Executive Chef

Был больше месяца назад

150 000 ₽

56 лет (родился 23 июля 1969)

Кострома, готов к переезду: Москва, Хабаровск

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Curriculum Vitae H O S P I T A L I T Y / E X E C U T I V E C H E F / R E S T A U R A T E U R Nationality Russian Family Status Married, 2 Children Languages English, Arabic, Russian, French, some German Extensively experience professional with international culinary operational expertise seeks appointment after 19 years tenure with international food & beverage properties Strengths in pre-opening F & B operations, training, recruitment Ability to coordinate revenue enhancement in multi-outlet environments, Multi-national brigade leadership qualities as Hands-On Working Executive Chef Well-seasoned in cost effectiveness and purveyor negotiations, Innovative while being quality oriented with considerations, at all times, to guest patronage and the monetary bottom line Professional Development 01.07.2014 – 12.2015 EXECUTIVE CHEF, COPTHORNE HOTEL BARANAN SULYMANIA Iraq. http://www.millenniumhotels.com/copthornebaranan/ Report directly to General Manager for all food actives and stewarding. 120 rooms Main restaurant, lobby bar, room service and summer terrace, Lebanese restaurant, Italian restaurant 01.01.2013 – 01.05.2014 CONSULTANT EXECUTIVE CHEF, SOCHI OLYMPIC GAMES 2014 RUSSIA During to SOCHI 2014 Olympic Game period Directly resposiable for the Pre opening of the 1700 room aparts, 112 rooms luxury hotel, Olympic outlet Ski jump and Olympic outlet Sanki culinary operation day to day within 21 F&B outlets 01.01.2011 - 01.11.2012 BRAND EXECUTIVE CHEF, AERO STAR HOTEL, MOSCOW RUSSIA Report directly to General Manager for all food actives and stewarding. 400 seats inside /150 seats terrace, banquette to up to 1500 pax Cooperate, coordinate and communicate with sales department, for all actives. Responsible for the day by day business and events Maintain hygiene and clean less, purchasing and storage for food, hiring and training staff Creating, calculation, preparing, presentation for menu and buffets Food cost and pay roll In total I supervise Approximately 65 chefs and 30 stewards in peak season. The role involves a hand-on job and 80% operation / 20% Food Administration 01.02-2009 - 01.09.2010 EXECUTIVE CHEF, 1350 ROOM, 14 F&B OUTLETS pullman-zamzam- makkah K.S.A Report directly to General Manager for all food actives and stewarding /average 3000 – 5000 guest per day 2 main restaurants and 8 outlets Ordering accordingly to business needs to carry spot checks on food and hygiene participates in all outlets. In total I supervise Approximately1 25 chefs and 65 stewards 01.12.2006 - 01.11.2008 EXECUTIVE CHEF, 850 ROOMS, 14 F&B OUTLETS SHARM ELSHIEK EYGPT Report directly to General Manager for all food actives and stewarding 850 rooms/average 2000 guest per day all inclusive 6 main restaurants and 8 outlets In total I supervise Approximately 75 chefs and 45 stewards Cooperate, coordinate and communicate with all other hotel department. Responsible for the day-to-day running of food general role guest satisfaction. Maintain hygiene, training staff, preparing buffets and standards. Ordering accordingly to business needs to carry spot checks on food and hygiene participates in all outlets. The role involves a very hand-on job and 90% operation and 10% Food administration 01.04.2005 - 30.12.2006 BRAND EXECUTIVE CHEF, FLAGSHIP HOTEL, 1000 ROOMS S.T.P RUSSIA 01.09.2004 - 30.2.2005 PRO-OPENING EXECUTIVE CHEF LARAGE ENTERTIMENT CENTER IN Chelyabinsk Russia A large complex with food court and steak house, Germen brew house, sushi bar, summer terrace BBQ My role was to set the operation, hire and train the back of the house, implement Haccp, menus. 01.02.2004 - 30.9.2004 EXECUTIVE CHEF ON BOARD M/F PAKHOMOV VIKING RIVER CRUISES RUSSIA 5 STARS, 220 ROOMS, 550 PAX CAPACITY BANQUETING, 2 RESTAURANTS (BENIHANA & AVALON) CAPACITY 200 PAX 01.03.2002 – 01.02.2004 CONSULTANT CHEF PODVORE & SATRYIA PASHNA CHAIN OF RESTAURANT RUSSIA 2 restaurants capacity 500 pax, 2 bars, 1 nightclub, 1 conference center, 03.01.2000 – 01.03.2002 INDUSTRIAL CATERING MANAGER& EXEECUTIVE CHEF AGIP OIL EBOCHA NIGERIA Main activities and responsibilities: 23 locations, up 10,000 meals per day o Controlling and costing all food Training & hiring staff Some housekeeping tasks applied Setting up control procedures for food production o Remote logistic food transfers 04.06.1997- 07.12.1999 MODEL HOTEL UND TOURISM SHULEN DER WIERTSCHAFTS MAKER, VIENNA AUSTRIA Two year hotel management courses 21.09.1997 - 25.12.1999 EXCECUTIVE CHEF AL LA CARTE RESTAURANT 120 PAX VIENNA, AUSTRIA Vienna deli restaurant 14.10.1995 – 15.08.1997 EXCECUTIVE CHEF PALMYRA CHAM PALACE SYRIA 235 rooms, 3 restaurants, outside catering

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Работа в Москве Резюме Туризм, гостиницы, общественное питание Рестораны, кафе, столовые, фастфуд

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Executive Chef

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