unique menus; preparing culinary dishes influenced by culturally diverse regions around the globe with strong
focus on safe food handling procedures.

● Proven record of establishing and maintaining effective partnerships with service providers to obtain highest
quality ingredients as well as building strong and effective teams ensuring high degree of client satisfaction and
loyalty.

● Managed and executed catering services focusing on but not limited to weddings, conferences, executive business
meetings.

● Responsible for effective management of inventory and staff resulting in 15% cost reduction and increased profit
margins.

● Proven excellence in assessing dining trends contributing to increased revenues by at least 25% via implementation
of special menus, seasonal food offerings and providing pricing recommendations.

● Manage kitchen staff of five as well as responsible for hiring and training process.

● Recognized as a highly motivated individual with keen communication, organizational, analytical,
problem-solving, multitasking and interpersonal skills.

● Experienced working in a high pressure environment effectively handling multiples tasks and achieving set targets
in a timely and consistent manner.

Experience:

● ​07​/​2015-12/2015 ​Paris​ ​Bistro, Philadelphia, Pennsylvania, First Cook

● Prepared high-quality food items according to standardized recipes.

● Stocked and maintained sufficient levels of food products at all stations, as well as, portioned prior
cooking according to standard portion sizes.

● Followed Chefs instructions and assisted other cooks during rush periods , also ensured that food comes
out in time in high quality.

● Stored the food properly and safely, marked the date and item.

● Cleaned food preparation area as determined by law and company policy.

​
10/2014 – 11/2015 ​Panska Gural'nya, ​Chernivtsi, ​Ukraine
​Executive Chef
● Created unique and diverse menus incorporating different aspects of international cuisine with emphasis on French
and Italian.
● Accurately estimated food consumption and requisition as well as standardized production recipes to ensure
consistent quality.

● Established well-proven presentation technique and quality standards.

● Developed standard recipes and techniques for food preparation and presentation ensuring high product quality
while minimize food costs.

● Created innovative menus, pricing and special food offerings to increase revenue and customer satisfaction.

● Increased employee awareness on safeguards by implementing training to increase their knowledge about safety,
sanitation and accident prevention principles.

● Regularly interacted with clients to obtain feedback on product quality and service levels.

06/2013-08/2014 ​Aristocrate, ​Chernivtsi, Ukraine
​Executive Chef

● Successfully reduced the restaurant's annual food and labor costs by 15 % through proper budgeting, forecasting,
scheduling and management of inventory.

● Collaborated closely with the general manager while organizing special events and catering using innovative
marketing techniques resulting in highly satisfied clients and increased customer base.

● Responsible for generating operational reports and conducting thorough analysis as well as making appropriate
recommendations on needed enhancements.

● Ensured high standards of sanitations, cleanliness and safety are maintained throughout all production and services
areas at all times.

08/2011-05/2013 ​Verde Montana, ​Wroclaw, Poland,
Sous Chef

● Proactively worked with Executive Chef to produce diversified menus, pricing and special food offerings to
increase revenue and customer satisfaction in accordance with the restaurant’s policy and vision.
● Established working schedule and organized kitchen work to optimize production.
● Responsible for training auxiliary kitchen staff in order to provide best results.
● Ensured food safety standards are met in all stages of food preparation.
● Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
● Developed tasting menus for different events - wedding, banquets, corporate dinners, birthday parties, etc.)

EDUCATION: Ukrainian National Commercial College, U ​ kraine
​ achelor of Science, Culinary Arts and Food Service Management
B

TRAINING: Fontegro 2015
Participated in international congress

REFERENCES: ​Available upon request