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Experience level:
More than 5 years
Education level:
Vocational secondary
Languages:
Russian: Native
English: A2
Serbian: A1
For me, the kitchen is a space for experimentation and discovering new flavors. I have been working in the restaurant industry for over 15 years, gaining experience with Italian, French, European, Middle Eastern, Asian, and Russian cuisines. I have spent more than 7 years as a sous-chef and head chef.
I enjoy creating unconventional combinations of textures, playing with presentation, keeping up with gastronomic trends, and introducing new techniques. I was a participant in the team competition Chef a la Russe 2017, conducted master classes, wine dinners, and chef’s table events, as well as took part in the immersive gastronomic show
@effectx_emotion.
I also worked and interned in global hotel chains: Belmond Limited, Grand Hotel Europe LLC, Marriott International, Renaissance St. Petersburg Baltiyskiy Hotel and Courtyard by Marriott St. Petersburg Vasilyevsky
Rocco Forte Hotels, Astoria Hotel
I am interested in everything that expands the boundaries of taste and experience—from classic cuisine to fusion.
Preparation and serving of hot and cold dishes, as well as confectionery products;
Conducting inventories;
Receiving and ordering products;
Developing new dishes in collaboration with the head chef;
Maintaining order and cleanliness in the workplace;
Monitoring the shelf life of products and semi-finished products.
Participation in conducting master classes for adults and children;
Assisting the head chef in conducting Chef’s Table events;
Organizing and conducting off-site events and catering;
Developing scenarios and menus for master classes;
Developing banquet menu and conducting banquets;
Selecting and ordering products for events, ensuring quality control;
Communicating with suppliers and maintaining procurement documentation;
Communicating with clients and planning events;
Working with contractors at large events and supervising their work;
Ensuring the venue is prepared for the event;
Maintaining order and cleanliness in the workplace;
Monitoring the shelf life of products and semi-finished products.
Participation in conducting master classes for adults and children;
Assisting the head chef in conducting Chef’s Table events;
Organizing and conducting off-site events and catering;
Developing scenarios and menus for master classes;
Developing banquet menu and conducting banquets;
Selecting and ordering products for events, ensuring quality control;
Communicating with suppliers and maintaining procurement documentation;
Communicating with clients and planning events;
Working with contractors at large events and supervising their work;
Ensuring the venue is prepared for the event;
Maintaining order and cleanliness in the workplace;
Monitoring the shelf life of products and semi-finished products.
Preparation and serving of hot and cold dishes, as well as confectionery products;
Conducting inventories;
Organizing procurement activities, searching for new suppliers, and maintaining documentation;
Developing new dishes in collaboration with the head chef;
Maintaining order and cleanliness in the workplace;
Supervising kitchen staff;
Controlling the shelf life of products and semi-finished products.
Preparation and serving of hot and cold dishes, as well as confectionery products;
Conducting inventories;
Organizing procurement activities, searching for new suppliers, and maintaining documentation;
Developing new dishes in collaboration with the head chef;
Maintaining order and cleanliness in the workplace;
Supervising kitchen staff;
Controlling the shelf life of products and semi-finished products.
– Menu development and recipe engineering
– Strong expertise in Italian, French, European, Middle Eastern, Asian, and Russian cuisines
– Kitchen management and workflow organization
– Procurement and cost control
– Hiring, training, and leading kitchen staff
– Food safety and quality assurance
– Creative plating and modern culinary techniques
– Conducting master classes, wine dinners, and Chef’s Table events
– Catering and banquet organization
– Collaboration with suppliers and event contractors