Вячеслав

RIUMSHYN VIACHESLAV
C H E F
My current project is to continue working as a chef onboard and learn as
much as possible from the people I work with and cook for. The daily
challenge of managing limited resources while meeting high standards
keeps me engaged. I aspire to become a recognized professional in this
field, working with the best, and expressing my full potential as a
creative chef.

Date of Birth 13.01.1987 Contact
Nationality Ukrainian [відкрити контакти](див. вище в блоці «контактна інформація»)
Current location: Chisinau, MD
[відкрити контакти](див. вище в блоці «контактна інформація»)
Marital status: Married
Visible Tattoos: No

Yacht Experiences Documents

M/Y I AM, 45m.,private 25.03.25-11.10.25 Travel Passport
CHEF Seamen`s book
Cooking for 15 guests and 11 crew, handling menu planning, Vessel food`s sanitation system
provisioning, and maintaining galley hygiene. Safety familiarization, basic training
04.01.25-23.03.25 Designated security duties
M/Y Agora III, 43m.,private
CHEF Prificiency in survival craft& rescue boats
Cooking for 10 guests and 7 crew, managing provisioning, menu
Advanced Fire Fighting
planning, and maintaining a clean, organized galley.
Medical first aid

M/Y I AM, 45m.,private 26.04.24-22.11.24
CHEF
Education
Cooking for 15 guests and 11 crew, handling menu planning,
provisioning, and maintaining galley hygiene.
2004 – 2009: Kyiv National University of Culture
M/Y OID, 44m. 24.09.23-04.10.23
and Arts. Speciality is"Management of
CHEF 10 days charter sociocultural activity", Qualification is"Manager
of international tourism"
Cooking,general yacht provisions, attending to guest needs,
preparing crew meals & customizing menus. 2015: Certificate of Proficiency “Ship’s Cook”

M/Y Princess Too , 47m. 11.03.23-23.09.23 2020: Ukrainian Association of Head Chefs
CHEF Certificate "Dish decor"

General provisioning for the yacht, ensuring quality control of 2020: Ukrainian Association of Head Chefs
products. Organizing kitchen processes, adhering to sanitary Certificate "Practice with chefs"
standards, and menu development. Baking, dessert preparation,
and cooking for the crew. The menu included various cuisines
and fish dishes. Occasional assistance on deck.

M/Y Voice , 65m. 12.11.22-23.12.22
SOLO CHEF

General provisioning for the yacht, ensuring quality control of
products. Organizing kitchen processes, adhering to sanitary
standards, and menu development. Baking, dessert preparation,
and cooking for the crew. The menu included various cuisines
and fish dishes. Occasional assistance on deck.
RIUMSHYN VIACHESLAV
Yacht Experiences

M/Y Seven Senthe , 33m.
CHEF
18.05.22-30.09.22
Skills & hobby

General provisioning for the yacht. Assisting chartered guests. Cooking Exploration
Baking, dessert preparation, and cooking for the crew. Creation WW cuisines
of menus tailored to guest preferences. Deck assistance
Team Player
included as part of responsibilities.
Experimentation
Water Sports Expertise
M/Y Lady Anastasia , 47m. 2017-2022
CHEF

General provisioning for the yacht, ensuring quality control of
Languages
products. Organizing kitchen processes, adhering to sanitary
norms, and developing menus. Baking, dessert preparation, and English
cooking for the crew. The menu featured diverse cuisines,
Ukrainian
including fish dishes. Daily deck assistance was included in the
duties.
Russian

M/Y Valery, 86m. 24.06.2015-18.08.2015
CHEF

General provisioning for the yacht, ensuring quality control of
products. Organizing technological processes, adhering to
sanitary norms, and developing menus. Cooking for the crew and
assisting the chef. The menu featured Ukrainian, Japanese, and
Mediterranean cuisine, including fish dishes.

Shore Experiences

Restaurant “Ustrichnaya” 2016
sea food & meat, Odesa Ukraine
Chef executive

Hotel “Continental” 4*, Restaurant “Voyage” 2015-2016
Odesa, Ukraine
Chef executive

Hotel “Duk” 5*, Restaurant “LenMar”. 2014-2015
Odesa, Ukraine
Chef executive

Hotel “Aleksandrovsky” 4*, Restaurant “Aleksandrovsky” 2013-2015
Odesa, Ukraine
Sous Chef

Restaurant “Columbus” (sea food) 2012-2013
Odesa, Ukraine
Sous Chef

Boutique-hotel “Frederic Koklen” 4*, Restaurant “Sofi” 2010-2013
Odesa, Ukraine
Sous Chef

Restaurant “Troubadur”. Restaurant “Galo-café” 2007-2010
Odesa, Ukraine
Sous Chef

Restaurant “Damser’s Dayriland”
2007-2009
USA. State Maryland. Ocean City
Cook
Sous Chef