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Дмитрий
Шеф-повар
- Age:
- 26 years
- City of residence:
- Mykolaiv
- Ready to work:
- Other countries
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DMYTRO VOLOSHYN
Stockholm, 102 32 Sweden ◆ [open contact info ](look above in the "contact info" section) ◆ [open contact info ](look above in the "contact info" section) ◆ WWW: Bold Profile
PROFESSIONAL SUMMARY
Chef with specialized education. I strive to learn new tastes and new cooking technologies. Finalist Bocuse
dʼOr Ukraine 2021, Finalist METRO CHEF JUNIOR 2018
Culinary professional with proven background in leading kitchen teams to consistently deliver exceptional
dining experiences. Adept at maintaining high standards of food quality and presentation while fostering
collaborative team environment. Known for adaptability and reliability, consistently meeting dynamic
operational needs.
WORK HISTORY
Chef Supervisor, 05/2024 - 08/2024
Solsidan – Dalarö
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business
reputation.
• Maintained high food quality standards by checking delivery contents to verify product quality and
quantity.
• Developed new recipes and flavor combinations to enhance customer dining experience.
Universal Cook, 02/2024 - 04/2024
Tartufo Restaurant – Cyprus
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing
customer satisfaction, and repeat business.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Sushi Cook, 11/2023 - 01/2024
Yasuragi – Stockholm, Sweden
• Prepared high-quality seafood, rice and ingredients for sushi.
• Maintained well-organized mise en place to keep work consistent.
• Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and
attention to detail.
Universal cook, 03/2023 - 09/2023
Papa Teide – Tenerife
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation
process.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing
quality or presentation.
Chef De Cuisine, 06/2022 - 02/2023
BistroMarie – Stockholm
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting
high standards of quality and efficiency.
Chef Supervisor, 12/2021 - 06/2022
Skonis – Kaunas
• Company Overview: Hotel and restaurant business
• Hotel and restaurant business
• Maintained high food quality standards by checking delivery contents to verify product quality and
quantity.
Chef De Cuisine, 05/2021 - 09/2021
Orbita – Kobleve
• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket
times during peak hours.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring
a safe working environment.
Sous chef, 06/2020 - 02/2021
LoCal – Mykolaiv
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in
a timely manner without sacrificing quality or presentation standards.
Universal cook, 08/2019 - 06/2020
Creamsoda – Mykolaiv
Universal cook, 06/2019 - 08/2019
Olive – Praha
Universal cook, 06/2019 - 08/2019
Grandhotel Alchymist – Prague
Universal cook, 03/2019 - 06/2019
Bee Holo – Mykolaiv
Universal cook, sushi maker, sous chef, 05/2018 - 03/2019
Hotel ONDRASUVDVUR – Ostrava
Universal cook, 06/2014 - 04/2018
Admiral, Mafia, Lunch cafe – Nikolaev, Nikolaev region
EDUCATION
Food ProductionTechnologist: Secondary Spesial, 01/2018
Polytechnic Fakhoviy Vocational College - Nikolaev, Nikolaev Region
SKILLS
• Drawing up technological maps and menus • Food cost calculation, process control
• Product rotation and temperature control • Scheduling staff
• Kitchen leadership • Team leadership
• Staff motivation • Workflow optimization
• Performance improvement
CONTACTS
[open contact info ](look above in the "contact info" section), [open contact info ](look above in the "contact info" section)
ABOUTME - PERSONALCHARACTERISTICS
• Creative approach to the profession
• Timeliness and subordination
• Pedantry in relation to work
• Purposefulness and clear position
• Stress resistance
LANGUAGES
Ukrainian, Russian: Native language
English: B2 Czech: B1
Upper intermediate Intermediate
Stockholm, 102 32 Sweden ◆ [
PROFESSIONAL SUMMARY
Chef with specialized education. I strive to learn new tastes and new cooking technologies. Finalist Bocuse
dʼOr Ukraine 2021, Finalist METRO CHEF JUNIOR 2018
Culinary professional with proven background in leading kitchen teams to consistently deliver exceptional
dining experiences. Adept at maintaining high standards of food quality and presentation while fostering
collaborative team environment. Known for adaptability and reliability, consistently meeting dynamic
operational needs.
WORK HISTORY
Chef Supervisor, 05/2024 - 08/2024
Solsidan – Dalarö
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business
reputation.
• Maintained high food quality standards by checking delivery contents to verify product quality and
quantity.
• Developed new recipes and flavor combinations to enhance customer dining experience.
Universal Cook, 02/2024 - 04/2024
Tartufo Restaurant – Cyprus
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing
customer satisfaction, and repeat business.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Sushi Cook, 11/2023 - 01/2024
Yasuragi – Stockholm, Sweden
• Prepared high-quality seafood, rice and ingredients for sushi.
• Maintained well-organized mise en place to keep work consistent.
• Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and
attention to detail.
Universal cook, 03/2023 - 09/2023
Papa Teide – Tenerife
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation
process.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing
quality or presentation.
Chef De Cuisine, 06/2022 - 02/2023
BistroMarie – Stockholm
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting
high standards of quality and efficiency.
Chef Supervisor, 12/2021 - 06/2022
Skonis – Kaunas
• Company Overview: Hotel and restaurant business
• Hotel and restaurant business
• Maintained high food quality standards by checking delivery contents to verify product quality and
quantity.
Chef De Cuisine, 05/2021 - 09/2021
Orbita – Kobleve
• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket
times during peak hours.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring
a safe working environment.
Sous chef, 06/2020 - 02/2021
LoCal – Mykolaiv
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in
a timely manner without sacrificing quality or presentation standards.
Universal cook, 08/2019 - 06/2020
Creamsoda – Mykolaiv
Universal cook, 06/2019 - 08/2019
Olive – Praha
Universal cook, 06/2019 - 08/2019
Grandhotel Alchymist – Prague
Universal cook, 03/2019 - 06/2019
Bee Holo – Mykolaiv
Universal cook, sushi maker, sous chef, 05/2018 - 03/2019
Hotel ONDRASUVDVUR – Ostrava
Universal cook, 06/2014 - 04/2018
Admiral, Mafia, Lunch cafe – Nikolaev, Nikolaev region
EDUCATION
Food ProductionTechnologist: Secondary Spesial, 01/2018
Polytechnic Fakhoviy Vocational College - Nikolaev, Nikolaev Region
SKILLS
• Drawing up technological maps and menus • Food cost calculation, process control
• Product rotation and temperature control • Scheduling staff
• Kitchen leadership • Team leadership
• Staff motivation • Workflow optimization
• Performance improvement
CONTACTS
[
ABOUTME - PERSONALCHARACTERISTICS
• Creative approach to the profession
• Timeliness and subordination
• Pedantry in relation to work
• Purposefulness and clear position
• Stress resistance
LANGUAGES
Ukrainian, Russian: Native language
English: B2 Czech: B1
Upper intermediate Intermediate
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The candidate's resume is posted at https://www.work.ua/resumes/11765391/