Дмитрий Оганезов - Wznawianie Шеф-повар

*Brand Chef at ‘’Ginger Hotel & restaurant’’ Tbilisi, Georgia 08.2022- present and “Tskaltubo Plaza Hotel” -05.2023-present *Head Chef at restaurant ‘’Askaneli’’, Saint-Petersburg, Russia 09.2021-03.2022 *Head Chef at restaurant “Supra”, Vladivostok, Russia - 09.2020-08.2021 *Executive chef at ‘’ Ibis Red Tbilisi stadium Hotel” Tbilisi, Georgia -10.2019-05.2020 (Closed because of pandemic) *Head Chef at ‘’Lagaza wine bar & restaurant” Tbilisi, Georgia -12.2018- 09.2019 *Chef de partie at “ The Biltmore Hotel “; Tbilisi ,Georgia – 03.2017–12.2018 *Sous chef at the Garden restaurant; Limassol, Cyprus— 12.2014– 01.2017 *Chef de partie at German Pub "Beer Hoff»; Sochi, Russia — 05.1014-10.2014 *Sushi chef at "RIS" Restaurant: Sochi, Russia — 01.2014-05.2014 *Demi chef de partie at Restaurant " Bread house”; Tbilisi, Georgia —10.2011-05.2012. (05.2012-06.2013 Army period) *Demi chef at Club “Take Five”; Batumi, Georgia 05.2011-09.2011 *Trainee at Radisson Blue Iveria hotel; Tbilisi, Georgia 01.2011-02.2011 *Trainee at Tbilisi Marriott hotel; Tbilisi, Georgia 12.2010-1.2011 *Trainee at Sheraton Metekhi Palace; Tbilisi, Georgia 06.2010-08.2010 *Trainee at M|Group catering service; Tbilisi, Georgia 02.2010-04.2010

Education and skills Vocational Educational school "ICARUS" -Tbilisi, Georgia, qualification of cook and culinary art specialist. 2009-2011(certified)

● Strong in operational duties that creates a harmonic working place. ● Proven skills in the financial part of the kitchen management, cost control , pricing, minimization of food waste and menu development. ● Analysis and optimization of kitchen and stewarding processes. ● Certified in HACCP training. ● Decent experience in recruiting and training kitchen staff, restaurant and hotel openings. ● Supplier searching, analyzing the prices .

Английский

Languages: *English – Fluently *Russian – Fluently (close to native) *Georgian – Native *Armenian – Native, origin *HACCP trainings (certified) *Creating new dishes with full recipe cards *Food-cost counting *Conducting masterclasses *Office tasks *Staff trainings and optimizing working processes *Cooking skills: Bakery, Sautee, Grill/ Josper/mangal, Sushi and panasian, Pizza and fresh pasta, breakfast buffet, slow cooking, pastry basics. *Computer skills: Microsoft Office, Materials control, Micros, AIKO.