Dmitrii Druzhinin - Резюме Executive Chef

1. Executive Chef
Mia Oceanfront Restaurant
1960 S Ocean Dr, Hallandale Beach, FL 33009
European, Asian and international cuisine

Work period: June 1, 2022 - present

https://m.miaoceanfront.com/
https://instagram.com/miaoceanfront?igshid=MzRlODBiNWFlZA==

2. Brand Chef
Two restaurants:
1. Large Kitchen – a family restaurant with 500 seats
2. Large Kitchen 2 – a gastrobar with 100 seats
Russia, Saint-Petersburg
Mediterranean, Pan-Asian, Italian, Georgian, Russian and fusion cuisines

Working period: January 2021 - May 2022

The production area is more than 1600 square meters with a staff of more than 50 chefs.

https://big-kitchen.com/
https://gastrobarbigkitchen.ru/

3. Executive chef
Bekitzer - street food bar with 100 seats
Russia, Saint-Petersburg
Israeli, Jewish cuisine

Working period: June - December 2021

https://www.instagram.com/bekitzer_spb/

4. Brand Chef
Three restaurants:
1. Lobby Bar - a restaurant with 50 seats in a premium class business center
European, Asian, Russian cuisine
2. Tribuna - a family restaurant with 150 seats
European, Japanese, Russian cuisine
3. Smashburgers - food truck
American cuisine
Russia, Saint-Petersburg

Working period: October 2019 - May 2021

https://instagram.com/lobbybar26?igshid=MzRlODBiNWFlZA==
https://rest-tribuna.ru/
https://www.tripadvisor.ru/Restaurant_Review-g298507-d21269501-Reviews-Smash_Burgers-St_Petersburg_Northwestern_District.html

5. Executive chef
Mickey & Monkeys - restaurant with 200 seats
Russia, Saint-Petersburg
Confectionery, cakes, pastries, overshakes; molecular, fusion, modernist cuisine

Working period: December 2017 - September 2019

https://instagram.com/coffeeroomspb?igshid=MzRlODBiNWFlZA==

College of Culinary Arts
Chelyabinsk, Russia
2007-2010

Food Preparation
Food Safety
Menu Development
Presentation Skills
Profit & Loss
Management
Kitchen Management Experience
Technological Charts
Communication Skills
Restaurant Management
Supervising Experience
Conflict Management
Banquet Experience
Catering
Labor Cost AnalysisКейтеринг

Hello! My name is Dmitry Druzhinin.

I have been cooking for over 10 years. This is what I truly love.
I believe that every person in the restaurant team must be an expert in their field and strive to live up to their own convictions.

During my work, I have accumulated a lot of practical experience in solving various problems, so if your restaurant is not on Mars, most likely, its tasks and problems are familiar to me.

Due to recent circumstances in the world, I had to leave my country unplanned, so now MY ENGLISH IS BAD, but I am learning. I am confident that my culinary skills will outweigh the inconvenience of our communication.

I have all the necessary documents for work.

My tasks:
Search, adaptation, training, conflict-free dismissal of employees. Maintaining a moral microclimate within the team, team building, advanced training, prolonging the burnout period for employees, working with informal leaders.
Development of menus, special offers, creative programs, taking into account the needs and concept of the restaurant: locality, cost, focus on the product, seasonality, etc. You can see my portfolio at the link on Instagram: https://www.instagram.com/druzhinin_job
Training of cooks and waiters, development of a training program, holding internal seminars, optimization of communication between departments.
Conducting culinary master classes for restaurant guests (for children and adults), presentations, tastings, photo shoots, I know how to shoot, process at an amateur level.
Banquet service, catering.
Participation in the opening of new and rebranding of existing restaurants.
Operational activities: maintaining sanitary logs, scheduling, communicating with suppliers, conducting inventories and write-offs, creating technological charts, anti-crisis measures, monitoring financial performance.
Assessment of competitors, search for new products, suppliers and technologies.
Resolving conflict issues, developing loyalty programs, working to improve the quality of communication between guests and the kitchen.
Geographical and stylistic directions of kitchens in which I am well versed:
Georgia
Italy
Mediterranean
Israeli and Jewish cuisine
France
Bavaria and Germany
Panasia
Modern American cuisine
Fusion
Modern and molecular
Scandinavia and Nordic
Modern Russian cuisine
Mexico
Bakery
Confectionery
About me: married, no bad habits at all. Neat appearance (have tattoos). Disciplined, punctual.
I am dedicated to my profession. I'm not afraid to learn, work for results.

Please take a look at my portfolio and ask any other questions:
https://www.instagram.com/druzhinin_job

My phone: +...35 WhatsApp / Telegram / Viber

Sincerely,
Dmitry Druzhinin