Andrii

Hardworking culinary professional with more than 9 years of experience
working in high end restaurants(Steakhouses, European, Mediterranean,
Greek, Italian Cuisine, Pizzeria etc.)

Education
Kyiv National University Sep 2012 - Jun 2016
Food industry technologies and engineering
Bachelor's Diploma

Work Experience
Andrii Senior CDP promoted to Sous Chef Oct 2021 - Apr 2022
duties/ Lunch Supervisor
Moisiuk Habitas luxury 5 star resort PRE OPENING , AL ULA
Sous Chef/ Junior Sous Chef
To assist with pre opening a new restaurant in the most luxury resort in, Royal Commission
for AlUla .Assisting with menu planning, run the line during the service and so on.
12 Dec 1994
Junior Sous Chef Pre opening Jul 2021 - Sep 2021
Bagatelle French Mediterranean Restaurant JEDDAH SAUDI
[открыть контакты](см. выше в блоке «контактная информация») ARABIA

Communicates Executive Chef preparation procedures and presentation standards,
Ukraine observing methods of preparation, tasting and smelling prepared dishes, viewing color,
texture and garnishes, verifying portion sizes and ensuring that corporate standards for
food quality are consistently met
Assists with menu planning, inventory, and managing of supplies
[открыть контакты](см. выше в блоке «контактная информация») Gives input on daily food specials to minimize food cost by maintaining effective
inventory levels
Oversees the preparation and service of food
Trains kitchen staff of proper food handling, maintenance and safety

Language Sous Chef May 2020 - May 2021
Russian C2
Acropolis Greek Taverna, Ukraine
Polish B2
-Run the line during the service, ensuring that the highest standards are met and that
Ukrainian C2
communication between all sections and restaurant departments is efficient and polite
English B1 -Developed and maintained food and supply inventory controls
-Supervised daily kitchen operations

Head Chef/Sous Chef Apr 2017 - Apr 2020
Restauracje Krawczyk, Project 44, Warsaw
I used to work in 3 amazing restaurants(EUROPEAN,ITALIAN CUISINE and
STEAKHOUSE as well) under the same company.

-Assists in developing daily and seasonal menu items for the specialty restaurant
-Assists in determining how food should be presented and creates decorative food
displays
-Working alongside the culinary team to ensure excellence standards are met, to inspire
creativity and to coach associates in their professional development

Head Chef Nov 2016 - May 2017
Wloskie Smaki, Poland
Check the freshness of food and ingredients
-Supervise and coordinate activities of cooks and other food preparation workers
-Develop recipes and determine how to present dishes
-Plan menus and ensure the quality of meals

Cook Oct 2012 - Oct 2014
5 star hotel "Bykovyna", Chernivtsi-Ukraine
-Cook recipes to a certain level of expertise in a safe and sanitary manner
-Prepare and maintain a consistency of quality in the foods that are made
-Maintain kitchen in clean and sanitary conditions
-Operate stoves, microwaves, grills, and fryers

Sous Chef Oct 2014 - Jul 2016
5 star hotel "Bykovyna", Chernivtsi-Ukraine
I was promoted to Sous Chef position in the same place I worked.

-Leads kitchen team in chef's absence
-Provides guidance to junior kitchen staff members, including, but not limited, to line
cooking, food preparation, and dish plating
-Oversees and organizes kitchen stock and ingredients
-Supervises all food preparation and presentation to ensure quality and restaurant
standards
-Works with head chef to maintain kitchen organization, staff ability, and training
opportunities

Skills
Culinary Expertise Grilling
Knife Skills Presentation
Steakhouse Pastry
Kitchen Safety Safe food handling
Team Player Willingness to Learn
Passion