Резюме від 6 листопада 2018 PRO

Маматкулов Равшан Халикназарович

Шеф-повар, технолог, 25 000 грн

Повна зайнятість, неповна зайнятість.

Вік:
34 роки
Місто:
Полтава

Контактна інформація

Шукач вказав телефон та ел. пошту.

Щоб відкрити контакти, увійдіть як роботодавець або зареєструйтеся.


Досвід роботи

Sous Chef

з 12.2016 по 04.2018 (1 рік 4 місяці)
Qatar Airways, Doha (Авиакомпания QATAR AIWAYS)

- Pre-opening Emirates Lounge working under QAS
- Direct, coordinate and supervise all operations related to the production, planning, catering, dispatching, delivery, maintenance and staff discipline of the kitchen and service staff
- Supervise all kitchen units’ staff, including performance management and policies enforcement
- Run kitchen operation quickly and efficiently
- Set procedures for work flow in all kitchen units, with policies to manage any issues may arise in order to coordinate all operations inside kitchen units, to insure that all food production is technically and economically correct.
- Ensure that no problem arises during the operation time in all kitchen units, if any, it rectified quickly.
- Prepare the monthly and weekly kitchen work schedule with head chefs, and with marketing and sales team for any potential orders / campaign.
- Estimate food consumption and requisition or purchase food; and sending the orders to store
with head chefs.
- Manage the implementation of recipes standardization process.
- Establish and maintained controls to minimize food wastes and theft.
- Developed policies and procedures and schedules for the maintenance, delivery and dispatching units.
- Ensure the cleanliness of the kitchen
- Assume responsibility for the implementation of a fire safety program
- Assume responsibility to arrange and follow up employee uniforms replacement
- Develop policies and procedures for the distribution of food and ensure their implementations
- Develope annual performance improvement plan and ensure its implementation under the guidance of the General Manager
- Develop policies and procedures pertinent to raw material waste management and audits their implementation
- Audit inventory levels to ensure their maintenance at correct levels
- Manage and coordinate the head office support functions (HR, IT and Finance) and communications between support and business functions.
- Perform additional duties requested from me by direct supervisor or management in general
- Support and work along with the quality Assurance Manager in ensuring food safety standards followed and complied by all staff.
- Manage staff under my authority (schedules, sick leaves, vacations…) in conjunction with business forecast and predetermined budget
- Assume responsibility for the implementation and follow up any law or regulation set by Doha municipality, the Supreme Council of Health, Civil defense department or any other body govering the production of food in state of Qatar Skills



Achievement: Prepared all necessary documents for pre-opening Emirates Lounge project. Reduced Food cost from 25% to 20%.

Brand Chef

з 06.2016 по 12.2016 (6 місяців)
Caravan Group restaurants, Tashkent (Restaurants)

- Pre-opening and opening
- Changed a new Menu on seasons
- Trained kitchen staff Food Safety according to HACCP
- Monitored food quality and kitchen operation
- Reported to CEO
- Monitored Food cost on monthly basis
- Supervised 7 Head chefs


Achievement:
Successfully run 7 restaurants and launched second project with CEO.
Increased company profit up to 35%. Managed 57 staff.
Designed chef uniform for employees.

Executive Chef

з 06.2014 по 07.2016 (2 роки 1 місяць)
LA GOURMET RESTAURANT, Krasnodar (Restaurants)

- Re-opening and opening

- Trained kitchen and service staff (Fine-Dining standards)
- Developed a New Menu for local audience
- Developed a New Menu for kids
- Monitored food quality and restaurant operation
-Run the restaurant quickly and efficiently
-Reduced food cost from 34% to 23%.

Achievement: Re-opened high-end restaurant, developed new menu on seasons.
Reduced Food cost from 34% to 23%. Run the restaurant with 35 staff.

Executive Chef

з 10.2013 по 05.2014 (7 місяців)
CoRede RESTAURANTS, Doha (Restaurants)

- Pre-opening and opening Lavazza Espression project
- Set up kitchen and bar equipment
- Modified and created wide variety of new dishes
- Trained kitchen and service staff
- Monitored food quality and kitchen operation
- Reported to CEO
- Designed uniform for Lavazza Espression coffee shop.

Achievement: Successfully run the first concept in Qatar located in The Gate Mall.

