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Professional Experience:

2024

Chef de Cuisine, Catering

• Managed the organization of banquets and other events at client locations.
• Customized menus ranging from tartlets to lahmacun baked in front of guests.

Responsibilities:

• Communicated with clients to design menus.
• Developed technical specifications.
• Managed supplier relationships.
• Oversaw logistics for equipment and staff delivery.
• Monitored production processes.
• Conducted open masterclasses for guests.

2023

Brand Chef, Wood-Rest, Wood-Bar

• Managed two establishments within the network, each with a different focus: a classic restaurant and a street food bar with elegant presentation.

Responsibilities:

• Managed production staff.
• Handled technical and production specifications.
• Managed purchasing.
• Adjusted production processes.
• Conducted inventory.
• Created regulatory documents.

2021-2022

Manager and Brand Chef, Olympic Hotel and Restaurant Complex

• Hired on a project basis to address various challenges:
  • Reduced purchasing costs.
  • Eliminated unplanned expenses.
  • Developed a new menu.
  • Trained staff.
  • Established production logistics.
  • Developed and implemented regulatory documents.
  • Streamlined accounting processes.

2021

Executive Chef, Black Sea Hotel and Adjacent Restaurants Boat, Italy

• Successfully opened the hotel after a quarantine delay, preparing the venue for an event with two thousand guests within three days.

2020-2021

Executive Chef, Continental

• Served as a crisis manager and chef.
• Prepared the establishment for transfer to a management company.
• Staffed up the team, streamlined accounting, and hosted frequent guest events.

2017-2020

Chef, Park Residence, promoted to Sous Chef

• Managed a team of 30 people.
• Improved the production line, increasing output by 30%.
• After promotion, revamped the production of semi-finished products, halving the time costs.
• Implemented changes in sanitation practices, earning recognition from the health inspection authority for compliance.

2016-2017

Chef, Bossfor Hotel, promoted to Sous Chef

• Participated in the opening from the initial setup to full operation.

2014-2016

Chef, Thai-Rai

• Conducted cooking shows on an open kitchen setup while managing the kitchen without falling behind.
• Gained valuable experience in handling high work volumes while maintaining customer interaction.

Professional Achievements:

• Ukrainian Culinary Art Champion, 2021 & 2019.
• BBQ Festival Champion, Odessa 2018.
• Precision Cutting Competition Champion, Odessa 2017.
• Successfully managed crisis situations.
• Optimized work processes, reducing preparation and serving times by 30%.

Personal Qualities:

• Ready and willing to take responsibility and show initiative.
• Systematic approach.
• Highly adaptable.
• Strong leadership qualities.
• Stress-resistant.
• Committed to delivering maximum results.

Additional Education:

• Financial Planning – Foundation of Financial Stability.
• Effective Hiring.
• Personnel Management.
• Burnout Prevention.
• Promotion of Venues, Increasing Sales through the Internet.
• Aggressive Advertising.
• Content Creation for Social Networks.
• Advertising Effectiveness Analytics.
• First Aid Course.
• Internship in HR department of a company with over 100 employees.
• Internship in Molecular Gastronomy at "Clouds" Restaurant.