Роман

Roman Polovko
Chef Cook
I`m in love with idea working on a big yacht and glad to have a chance
realize myself. Competent and cooperative: capable of meeting and
exceeding given goals and objectives. I can easily join the team and find a
common language with any member of the crew.
Now I am looking for a position of a Chef in a place that is welcoming for my
personal and professional growth.
I assume that I am capable of improving the quality of the working place as
well as ensure high quality of food preparation and production.
Employment History

Personal Details Solo Chef, M/Y “Apostrophe”
Private Yacht 40m
Name: Roman
7 Crew / 10 Quests
Surname: Polovko
From: 06.09.2023 To: 06.11.2023
Date of birth: 17 June 1987
Place of birth: Kyiv, Ukraine
Cooking for a crew of 7 and for 10 guests
Nationality: Ukrainian Seafood, meat dishes and wild game
Marital status: Single Children meals up to 5-12 years
Bakery, pastry
Height: 180 Serving dishes and serving up the table
Weight: 100 Purchase of household goods
Control of the cleanliness of the workplace
Shoe size: 43
Form size: XXL
Private Chef, M/Y “Pleiades”
Driver License: B,C
Home / Private Yacht 26m
Nearest airport: Zurich, Switzerland
(Contract Seasonal Work)
Fully Vaccinated - Pfizer Spain, Ibiza
Non Smoker From: 01.06.2023 To: 01.09.2023
No Tattoos
Cooking of p.p. dishes from meat and poultry, seafood

Contacts Baking desserts for a family of 4 to 15 people
Purchase of products
Control of the cleanliness of the workplace
Purchase of household goods
Serving dishes and serving the table
Location: Vaduz, Liechtenstein
E-mail: [відкрити контакти](див. вище в блоці «контактна інформація») Brand Chef / Co-Founder
Phone: [відкрити контакти](див. вище в блоці «контактна інформація») “Sho”
[відкрити контакти](див. вище в блоці «контактна інформація») “Green Pumpkin UA”
Viber, WhatsApp, Telegram “Green Pumpkin Bistro”
Riga, Jurmala
From: 20.05.2022 To: 20.05.2023
Languages
Creation of a brand
Concept construction with three kitchens and one kitchen factory
Operational management of all establishments
English - Excellent
Staff training
Russian - Native Systematization of an accounting
Ukrainian - Native Optimization of processes
Development of the menu
RELATED SKILLS Chef
Restaurant “Mario”
Ukraine, Kyiv
Critical thinking and problem solving
From: 2020 To: 2022
Effective time management
Ability to multitask
Adaptability Control of the work of the kitchen
Fast learner Organization of new processes
Development of the qualification of the staff
Ability to work in a team
Operational work of the kitchen and restaurant
Good attention to details
Development of seasonal dishes
Result orientation and decision making skills Standard responsibilities of the Chef
Strong communication skills and leadership Compliance with HACCP standards
abilities
Ability to work under pressure and
Chef
emotional stability
“Spa Seasons”
Kozin, Kyiv Region
EDUCATION From: 2016 To: 2020

Velikodimersky Lyceum Control of the work of the kitchen
Date: 1993-2004 Organization of new processes
Development of the qualification of the staff
Operational work of the kitchen and restaurant
Kyiv National University of Trade and
Development of seasonal dishes
Economics
Standard responsibilities of the Chef
Date: 2004-2012
Compliance with HACCP standards

Cook Technologist of Food Technologies
Management of Hotel Restaurant Business

Projects
REFERENCE
ZAMO ZAMO
Fafenrout Yuriu Sushi delivery Kyiv (Co-Founder)
Captain M/Y “Apostrophe” 2020-2021

Phone: [відкрити контакти](див. вище в блоці «контактна інформація»)
Culinary School
Hector Jimenez Bravo (Teacher)
Migel
2018-2019
House / Boat Manager
Phone: [відкрити контакти](див. вище в блоці «контактна інформація»)

Romanovsky Oleksandr
Owner “Sho” Restaurant Certifications
Phone: [відкрити контакти](див. вище в блоці «контактна інформація»)
Certificates of Awarding (Improving) of Trade Qualification
Ships Cook Fourth Class
Proficiency in Survival Craft and Rescue Boats Other Than Fast Rescue Boats
Security-Related Training and Instruction for All Seafarers
Physical Examination Report
Schengen / Biometric Passport
Seaman’s Book
Food Hygiene Level 2
Medical Examination
STCW
 PORTFOLIO

Salad with Peking duck and pomegranate Charred chicken with young potatoes

Chocolate pot with air cream and sponge cake Salmon gravlax with poached egg and asparagus
soaked in homemade condensed milk

Veal tongue salad with roasted vegetables Filet mignon with caramelized shallots and zhu
sauce

Mixed salad with bulgur, rabbit liver, baked Romaine lettuce with chicken
quince and celery root chips