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Experience level:
1-3 years
Education level:
Languages:
Russian
English
Line Cook (All-round Cook) with experience in Mediterranean, Italian, European, and Russian cuisine. Worked at the Bella Chao restaurant in Turkey since its opening, where I was involved in menu development and maintaining quality standards. Then continued my career in Serbia at AutBistro restaurant in Belgrade. A versatile cook with hands-on experience across multiple stations, including the pizza oven and hot kitchen. Currently contributing to menu development and maintaining high standards during service. Known for consistency and attention to detail. Personal Qualities: Quick learner, attention to detail, accuracy, discipline, responsibility, creativity, and proactiveness. Physical endurance and energy, allowing you to maintain high productivity throughout the working day.
Hera Hotel, Kaş, Turkey
Job: Line Cook (All-round Cook)
Preparing food stocks and cooking Mediterranean cuisine.
Years of work: 05.2023 – 07.2023
Restaurant “Good Mood”, Mersin, Turkey
Job: Line Cook (All-round Cook)
Preparing food stocks and cooking Russian and European cuisine.
Years of work: 07.2023 – 10.2023
Author’s Cuisine Restaurant “Bella Chao”, Mersin, Turkey
Job: Line Cook (All-round Cook)
Working at the restaurant since its opening.
Developing a new menu every three months.
Cooking dishes (Italian, European, Russian cuisine) according to technological standards.
Monitoring product shelf life and storage conditions.
Developing menus and preparing dishes for themed events (Oktoberfest, New Year, March 8).
Managing the delivery of goods in agreed quantities.
Years of work: 03.2024 – 09.2025
Mediterranean Cuisine Restaurant AutBistro, Belgrade, Serbia
Position: Line Cook (All-round Cook)
Worked at nearly all stations of the restaurant, including prep and pizza station (pizza oven). Currently working in the hot kitchen and on the pass. Participating in the development of new dishes.
Period of employment: 09.2025 – Present
Russian State Technological University named after K. E. Tsiolkovsky
Graduation year: 2010
Key Knowledge and Skills: Knowledge of Russian, Italian, and European cuisine. Experience in banquets and receptions for up to 100 people. Quality control of products, working with suppliers. Training and managing staff. Compliance with sanitary standards and safety regulations. Proficiency in handling large kitchen equipment with safety precautions. Preparation of hot and cold dishes according to the approved menu. Preparing food stocks for three days. Ordering products from suppliers and monitoring their quality. Developing new dishes, seasonal menus, and implementing them. Organizing the workflow in the kitchen.