Chef De Partie

з 07.2012 по 09.2013 (1 рік 2 місяці)
ARMANI /RISTORANTE, Dubai (Hotels & Resorts)

- Prepared a variety of meats, seafood, poultry, vegetables, and other food items.
- Assumed 100% responsibility for the quality of products served.
- Complied consistently with standard portion sizes and cooking methods, quality standards and kitchen rules, policies and procedures.
- Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period.
- Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sautéing burners, convection oven, flat top range and refrigeration equipment.
- Followed proper plate presentation and garnish set for all dishes.
- Handled, stored, and rotated all products properly; tracked and reported any food wastage.
- Completed required tasks within assigned time frames. Assisted in food prep assignments during off-peak periods as needed.

Chef de Partie

з 08.2011 по 07.2012 (11 місяців)
AT.MOSPHERE RESTAURANT, Dubai (Hotels & Resorts)

•Prepared a variety of meats, seafood, poultry, vegetables, and other food items
•Complied consistently standard portion sizes and cooking methods, quality standards and kitchen rules, policies and procedures
•Assumed 100% responsibility for the quality of products served
•Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period
•Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sautéing burners, convection oven, flat top range and refrigeration equipment
•Followed proper plate presentation and garnish set for all dishes
•Handled, stored, and rotated all products properly; tracked and reported any food wastage
•Completed required tasks within assigned time frames. Assisted in food prep assignments during off-peak periods as needed.

Chef de Partie

з 01.2009 по 08.2011 (2 роки 7 місяців)
Enoteca L'Operetta Restaurant, Singapore (Restaurants)

•Prepared a variety of meats, seafood, poultry, vegetables, and other food items
•Complied consistently standard portion sizes and cooking methods, quality standards and kitchen rules, policies and procedures
•Assumed 100% responsibility for the quality of products served
•Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period
•Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sautéing burners, convection oven, flat top range and refrigeration equipment
•Followed proper plate presentation and garnish set for all dishes
•Handled, stored, and rotated all products properly; tracked and reported any food wastage
•Completed required tasks within assigned time frames. Assisted in food prep assignments during off-peak periods as needed
•Attended Thai Cuisine Master Classes.

Line cook

з 06.2006 по 12.2008 (2 роки 6 місяців)
CHILLA Restaurant, Gulistan (Restaurants)

•Prepared a variety of meats, seafood, poultry, vegetables, and other food items
•Complied consistently standard portion sizes and cooking methods, quality standards and kitchen rules, policies and procedures
•Assumed 100% responsibility for the quality of products served
•Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period
•Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sautéing burners, convection oven, flat top range and refrigeration equipment
•Followed proper plate presentation and garnish set for all dishes
•Handled, stored, and rotated all products properly; tracked and reported any food wastage
•Completed required tasks within assigned time frames. Assisted in food prep assignments during off-peak periods as needed
•Designed uniform for kitchen staff.


Освіта

Gulistan State University

Economics, Gulistan
Вища, з 09.2002 по 07.2006 (3 роки 10 місяців)

Bachelor degree


Додаткова освіта

  • Culinary Masterclasses. ARMANI /LEARNING (6 months)
  • BACHELOR OF ARTS: Culinary School of Tashkent (4 months)

Професійні та інші навички

  • Навички роботи з комп’ютером
    MS Office
    Adobe Photoshop
    Adobe Illustrator
    Wordpress
  • Техника приготовления Sous vide (7 років досвіду)
    Просунутий, використовую в даний час.
  • Разработка сезонного Меню (7 років досвіду)
    Просунутий, використовую в даний час.
  • Управлением персонала до 100 человек (6 років досвіду)
    Просунутий, 2 роки тому.
  • Запуск и открытие ресторана по франшизе (5 років досвіду)
    Просунутий, 3 роки тому.
  • Ведение документации и финансовых отчетов крупных компаний (2 роки досвіду)
    Просунутий, 1 рік тому.
  • Упаковка проектов (7 років досвіду)
    Вільно, використовую в даний час.

Знання мов

  • Англійська — просунутий
  • Російська — вільно
  • Українська — початковий

Рекомендації

  • Абдулина Эльмира
    HACCP тренер, Qatar Airways, +97455044127
  • Paul Vargnese
    Управляющий Oryx Lounge, Qatar Airways, +97455896592

Додаткова інформація

Прошел кулинарные курсы Восточной и Европейской кухни в кулинарной школе города Ташкент. Работал в ресторанах 5 звезд в Сингапуре, Токио, Дубаи и Доха.

- Featured in Qatar Aviation Services website November 2017

- Nominated for Employee of the Month, November 2012 (Armani/Ristorante)

- Represented Armani /Ristorante at the Taste of Dubai Event, March 2013.

- Featured in Gulf News newspaper of UAE, March 2013.


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