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Dima Ohibovskyi-Orel
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work experience
2025-2026
2025
Chef de Baker at Fika Bakery Cyprus Larnaca
• Organizing and overseeing bakery operations
• Menu development
• Leading a team of bakers, training and supporting colleagues
• Monitoring quality and sanitary standards
• Sourdough bread production
• Making croissants, various pastries, Danish pastries, and other baked goods
• Preparing supplier orders for products and consumables, taking into account the previous day's sales and actual inventory.
Chef de Cuisine Catering companies throughout Cyprus
• Organizing and monitoring the food preparation process, ensuring recipes are followed in accordance with process charts.
• Creating process charts and costing sheets
• Staff training
• Preparing supplier orders for products and consumables, taking into account the previous day's sales and actual inventory.
• Maintaining the required inventory of finished products
• Organizing and monitoring the new menu implementation process
• Monitoring food service
• Inventory checks once a month
• Workstation assembly
• Turnkey event preparation
2024
2022-2023
august 2021
may 2021
2018-2020
2017-2018
2014-2017
2014
2013-2014
2013
2013
2012
2008-2012
2006-2008
Chef de Cuisine of the Japanese restaurant "DS Sushi" Cyprus, Larnaca
• opening a restaurant from scratch
• Organization and control of the technological process of cooking, compliance with recipes in accordance with technological charts.
• Preparation of technological and costing charts
• Staff training
• Preparation of orders to suppliers for products and consumables, taking into account the previous day's sales and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu
• Control of food serving
• Inventory once a month
Chef de Cuisine in the chain of stores "Berezka", Cyprus, Larnaca
• Opening a kitchen from scratch
• Organization and control of the technological process of cooking, compliance with recipes in accordance with technological charts.
• Preparation of technological and costing charts
• Staff training
• Preparation of orders to suppliers for products and consumables, taking into account the previous day's sales and actual balances.
• Maintenance of the necessary
Chef de Cuisine of at At Herbal Hotel Cyprus, Paralimni
• Organization and control of the technological process of cooking, compliance with recipes in accordance with technological maps.
• Preparation of technological and calculation maps
• Preparation of orders to the purchaser for products and consumables, taking into account the sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu
• Control of meals
• Scheduling of cooks and confectioners. Control of the work schedule.
• Inventory and recounting once a month
Chef de Pastry of the hotel "AT Herbal Hotel" Cyprus, Paralimni
• Organization and control of the technological process of confectionery preparation, compliance with recipes in accordance with technological maps.
• Preparation of technological and calculation maps
• Preparation of orders to the purchaser for products and consumables, taking into account the sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu,
• Control of meals
• Search for the necessary equipment for the confectionery shop
• Inventory and recounting once a month
Chef de Pastry restaurant "Grill house" Ukraine, Kyiv
• Organization and control of the technological process of preparation of confectionery and bread, compliance with recipes in accordance with technological maps.
• Preparation of technological and calculation maps
• Preparation of orders to the purchaser for products and consumables, taking into account the sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu,
• Control of serving dishes for banquets, receptions
• Formation of a team of employees in the kitchen.
• Scheduling of confectioners. Control of the work schedule.
• Search for the necessary equipment for the confectionery shop
• Inventory and recounting once a month
Chef de Pastry Fairmont grand hotel Ukraine, Kyiv
• Organization and control of the technological process for the preparation of confectionery products, adherence to recipes in accordance with technological maps.
• Drawing up technological and calculation cards
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu
• Control of serving dishes for banquets, receptions
• Forming a team of employees in the kitchen.
• Scheduling the work of confectioners. Schedule control.
• Search for the necessary equipment for the pastry shop
• Conducting inventory and recounting once a month
Brand Chef de Pastry Confectioner «Cartel» Ukraine Bukovel
• Opening a confectionery shop from scratch
• Organization and control of the technological process for the preparation of confectionery products, adherence to recipes in accordance with technological maps.
• Drawing up technological and calculation cards
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu, banquets, receptions
• Forming a team of employees in the kitchen.
• Scheduling the work of confectioners. Schedule control.
• Search for the necessary equipment for the pastry shop
• Conducting inventory and recounting once a month
Sous Chef Confectionery «Honey» Ukraine, Kyiv
• Work with eclairs, creams, mastics
• Making new desserts
• Dessert decoration
• Drawing up technological and calculation cards
• Organization and control of the process of introducing a new menu
• Scheduling the work of confectioners. Schedule control
.• Maintaining the necessary stock of finished products
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
Chef de Cuisine "Ugolek" Bishkek Kyrgyzstan
Opening an institution from scratch
• Preparation of premium dishes of Italy, South Asia, France, Japan, Ukraine, Russia
• Organization and control of the technological process of cooking, adherence to recipes in accordance with technological maps.
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Work with food suppliers.
