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Додаткова інформація

Education: higher education.
Master’s course of management at Kiev National University of Trade and Economy. Faculty of restaurant, hotel and touristic business.

Work Experience:
June 2014 – May 2016 East European (Russian, Ukrainian) Chef Freelancer at hotels and resorts of Bavaro, Punta Cana, Dominican Republic
Creating the East European Night or Special corner menu;
Writing recipes and coast cards
Stuff training on new East European menu, courses
Writing the requisition of ingredients according to the menu
Cooking of East European cuisine courses according the menu with hotel chiefs’ support
Food displaying and supervising during all operation time
Work analyzing according the guests needs and comments

December 2013 – May 2014 Private executive chef at luxury residence complex Cap Cana, Dominican Republic

April 2011 - October 2013 Executive-Brand Chef at Zhitomir city, Ukraine
Opening of two Italian Restaurants Pizzerias , Zhitomir city, Ukraine
Opening of Pub and Grill Restaurant , Zhitomir city, Ukraine
Opening of fine dining Restaurant & Lounge , Zhitomir city, Ukraine http://barbaris.zt.ua
Main duties during the restaurants opening:
- kitchen layout planning and drafting
- kitchen equipment and utensils estimation
- menu creating according to the restaurant conception
- kitchen stuff recruitment and training
Main duties during kitchen managing of subordinate restaurants:
managing and control for organization, preparation and quality of all kitchen services,
specials menus creating
recipe cards making
working with suppliers, new goods and products researching
restaurants inspections on compliance to recipe cards and HACCP standards
inventory control and food coast analyzing

June 2007- June 2010 Sous-chef at SAVOY hotel (5*), Sharm El Sheikh, Egypt
Outlet chef (Executive Chef) at Ukrainian restaurant “Kalina”
Opening from the beginning.
Creating main and daily special menu, recipe cards and costing
Checking and ordering store. Working with Material Control System
Arranging the roster for the kitchen staff
Keeping restaurant hygiene levels to the highest standards
Attending daily management briefings
Managing the food costing, sales and menu items forecasting
Inventory control, managing the purchasing, receiving and storage

September 2006 – March 2007 training at ‘’Savoy’’ hotel and resort, Sharm El Sheikh, Egypt
Work at main kitchen, “Savoy”
Responsible for the international buffet (up to 1000 guests) in the main restaurant
Daily operation supervising
Control the quantity and quality of kitchen products and high hygiene level as well
Live cooking organization
Training new and existing staff on new menu, courses
Updating the menu, creating new dishes for the a la Cart menu and buffet, daily specials
Creating items for the special occasion menu, such as big conference or festivals
Daily analyze, control and response to the guests needs and comments
Work at main kitchen, “Sierra”
Responsible for the Russian buffet (up to 1000 guests) in the main restaurants

May 2006 Management training in the «Rus» hotel in the department of marketing, Kiev, Ukraine;
Writing scientific work “Forming of innovational potential of development of joint-stock company “Russ Hotel”
marketing researching

2004 – 2006 Chef in the restaurant complex “Fourshet- Gourmet” in Mandarin Plaza, Kiev, Ukraine;
was responsible for the kitchen and all the stations during night shift: Italian, Chinese, south American cuisines
took part in opening of new outlets such as stuff training, daily operation organization
staff training
dealing with suppliers

1999 – 2001 Chef at Arabic restaurant “Express Pizza”, Kiev, Ukraine;
Got a knowledge about Arabic cuisine
Working in cold kitchen and pizza station

Summer 1999 Chef at rest complex “Smena”, Kiev, Ukraine;
working in the restaurant with Ukrainian and Russian cuisine
preparing soups and main courses
cooking the courses from the diet and healthy menu

1998 – 1999 Chef at the restaurant of night club “Zair”, Kiev, Ukraine;
working as a part of the kitchen team
preparing salads, soups, main courses and desserts
took part in creating new menu

1997 – 1998 Chef at rest complex “Ukraina”, Vorzel, Kiev region, Ukraine
working in hot kitchen and bakery
400 guest every day
took part in preparing the food for the special occasions

Languages: Russian, Ukrainian– native, English – fluent, Spanish – basic (speaking, writing)

Skills: driving license category “B”, photo shooting.