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Head Chef

Belgrade
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Location:

Belgrade

Birthday date:

11/03/1998

Experience level:

Education level:

Vocational secondary

Languages:

Russian

English

Serbian

Ukrainian.

About

My motto is “Food is an art”
I love Asian cuisine, my favorite dishes are Tom Yum, Pho Bo.
I love Italian, European, Russian, Ukrainian, French cuisine.

Work experience

Cafe "BALANCEAT" Moscow
Job: Senior Chef
– Working with premium nutrition products.
– Working with salmon, coho salmon, sockeye salmon,
– Making sandwiches, bowls, steaks, miso soup, ramen
– Compliance with sanitary standards,
– Ordering products from suppliers and concluding contracts,
– Product acceptance control,
– Inventory,
– Planning shifts in the kitchen.
– Drawing up a general cleaning schedule.
– Work according to TTK
– Creation of checklists.
Years of work: September 2020 – February 2021
Restaurant "RICO" Moscow, Barvikha
Job: Senior Chef
Controlling the quality of food before serving (taste, appearance), planning the kitchen work schedule, inventory accounting, ordering products and concluding contracts with suppliers.
Work with premium segment products (Black caviar, Wagyu, Argentine ribeye, Argentine porter house, Argentine striploin, salmon and hamachi sashimi, Foie gras, Crab, Black truffle, White truffle, Batarga caviar)
Years of work: April 2021 – April 2022
Restaurant “Two captains” Montenegro, Becici
Job: Head Chef
Menu development, seasonal menu development, hiring employees, training, organizing work, maintaining documentation, tastings, purchasing equipment, searching and concluding contracts with suppliers.
Years of work: May 2022 – January 2023
Restaurant "patriki" Serbia, Belgrade
Job: Head Chef
Developed menus, organized workplaces, hired employees, searched for suppliers, concluded contracts, calculated costs, organized work and trained personnel, purchased equipment.
Years of work: April 2023 – January 2024
Caffe "Sonder"
Job: Sous Chef
Organization of staff work, handling objections and comments from guests. Ordering products, accounting for balances, control of write-offs,
Years of work: January 2024 – December 2024

Edicuation:

Yaroslavl Urban Planning College
Faculty: Zgrada
Specialisation: Izgradnja i rad zgrada i objekata.
Graduation year: 2019

Key skills:

– Experience in menu development
– Working with documents.
– Confident PC user.
– Knowledge of the taste characteristics of Russian, French and Italian cuisine.
– Experience in preparing dishes for large banquets.
– Ability to make independent decisions
– Knowledge of sanitary and hygienic standards in catering establishments

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