• Organization and control of the process of introducing a new menu,banquets, receptions
• Forming a team of employees in the kitchen
• Scheduling the work of cooks. Schedule monitoring
Sous Chef Confectioner the Cake
• Cooking French Desserts
• Dessert decoration
• Organization of the technological process of cooking, compliance with recipes in accordance with the technological maps.
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances
• Work with food suppliers.
• Organization and control of the process of introducing a new menu,banquets, receptions
• Scheduling cooks. Schedule control.
The chef de Cuisine of the Italian pizzeria "Pesto"
Opening an institution from scratch
• Preparation of premium Italian dishes, grill menu, pizza.
• Organization and control of the technological process of cooking, adherence to recipes in accordance with technological maps.
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Work with food suppliers.
• Organization and control of the process of introducing a new menu,
banquets, receptions
• Scheduling the work of cooks. Schedule control
Sous Chef Italian Restaurant «LaForchetta»
Opening an institution from scratch
• Preparation of premium Italian dishes, grill menu.
• Organization and control of the technological process of cooking, compliance with recipes in accordance with the technological maps.
• Drafting orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Work with food suppliers.
• Organization and control of the process of introducing a new menu,banquets, receptions
• Scheduling the work of cooks. Schedule control.
Restaurant chef de Cuisine « BodiBar»
• Opening an institution from scratch
• Preparation of European dishes, grill menu.
• Organization and control of the technological process of cooking, adherence to recipes in accordance with technological maps.
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Work with food suppliers.
• Organization and control of the process of introducing a new menu,banquets, receptions
• Team building in the kitchen
• Scheduling the work of cooks. Schedule control
.
Chef de Cuisine of the Japanese restaurant "Yapi"
• Cooking japanese food
• Organization and control of the technological process of cooking, compliance with recipes in accordance with the technological maps.
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Work with food suppliers.
• Organization and control of the process of introducing a new menu, banquets, receptions
• Team building in the kitchen
• Scheduling the work of cooks. Schedule control.
Additional information
• English -basic
• Greek - basic
• Russian – fluent
• Ukrainian – native
Personal qualities
Portfolio
• Active life position, determination;
• Creativity, initiative, fast learner;
• Responsibility, efficiency, optimism;
• Organizational skills, sociability
Phone [
Telegram [
WhatsApp [
E-mail: [
work experience
2025-2026
2025
Chef de Baker at Fika Bakery Cyprus Larnaca
• Organizing and overseeing bakery operations
• Menu development
• Leading a team of bakers, training and supporting colleagues
• Monitoring quality and sanitary standards
• Sourdough bread production
• Making croissants, various pastries, Danish pastries, and other baked goods
• Preparing supplier orders for products and consumables, taking into account the previous day's sales and actual inventory.
Chef de Cuisine Catering companies throughout Cyprus
• Organizing and monitoring the food preparation process, ensuring recipes are followed in accordance with process charts.
• Creating process charts and costing sheets
• Staff training
• Preparing supplier orders for products and consumables, taking into account the previous day's sales and actual inventory.
• Maintaining the required inventory of finished products
• Organizing and monitoring the new menu implementation process
• Monitoring food service
• Inventory checks once a month
• Workstation assembly
• Turnkey event preparation
2024
2022-2023
august 2021
may 2021
2018-2020
2017-2018
2014-2017
2014
2013-2014
2013
2013
2012
2008-2012
2006-2008
Chef de Cuisine of the Japanese restaurant "DS Sushi" Cyprus, Larnaca
• opening a restaurant from scratch
• Organization and control of the technological process of cooking, compliance with recipes in accordance with technological charts.
• Preparation of technological and costing charts
• Staff training
• Preparation of orders to suppliers for products and consumables, taking into account the previous day's sales and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu
• Control of food serving
• Inventory once a month
Chef de Cuisine in the chain of stores "Berezka", Cyprus, Larnaca
• Opening a kitchen from scratch
• Organization and control of the technological process of cooking, compliance with recipes in accordance with technological charts.
• Preparation of technological and costing charts
• Staff training
• Preparation of orders to suppliers for products and consumables, taking into account the previous day's sales and actual balances.
• Maintenance of the necessary
Chef de Cuisine of at At Herbal Hotel Cyprus, Paralimni
• Organization and control of the technological process of cooking, compliance with recipes in accordance with technological maps.
• Preparation of technological and calculation maps
• Preparation of orders to the purchaser for products and consumables, taking into account the sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu
• Control of meals
• Scheduling of cooks and confectioners. Control of the work schedule.
• Inventory and recounting once a month
Chef de Pastry of the hotel "AT Herbal Hotel" Cyprus, Paralimni
• Organization and control of the technological process of confectionery preparation, compliance with recipes in accordance with technological maps.
