Executive chef

Был больше месяца назад

По договорённости

50 лет (родился 16 апреля 1975), cостоит в браке, есть дети

Москва, готов к переезду: Красноярск, Сыктывкар и ещё 3 города

Комсомольская

Занятость

полная занятость

Гражданство

Россия

Контакты

Телефон

Почта

Будут доступны после открытия

Фото, имя и контакты доступны только авторизованным пользователям

Опыт работы 22 года

- Май 2018 – работает сейчас
- 7 лет и 7 месяцев
Executive chef
CATERING INTERNATIONAL, Москва
Обязанности и достижения:
EXECUTIVE CHEF Executive Chef - ------ * * Plans regular and modified menus according to established guidelines - javascript:void (); * * Follows standardized recipes, portioning and presentation standards. Completes and - javascript:void (); utilizes daily production worksheets and waste log sheets. Tastes completed meals to - javascript:void (); ensure quality - javascript:void (); * * Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety - javascript:void (); and sanitation based on Company and regulatory standards - javascript:void (); * * Establishes and maintains cleaning and maintenance schedules for equipment, storage - javascript:void (); and work areas. Ensures that kitchen staff follows and completes schedules as assigned - javascript:void (); * * Maintains inventory of food and non-food supplies to stay within established guidelines - javascript:void (); while assuring that necessary product is available when needed - javascript:void (); * * Makes all decisions regarding utilization of leftover food products staying within Company - javascript:void (); guidelines for such products - javascript:void (); * * Complies with federal, state and local health and sanitation regulations and department - javascript:void (); sanitation procedures as evidenced through local health department and third-party audits - javascript:void (); * * Follows facility, department, and Company safety policies and procedures to include - javascript:void (); occurrence reporting - javascript:void (); * * Participates and attends departmental meetings, staff development, and professional - javascript:void (); programs, as appropriate - javascript:void ().
- Август 2014 – март 2018
- 3 года и 8 месяцев
Ecolog
Ecolog international,Dubai UAE
Обязанности и достижения:
INTERNATIONAL FZE / EXECUTIVE CHEF Executive Chef - ------ * Manages and Coordinates daily supervision of production for all areas served in the - javascript:void (); hospital, patients, retail, physicians dining and catering. Responsible for food quality, food - javascript:void (); safety andsanitation of kitchen. Maintains temperature logs for all areas of productionand - javascript:void (); service. - javascript:void (); * Responsible for menu writing, costing, recipe implementation andadherence. Responsible - javascript:void (); for food costs and proper utilization of food and supplies. Responsible for - javascript:void (); purchasing, inventory and training of Chef/Lead Cooks to purchase assigned items. - javascript:void (); * Responsible for employee and patient safety, sanitation of entire kitchen/work areas. - javascript:void (); Schedules, trains and inservices staff. Responsible for hiring, initiation of corrective action - javascript:void (); addressing employee behavior and/or work performance up to and including termination. - javascript:void (); Conducts new employee orientation within the FANS department. Assists new employees - javascript:void (); with mandatory computer education requirements. - javascript:void (); * Computes basic mathematical calculations and works well under pressure. - javascript:void (); * Completes additional assigned projects at the Director's discretion - javascript:void (); * Performs miscellaneous duties as assigned - javascript:void ().
- Декабрь 2011 – апрель 2014
- 2 года и 5 месяцев
Ecolog
ECOLOG international Dubai UAE
Обязанности и достижения:
EXECUTIVE CHEF Executive Chef - ------ * + Effectively control costs of food and related purchases in alignment with budgeted - javascript:void (); expectations. - javascript:void (); * + Manage staff schedules in accordance with the cafe's budget and forecast models. - javascript:void (); * + Maintain the highest standards of brand, local health, safety, and food preparation - javascript:void (); hygiene requirements. - javascript:void (); * + Support the team in consistent execution of all systems and processes to consistently - javascript:void (); deliver all products and services to brand standards. - javascript:void (); * + Support senior management in building a highly functional hourly team who share a - javascript:void (); common vision and values surrounding the overall success of the Cafe. - javascript:void (); * + Develop kitchen team in all aspects of kitchen execution from 100% recipe adherence to - javascript:void (); banquet service. - javascript:void (); * + Foster an environment of customer service in which all team members put the guest