Contact information

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Language proficiencies

• English — advanced
• Polish — above average
• Czech — beginner
• German — beginner
• Ukrainian — fluent
• Russian — fluent
• Slovak — beginner
• Croatian — beginner

References

• Dewet Van Der Westhuizen

  Dewet Van Der Westhuizen

  Corporate Executive Chef, Auris Groop

  Contact details are hidden

• Christos Kalawiotis

  Christos Kalawiotis

  Corporate Executive Chef, Sol Kipriotis Group

  Contact details are hidden

Additional information

QUALIFICATIONS:

•Flexible in any matters that can work in pressure, as a team player and a leader
•Excellent interpersonal and communication skills
•Languages: English (fluent), Ukrainian (native), Russian (native), Polish (fluent),
•Computer literate

EDUCATIONAL BACKGROUND:

Khmelnytskyi vocational school (Khmelnytskyi, Ukraine)
09.2003 – 06.2006

Khmelnytskyi vocational technical lyceum (Khmelnytskyi, Ukraine)
Cookery expert of 4th class, baker expert of 4th class
09.2003 – 06.2006

Khmelnytskyi trade and economic college (Khmelnytskyi, Ukraine)
Specialist of Feed Technology
09.2006- 06.2009

Khmelnytskyi trade and economic college (Khmelnytskyi, Ukraine)
Cook specialist of 5th class
09.2009 – 04.2010



WORK EXPERIENCE:
•Pastry Chef
Feb 2015 – Present time
MS “River Alegro” Grand Circle Cruise Line (Malta)
Responsibilities:
- Training and supervision of culinary staff;
- Preparing and submitting a budget;
- Ordering food and supplies for dessert menu items;
- Preparing and submitting a budget;
- Responsible for maintenance of company and HACCP set rules for food safety and sanitation;
- Preparation and development of new menu items as well as overseeing the production of those items;
- Responsible for the preparation of special diets items.

•Demi Chef De Partie Pastry
August 2013 – Feb2015
Hotel Auris Plaza Al Barsha (UAE, Dubai, Al Barsha 1)
350 employees
Responsibilities:
Main Kitchen responsibilities:
- Preparing half-finished product;
- Responsible for “Mise en place” on workplace;
- Cooking A la carte dishes, mostly from Arabic, European cuisine;
- Cooking dishes to refill breakfast/dinner buffet.
Main Pastry responsibilities:
- Most of the production process was determined as cooking desserts for buffet: cakes, bakery, chocolate sweets, biscuits, different kind of creams;
- Cooking desserts for a la Carte menu;
- Decorating cakes for special occasions (VIP guests, parties, etc.);
- Responsible for the preparation of set-ups of the pastry display in all of the buffets;
- Work with chocolate, from basic things such as melting, molding, tempering to creation of different chocolate praline, sculptures and decorations.

• Sous Chef
November 2011 – August 2013
"Villa Rouse" Restaurant (Ukraine, Khmelnytskyi, 66/1 Proskurivska St.)
20 to 30 employees;
Responsibilities:
- Organization of production process;
- Development of menus and calculation cards;
- Conduction of trainings for staff and also its recruitment;
- Preparation of various dishes (grilled dishes, garnishes, sushi);
- Control over the technology of cooking;
- Quality control of finished products;
- Schedule the personnel, assigning specific duties and time off.

•Asistant Cook
May 2011 – November 2011
Hotel "Sol kipriotis Village" **** (Greece, Kos, Psalidi)
Responsibilities:
- Preparation of semi-finished food;
- Cooking of semi-finished food directly in the restaurant’s hall (includes communication with guests);
- Cooking dishes of Thai, European, National Greek cuisines (vegetables, fish, meat, poultry);
- Quality control of finished products.

•Comiss 1
May 2010 – October 2010
Tourist base "Krutynianka" (Poland, Piecki, Warmian-Masurian Voivodeship, 34 Krutyn)
Responsibilities:
- Preparation of semi-finished food;
- Formation of requests for the necessary food products and raw materials;
- Cooking mostly traditional Poland (focused on region) dishes;
- Making brand new presentations for new dishes;
- Serving and portioning of ready meals;
- Quality control of finished products.


•Senior sales representative, senior selling manager
December 2007 – July 2010
Hipermarket "EpicentrK" (Ukraine, Khmelnytskyi, 11/4 Zarichanska St.)
Responsibilities:
- Accepting and revaluating of goods;
- Making marketing moves of goods;
- Selling goods;
- Making recommendations and advices upon requests for customs and clients;
- Training the trainees;
- Monitoring and analysis of target policy of goods on the market.

•Confectioner
April 2005 – November 2007
LLC "Nasoloda" (Ukraine, Khmelnytskyi, 6/5 Kurchatova St.)
Responsibilities:
- Making of pastry;
- Baking of confectionery products;
- Cooking of different creams and cake;
- Designing of confectionery products.

ACHIEVEMENTS:

•Winner of chefs competition “Best chef Chmelnickii 2013” Ukraine
http://ye.ua/news/news_12907.html#.UcyDf28OZy8.facebook
•Participated in “Gulfood Exhibition”, February 23-27, 2014
Dubai, UAE

SEMINARS ATTENDED:

•Took part in training of pickup in sales on the Ceramico Marconi Factory and Polcolorit in Katowice (Poland), 2008
•West Chef Group, Took part in master-class of Italian cuisine. (Ukraine, Lviv), October 23, 2012
•West Chef Group, Took part in master-class “The meat”. (Ukraine, Karpaty), January 21, 2012
•Participated in training of HACCAP basics,