Сергей Кригер - CV повар

Café “Redaktsiya”, Belgorod Line Cook / All‑Round Chef | Apr 2026 – Present • Maintain consistent quality and adherence to technical processes on high‑volume production lines. • Oversee kitchen sanitation and staff operations to ensure compliance with safety standards. Borshch Urban Bistro, Belgorod Line Cook | Jul 2025 – Feb 2026 • Maintained quality and service speed during peak hours. • Ensured strict compliance with sanitation and food safety protocols. Karaoke Lounge Bar Crystal Head Chef | Jul 2024 – Jul 2025 • Developed and implemented a revamped menu with 30+ items, balancing seasonality and cost efficiency. • Reduced food waste by 15% through optimized procurement and stock control. • Trained kitchen staff and introduced quality checklists to standardize output. Café‑Boutique Stories Sous Chef | Mar 2024 – Jul 2024 • Adjusted the menu dynamically in response to guest feedback and ingredient availability. • Monitored procurement and expiration dates to minimize spoilage. • Participated in inventory audits and order planning. Entertainment Complex Chain “Kosmik” Sous Chef | Oct 2018 – Oct 2020 • Managed shifts, created schedules, and delegated tasks to ensure smooth kitchen operations. • Developed over 40 TTKs (Technical and Technological Cards) for the core menu. • Implemented a dish‑delivery control system that reduced customer returns by 20%. • Handled purchase requests and supervised goods acceptance. Early Experience (Selected) Crab Pub (Moscow) — Senior Cook • Worked with fresh seafood (fish, shrimp, mussels, octopus) daily. • Prepared Mediterranean dishes under the guidance of an experienced Spanish Head Chef. • Oversaw goods receipt and raw material quality checks. • Participated in waste reporting and documentation. • Rotated across all kitchen stations as an all‑round cook. Hyatt Regency — Pastry Cook & Baker at a 5‑Star European Hotel • Produced pastries and baked goods in line with hotel quality standards. • Monitored dessert and bakery product quality. • Set up and served the breakfast buffet for 100+ guests daily. Dao Bistro, “Bashnya”, “Rebi”, Janat, Slim Fit — Line Cook / All‑Round Chef • Covered hot and cold kitchen stations according to operational needs. • Learned Asian cooking techniques under an experienced Chinese Head Chef. • Followed establishment‑specific standards for preparation and plating

Kyrgyz Economic University (KEU), 2017 Secondary Vocational Education Major: Technology of Public Catering Production Qualification: Technician‑Technologist

-

A responsible person who loves their job. I learn new things quickly.