Contact information

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Work experience

Head Chef

from 05.2023 to 10.2023 (5 months)
"Bard de Sol" Mykonos Greece, Інші країни (Готельно-ресторанний бізнес)

Head Chef at the opening of a new boutique hotel on the island of Mykonos.
The restaurant's cuisine is modern Greek and Mediterranean.
With an accent on grilled dishes, steaks, fish dishes, seafood.
Using products from local manufacturers.
Management of kitchen operations, training and supervision of kitchen staff.
(Seasonal work.)

Head Chef

from 04.2022 to 10.2022 (6 months)
Porto Fira Hotel Greece, Інші країни (Готельно-ресторанний бізнес)

Chef in a boutique hotel on the slope of the crater of the volcano in the most picturesque place of the
island of Santorini, in Greece. Restaurant at the hotel for thirty seats. Menu a la carte, small
entertainment events, room - service. Cuisine Mediterranean, Greek.
Menu updates, cooking, working with suppliers.
(seasonal employment)
https://www.portofira.com

Chef at the opening of the hotel.

from 12.2020 to 03.2021 (3 months)
"Status" hotel, Brest. Belarus (Готельно-ресторанний бізнес)

Project work. Organization of the kitchen from "zero" in the gastrobar of the hotel. Development of the menu, selection of equipment, necessary inventory.
Preparation of technological documentation, personnel training.
https://statuscenter.by

Executive Chef

from 11.2019 to 11.2020 (1 year)
OOO "Atlantik", "Zolotoy telenok" restaurant., Grodno. Belarus. (Готельно-ресторанний бізнес)

http://www.telenok.by/
Chef in the restaurant "Zolotoy telenok"(Golden calf), in the seasonal restaurant "San Vino", Mediterranean cuisine. Restaurants for 120 and 60 seats. The restaurant has a cooking shop, sale of ready meals, its own delivery.
Development of restaurant menus, deliveries, thematic menus. Direct participation in the preparation of dishes.
Kitchen staff - 25 people.
Preparation of technological documentation, staff schedules, organization of shifts. Order and accounting of products.

Head chef

from 08.2018 to 08.2019 (1 year)
Apart Hotel "Comfort", Minsk. Belarus. (Готельно-ресторанний бізнес)

http://www.comforthotel.by/
Chef in a restaurant at the hotel. Food supply guests - breakfasts, lunches, business conferences and events. Updating the menu, working with documentation, ordering and receiving products, participating in the preparation of dishes. Kitchen staff - up to 10 people

Head chef

from 11.2012 to 03.2017 (4 years 4 months)
Kronon Park Hotel, Grodno. Belarus. (Готельно-ресторанний бізнес)

http://www.kronon.by/
Chef in a small boutique hotel in a forest-park zone in Grodno, Belarus. The restaurant into two rooms of 60 and 30 seats, lobby bar, room service, summer terrace with 40 seats. Banquets, weddings up to 150 people. The cuisine is national, European, author, seasonal offers, special events. High enough, both for the region, the level of cuisine and service.
Development and preparation of menu guidance and direct participation in the process of cooking a la carte, and banquet facilities. The kitchen staff to 15 people., organization of work shifts prepared by the. documentation, work with suppliers.
www.youtube.com/watch?v=Qsw1jyX5AX0&feature=youtu.be

Head chef

from 12.2011 to 04.2012 (4 months)
"Sofia" restaurant, Quito. Ecuador. (Готельно-ресторанний бізнес)

http://www.sophiarestaurante.com/
Chef at the new Mediterranean restaurant in Quito, Ecuador. Organization cuisine restaurant from the ground up; planning the menu; selection of products; tasting dishes; training; presentations of the restaurant cuisine in thematic magazines, TV programs; master classes. Presentations of Greek-Mediterranean cuisine at events from the Greek Embassy.

Chef de Partie

from 12.2010 to 04.2011 (4 months)
"2Mazi" Restaurant, Athens. Greece. (Готельно-ресторанний бізнес)

http://www.2mazi.gr/
Chef de Partie in the gastronomic restaurant "2Mazi" Athens. Menu - author's, modern Greek cuisine. Chef - popular in Greece - Ioanis Baksevanis. www.baxevanis.com. Awarded the Golden Toque -2010

Sous-Chef

from 03.2009 to 11.2012 (3 years 8 months)
Hotel "Grand Resort" Lagonissi Athens, Athens. Greece. (Готельно-ресторанний бізнес)

http://www.lagonissiresort.gr/
Position Sous-Chef. Duties - Chef in the room service department (Room-Service). Planning the menu. (Classical, Mediterranean, Greek cuisine). Kitchen work - 24 hours. Operating mode of the kitchen R / S - 3 shifts. Breakfast a la carte - menu, lunch - menu, dinner - menu, night - menu. Calculation, execution of orders, receipt of products from the warehouse. Training of brigade personnel (10-12 people). Monitoring of the work process.
(seasonal employment)

Head chef

from 10.2008 to 04.2010 (1 year 6 months)
"Atlantis" tennis-club, Athens. Greece. (Краса, фітнес, спорт)

http://www.atlantissports.gr/
Planning a la carte menu, banquet menu, special, diet menus, party menus.
Calculation, personnel training.

