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Male, 44 years, born on 20 April 1982
Moscow, not willing to relocate, prepared for occasional business trips
Head chef / executive chef
Specializations:
- Cook, baker, pastry chef
Employment type: full time
Work experience 23 years 9 months
May 2023 — currently
3 years 1 month
Hotel Metropol, St. Gallen
Executive chef
managing operations for japanese reastaurant, bistro-grill, beer and garden, breakfasts for 40 hotel rooms with a total of 9 cooks.
April 2022 — April 2023
1 year 1 month
Colani restaurant Madulain (CH)⭐️ Michelin
Head chef
Managing kitchen staff
May 2020 — October 2021
1 year 6 months
Hotels, Restaurants, Food Service Industry, Catering... Show more
Head chef
Premium class restaurant “Sartoria Lamberti “
November 2019 — February 2020
4 months
Vac foundation Venice (Italy)
Restaurant consultant
Responsibilities:
-Plan and direct food preparation and culinary activities
-Modify menus or create new ones that meet quality standards
-Estimate food requirements and food/labor costs
-Supervise kitchen staff’s activities
-Arrange for equipment purchases and repairs
-Recruit and manage kitchen staff
-Rectify arising problems or complaints
-Give prepared plates the “final touch”
-Perform administrative duties
-Comply with nutrition and sanitation regulations and safety standards
-Keep time and payroll records
-Maintain a positive and professional approach with coworkers and customers
Style of kitchen : Caucasian Italian fusion
April 2017 — November 2019
2 years 8 months
Salumeria Moscow
Russia
Head chef
Responsibilities:
-Plan and direct food preparation and culinary activities
-Modify menus or create new ones that meet quality standards
-Estimate food requirements and food/labor costs
-Supervise kitchen staff’s activities
-Arrange for equipment purchases and repairs
-Recruit and manage kitchen staff
-Rectify arising problems or complaints
-Give prepared plates the “final touch”
-Perform administrative duties
-Comply with nutrition and sanitation regulations and safety standards
Style of kitchen: modern Italian casual dine with pizza
January 2016 — January 2017
1 year 1 month
Logan brown restaurant Wellington ( New Zealand)
Head chef
Managing all kitchen operations and relationships with suppliers.
Doing masterclass about traditional Italian kitchen and design in cordon bleu academy in Wellington
Style of kitchen : modern international casual dine
February 2013 — December 2015
2 years 11 months
Cecconi’s cantina Melbourne (Australia)
Head Chef
manage all kitchen operations and staff development.
Fine dining restaurant + 300 gust happy hour every day + brunch for 130 guest twice a week
Style of kitchen : modern Italian fine dining + big functions and wedding gala
January 2012 — January 2013
1 year 1 month
Ristorante Bianca Milan (Italy)
Head Chef
Manage all kitchen operations and staff keeping relations with suppliers
Small fine dining restaurant with top quality products and wine .
After one year gained very good votes from some of the most important gastronomic guides of the country
Style of kitchen: modern international fine dining
November 2010 — December 2011
1 year 2 months
``da Claudio'' ristorante Milan (Italia)
Executive sous chef
Manage the kitchen in chef absence.
Manage fish section
Style of kitchen : modern Italian wit top quality seafoods
April 2010 — October 2010
7 months
Apsleys Heinz Beck st. Regis hotel ***** with 1 star Michelin London (UK)
Senior Sous Chef
Hide park corner London
In charge of all cold section chefs ( 7 people )
Restaurant gain 1 start Michelin after only 5 months from opening
September 2009 — March 2010
7 months
RISTORANTE BICE Johannesburg (South Africa)
Executive sous Chef
Pre-opening and open famous Italian traditional kitchen restaurant .
Hire and train the staff ,
Helping head chef to create new dishes,
Run pass of the kitchen during services time .
25 chefs in the kitchen
Traditional cuisine (confort Italian style )
Room service for 180 rooms
Big functions over 200 guest
April 2009 — September 2009
6 months
FORTE VILLAGE Resort Sardinia (Italy)
Head Chef
RISTORANTE BELLAVISTA
Santa Margherita di Pula Cagliari
Sardinia Italy
January 2008 — February 2009
1 year 2 months
DOLCE&GABBANA gold Milan (Italy)
Chef de partie
reference: Executive chef GIACOMO GALLINA
Hot section (fish and meat )
Restaurant and bistro 250 guests per day
April 2006 — January 2008
1 year 10 months
PESTOVO GOLF-CLUB Moscow (Russia )
Executive sous Chef
Manage kitchen operations
Private club
Few very vip guests
October 2004 — January 2006
1 year 4 months
CAVALLI CAFE Milan ( Italy)
Chef de partie
Pasta section
Manage alone all preparation and service of pasta dishes
75 guest per service
January 2001 — January 2004
3 years 1 month
LUOGO DI AIMO & NADIA (2 stars Michelin) Milan ( Italy)
CHEF de Partie
2 stars Michelin restaurant
Skills
Skill proficiency levels
Driving experience
Driver's license category B
About me
Hire, train and supervise the staff
• Enthusiastic and creative about developing new menu and products
• Proactive attitude with strong problem identifying and solving skills
• Strong knowledge in modern cooking techniques as low temperature suis vide cooking and always constantly looking for innovative methods
• Massive attention about supplier's products , cost of staff and kitchen. Really enjoy to find best ingredients at the best market price
• Extensive experience in Italian cuisine and all around cooking experience in Australia, South African, New Zealand and Russian cuisine.
• Good skills in Japanese sushi/sashimi and Asian ingredients and techniques
• Sourdough (bread and croissants)and baking in general well skilled
• Michelin star background
• Fine dining specialist
Portfolio
Higher education (bachelor)
2001
Higher education (bachelor)
hotel and catering school Amerigo Vespucci Milan
kitchen, chef
Languages
Citizenship, travel time to work
Citizenship: Italy
Permission to work: Russia
Desired travel time to work: Doesn't matter
