Контактная информация

Соискатель указал телефон и эл. почту.

Получить контакты этого кандидата можно на странице https://www.work.ua/resumes/3273346

Опыт работы

Sous Chef

с 12.2019 по 12.2019 (меньше месяца)
Monkey house, Saudi Arabia (Hotel and restaurant industry)

Worked on the issue and decoration of dishes ,also worked on a cold and hot process. represented the Landon Japanese Restaurant

Sous chef

с 12.2017 по 10.2019 (1 год 10 месяцев)
Maison Rouge Dubai, Dubai (Hotel and restaurant industry)

In my submission there were 10 people.Worked on all processes. I know the technology of cooking. Worked with many types of fish and meat, and I know how to cut them.have HAСCP certificate, Basic Food Hygiene.I make orders of all products, check their quality. He worked with such cuisines as Slavic cuisine, Japanese, European, Italian, a little Georgian and Indian. I train staff in the kitchen how to cook new dishes. I have my own personal dishes. Helped the chef to create various dishes and menus. I can invent dishes straight from the head. I have leadership qualities, punctual, I make my work with responsibility

Chef de partie

с 09.2015 по 11.2017 (2 года 2 месяца)
Hotel Conrad Dubai UAE, Дубаи (Hotel and restaurant industry)

To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of the customers.
Worked on the hot process, cold process and grill. grilled served with meat like tenderloin, striploin, rack of lamb, filet minyon. Fich such as sea bass, salmon, sturgeon. Seafood for such as lobster, scallops, shrimp, octopus. Know commercial neighborhood, the timing of product.Follow the FIFO (First in First out) method to maximize freshness
Assist in food inventory and control while properly receiving and storing delivered items
Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, hygiene, and other health and safety guidelines. Ensure minimum kitchen wastage.
Ensure knowledge of the product is maintained and communicated to all relevant
personnel.

Sous Chef

с 12.2013 по 09.2015 (1 год 9 месяцев)
mr.Zuma, Киев (Hotel and restaurant industry)

Worked in Robat grill with meat like tenderloin, striploin, rib-eye, T-bone, rack of lamb, pork loin, beef sirloin, Kobe beef. Worked with the fish and seafood as the black cod, red tuna, salmon, shrimp, scallops, octopus, sea bass, dorado, Chilean sea bass, crab Kamchatka.

Chef de partie Повар горячего, холодного цеха, гриль.

с 05.2013 по 08.2013 (3 месяца)
Bora-Bora Beach Club, Киев (Hotel and restaurant industry)

Chef de partie Повар горячего процесса

с 09.2011 по 05.2013 (1 год 8 месяцев)
Ресторан " Розмарин", Киев (Hotel and restaurant industry)

Chef de partie Холодный , горячий процес, гриль

с 10.2009 по 06.2011 (1 год 8 месяцев)
Ресторан " Гуляй Поле", Смела (Hotel and restaurant industry)

Pizza chef Пиццемейкер

с 08.2007 по 05.2009 (1 год 9 месяцев)
пиццерия "Челентано", Смела (Hotel and restaurant industry)

Образование

Смелянский пищевой техникум

Повар, официант, бармен, Смела
Среднее специальное, с 2005 по 2007 (1 год 8 месяцев)

Знание языков

• Английский — средний
• Русский — свободно
• Украинский — свободно