Anatoli

ANATOLI PASCALI
PROFILE CHEF
I like to cook dishes with fresh products and worked in differen
concepts .I have a great desire to get a new experience.
EXPERIENCE
Private Chef VIP( Fine breakfast, lunch, dinner)
CONTACT INFORMATION 08.2023-07.2024
Work in the villa (Family Chef)
Limassol ,Cyprus / Dubai - UAE
[відкрити контакти](див. вище в блоці «контактна інформація») (MD) •Preparing food for 5 people
[відкрити контакти](див. вище в блоці «контактна інформація») (MD) •Creating menu for the family with their wishes
•Purchasing and costing of products
WhatsApp [відкрити контакти](див. вище в блоці «контактна інформація») •Preparing dietary food in accordance with diet and allergies
Telegram [відкрити контакти](див. вище в блоці «контактна інформація») •Mainly prepared low-fat foods, vegetables and fruits, fresh fish and foods
Viber [відкрити контакти](див. вище в блоці «контактна інформація») with a high vitamin index
• French, Italian and modern cuisine with Asian elements
[відкрити контакти](див. вище в блоці «контактна інформація») Chef de partie (French Cuisine , A la carte )
PERSONAL INFORMATION 12.2022-03.2023 Internship in France
La Mainaz Restaurant & Resort ( Michelin star ) Gex , France
Age: 35 •Preparation of decor, emulsions and foams, dressings
Nationality:Moldova •Cutting and shaping fish (sea bass, pike, cod, farel, salmon) and
meat (quail, chicken, beef) and molding semi-finished products
Travel Passport: Republic of
for mizenplace.
Moldova(Biometric passport 90Days
•Seafood cleaning and cutting (mussels, scallops,oysters).
free entry without Schengen visa)
•Cooking variety of side dishes (caramelized vegetables,
Marital status: Single
vegetable chips, croutons, gratin, etc.)
Children: No • Serving dishes according to standards, attention to detail.

Chef de partie(Italian Cuisine , A la carte) Internship
EDUCATION 09.2022-11.2022
Mayfair Max Agency,
London - United Kingdom
Diploma | College in Rybnitsa, •Ensuring the highest and most efficient level of
Republic of hospitality for guests
Moldova | Сook | •Working at the salad station, we prepared all the ingredients
and sauces for salads. (Caesar, beef tartare, Baby jam, burata )
03/2009-08/2009
•Cooking deep-fried dishes and soups (celery cream soup with
Bachelor degree | Institute of coconut milk, carrot soup with almonds) and side dishes (fries,
Entrepreneurship spinach with cream, artichoke chips and more)
and Law (MIPP) | Management | •High speed of service and interconnection with other stations
09/2010-06/2015 •Keeping in equipment frequency.

SEMINARS / TRAINING ATTENDED/ Chef de partie (Hot and cold section)
COURSES, AND DATE ATTENDED: 03.2022-04.2022 (seasonal contract)
Grand prix Formula 1 project
Internship in France ( Michelin Premium hospotality,V.i.P.Royal zone
Saudi Arabia,Jeddah, LEYLATY GROUP @leylatygroup
restaurant La Mainaz)
• Preparation of dishes for VIP guests
Level 3 HACCP Training / Certified ( private siute, royal zone)
Food Safety Level 2 / Certified • Preparation of semi-finished products poultry, pork and beef,
fish and preparation of products for stations on the tribune
Formula One
• Preparing meals and serving them at the station.
Radisson hotel (Yes I can) •Forming dishes by grams for the hot and cold shop
• Preparations of dietary and children's dishes
•Observe sanitary standards and attention to detail .
 ADDITIONS Chef de partie
12.2021-03.2022 (seasonal contract)
OPA ,Pop-up Greek restaurant 105 days project
Languages: English
Saudi Arabia,Riyadh,Oasis Zone , @oasiszonesa
Driver license :Car B,C • Mizenplace organization for a la carte
Height / Weight: 178/67 • Roasting (main dishes of meat and fish) and cooking hot
Children: No dishes (holumi cheese, Kleftiko, spinach pies and others).
• Preparation of garnishes for meat, fish and seafood dishes .
• Cooking sauces and preparing products to decorate dishes.
• Processing of fruits and vegetables, dairy products.
• To observe rules of personal hygiene.

AREAS OF EXPERTISE Chef (Smoking, stewing, cooking using the
traditional method)
06.2021-11.2021 (seasonal contract)
• Food and storage safety
Viirelaid island,Private island,Estonia, https://viirelaid.ee/en/
• European and authentic • Created unique, non-recipe amuse bouche daily
cuisine • Worked at station of starters and hot section
• Prepare the food for event • Preparation of smoked fish(perch, flounder, salmon) meat
function and wild animals.
•Created unique, non-recipe • Creating news menus and dishes on daily basis
amuse bouche daily • Service of corporate events, as well as VIP guests.(Сorporate
party ,weddings,festivals etc.)from 5 to 150 persons.
VIP Personal chef (Banquets, breakfasts, Launch,
INTERESTS AND HOBITS fine dinner,party,)Moldova , Chisinau
I like to spend time outdoors.In my 02.2020-10.2020
• Prepare meals according to guests' preferences
spare time, do sports I go to the pool
• Menu planning for the week
and run around. My hobby is to read •Preparation Continental ,English breakfasts .
good books, go to excursions •Preparing the workplace for work.
(museum). •Control of shelf life products.
•Control order and cleanliness in the
kitchen, refrigerators and freezers.
•Know apparatus and rules for the use of
special equipment.
CDP(Сold and hot kitchen ) Latin American and
Asian Cuisine
11.2019 - 12.2019( project)
Music Festival ,MDL Feast,Pop-up restaurant,London
restaurant MNKY HSE at MDL Feast.
Saudi Arabia,Riyadh ,http://mnky-hse.com/
• Cooking blanks and serving dishes.
• Compliance with the food preparation technology in the
restaurant according to the standard MNKY HSE .
• The assortment of cold dishes included salads( Peruvian
kenua salad, Mexican corn salad and others), appetizers( grilled
peppers, roasted potatoes with huancaina sauce) and hot tacos
( soft and crispy) with beef , lamb, vegetables with mushrooms,
and eggplant , japanese Wagyu strip loin, lamb chops
Anticucho and others.

Cook(Сold and hot kitchen )
11.2018-05.2019
SPA Hotel Klimek (4 star ) Sky resort .
Poland ,Muszina
https://www.hotelklimek.pl/en/
• Daily we prepare lunch in buffet format ( 40 to 160 persons)
• A la carte (Polish and European cuisine, and Children's menu.
• Prepare a lunch buffet according to the daily menu