Resume from November 11, 2019

Федорчук Алексей Владимирович

Шеф-повар (бренд)

Full-time, part-time, remote.

29 years
Ready to move to:
Dnipro, Kharkiv, Kyiv, Lviv, Odesa

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Additional information

Fedorchuck Oleksii

Position applied for: Executive Chef
E-mail: [open contact info](look above in the "contact info" section)
Tel.[open contact info](look above in the "contact info" section)
Address: Ukraine, Zhytomyr, Klosovskogo 6, app 107
Date of birth:08.03.1990
Marital status: Married
Education : 09.2008 – 07.2009 – Zhytomyr Lyceum of Food Industry

Core Qualifications
Food safety & sanitation
Department of Health requirements
Regulatory compliance & documentation
Staff development / training
Labor & food cost control
Productivity metrics

Professional Experience

04.2017 till 08.2018 Hotel “Radisson Blu Resort, Bukovel”
Executive Chef
Developed and maintained food and supply inventory controls
Supervised daily kitchen operations
Handled interviewing staff interviewing hiring and training tasks for all restaurants.
Served as floor manager and training chef
Ordered all inventory; held weekly staff meetings to ensure a smooth-running operation
Created five new menus and a wide range of recipes
Prepared menus for corporate events weddings birthday parties and other occasions at the resort
Delegated and supervised responsibilities of trainees
Managed careful practices of raw material safe food handling procedures and cost
Ensured appropriate and regulated execution of recipes
Collaborated with accounting and management to manage finances and inventory
Determined ambience of restaurant that worked with menu
04.2017 – 10.09.2017 Hotel “Radisson Blu Resort, Bukovel”
Executive Sous Chef
Organized and managed the daily operation of the kitchen from assigning staff responsibilities to pricing specialty menus.
Coordinated the execution of all menu items managing issues such as quality timing portioning and presentation.
Developed custom menus for more than 150 conferences banquets and special events.
Collaborated with front of house to ensure all staff was trained on menu and prepared to provide exceptional customer service.
04.2016 – 04.2017 «Londonskaya Hotel» Odessa
Executive Chef
Managed a team of 10 to execute all menu items overseeing the quality of work proper portioning and high-level presentation.
Controlled inventory.
Trained coached and mentored more than 35 team members over two years promoting professional development safe food handling efficient communication and supply management.
Designed menus for 60-plus banquets and special events.

12.2014 - 04.2016 Hotel “Radisson Blu Resort, Bukovel”
Junior Sous Chef
Work with Executive Chef to plan and direct daily kitchen operations and develop seasonal menus.
Develop new recipes and standard techniques for food preparation and presentation; portion food and work with restaurant managers to establish sales prices.
Collaborate with purchasing manager to replenish kitchen inventories; recommend suppliers and vendors to achieve quality benchmarks while controlling costs.
Create policies and procedures to improve and measure quality, uphold sanitation and safety requirements, and track innovations in food preparation, equipment, and technical abilities.
Facilitate inventory management and actualize internal controls to monitor stock levels and initiate timely replenishment.

06.2014 - 12.2014 Hotel Radisson BLU Alushta Crimea
Chef de partier
Prepare salads, soups, fish, meats, vegetables, desserts and other foods.
Ensure that all stations are set appropriately.
Process and store food items.
Make sure that all kitchen staff is aware of standards and protocols.
Manage rotation of food items in chillers.
Ensure kitchen and works area’s cleanliness.
Maintain and ensure the quality of prepared and raw

Professional Summary
Chef with management experience and exceptional people skills. Versed in manegment of all operations in the kitchen and support established standarts. Desires a challenging role as a Executive Chef
Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues.
Consistently kept a clean and safe environment by adhering to all state sanitation and safety requirements.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations.
Developed menu items to reflect current trends and local taste for restaurants and banquet.
Established direct contact with members to drive sales revenue in 3 restaurants
Demonstrated of culinary techniques to staff to ensure proper preparation, presentation and quality of new menus
Interviewed, trained, scheduled, and directed culinary staff
Planned menus & created specials
Controlled and managed food cost and inventory from 37% to 28%

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