Aleksandr Likhovodov - Резюме Повар

Sous-chef (NOC 62200) PROFILE • Effective team player with the ability to collaborate with cross-cultural teams and interact with all organizational layers • Superb communication and interpersonal skills, apt to work with non-technical team • Extremely goal-oriented, always willing to step up and able to think on the fly • Exceptional adaptability, flexibility and faculty to hit the ground running • Accessible leadership with an outstanding work ethic • Ready for relocation to Canada by any immigration program • Russian language – Native language • English language –Intermediate RELEVANT PROFESSIONAL EXPERIENCE Parisiene LLC www.parisiene.ru Sous-chef – french cuisine (04.2022 – 09.2022) • Help in the preparation and design of all food and drinks menus • Produce high quality plates both design and taste wise • Ensure that the kitchen operates in a timely way that meets our quality standards • Fill in for the Executive Chef in planning and directing food preparation when necessary • Resourcefully solve any issues that arise and seize control of any problematic situation • Manage and train kitchen staff, establish working schedule and assess staff’s performance • Order supplies to stock inventory appropriately • Comply with and enforce sanitation regulations and safety standards • Maintain a positive and professional approach with coworkers and customers Achievements • Organization of uninterrupted work for 100 seats with daily traffic - 400 visitors • Formation of effective work of a team of employees (subordinate to 15 people) lucky-group LLC restaurant Londri www.londri.lucky-group.rest Sous-chef (09.2021 – 03.2022) • Develop new menu options based on seasonal changes and customer demand • Assist with the preparation and planning of meal designs • Ensure that kitchen activities operate in a timely manner • Resolve customer problems and concerns personally • Monitor and record inventory, and if necessary, order new supplies • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating • Recruit and train new kitchen employees to meet restaurant and kitchen standards • Create schedules for kitchen employees and evaluate their performance • Adhere to and implement sanitation regulations and safety regulations • Manage the kitchen team in the executive chef's absence Achievements • Organization of uninterrupted work for 70 seats with daily traffic - 400 visitors • Formation of effective work of a team of employees (subordinate to 15 people) White Rabbit Family LLC restaurant «She» www.she.wrf.su Sous-chef (06.2020 – 06.2021) • Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff • Ensure efficient, cost-effective operation and profitability of food production • Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order • Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner • Assume the role as Executive Chef in his or her absence • Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications • Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met • Assure kitchen personnel is trained in best cleanliness and sanitation practices Achievements • Participation in the opening of the restaurant from scratch • Menu development and staff training (30 subordinates) • A mixture of Asian, Pan-Asian, European and Mexican cuisine • Ensuring the smooth operation of the restaurant for 150 seats with daily traffic - 1000 visitors White Rabbit Family LLC restaurant Gorynich www.gorynich.com Sous-chef (08.2017 – 06.2020) • Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff • Ensure efficient, cost-effective operation and profitability of food production • Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order • Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner • Assume the role as Executive Chef in his or her absence • Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications • Assure kitchen personnel is trained in best cleanliness and sanitation practices Achievements • Meat restaurant with European cuisine • Development of new recipes, expansion of the range of products • Organization of the production process in the kitchen, staff training (staff 40 people) • Preparation of meat dishes (cutting, warming, smoking meat) • 350 seats with daily traffic - 2000 visitors White Rabbit Family LLC restaurant Gorynich www.gorynich.com Supervising chef (02.2016 – 08.2017) • Managing the kitchen porters • Making sure the kitchen is a safe and hygienic place to work • Organising the inventory, storage, and distribution of foodstuffs and supplies • Helping to plan menus, apportion ingredients and use food surpluses • Control portion costs by working out the number of portions per food batch • In some jobs you will be required to cook Rosinka LLC www.rosinka.ru Chef (12.2020 – 02.2021) • Ensuring that all food is of excellent quality and served in a timely manner. • Planning the menu, keeping in mind budget, and availability of seasonal ingredients • Overseeing all kitchen operations • Coordinating kitchen staff, and assisting them as required • Training staff to prepare and cook all the menu items • Taking stock of ingredients and equipment, and placing orders to replenish stock • Enforcing safety and