Просмотр резюме на позицию "Кок (шеф-повар)"

Chef , sous chef deckhand
Фотография
Denis
E-mail: d.karamanov@gmail.com
Телефон: +7 (911) 8457724, +79118457724

Дата рождения: 03.03.1988
Семейное положение: Женат
Переезд: возможен
Проживание: Россия, Санкт-Петербург
Желаемая зарплата: 2500-4500 EUR
Пожелания к работе
Сменный, на рабочем месте
Месторасположение работы: Россия, Сочи
Профессиональная область
  • Кок (шеф-повар)
  • Опыт работы в этой области
    от 1 до 3-х лет
    Трудовой стаж
    Imperial-yachts
    Personal Information
    Name: Karamanov Denis
    Date of birth: 03/03/1988
    Age: 27
    Marital status: Married. Has a baby
    Nationality: Russian
    Address: St. Petersburg.
    Phone: +7 911 8457724
    E-mail: d.karamanov@gmail.com
    Executive chef, Chef de Cuisine, Sous-chef de Cuisine, Chef de Partie.
    Ready to move, ready to rare trips.
    Desired Salary: 100 000 - 200 000 rubles.
    Place of work: Hotels, restaurants,yachts
    Schedule: full-time, part-time
    Education: higher education 2010
    - Saint Petersburg State Forest Technical University under name of S.M.Kirov
    -Saint Petersburg Professional Lyceum " Service", the cook-technologist, pastry chef.

    LANGUAGES:
    English - very good.

    OTHER SKILLS OCCUPATIONS:
    Experience of computing: MS Office (Word, Excel), Power Point, Internet Explorer.
    Experience of 13 years 8 months
    Imperial-yachts -Chef - Deckhand
    One season working on the yacht 2016-Present
    Work in Murmansk Best Restaurants 2015
    Place a menu for rests like Executive Brand Chef
    New Personal of 40 personal and 5 Sous-chefs and 2 Chefs-de Partie

    Implementation of the organization, planning and coordination of activity of the restaurant.
    Control abidance with workers' rules safety, sanitary requirements and rules of personal hygiene, production and labor discipline, work rules;
    Possession of information about the financial side of the restaurant activity (the average check, revenue, number of visitors, revenue plan and the average check...);
    Development of the menu
    Control abidance with the technology of cooking
    Organization of catering services (group), restaurant;
    Accounting wealth
    Work with guest complaints, conflict resolution
    Organization of inside training in the workplace
    Knowledge of regulations, orders, and other legal documents related to catering.
    Rules of the organization of production and restaurant management, tasks and functions of its subdivisions.
    The economy catering.
    Pricing Procedure.
    Knowledge of the rules of production and realization of products (services) catering.
    Rules and regulations of labor protection, safety, industrial hygiene, fire protection and personal hygiene;
    - Ability to manage a team - to set goals and objectives and achieve them;
    To organize the production process catering (restaurant)
    Ability to work with computer / software product
    ontrol abidance with the technology of cooking

    November 2015
    4 months
    Cafe "Na Parah"
    St. Petersburg, www.naparah.ru/
    Chef
    Implementation of the organization, planning and coordination of activity of the restaurant.
    Control abidance with workers' rules safety, sanitary requirements and rules of personal hygiene, production and labor discipline, work rules;
    Possession of information about the financial side of the restaurant activity (the average check, revenue, number of visitors, revenue plan and the average check...);
    Development of the menu
    Control abidance with the technology of cooking
    Organization of catering services (group), restaurant;
    Accounting wealth
    Work with guest complaints, conflict resolution
    Organization of inside training in the workplace
    Knowledge of regulations, orders, and other legal documents related to catering.
    Rules of the organization of production and restaurant management, tasks and functions of its subdivisions.
    The economy catering.
    Pricing Procedure.
    Knowledge of the rules of production and realization of products (services) catering.
    Rules and regulations of labor protection, safety, industrial hygiene, fire protection and personal hygiene;
    - Ability to manage a team - to set goals and objectives and achieve them;
    To organize the production process catering (restaurant)
    Ability to work with computer / software product

    May 2015 -November 2015
    7 months
    Pinotage Ltd. - Vinostudia
    St. Petersburg, vinostudia.com
    Chef
    Organization kitchen work, recruitment, training, seasonal menus, updating the menu, search sellers, products reception, work in the kitchen, the control of residues, cancellation, improving the quality and timing of give of dishes.