first - javascript:void (); in every situation. - javascript:void (); * + Execute established food standards for overall guest satisfaction that meet or exceed - javascript:void (); brand standards. - javascript:void (); * + Ensure the highest levels of hygiene and food handling practices to deliver optimal quality - javascript:void (); of product to guests. - javascript:void (); * + Attract and retain the most exceptionally talented culinary talent available in the market - javascript:void (); and place them in positions that leverage their skills and expertise for maximum impact. - javascript:void (); * + Clearly define goals and expectations for Heart of House hourly team members using - javascript:void (); performance review tools and hold your people accountable for successful performance. - javascript:void (); * + Support staff development and advancement along well-defined career paths. - javascript:void (); * + Manage a diverse team ensuring a balanced and proactive approach to increasing - javascript:void (); individual potential across the team - javascript:void (); * + Serve as a Culinary Learning Coach developing, implementing, and executing learning & - javascript:void (); development programs for all Heart of House employees in order to drive continuous - javascript:void (); improvement and employee - javascript:void ().
- Май 2009 – июль 2011
- 2 года и 3 месяца
Sous chef
HOLIDAY INN
Обязанности и достижения:
SOUS CHEF Chef - ------ * Through effective planning and organization ensures high levels of customer satisfaction on - javascript:void (); a consistent basis, that positive public relations are attained; account retention is assured. - javascript:void (); * + Attains unit operating budgets through a system of planning and control procedures; - javascript:void (); participates in budget and forecast process with the Creative Dining Services Operations - javascript:void (); Director, providing accurate data by which effective budgets can be prepared; responsible - javascript:void (); for accurate and timely completion of all recording and reporting activities. - javascript:void (); * + Implements and maintains standards of quality in all areas of the food service operation. - javascript:void (); * + Assists the Creative Dining Services Operations Director in planning and analysis of all - javascript:void (); merchandising and marketing programs and ensures that compliance with such programs is - javascript:void (); attained. - javascript:void (); * + Trains and develops employees to ensure maximum productivity is attained and morale is - javascript:void (); at a high level. - javascript:void (); * + Responsible for compliance with all company policies, procedures, standards and - javascript:void (); programs. Conducts an on-going analysis of the account operations, recommending - javascript:void (); operational changes to the Operations Director as required. - javascript:void (); * + Ensures that all areas of the food service operation are in compliance with the - javascript:void (); C.L.E.A.N.Works! program, Federal, State and Local health codes, and overall quality - javascript:void (); assurance. - javascript:void (); * + Directs all aspects of food production including menu development, purchasing, storage, - javascript:void (); preparation, portion control, inventory and record keeping; ensures culinary excellence at all - javascript:void (); times. - javascript:void (); EDUCATION LEVEL
- Январь 2003 – январь 2009
- 6 лет и 1 месяц
Russian chef guild member training
IN FOOD TECH
Обязанности и достижения:
MOSCOW STATE UNIVERSITY OF FOOD PRODUCTION / COOKING AND FOOD PRODUCTION IN - Recipe Development - Kitchen Operations - Cost Control - Quality - ------ Conversions - Quality Assurance - Inventory Check - OSHA Compliance - Financial Planning - Menu Recommendation - Sanitation Maintenance - Material Procurement - Beaverage Selection

Образование

- Бакалавр
- 2009
Branch of Moscow State University of Food Production,
Факультет: Culinary art
Специальность: Cook

Обо мне

Дополнительные сведения:

Preparing Food, local health, safe handling, Audit, Staff Development and Training, daily supervision, food quality, menu writing, employee, inventory, Manage staff schedules, Develop kitchen team, Guest Satisfaction, Staff Appraisals, Support staff development, Cost Control, Creating New Dishes, effective planning, Budgets & Budgeting, Compliance, Financial Planning, Foodservice, HR Policies and Procedures, Planning Menus, continuous improvement managing, great interpersonal skills, manage Kitchen Team, Quality Assurance Ответственность, Team management, Culinary skills, Presentation skills, Negotiation skills, Teamleading, Leadership Skills, Английский язык, MS PowerPoint, Ведение переговоров, Project management, Пользователь ПК, Деловое общение, Водительское удостоверение категории B, Заключение договоров, Организация мероприятий, Телефонные переговоры, Управление персоналом, Internet