Eduard Rekuts - CV Sous Chef, Saucier, Garde Manger, Line Cook

"Experienced cook with 3+ years of international kitchen background (Italy, Mexico, Georgia, Ukraine). Skilled in menu development, food safety, and team coordination. Looking to contribute culinary expertise to a professional kitchen in the Netherlands." Cook / Sous Chef — Various Restaurants (Italy, Mexico, Georgia) 2022–2025 Prepared and presented European and international cuisine dishes. Assisted Head Chef in menu development and food cost calculation. Ensured hygiene and food safety compliance in a high-pressure environment. Managed procurement and stock control for kitchen supplies. Coordinated kitchen staff and scheduled shifts. Willing to relocate to the Netherlands within 1–2 months.

Bachelor’s degree in Economics, Entrepreneurship and Business (Ukraine, 2019–2024).

•Hard Skills •Culinary techniques: European, Mexican, Georgian cuisines. •Pastry basics & bakery. •Portion control & food cost optimization. •Menu planning & plating presentation. •Kitchen equipment handling & stock management. •Knowledge of dietary requirements (vegetarian, vegan, gluten-free) ㅤㅤ ㅤㅤㅤ ㅤㅤㅤ ▸Soft Skills ▸Food safety & hygiene compliance (HACCP) ▸Inventory & procurement management. ▸Team coordination, leadership & mentoring. ▸Time management, adaptability & stress resistance. ▸Customer focus (open kitchen, guest interaction) ▸Collaboration in multicultural teams. ㅤㅤㅤ ㅤㅤㅤ ㅤㅤㅤ ㅤㅤㅤ Languages: English – Intermediate (B1-B2)ㅤㅤㅤㅤㅤ ㅤ ㅤ ㅤ Russian, Ukrainian – Native. ㅤ ㅤ ㅤ ㅤ ㅤ Willing to work shifts, weekends, and holidays! Work weeks of 60+hrs is no problems.

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I prefer email to get in touch: ed.rekuts@gmail.com

www.linkedin.com/in/edkyiv