Ігор

Igor Gorb
Senior Chef De Partie

Details Profile
Address Professional and passionate chef with 8+ experience in various restaurants and hotels. Used to
Prodolna 1 work with many multinational chefs and different cuisines. Always ready to learn new cooking
Zaporizhzhya, 69077 techniques and accept new challenges, Self motivated and ambition person. Ready to step up
Ukraine to another level.

Phone
[open contact info](look above in the "contact info" section) (WhatsApp)
Employment History
Email
[open contact info](look above in the "contact info" section) Senior Chef De Partie, Italian cuisine, "Vakkaru Resort and Spa"
Jan 2019 — Sep 2021 Maldives
Date of birth
31.12.1990 • Promotion from CDP to Senior Chef de Partie.
• Second in command in the kitchen, helping the Head Chef to run the kitchen and
Nationality manage 6 staff members
Ukrainian • Collaborated with Head Chef on menu design and innovative recipes
• Gave inputs in new ways of food presentation.
• Controlling a food cost under 25%
• Helping to improve skills and knowledge of line staff
Links
LinkedIn Chef de Partie, "East Bay Resort"
Feb 2016 — Jun 2018 Turks & Caicos

• Promotion from Commis Chef to Chef de Partie.
Skills • Was in charge of hot section (Grill, pasta, soups, souses,garnish)
• Responsible for ordering
Adaptability
• Responsible for inventory
Leadership Skills • Collaborated with Head Chef on menu design and innovative recipes

Ability to Multitask

Ability to Work in a Team
Commis 1, restaurant "ZUMA"
Oct 2015 — Dec 2015 Abu Dhabi
Teamwork
• Preparation MEP for tempura and cold section for 150-250 guests
Computer Skills • Ordering responsible

Leadership

Fast Learner Commis 3,2, St.Regis Abu Dhabi Nation Towers (pre-opening team)
Jul 2013 — May 2015 Abu Dhabi
Food Safety and Sanitation
Practices
• Restaurant of British Michelin star chef Gary Rhodes “ Rhodes 44”
Ability to Work Under • Breakfast section – preparation MEP for breakfast ala carte of hot section,
Pressure preparation buffet for breakfast service.
• Pastry – Preparation MEP for ala carte, room service, loung bars, buffet, brunch, BBQ.
Communication Skills
Ordering responsible
• Cold kitchen\Room service - Preparation MEP for ala carte, room service, bars,
brunch.
Languages
Commis, Borisfen Cruice company
English
Apr 2009 — Oct 2011 Kiev

Ukrainian

Education
Russian

"Zaporizhia center of professional and technical education of water
transport", Culinary art, Diploma
Sep 2008 — Feb 2010 Zaporizhzhya
Hobbies
Football, Gym, Water sports
activities
References

Chef Philippe Wagenfuhrer
Anantara

[open contact info](look above in the "contact info" section)
[open contact info](look above in the "contact info" section)

Chef Alvaro Ferrandis del Valle
Marthof hotel

[open contact info](look above in the "contact info" section)
[open contact info](look above in the "contact info" section)

Chef Livio Tgetgel
[open contact info](look above in the "contact info" section)
[open contact info](look above in the "contact info" section)

Chef Marco Caruso
[open contact info](look above in the "contact info" section)
[open contact info](look above in the "contact info" section)

Chef Don Lenard
[open contact info](look above in the "contact info" section)
[open contact info](look above in the "contact info" section)

Internships

commis intern, Borisfen Cruise Company
Apr 2009 — Oct 2009 Kiev