Chef, Sous Chef, Шеф, Су-Шеф

Был больше месяца назад

По договорённости

46 лет (родился 21 июня 1979)

Москва

Занятость

не указано

Гражданство

не указано

Контакты

Почта

Будет доступна после открытия

Фото, имя и контакты доступны только авторизованным пользователям

Опыт работы 15 лет и 11 месяцев

- Октябрь 2013 – работает сейчас
- 12 лет и 3 месяца
Chef
La Galerie Dessange Café Boutique
Обязанности и достижения:
○ Develop menus and specialties ○ Run day-to-day operations of kitchen, manage and participate in food preparation processes ○ Recruit, allocate duties, train and supervise the staff ○ Ensure high standards of the quality and cleanliness ○ Establish controls to minimize food and supply waist ○ Responsible for delicate pastry preparation, baking, cake decoration ○ Designed menus and recipes, including deserts and cocktails, specializing in classical French cuisine ○ Assisted in planning and development of a new restaurant ○ Trained existing staff on various food preparation and presentation techniques ○ Written up in magazines such as Shape Menu, Celebrity Trend, etc., with recipes published in various Internet sources
- Сентябрь 2012 – октябрь 2013
- 1 год и 2 месяца
Sous Chef
GourMed Restaurant Kempinski Nikol'skaya Health Club by Angelo Caroli
Обязанности и достижения:
○ Support the Head Chef in the running of the kitchen ○ Prepare sixty three item menu developed by Dr. Alex Witasek and Chef Dominik Stolzer, including breads, starters, entrées and desserts based on nutritional concept of ARTEPREVENT ○ Assist in determining how food should be presented and create decorative food displays ○ Check the quality of raw and cooked food products to ensure that standards are met ○ Comply with company Health and Safety standards ○ Created Business Lunch menu consisting of 15 dishes according to Areteprevent concept ○ Gained latest knowledge of nutritional science ○ Learned healthy cooking methods best capture the flavor and retain the nutrients in foods without adding excessive amounts of fat, salt or sugar ○ Good understanding of organic and seasonal produce
- Май 2012 – сентябрь 2012
- 5 месяцев
Line Cook (grill, sauté, side dishes, baking)
Varvary Restaurante
Обязанности и достижения:
○ Responsible for preparing variety of finest meats, seafood and vegetables on the grill and sauces ○ Also responsible for preparing roasted and braised meats and sautéed items ○ Baking variety of breads such as grissini and focaccia ○ Assortment of soups and side dishes ○ Received fantastic training and development, and gained excellent bonus potential in the first ever Russian establishment to make it into the prestigious World's 50 Best list
- Март 2011 – май 2012
- 1 год и 3 месяца
Sous Chef, Pâtissier, Operate wood burning brick oven
Cynthia's Ristorante
Обязанности и достижения:
○ Responsible for helping to plan menus and everyday specials ○ Supervise and demonstrate correct cooking techniques to kitchen staff ○ Have expertise of all the types of cooking done in the kitchen ○ Responsible for taking inventory and ensure that kitchen staff follow sanitation rules and regulations as well as safety standards ○ Prepare variety desserts and baked goods such as pastries, cakes, and breads ○ In charge of operating wood burning brick oven ○ Offered suggestions and innovative ideas that improved the overall kitchen performance ○ Introduced and supervised new creative plating and presentation of food ○ Created various new menu items and specialty drinks to increase sales ○ Implemented new cooking technics for the establishment such as curing and smoking
- Февраль 2010 – март 2011
- 1 год и 2 месяца
Garde manger (Pantry supervisor) and Pâtissier (Pastry cook)
Max’s Brick Oven Café
Обязанности и достижения:
○ Responsible for preparation of cold hors d'oeuvres, prepare salads and soups. ○ Created several desert items, including crème brûlée. ○ Competed externship with excellent characteristics and performance above the establishment’s expectations.

Образование

- Бакалавр
- Дневная/Очная
- 2010
Le Cordon Bleu College of Culinary Arts, ACICS
Специальность: Associate of Applied Sciences in Culinary Arts
- Бакалавр
- Дневная/Очная
- 2007
Murray State University
Факультет: Economics
Специальность: Bachelor of Science in Business

Обо мне

Дополнительные сведения:

○ Have expertise in variety of techniques in preparing healthy and tasty dishes ○ Dedicated and passionate about producing high quality, creative and innovative dishes ○ Have managerial ability, experience and business education ○ Dynamic, results-oriented, and team-spirited ○ Fluent in English and Russian languages ○ Strong people and interpersonal skills ○ Calm and assured in busy and pressured situations ○ Creative thinking and providing innovative solutions