Contact information

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You can get this candidate's contact information from https://www.work.ua/resumes/2785159

Work experience

Chef

from 01.2019 to now (5 years 4 months)
Motor yacht Carinthia VII, Antibe (Private yacht)

Providing crew on board with variety of tasty and nutritious food. Breakfast, lunch and dinner on every day basis.

Head chef

from 03.2018 to 10.2018 (7 months)
Private motor yacht Africa 1, Другие страны (Private yacht)

High level fine dining, silver service for up to 12 guests. Nice and nutritious meals for 10 crew members. Provisioning and bookkeeping. Kept galley clean at all times.

Yacht chef

from 05.2017 to 10.2017 (5 months)
La Nouvelle Etoile, France (Inland cruising vessel)

On board of this vessel I was in charge of providing all the meals for usually 8 guests and 5 crew members. The captain defines the boat's service as De Lux level and I was asked of high level performance. Everyday menu consisted of breakfast, lunch and dinner plus cocktail’s hour snacks and chocolates sweets for after dinner’s coffee. Mostly menu varied on a weekly basis due to supply specific and contained of Continental European cuisine with notes of Asia for the cocktail hour and provided guests with 3-4 courses dinner.

Managing Director

from 02.2016 to 03.2017 (1 year 1 month)
AV Hotel GmbH, Koetschach-Mauthen (Hospitality)

•Offering a traditional half board and A La Carte Menu for 45 guests
•Maintaining outstanding customer service, offering high class service
•Managing the kitchen production and other standard complex facilities
•Working within a small Hotel in Karinthia, the tourist region of South of Austria
•Supplying all the departments with all the necessary to function well
•Controlling all the services and departments in hotel

Chef de partie

from 01.2015 to 12.2015 (11 months)
GCCL, Другие страны (River cruises)

•Operating the omelette station and the cold breakfast station
•Making breakfast dishes including baking Danish pastry and bread
•Working on three separate stations within my time at GCCL Cruise Company
•Maintaining product control, checking items on delivery to manage quality control
•Preparing, cooking and presenting breakfast, lunch and dinner in a timely manner
•Cooking on the hot breakfast line, dining room pasta station and vegetarian dishes for a total of 130 passengers and 40 crew members
•Working within the cold food galley, creating buffet sandwiches and dinner appetizers

Family’s chef, nutritionist

from 04.2012 to 11.2014 (2 years 7 months)
private family, Киев (Private sector)

•Creating weekly financial reports
•Purchasing necessary products and ingredients
•Creating ideal menu variation, preparing a selection of meals for each sitting
•Working closely with the customer to design menus in an attempt to improve diet
•Taking into account dietary requirements and preferences of each family member
•Holding culinary consultations and workshops, serving at events and parties off site

Education

High Culinary School

Cook, Kiev
Specialized secondary, from 1996 to 1998 (1 year 8 months)

Diploma

Additional education and certificates

Culinary school in GCCL cruise company

2015

Food Hygiene level 3

2017

Pastry master

2016

Secrets de Cuisine

MCA Ship's cook certificate

Knowledge and skills

Language proficiencies

• German — average
• English — advanced

References

• Jan Meijer

  Jan Meijer

  Captain/owner, La Nouvelle Etoile

  Contact details are hidden

• Sami Parviainen

  Sami Parviainen

  Captain, Motor yacht Africa 1

  Contact details are hidden

• Olga Nasonova

  Olga Nasonova

  Executive director, http://www.recon.com.ua/

  Contact details are hidden

Additional information

A bright, talented and self-motivated сhef with a successful track record of impressing customers with delicious meals and creative decorative food displays. Able to expertly instruct cooks and other kitchen workers in the preparation, cooking, garnishing, and presentation of food to the highest standards. Experienced in the planning, directing, and supervising of food preparation and cooking activities in a busy environment.
I’m an experienced chef with more than 10 years practice in many kinds catering establishments and I’ve been working as private chef for three years. I have good skills on cold, hot, pastry station, preparing salads, snacks, starters, soups, main course, desserts, I’m good in making all kinds of dough. I know many world culinary traditions, especially Asian cuisine. I’m good in culinary carving. Open minded and easy learning chef.
I have several recommendations in Russian and English, photos and video (in Russian).
I guess I can be useful for your clients.