Executive Sous Chef : Menu proposal, calculation, training of cooks & Commis, cleanliness according HACCP standard, conducting promotional - and Sales activities Therme, hotel and meetings space.

Head Chef for Russian Family: Suggest, planning, cooking of the Daily Menu (breakfast, Lunch, Snack, Dinner) for family & guests. Purchasing food products, training of 3 Kitchen employees. Cleanliness according to HACCP standard. For reasons of confidentiality no indication of the employer

VIP Family Astana / Almaty (KZ) Aalborg (DK) : Preparation and cooking of the daily menu (breakfast lunch, snack, dinner) for family & guests, purchasing food Products training Kitchenstaff (5 employees). Cleanliness according to HACCP standard. For reasons of confidentiality no indication of the employer

Gourmet Executive Chef / Manager: Contract negotiations with suppliers, From planning to production of menu food according to season , regions, conditions and personal occasion of the guests. I introduce The Chef Table philosophy. Compliance the standard with internal and outside training of both the kitchen and the service staff. Employees planning, cleanliness according to HACCP standard, inventory, recruting employees.

Food Designer Consultant: Responsible for the gourmet restaurant Puccini , from planning to production of Italian dishes on the season , regions , wishes and personal occasion of the VIP guests / family. Training of local chefs. cleanliness according to HACCP standard. Promoter of Catering Private Avion Only VIP guests. Cooking classes for Hotes residents I was alone responsible for all formal occasions & Business the Italian Embassy in Astana. Report directly to the General Manager

Eventsmanager Sales banquetting , logistics events up to 800 pax per day. selling of self-created menu choise betwenn served or buffet or both. The baking / cooking according to the old recipes but presented in a new style at the plate.

Shumi (Owner Geoffrey Moore son of Sir. Roger Moore) Pastry Chef : Alone Responsible of planning to logistics for catering VIP guests from Fashion, Music & Sports and a la carte business of both the overall range of desserts as well as bread and derivatives. Leadership from 3 pastry. Cleanliness according to HACCP standard. Regularly introducing new creations report to Executive Chef .

Alone Responsible of the planning to the production of the cakes truffle / praline until biscuits sponge without flour for gluten allergy as well I have introduce bread, bread sticks , ciabatta / croissants homemade ice cream / sorbet ( Paco Jet and Carpigiani ) Cleanliness according to HACCP standard Training of local chefs / bakers . Leadership 18 emploeeys between chefs de parties and pastry chef

(breakfast lunch , snack dinner ) for family & guests every day about 12 People. Purchasing food Productes . Cleanliness according to HACCP standard. Training Kitchenstaff. For reasons of confidentiality no indication of the employer

Restaurants, Bakery, Hotels, ( / pastry & Chef de Partie : planing, preparation, cooking desserts / bread and dishes not only from the Italian cuisine. Preparing the lunch plans ,calculation purchasing lists , inventory control. Cleanliness according to HACCP standard. Training Kitchenstaff. inventory, every month. SECONDARY ACTIVITIES