Резюме от 9 ноября 2018 PRO

Григорук Андрей

Chef de Cuisine

Полная занятость, неполная занятость, удаленная работа.

Возраст:
33 года
Город:
Одесса
Готов переехать в:
Другие страны

Контактная информация

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Опыт работы

Chief Technologist

с 02.2018 по наст. время (9 месяцев)
Network of Cafe and Culinary, Odessa, Kyiv, Kharkiv, Khmelnitsky (Restaurants, Cafes, Retail)

• The introduction of technical requirements for raw materials
and finished products;
• Quality control of raw materials and food
• Monitoring compliance and ensuring correctness
existing production technology, and
quality control of the finished product;
• Compliance with the standards of packaging, labeling and
storage conditions;
• Optimization of production technology;
• Control over the implementation of the rules of technical operation
equipment;
• Analysis of problematic production situations;
• Development of the recipe and production technology of the new
products, as well as the accompanying technological
documentation;
• Calculation of production costs;
• Drafting orders for raw materials and necessary
equipment;
• Preparation of documentation for product certification;
• Control over the implementation of sanitary rules in the workplace;
• Realization of new projects of the company;
• In submission of 37 productions to
territory of Ukraine.

Sous Chef | Chef

с 09.2017 по 02.2018 (5 месяцев)
Hotel de Paris Odessa MGallery by Sofitel, Odessa (Hotels, Restaurants)

Has established an uninterrupted work of the kitchen, as well as supplies of products of proper quality.
Writing and introducing a menu of buffets and business lunches
I got work experience in an international company, in a 5-star luxury hotel.

http://www.hoteldeparisodessa.com

Chef De Cuisine

с 07.2016 по 09.2017 (1 год 2 месяца)
Qproject, Odessa (Restaurants)

Restaurant kitchen management more than 150 seats
Menu with a bias on the Black Sea fish and Odessa cuisine, as well as seafood, oysters.
Updating the menu, selection and training of personnel
Monitoring of the quality of incoming products, purchasing prices and the cost of food

Chef De Cuisine

с 01.2016 по 07.2016 (6 месяцев)
Dmytro Borysov`s Gastrofamily, Odessa (Restaurants)

Opening of the restaurant.
I selected and trained the staff, directly participated in the purchase of equipment and equipment.
Continuous monitoring of the quality of incoming products and purchase prices.

http://borysov.com.ua/

Chef De Cuisine

с 05.2015 по 11.2015 (6 месяцев)
Restaurant “Pferdestall” (Hotel Quelenhof), Nidda, Hessen, Germany (Hotels, Restaurants)

Full restoration of the restaurant kitchen.
Developed dishes for the restaurant's menu according to the preferences of the founder and guests of the restaurant.
Adaptation of Slavic cuisine to local consumers.
I selected and trained the staff, directly participated in the purchase of equipment and equipment.
I updated the menu in a timely manner and introduced seasonal offers.


Образование

Trade and Service Institute, Odessa

Cook | Pastry Cook, Odessa
Среднее специальное, с 09.1999 по 07.2001 (1 год 10 месяцев)


Дополнительное образование

  • Advanced training in the restaurant of Dmytro Borysov: "FishLOVE" (Kiev 2016)
  • Training in the restaurant of Pan-Asian cuisine, Dmytro Borysov: "RONIN" (Kiev 2016)
  • Master class - Igor Lavreshin (Traditional Italian focaccia as an element of the bread basket of the restaurant) (2018)

Профессиональные и другие навыки

Навыки работы с компьютером
Advanced user
Ms Office ,Excel, 1С....


Знание языков

  • Английский — начинающий
  • Немецкий — начинающий
  • Русский — свободно
  • Украинский — свободно

Дополнительная информация

•Work experience in the restaurant industry more than 13 years.
•Experience in organizing banquets and buffets.
•Knowledge of regulatory instruments and specific nature of equipment.
•Ability to put forward new tasks and to monitor of their delivery.
•Teaching competence and organizing the process.
•Developing the restaurant menus and seasonal offers, correction the current menu.
•Starting and restarting the restaurants, cafes, bars, hotels.
•Enterprise analysis.
•Planning of the kitchen and the working process.
•Selection of necessary equipment.
•Searching and providing of the raw material base.
•Recruitment and training of the kitchen staff.
•Knowledge of Ukrainian, Russian, Italian, French and Odessa cuisines.

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Portfolio: portfolios.ru/Andrey_Grygoruk
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