sanitation standards in the kitchen • Creating new recipes to keep the menu fresh • Keeping up to date with industry trends • Receiving feedback and making improvements where necessary SKOLKOVO LLC www.membership.zavidovo-golf.ru Sous-chef (12.2019 – 02.2020) • Working with the executive chef to define menu concepts and present high-quality dishes • Supervising other types of chefs, especially when the executive chef is not present in the kitchen • Participating in planning the menus for parties and special occasions in restaurants and hotels • Maintaining a safe and sanitary environment among the kitchen staff The Ritz-Carlton Moscow www.ritzcarlton.com Supervising chef (04.2015 – 02.2016) • Work with foreign colleagues in a large global hotel chain • Breakfast preparation and room serves • Making sure that the food is prepared to a high quality, at the right price and on time • Planning menus, taking into account special dietary requirements • Ordering ingredients and negotiating with suppliers • Keeping control of the budget and increasing profit margins • Deciding what needs to be done and delegating to members of the team • Producing duty rotas • Interviewing, recruiting, training and disciplining staff • Keping computer records on staff, suppliers, food orders and accounts • Ensuring kitchen hygiene and dealing with environmental health inspections Gambrinus www.gambrinus.ru Hot shop chef (01.2015 – 03.2015) • Taking orders from the Waiter/Waitress or the computerized system • Organizing the workstation with all the necessary ingredients • Setting up and organizing the food station • Handling multiple food orders at the same time • Ensuring the freshness of the vegetables and meats • Training the junior staff, if necessary • Maintaining the quality and standard of the food • Ensuring the food dishes look presentable and attractive • Storing the food ingredients in a proper hygienic way • Following all the food sanitation and hygiene procedures • Maintaining the kitchen stock levels and restocking, if needed • Overseeing Cooks, Kitchen Assistants, and other kitchen team members Cafe-Bar Odnoklassniki www.odnoklassniki.ru Cook's helper (07.2014 – 10.2014) • Assist cooks in the production of designated menu items including but not limited to, entrees, vegetables, soups and sauces. Review menu/production sheet with head cook, cook, or manager • Read recipes and follow instructions to ensure food is prepared at the right time • Assist cook in determining amounts to be prepared, including starting amounts and batch sizes • Check for food supplies needed to ensure availability. Communicate with lead cook immediately if food needed is not available • Manage and train kitchen staff and prepare rotas according to demand • Prepare (prep) for the following day. Ensure food is prepared, labeled and ready for use Cafe Polyana-Shashlykof www.odnoklassniki.ru Chef (02.2014 – 09.2014) • Lead, mentor, and manage culinary team • Develop and plan menus and daily specials • Create prep lists for kitchen crew • Manage food costing and inventory • Maintain standards for food storage, rotation, quality, and appearance • Ensure compliance with applicable health codes and regulations • Establish maintenance and cleaning schedules for equipment, storage, and work areas • Participate in interview process and selection of kitchen staff • Schedule staff and assist in human resources processes as needed Park-Hotel www.parkhotel.kg Cook (02.2014 – 09.2014) • Set up workstations with all needed ingredients and cooking equipment • Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) • Cook food in various utensils or grillers • Check food while cooking to stir or turn • Ensure great presentation by dressing dishes before they are served • Keep a sanitized and orderly environment in the kitchen • Ensure all food and other items are stored properly • Check quality of ingredients • Monitor stock and place orders when there are shortages Restaurant-pub «Barclays» Sous-chef (02.2012 – 09.2013) • Planning the menu and preparing food items, which includes specialty or seasonal offerings • Estimating needed supplies and filing up orders accordingly • Coordinating the work flow and schedules of other kitchen staff members • Training staff and introducing new cooking practices to the team • Preparing and cooking offered dishes Fours Season LLC Sous-chef (02.2007 – 09.2012) • Supervise the preparation of all dishes; ensuring quality is consistent to a high standard • Assist in the development of new menus with revenue and profit potential in mind • Closely monitor the health and safety of the kitchen environment and ensure we are fully compliant • Set budgets and ensure that profit margin and labour and supplier costs are in line with budgets • Manage and train kitchen staff and prepare rotas according to demand • Monitor stock and place supplier orders as necessary

EDUCATION Bachelor's degree in Sausage production engineer field (2012) Kyrgyz State Technical University named after Iskhak Razzakov, Kyrgyzstan Сollege diploma in Pastry Chef field (2007) Professional Lyceum 91, Kyrgyzstan

Cook

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cheerful and purposeful