    September 2015-October 2015
    2 months
    Maruska Gastrobar
    www.tripadvisor.ru/Restaurant_Review-g187529-d8148041-Reviews-Maruska_Gastrobar-Valencia_Valencia_Province_Valencian_Country.html
    traineeship
    Assist in the organization of work of the chef and learn cooking skills and abilities gastronomy.

    June 2014 -may 2015
    1 year
    Ltd. Angels Restaurant "Schast'e" St. Petersburg
    Sous Chef
    - Cooking in accordance with technological maps
    - Working with a large number of guests
    - Timely cooking of dishes
    - Improving the quality of the restaurant
    - Search sellers
    - Training
    - Working with Charts

    April 2014-June 2014
    3 months
    Ltd. "Lido"
    St. Petersburg, pakkeripresents.ru/restaurants/lido/
    Chef
    -Recruitment
    - Work to improve the quality of the restaurant
    - Organization of work the cooks. The submission of more than 10 people.
    - Training
    - Control the quality of products
    - Control the menu
    - Develop menu to open a restaurant (European and Asian à la carte)
    - Selection of equipment, dishes
    - Development of technology and calculation cards
    - Search sellers
    - Control compliance with the rules and norms of labor protection, safety and sanitary requirements and rules of personal hygiene.

    January 2013-April 2014
    1 year 4 months
    Ltd. "Graf-in"
    St. Petersburg, graf-in.ru/
    Sous-chef
    - Coocing of the European, Asian menu
    - Working out and introduction of new Asian cuisine
    - Development of technology and calculation cards
    - Search sellers and quality control
    - Training
    - Scheduling
    - Assist in the organization of work of the chef and staff

    July 2003-January 2013
    9 years 7 months
    Maruska Gastrobar, Buddha - bar, Fruktovaya Lavka, Baden-Baden, Probka, Terrasa, Mamaliga, Francesco, and so on.. St. Petersburg
    Cook
    Cooking dishes on technological cards
    Organization work of the kitchen section with the greatest efficiency
    Ensuring cooking dishes in accordance with standards
    Ensuring compliance with policies and procedures of the restaurant
    Control compliance with sanitary norms and rules
    Work with foreign chefs

    Skills:
    European cuisine Asian cuisine Italian cuisine French cuisine Russian cuisine Molecular cuisine East cuisine
    Objective:
    Chef for a high class establishment where my experience and culinary specialties will be utilized in preparing a wide range of international cuisines .
    STRENGTHS:
    • Proven ability to produce quickly under pressure, without sacrificing quality .
    • Basic mastery of cooking philosophy and technique .
    • Full range of managerial skills .
    • Understanding of all key health and sanitation concerns .

    About me:
    Bad habits: I do not smoke, do not drink alcohol
    Quality in work: Responsible, punctual, able to cope with the heavy tasks with understanding and deliberation, the ability to find a common language with the staff and leadership, love for his work and creative approach.

    Kitchen: (Italian, French, Russian, Mediterranean, Pan-Asian, Japanese, molecular)
    Professional skills:
    - Drawing up the menu, development
    - Cooking dishes to the standards of the restaurant
    - Management team, training
    - Work with different chefs
    - Work on a variety of modern equipment
    - I engaged in culinary arts for over 10 years. During his career, he worked in the best restaurants of St. Petersburg, where he specialized in Russian, Japanese, European, Italian and even a children's kitchens.
    - Creativity, commitment to development
    - Adhere to modern trends in the cooking of delicious food
    - High organizational skills, responsibility, ability to make independent decisions, high quality leadership
    - The young, purposeful, active, neat and tidy, I love my job
    - Is constantly updated their knowledge, travel abroad, reading books and elaboration dishes of famous chefs
    Recommendations:
    Recommendations available upon request
    Portfolio:
    Образование
    высшее бакалавр
    Учебные заведения
    Academy I.Kirova
    Дипломы и сертификаты
    Eng-1 ,STWC-95 , Makarova tranings
    Дополнительная информация
    Иностранные языки: Английский, свободно владею

    Обновлено: 18.08.2016