Досвід роботи:
*Brand Chef at ‘’Ginger Hotel & restaurant’’ Tbilisi, Georgia 08.2022- present and “Tskaltubo Plaza Hotel” -05.2023-present
*Head Chef at restaurant ‘’Askaneli’’, Saint-Petersburg, Russia 09.2021-03.2022
*Head Chef at restaurant “Supra”, Vladivostok, Russia - 09.2020-08.2021
*Executive chef at ‘’ Ibis Red Tbilisi stadium Hotel” Tbilisi, Georgia -10.2019-05.2020 (Closed because of pandemic)
*Head Chef at ‘’Lagaza wine bar & restaurant” Tbilisi, Georgia -12.2018- 09.2019
*Chef de partie at “ The Biltmore Hotel “; Tbilisi ,Georgia – 03.2017–12.2018
*Sous chef at the Garden restaurant; Limassol, Cyprus— 12.2014– 01.2017
*Chef de partie at German Pub "Beer Hoff»; Sochi, Russia — 05.1014-10.2014
*Sushi chef at "RIS" Restaurant: Sochi, Russia — 01.2014-05.2014
*Demi chef de partie at Restaurant " Bread house”; Tbilisi, Georgia —10.2011-05.2012. (05.2012-06.2013 Army period)
*Demi chef at Club “Take Five”; Batumi, Georgia 05.2011-09.2011
*Trainee at Radisson Blue Iveria hotel; Tbilisi, Georgia 01.2011-02.2011
*Trainee at Tbilisi Marriott hotel; Tbilisi, Georgia 12.2010-1.2011
*Trainee at Sheraton Metekhi Palace; Tbilisi, Georgia 06.2010-08.2010
*Trainee at M|Group catering service; Tbilisi, Georgia 02.2010-04.2010
Освіта:
Education and skills
Vocational Educational school "ICARUS" -Tbilisi, Georgia, qualification of cook and culinary art specialist. 2009-2011(certified)
Професійні та інші навички:
● Strong in operational duties that creates a harmonic working place.
● Proven skills in the financial part of the kitchen management, cost control , pricing, minimization of food waste and menu development.
● Analysis and optimization of kitchen and stewarding processes.
● Certified in HACCP training.
● Decent experience in recruiting and training kitchen staff, restaurant and hotel openings.
● Supplier searching, analyzing the prices .
Володіння мовами:
Английский
Додатково:
Languages:
*English – Fluently
*Russian – Fluently (close to native)
*Georgian – Native
*Armenian – Native, origin
*HACCP trainings (certified)
*Creating new dishes with full recipe cards
*Food-cost counting
*Conducting masterclasses
*Office tasks
*Staff trainings and optimizing working processes
*Cooking skills: Bakery, Sautee, Grill/ Josper/mangal, Sushi and panasian, Pizza and fresh pasta, breakfast buffet, slow cooking, pastry basics.
*Computer skills: Microsoft Office, Materials control, Micros, AIKO.