• Preparation of technological and calculation maps
• Preparation of orders to the purchaser for products and consumables, taking into account the sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu,
• Control of meals
• Search for the necessary equipment for the confectionery shop
• Inventory and recounting once a month
Chef de Pastry restaurant "Grill house" Ukraine, Kyiv
• Organization and control of the technological process of preparation of confectionery and bread, compliance with recipes in accordance with technological maps.
• Preparation of technological and calculation maps
• Preparation of orders to the purchaser for products and consumables, taking into account the sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu,
• Control of serving dishes for banquets, receptions
• Formation of a team of employees in the kitchen.
• Scheduling of confectioners. Control of the work schedule.
• Search for the necessary equipment for the confectionery shop
• Inventory and recounting once a month
Chef de Pastry Fairmont grand hotel Ukraine, Kyiv
• Organization and control of the technological process for the preparation of confectionery products, adherence to recipes in accordance with technological maps.
• Drawing up technological and calculation cards
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu
• Control of serving dishes for banquets, receptions
• Forming a team of employees in the kitchen.
• Scheduling the work of confectioners. Schedule control.
• Search for the necessary equipment for the pastry shop
• Conducting inventory and recounting once a month
Brand Chef de Pastry Confectioner «Cartel» Ukraine Bukovel
• Opening a confectionery shop from scratch
• Organization and control of the technological process for the preparation of confectionery products, adherence to recipes in accordance with technological maps.
• Drawing up technological and calculation cards
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Organization and control of the process of introducing a new menu, banquets, receptions
• Forming a team of employees in the kitchen.
• Scheduling the work of confectioners. Schedule control.
• Search for the necessary equipment for the pastry shop
• Conducting inventory and recounting once a month
Sous Chef Confectionery «Honey» Ukraine, Kyiv
• Work with eclairs, creams, mastics
• Making new desserts
• Dessert decoration
• Drawing up technological and calculation cards
• Organization and control of the process of introducing a new menu
• Scheduling the work of confectioners. Schedule control
.• Maintaining the necessary stock of finished products
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
Chef de Cuisine "Ugolek" Bishkek Kyrgyzstan
Opening an institution from scratch
• Preparation of premium dishes of Italy, South Asia, France, Japan, Ukraine, Russia
• Organization and control of the technological process of cooking, adherence to recipes in accordance with technological maps.
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Work with food suppliers.
• Organization and control of the process of introducing a new menu,banquets, receptions
• Forming a team of employees in the kitchen
• Scheduling the work of cooks. Schedule monitoring
Sous Chef Confectioner the Cake
• Cooking French Desserts
• Dessert decoration
• Organization of the technological process of cooking, compliance with recipes in accordance with the technological maps.
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances
• Work with food suppliers.
• Organization and control of the process of introducing a new menu,banquets, receptions
• Scheduling cooks. Schedule control.
The chef de Cuisine of the Italian pizzeria "Pesto"
Opening an institution from scratch
• Preparation of premium Italian dishes, grill menu, pizza.
• Organization and control of the technological process of cooking, adherence to recipes in accordance with technological maps.
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Work with food suppliers.
• Organization and control of the process of introducing a new menu,
banquets, receptions
• Scheduling the work of cooks. Schedule control
Sous Chef Italian Restaurant «LaForchetta»
Opening an institution from scratch
• Preparation of premium Italian dishes, grill menu.
• Organization and control of the technological process of cooking, compliance with recipes in accordance with the technological maps.
• Drafting orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Work with food suppliers.
• Organization and control of the process of introducing a new menu,banquets, receptions
• Scheduling the work of cooks. Schedule control.
Restaurant chef de Cuisine « BodiBar»
• Opening an institution from scratch
• Preparation of European dishes, grill menu.
• Organization and control of the technological process of cooking, adherence to recipes in accordance with technological maps.
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Work with food suppliers.
• Organization and control of the process of introducing a new menu,banquets, receptions
• Team building in the kitchen
• Scheduling the work of cooks. Schedule control
.
Chef de Cuisine of the Japanese restaurant "Yapi"
• Cooking japanese food
• Organization and control of the technological process of cooking, compliance with recipes in accordance with the technological maps.
• Drawing up orders to the buyer for products and consumables, taking into account sales of the previous day and actual balances.
• Maintaining the necessary stock of finished products
• Work with food suppliers.
• Organization and control of the process of introducing a new menu, banquets, receptions
• Team building in the kitchen
• Scheduling the work of cooks. Schedule control.
Additional information
• English -basic
• Greek - basic
• Russian – fluent
• Ukrainian – native
Personal qualities
Portfolio
• Active life position, determination;
• Creativity, initiative, fast learner;
• Responsibility, efficiency, optimism;
• Organizational skills, sociability
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The candidate's resume is posted at https://www.work.ua/resumes/19749796/