Surik Akhmedov - Резюме cook

cook
Рестораны - Кафе - Гостиницы
1 $
Австралия
17-10-2022
Контактное лицо: Surik Akhmedov
Возраст: 39
Телефон: показать
Биометрия
Опыт работы:
15
Образование:
-
Профессиональные и другие навыки:
Experience: Ritz Moscow, Sartoria Lamberti, Moscow, 2022 Chef -Developing of menu following the trends and concept – main, seasonal and special breakfast menu -Full organization and control of restaurant food technology - Working with restaurant suppliers(food, tableware, kitchen tools and equipment, furnishing, marketing), conclusion of contracts - Food cost, seasonal tracking and ordering groceries for the daily work of a restaurant; - Developing of costing and technological cards of a dishes - Preparation and control of compliance with labor protection rules, sanitary requirements and personal hygiene of kitchen stuff -stuff recruitment and training -Developing of menu following the trends and concept; GES-2 Restaurant, Moscow, 2021-2022 Chef -Working with Michlen stars from Europe -Developing and menu creation following gastro and haut cuisine trends, using unique ingredients and cooking technics for unusual presentation of dishes -multi-sensor feed -Developing and selection of eating tools and exclusive tableware specially for this restaurant( -Full kitchen management of restaurant with haut-cuisine, gastronomic cafe, Italian canteen and bakery -Working with suppliers for selection and choosing best quality ingredients, further checking and control - Assembled a large professional kitchen team (kitchen stuff recruitment, trainings and attestations). Strelka bar, Moscow 2014-2016// 2019-2021 years( had 2 periods of working in restaurant) Chef -Full organization and control of restaurant food technology - Working with restaurant suppliers(food, tableware, kitchen tools and equipment, furnishing, marketing), conclusion of contracts - Food cost, seasonal tracking and ordering groceries for the daily work of a restaurant; - Developing of costing and technological cards of a dishes - Preparation and control of compliance with labor protection rules, sanitary requirements and personal hygiene of kitchen stuff -stuff recruitment and training -Developing of menu following the trends and concept; - organization of banquets for small groups of customers and for huge events with 2000-3000 of people; - Working with internal documents and inventory SIXTY restaurant, Moscow 2016-2019 Chef - developing and launch of a restaurant menu (main, seasonal, for banquets) - Developing of costing and technological cards of a dishes - stuff recruitment and training -service for vip guests -organization and full control of kitchen work processes in restaurant -working with suppliers TheMost Restaurant, Moscow, 2012-2014 Sous-Chef -developing and launch of a restaurant menu in cooperation with brand chef - working at events of various formats (night parties, -daily control of technic processes in the kitchen including dishes cards and quality -coocking -stuff training. -ordering groceries, receiving and checking goods -compliance with hygiene and sanitary standarts "Kuznetskiy Most - 19" Night club and restaurant, 2009-2012 Chef -stuff recruitment and training -developing of a restaurant menu and concept -Optimization and efficiency improvement of kitchen production -making requests for necessary foodstuffs, control of it’s range and quality - Developing of costing and technological cards of a dishes - daily control of technic processes in the kitchen and employees receiving and checking goods TSUM café, Moscow, 2007-2009 Sous-chef -organization and control of full working processes in the kitchen • stuff trainings • daily control of technic processes in the kitchen and -ordering goods from distributors, quality control - receiving and checking goods •Coocking and control of distribution line for quality, time and standarts - compliance with hygiene and sanitary standarts It was first place I started to work in hospitality as a cook and became a sous-chef there Skills: -European, Asian, Eastern and Russian cuisines -Team Leader -Pastry certificate dated 2005 y. Education -High Degree, bachelor 2004, State University named after academician Gufarov, Tajikistan -Pastry Chef 2005, University of food production, Tajikistan Languages: Russian – Native English – basic Farsi – fluent About me: Purposefull and ambitious, -punctual -in love with hospitality and profession
Владение языками:
Английский
Дополнительно:
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