Dmitrii Druzhinin - CV Executive Chef

1. Executive Chef Mia Oceanfront Restaurant 1960 S Ocean Dr, Hallandale Beach, FL 33009 European, Asian and international cuisine Work period: June 1, 2022 - present https://m.miaoceanfront.com/ https://instagram.com/miaoceanfront?igshid=MzRlODBiNWFlZA== 2. Brand Chef Two restaurants: 1. Large Kitchen – a family restaurant with 500 seats 2. Large Kitchen 2 – a gastrobar with 100 seats Russia, Saint-Petersburg Mediterranean, Pan-Asian, Italian, Georgian, Russian and fusion cuisines Working period: January 2021 - May 2022 The production area is more than 1600 square meters with a staff of more than 50 chefs. https://big-kitchen.com/ https://gastrobarbigkitchen.ru/ 3. Executive chef Bekitzer - street food bar with 100 seats Russia, Saint-Petersburg Israeli, Jewish cuisine Working period: June - December 2021 https://www.instagram.com/bekitzer_spb/ 4. Brand Chef Three restaurants: 1. Lobby Bar - a restaurant with 50 seats in a premium class business center European, Asian, Russian cuisine 2. Tribuna - a family restaurant with 150 seats European, Japanese, Russian cuisine 3. Smashburgers - food truck American cuisine Russia, Saint-Petersburg Working period: October 2019 - May 2021 https://instagram.com/lobbybar26?igshid=MzRlODBiNWFlZA== https://rest-tribuna.ru/ https://www.tripadvisor.ru/Restaurant_Review-g298507-d21269501-Reviews-Smash_Burgers-St_Petersburg_Northwestern_District.html 5. Executive chef Mickey & Monkeys - restaurant with 200 seats Russia, Saint-Petersburg Confectionery, cakes, pastries, overshakes; molecular, fusion, modernist cuisine Working period: December 2017 - September 2019 https://instagram.com/coffeeroomspb?igshid=MzRlODBiNWFlZA==

College of Culinary Arts Chelyabinsk, Russia 2007-2010

Food Preparation Food Safety Menu Development Presentation Skills Profit & Loss Management Kitchen Management Experience Technological Charts Communication Skills Restaurant Management Supervising Experience Conflict Management Banquet Experience Catering Labor Cost Analysis

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Hello! My name is Dmitry Druzhinin.

I have been cooking for over 10 years. This is what I truly love.
I believe that every person in the restaurant team must be an expert in their field and strive to live up to their own convictions.

During my work, I have accumulated a lot of practical experience in solving various problems, so if your restaurant is not on Mars, most likely, its tasks and problems are familiar to me.

Due to recent circumstances in the world, I had to leave my country unplanned, so now MY ENGLISH IS BAD, but I am learning. I am confident that my culinary skills will outweigh the inconvenience of our communication.

I have all the necessary documents for work.

My tasks:
Search, adaptation, training, conflict-free dismissal of employees. Maintaining a moral microclimate within the team, team building, advanced training, prolonging the burnout period for employees, working with informal leaders.
Development of menus, special offers, creative programs, taking into account the needs and concept of the restaurant: locality, cost, focus on the product, seasonality, etc. You can see my portfolio at the link on Instagram: https://www.instagram.com/druzhinin_job
Training of cooks and waiters, development of a training program, holding internal seminars, optimization of communication between departments.
Conducting culinary master classes for restaurant guests (for children and adults), presentations, tastings, photo shoots, I know how to shoot, process at an amateur level.
Banquet service, catering.
Participation in the opening of new and rebranding of existing restaurants.
Operational activities: maintaining sanitary logs, scheduling, communicating with suppliers, conducting inventories and write-offs, creating technological charts, anti-crisis measures, monitoring financial performance.
Assessment of competitors, search for new products, suppliers and technologies.
Resolving conflict issues, developing loyalty programs, working to improve the quality of communication between guests and the kitchen.
Geographical and stylistic directions of kitchens in which I am well versed:
Georgia
Italy
Mediterranean
Israeli and Jewish cuisine
France
Bavaria and Germany
Panasia
Modern American cuisine
Fusion
Modern and molecular
Scandinavia and Nordic
Modern Russian cuisine
Mexico
Bakery
Confectionery
About me: married, no bad habits at all. Neat appearance (have tattoos). Disciplined, punctual.
I am dedicated to my profession. I'm not afraid to learn, work for results.

Please take a look at my portfolio and ask any other questions:
https://www.instagram.com/druzhinin_job

My phone: +...35 WhatsApp / Telegram / Viber

Sincerely,
Dmitry Druzhinin