Су-шеф
- 2500 $
- Indyk (Bodrum)
- 16-12-2022
Osoba kontaktowa: Фёдор Батуев
Kraj rezydencji: Rosja
Wiek: 39
Specjalność: Zastępca szefa kuchni
Telefon:
Doświadczenie zawodowe:
February 2022 - Present time
Hilton Expoforum St.Petersburg
Breakfast Chef
1. Correcting existing, Adding new positions for Breakfast Buffet
2. Creating, calculating special offers for Hotel guests
3. Food cost calculating, controlling and analysis
4. Purchasing department co-operation
5. Controlling and correcting set-ups for Breakfast Buffet and Executive lounge
6. Breakfast cooks controlling
7. Check-lists, purchasing lists compilation
8. Inventory balances control
9. Reports, HACCP journals
10. Goods write-offs
April 2021 – February 2022
“Moika 3” GastroCafe (Fusion), “Banshiki” Restaurant (Russian Cuisine)
Chef de partie
1. Preparing meals from a-la carte menu
2. Monitoring the quality and quantity of food prepared
3. Informing Sous-Chefs of excess food items for use
4. Preparation and cooking according to recipes
5. Staff canteen meals preparation
August 2020 – April 2021
SO/St.Petersburg Hotel
Chef de Partie (Shift leader)
1. Preparing meals from a-la carte menu
2. Monitoring the quality and quantity of food prepared
3. Informing Sous-Chefs of excess food items for use
4. Preparing and cooking according to recipes
5. Banqueting (Prepare and Serve)
6. Staff meals preparing
7. Inventory balances calculating
April 2018 – June 2020
Grand Hotel Europe, St.Petersburg
Chef de Partie (Shift leader)
1. Preparing meals from a-la carte menu
2. Monitoring the quality and quantity of food prepared
3. Informing Sous-Chefs of excess food items for use
4. Preparing and cooking according to recipes
5. Banqueting (Prepare and Serve)
6. Inventory balances calculating
7. New Hires Training
April 2017 – March 2018
Solo Sokos Hotel St.Petersburg
Night Cook
1. Lobby-bar a-la carte menu meals preparing
2. Breakfast buffet preparing and serving
3. Staff meals preparing
Hilton Expoforum St.Petersburg
Breakfast Chef
1. Correcting existing, Adding new positions for Breakfast Buffet
2. Creating, calculating special offers for Hotel guests
3. Food cost calculating, controlling and analysis
4. Purchasing department co-operation
5. Controlling and correcting set-ups for Breakfast Buffet and Executive lounge
6. Breakfast cooks controlling
7. Check-lists, purchasing lists compilation
8. Inventory balances control
9. Reports, HACCP journals
10. Goods write-offs
April 2021 – February 2022
“Moika 3” GastroCafe (Fusion), “Banshiki” Restaurant (Russian Cuisine)
Chef de partie
1. Preparing meals from a-la carte menu
2. Monitoring the quality and quantity of food prepared
3. Informing Sous-Chefs of excess food items for use
4. Preparation and cooking according to recipes
5. Staff canteen meals preparation
August 2020 – April 2021
SO/St.Petersburg Hotel
Chef de Partie (Shift leader)
1. Preparing meals from a-la carte menu
2. Monitoring the quality and quantity of food prepared
3. Informing Sous-Chefs of excess food items for use
4. Preparing and cooking according to recipes
5. Banqueting (Prepare and Serve)
6. Staff meals preparing
7. Inventory balances calculating
April 2018 – June 2020
Grand Hotel Europe, St.Petersburg
Chef de Partie (Shift leader)
1. Preparing meals from a-la carte menu
2. Monitoring the quality and quantity of food prepared
3. Informing Sous-Chefs of excess food items for use
4. Preparing and cooking according to recipes
5. Banqueting (Prepare and Serve)
6. Inventory balances calculating
7. New Hires Training
April 2017 – March 2018
Solo Sokos Hotel St.Petersburg
Night Cook
1. Lobby-bar a-la carte menu meals preparing
2. Breakfast buffet preparing and serving
3. Staff meals preparing
Edukacja:
Saint-Petersburg State University of Industrial Technologies and Design, Economics and Management Department, Bachelor degree in International Marketing, 2004-2009
January 2017 – April 2017, Additional Professional Education Center “Tochka Rosta” (“Growing Point”)
February 2020 – Internship. Roberto Toro “Otto Geleng” restaurant Head Chef (Taormina, Italy, 1*Michelin)
January 2017 – April 2017, Additional Professional Education Center “Tochka Rosta” (“Growing Point”)
February 2020 – Internship. Roberto Toro “Otto Geleng” restaurant Head Chef (Taormina, Italy, 1*Michelin)
Umiejętności zawodowe i inne:
• Responsible
• Perfectionist
• Confident
• Easy-trained
• Ready for teamwork
• Initiative
• Sociable
• Perfectionist
• Confident
• Easy-trained
• Ready for teamwork
• Initiative
• Sociable
Dodatkowo:
Interested in sports, reading
