H RESUME

Experience of job:

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Restaurant "SkyGarden27" Melitopol city December 2019 (Executive Chef) - development of dishes for the project, staff training, starting from scratch and controlling the kitchen. The institution has become popular since the early days. Restaurant "SkyGarden27" is one of the best projects in my career.

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Restaurant "Apartment on the avenue" Yakutsk city 2019 (Executive Chef) - analysis of sales and the overall work of the institution, development of dishes from local products, staff training. The changes introduced have led to an increase sales.

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Hotel and restaurant complex "Okolitsa" Krivoy Rog city 2018 (Executive Chef) - in-depth analysis of sales,

replacement of the menu, the development of dishes from local products, the selection of equipment, staff training, gastro dinner.

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Restaurant "Fidel" Krivoy Rog city 2017 (Executive Chef) - changing the concept of the institution, developing dishes for the project, selection of equipment, modeling of the kitchen in 3D, staff training.

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Restaurant "Oro" in Warsaw 2017 (Executive Chef) - development of dishes for the project, 3D kitchen modeling, staff training, starting from scratch and controlling the kitchen. The opening of this restaurant created competition at the food court for such tycoons as McDonalds, Burger King, KFC.

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Restaurant "Garden" Krivoy Rog city 2016-2017 (Executive Chef) - developing dishes for the project, selecting equipment, modeling the kitchen in 3D, staff training, starting from scratch. The institution has become popular since the first days.

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Restaurant "Kopot and Eggplant" Krivoy Rog city Autumn 2015 (Executive Chef) - development of dishes for the project, staff training, starting from scratch and controlling the kitchen. Restaurant "Kopot and Eggplant" is one of the best projects in my career.

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Market-Service-3 from October 2014 to March 2015 (Director for the development of the restaurant business in the bowling club network) - contract work. Optimization of business processes in all divisions, special attention was paid to the kitchen. Updating the entire menu on the network.

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Restaurant "Milk-Bar" Kyiv from January 2014 to October 2014 (Executive Chef) - development of dishes for the project, staff training, introducing various proposals, starting from scratch and full control of the kitchen. Restaurant "Milk-Bar" is one of the best projects in my career.

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The “Project Fanera” network, february 2013 - july 2013 (Executive Chef) – development of dishes for the project, training of the linear leading and working personnel, introduction of uniform standards in a network (dishes, the equipment, technological processes), start from scratch and complete control of a network of “Yolk” restaurants, network control the fan bars of "Banka".

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The catering company "Figaro" 2012г (Executive Chef) - the management of the personnel (8-20 persons), updating of the menu, study of dishes, drawing up technological cards, control of bought products, introduction and implementation of offers on improvement of work of department of production, drawing up purchases, administrative work with sales managers and other departments.

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Network of restaurants “Legend-F” 2011-2012 (Executive Chef) – selection of the personnel, a management and training, drawing up of the menu, technological, calculation cards and every possible offers for three restaurants, the analysis of sales and flavouring qualities of dishes from visitors of restaurants, control of purchases of products.

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Premium class restaurant “Lucky Bull” – ski resort “Bukovel” 2008-2010 (Executive Chef) – rendering consulting services and further promotion of restaurant, start of restaurant from zero, total quantity of seats – 150. Management and personnel training (25 cooks, 15 waiters), menu creating, elaboration of dishes, making technological and calculation cards, conducting statistics of dishes and products. 1С accounting, control of purchase of products, the organization and service of the outdoor actions, dialogue and discussion with the customer about specificity of the menu and dishes, the warehouse account and control.

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Network of restaurants "Carte Blanche" Restaurant of exit service "Cool Catering" 2008-2009 (Executive Chef)

Drawing up of the menu, study of dishes, drawing up of technological and calculation cards, purchase of products,

management of the personnel, dialogue and discussion with the customer of specificity of the menu and dishes, departure

directly.