сурик Ахмедов - Резюме шеф/сушеф

15

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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

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