Contact information

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Work experience

Pastry Chef

from 05.2019 to now (5 years)
Tourism

Responsible for a smooth and efficient food production operation
• Being in full control of the pastry and bakery.
• Menus, Recipes, Guidelines and Methods.
• Maintains a safe and clean work environment by complying with USPH and Company
Regulations.
• Works closely with the Kitchen Steward in order to accomplish tasks related to inventory,
equipment control and maintenance, USPH Sanitation Rules
• Provides Crew and Staff Mess with a selection of pastry and bakery goods for all meals.
• Assist the Executive Chef to prepare additional working schedules (Embarkation Day,
Special Functions, etc) for Pastry/Bakery personnel.
• Checking during loadings for quality control/assurance (Pastry, Bakery, Fruits and Berries).
• Provide economical work practices and controls the food production to minimize/avoid
wastage.
• Prepare the daily electronic requisitions according to guest count/forecast figures.
• Assist in the Dinner Service Line, ensuring a smooth and efficient service, presentation and
final plating. The Dinner service conducted in a calm professional manner.
• Activities: afternoon tea, pool parties, cocktail parties, special functions, etc as far as the
Pastry Department is concerned.

Pastry Chef

from 01.2015 to 12.2018 (3 years 11 months)
Grand Circle Cruise Line, Malta (Tourism)

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

from 08.2013 to 01.2015 (1 year 5 months)
Auris Plaza Hotel, Dubai (Tourism)

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.

Education

Khmelnytskyi trade and economic college (Khmelnytskyi, Ukraine)

Feed technology, Khmelnytskyi
Unfinished higher, from 2006 to 2009 (2 years 10 months)

Language proficiencies

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