Lyceum, Kyiv
Roman Polovko A combination of theoretical knowledge (cooking technology, sanitation,
commodity science) and practical kitchen skills.
[open contact info](look above in the "contact info" section)
Economics 2004 - 2012
Kyiv National University of Trade and Economics, Kyiv, Ukraine
[open contact info](look above in the "contact info" section)

Kyiv Kyiv Employment
June 17, 1987
Chef 2017 - 2020
“Spa Seasons”, Kozin, Kyiv Region
B Kitchen opening and closingKitchen supplies and equipmentKitchen sanitary
standardsKitchen financial accountingWarehouse accountingCost controlGuest
Male and employee safety

Chef 2020 - 2022
Ukrainian
Restaurant “Mario”, Kyiv
Responsible for the menu, food quality, staff performance, purchasing, and
compliance with sanitary standards. Develops recipes, monitors food costs, and
Skills introduces new items. The primary responsibility is to organize the team's efficient
operation to ensure high quality and speed of service.

Critical thinking and problem solving Brand Chef / Co-Founder 2022 - 2023
“Sho” “Green Pumpkin UA” “Green Pumpkin Bistro”, Riga, Jurmala
Effective time management
Creation of a brand Concept construction with three kitchens and one kitchen
Ability to multitask factory Operational management of all establishments Staff training
Systematization of an accounting Optimization of processes Development of the
Adaptability menu

Responsible Private Chef Jun 2023 - Sep 2023
M/Y “Pleiades” Home / Private Yacht 34 m, Ibiza
Fast learner Cooking of p.p. dishes from meat and poultry, seafood Baking desserts for a
family of 4 to 15 people Purchase of products Control of the cleanliness of the
Ability to work in a team
workplace Purchase of household goods Serving dishes and serving the table
Good attention to details
Solo Chef Sep 2023 - Nov 2023
Result orientation and decision M/Y “Apostrophe” Private Yacht 40m
making skills Cooking for a crew of 7 and for 10 guests Seafood, meat dishes and wild game
Children meals up to 5-12 years Bakery, pastry Serving dishes and serving up the
Strong communication skills and table Purchase of household goods Control of the cleanliness of the workplace
leadership
Compliance with HACCP standards
Chef 2024 - 2025
Ability to work under pressure and M/V ''Songo'' 30 Meters Benetti
emotional stability Responsible for menu planning, purchasing fresh ingredients, preparing gourmet
meals for guests and crew, and maintaining strict sanitary standards and
cleanliness in the galley. The chef ensures personalized attention to guest
Languages preferences, manages the food budget, and often works in limited space.

Chef May 2025 - Present
English Villa, Barcelona Spain - South Africa Cape Town
The villa's chefs handle the full food service cycle: menu planning, fresh produce
Russian procurement, breakfast, lunch, and dinner preparation, table setting, and kitchen
maintenance. The chef adapts meals to guests' dietary needs and preferences.
Ukrainian

Courses

Management of Hotel Restaurant Business
Projects

Certifications

Ships Cook Fourth Class

Proficiency in Survival Craft and Rescue
Boats Other Than Fast Rescue Boats

Security-Related Training and Instruction for
All Seafarers

Physical Examination Report

Permanent Residence in Latvia

Seaman’s Book

Food Hygiene Level 2

Medical Examination

STCW

References

Captain M/Y “Songo“ Igor
[open contact info](look above in the "contact info" section)

Captain M/Y “Apostrophe” Fafenrout Yuriu
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Owner “Sho” Restaurant Romanovsky
Oleksandr
[open contact info](look above in the "contact info" section)

“Property Manager Barcelona“ Alla
[open contact info](look above in the "contact info" section)