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Candidate

Male, 47 years, born on 13 June 1978

Samara, willing to relocate (Samara), prepared for occasional business trips

Executive chef/ Head chef/ Private chef

3 000 $ in hand

Specializations:
  • Cook, baker, pastry chef

Employment: full time

Work schedule: full day

Work experience 13 years 10 months

June 2016 — January 2017
8 months
Beermingham

Almaty

бренд шеф повар
Гастро паб
December 2015 — April 2016
5 months
Restaurant "Union", Restaurant "Spirit"

Almaty

Brand chef
Coordinate, manage and oversee the day-to-day kitchen operations including production, inventory management, food safety, food costing & hygiene while maximizing profitability & meeting guests’ needs. Menu engineering, audit of restaurants, interview and assessment of all back-of-house candidates for restaurants, kitchen layout/design of new outlets as well as selection of kitchen equipment, selection of suppliers.
July 2014 — October 2015
1 year 4 months
the Sea Tree ltd

Great Britain, www.theseatree.co.uk

Hotels, Restaurants, Food Service Industry, Catering... Show more

Head Chef/ Restaurant manager
I am in charge of: opening restaurant to procedures checking planning menus and specials, including costing, gp's ordering goods, stock training staff (chefs and front house) cooking, quality control keep customers service to high standard head chef paper work till and banking closing restaurant to procedures checking LINKS: http://www.tripadvisor.co.uk/Restaurant_Review-g186225-d1894703-Reviews-The_Sea_Tree-Cambridge_Cambridgeshire_England.html http://www.cambridgefoodtour.com/sea-tree-cambridge/ http://www.cambridge-news.co.uk/21-tastiest-things-eat-Cambridge/story-26714470-detail/story.html http://www.cambridge-news.co.uk/CHIPADVISOR-Cambridgeshire-s-highest-rated-fish/story-26180259-detail/story.html
June 2013 — June 2014
1 year 1 month
Coast ltd

Great Britain

Hotels, Restaurants, Food Service Industry, Catering... Show more

Head chef
I was in charge of: opening restaurant to procedures checking planning menus and specials, including costing, gp's ordering goods, stock training staff (chefs and front house) cooking, quality control head chef paper work LINKS: https://www.facebook.com/COAST.FISH http://www.cambridgefoodtour.com/coast-a-fresh-sea-breeze/
June 2012 — June 2013
1 year 1 month
the Crown Inn

Great Britain, www.crownatlinton.co.uk

Kitchen Manager
I was in charge of: opening restaurant to procedures checking planning menus and specials, including costing, gp's ordering goods, stock training staff (chefs and front house) cooking, quality control head chef paper work
April 2007 — April 2011
4 years 1 month
E.Leclerc Megastore

France

Retail... Show more

Head of fresh produces
My responsabilities and tasks Opening the store to strict procedures Control the deliveries with the reception manager. Waste control for each trading section Briefing with my managers : -self-service -butcher -fishmonger -fruits and veg -baker delicatessen Director's inspection round with Quality Officer Opening to public My main tasks was to provide all informations asked from my Director and Owner. GP's for each trading section, improvements, health and safety documentations, create trading events, staff training and progression, recruiting. I was responsible of 6 managers and 50 staff. Twice a week, I was in charge of the whole store, which including more responsibilities and task. dealing with a total of 130 people, and 5 more trading areas. and security. Our store was in the top 5 busiest of France.
December 2001 — February 2007
5 years 3 months
SARL Schaller

France, www.poissonnerieschaller.com

Food Products... Show more

Deputy chief executive officer
I was running a 18m euro fish business with my parents, dispatched between 10 fish shops for retail, and a portfolio of almost 200 businesses for the wholesale. My responsibilities was the retail part, I was leading the shops, make sure operation was running smoothly. Buying, selling, inventory, stock control, marketing,business strategy. My mom was the finance departement and my dad was dealing with suppliers, project management for the new shops. My achievements, was to boost the sales by 35 percent in 6 years.

Skills

Skill proficiency levels
Negotiation skills
Budgeting
Marketing Analysis
Presentation skills
Leadership Skills
Organization Skills
Teamplayer
Business Development
Product Management
Team management
Sales Skills
Health & Safety
Internal Audit
Master fishmonger
Seafood Top Chef
Fresh produce

About me

I am food focused and have experience in a high volume unit, with high service standard and great attention to detail. I'm confident, well presented. Dynamic and driven, good team player, outgoing, image conscious, and love interacting with staff and customers to ensure that a high service and a fantastic ambiance is delivered at all times. I have good financial acumen. Business focused, I have got always new ideas to push the business forward. I m practicing Aikido, play guitar, I love traveling and met new people. I m care about my driving license and my clean criminal records. My skills: 1. Hospitality Skills 2. Excellent European/Asian food knowledge 3. Excellent interpersonal, written & verbal communication skills 4. Excellent in written & spoken English 5. Ability to work in team environment 6. Excellent problem solving ability 7. Ability to work under pressure 8. Excellent time management, organizational skills & ability to set priorities 9. Presentable in uniform & good personal hygiene

Portfolio

Higher education (bachelor)

1999
ICN Nancy Business School
Business Management, Business Strategy/ CEO

Languages

Russian — Native


Professional development, courses

2015
Level 3 health and safety
The Safer Food group, Catering Supervisor
2014
food allergy training
Food Standard Agency, Catering Supervisor

Citizenship, travel time to work

Citizenship: France

Permission to work: Russia

Desired travel time to work: Doesn't matter