Chef de Partie

from 03.2008 to 10.2008 (7 months)
Hotel «Corfu Imperial», Corfu Island, Greece (Готельно-ресторанний бізнес)

http://www.corfuimperial.com/
Chef de Partie at the restaurant "Aristos". Dinner a la carte gastronomic restaurant. The menu is French nouvelle cuisine. Mediterranean cuisine. . Position: Chef-Saucier (hot plates, sauces, hot snacks) Brigade 5-8 people.
Menu planning with the head Chef. Costing, quality control.
Planning a special menu for Russian customers, and preparing meals.
(seasonal employment).

Chef de Partie

from 03.2007 to 11.2007 (8 months)
Hotel "Grand Resort" Lagonissi, Athens. Greece. (Готельно-ресторанний бізнес)

http://www.lagonissiresort.gr/
Chef de Partie hot kitchen in the restaurant of Italian cuisine "Captain's House".
Chef Denio Bruci. (one Michelin star).
http://youtu.be/3UudnbA8064
Position: sauces, pasta. Brigade up to 10 people.
(seasonal employment).

Chef de Partie

from 10.2005 to 03.2007 (1 year 5 months)
« Kastelorizo »group, Athens. Greece. (Готельно-ресторанний бізнес)

http://www.kastelorizo.com.gr/
Сhef de Cuisine at seafood restaurant "Sea View".(Θεα Θαλασσα). Greek, Mediterranean cuisine. Fresh seafood. Grilled fish. Costing, training, process control work.

Second Cook

from 01.2000 to 01.2005 (5 years)
Italian restaurants and pizzerias in Greece., Greece (Готельно-ресторанний бізнес)

Started to work in Greece in Italian restaurants like Pizzaiolo, then as a cook.

Cook

from 12.1994 to 06.1996 (1 year 6 months)
Armed forces, Odessa. Ukraine (Охорона, безпека, оборона)

Assistant chef and senior chef in the dining room of a military unit. In the city of Odessa.

Education

DGF International Culinary School.

Confectioner, Kiev
Specialized secondary, from 2017 to 2017 (меньше 1 года)

http://dgficc.com/

Culinary College "Chef D'oeuvre" Athens.

Cook, Athens. Greece
Specialized secondary, from 2005 to 2007 (2 years)

http://www.chefdoeuvre.gr/

CHERKASY VOCATIONAL-TECHNICAL COLLEGE

Cook, Cherkasy
Specialized secondary, from 1993 to 1994 (1 year)

Additional education and certificates

Confectionery course. Author's desserts by Angelo Musa (the best confectioner of France MOF)

2017 DGF International Culinary School Kiev.

Confectionery course from Michel Vilёm "Christmas Fantasies"

2015 Kinsburg Expo. Kaliningrad, certificate

Seminar "Working restaurant in a crisis"

2015 Chefs Guild of Belarus. Minsk, certificate

Sous-Vide method in public catering

2015 Gastronomy Essentials L.t.d. Athens, certificate

Training in Malaysia, the theme of "Pan-Asian and Japanese cuisine

2014 Terra-Event, certificate

The principles of HACCP. The procedure for the organization and implementation of industrial control.

2014 SGS. Minsk, certificate

Training in Spain, the theme of "Spanish Mediterranean cuisine"

2013 Terra-Event, certificate

Seminars, "Molecular gastronomy. Basic techniques."

2012 Original Sin. Athens, Diploma

Seminars, "The Art of Food Styling"

2012 Original Sin. Athens, Diploma

Seminars, “HACCP”.

2008 FSA Hellenic Food Authority. Athens, certificate

restaurant "Matsuhisa Athens" cuisine - Japanese-Peruvian (Nikkei)

2008 traineeship

restaurant "Spondi" 2 Michelin Stars. The kitchen is French, Mediterranean. Athens. Greece.

2007 practice during training at a cooking school. chefs - Arnaud Bignon. Eric Frechon.

Seminars, “FRENCH CHEESE”.

2005 SOPEXA. Athens, certificate

restaurant "Oro Toro" Argentine cuisine, grill - parilla. Athens. Greece

2005 practice during training at a cooking school.

Knowledge and skills

Language proficiencies

• English — average
• Greek — fluent

Additional information

Main specialization - European, Mediterranean, Greek, classical cuisine.
Knowledge of Russian, Ukrainian, bases of the South American (Peru - Ecuador) and pan-Asian cuisine.
Bakery, pizza, confectionary. Working with Hosper.
The main experience - restaurant a la carte. Skills banquet facilities, catering. Organization of the restaurant "from zero". Creativity.
Ability to work in an international team, courtesy, tact, rigor, clarity. I do not smoke, the attitude to alcohol - practically do not use.
The winner of the culinary competition "Gold Kittel" in 2014 in Belarus.