Повар универсал срочно ищет работу!

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Здравствуйте ,помогите найти мне работу. Повар японской,итальянской,европейской,русской,восточной кухни. Опыт работы больше 7 лет. Подробное резюме ниже. Готов переехать в Малайзию.
RESUME

Ulugbek Baltabaev - professional cook

Bangok, Tailand. phone: +669 6007 3543

e-mail: ticlubumar@gmail.com or sunwaysms@gmail.com

TOTAL WORK EXPERIENCE: 7 years of professional cook

SPECIALITY: Japanese, Italian, European, Eastern and Russian cuisines.

WORK EXPERIENCE

“BBQ-Shashlik yard” Restaurant – Thailand – 2014

Role The manager and chef-cook of Russian , European and Eastern cuisine

Responsibilities and

• starting a restaurant from scratch

• active involvement in PR of the restaurant

• drawing up the menu

• preparation European and Eastern, BBQ( more than 20 types) and from

Russian, cuisine’s

• meal quality control

• organizing non-stop functionality of the kitchen

• mentoring and training kitchen personnel

• ordering, reception and disposal of products for meal preparation

• stocktaking

• preparation and timely preparation of activity reports

• calculation of the cost and cost optimization

• monitoring compliance with sanitary standards

“World of Bread Co. Ltd” and Restaurant – Thailand – 06.2013 - 2014

Role The manager and chef-cook of European , Eastern and Russian, cuisines and

Responsibilities and

chef bread baker.

• preparation of different types of meal Russian, European and Eastern

cuisine’s

• baking different type of breads

• mastered the preparation of bread and bread products

• due to fast and good kitchen management the sales and income increased

by 90%

• drawing up the menu

• mentoring and training kitchen personnel

• ordering, reception and disposal of products for meal preparation

• stocktaking

• preparation and timely preparation of activity reports

• calculation of the cost and cost optimization

• monitoring compliance with sanitary standards

"Sunflower" restaurant– Thailand – 2012 -2013

Role The manager and chef- cook of Russian, Italian, European and Eastern cuisine

Responsibilities and

• starting the restaurant from scratch

• holding receptions outside the restaurant

• formulation and development of new menus

• organization and preparation Russian , Italian, European and Eastern

cuisine of meals, salads, pizza (know more than 25 types), cocktail and

others.

• full control of the meal preparation process

• training and mentoring kitchen personnel

• menu development from scratch for aforementioned cuisines

• team building and team member selection skills

• ordering, reception and disposal of products for meal preparation

• stocktaking

• preparation and timely preparation of activity reports

• calculation of the cost and cost optimization

• monitoring compliance with sanitary standards

Verande Restaurant – Thailand – 06.2011 -06.2012

Role The manger cook of Russian, Japanese, European and Eastern cuisine

Responsibilities and

• preparation of different types of meals from European, Italian and

Eastern cuisines

• full control of the meal preparation process

• Drawing up the menu. Development of new exotic recipes

• team building and team member selection skills

• after fast and good management of the kitchen and introducing new

exotic meals in the menu, the number of permanent visitors increased by

40%

• meal quality control

• organizing non-stop functionality of the kitchen

• mentoring and training kitchen personnel

• ordering, reception and disposal of products for meal preparation

• stocktaking

• preparation and timely preparation of activity reports

• calculation of the cost and cost optimization

• monitoring compliance with sanitary standards

Russian consulting company,“Ruskonsalt” in Moscow/Russia – 2010-2011

Role The cook of Japanese, Italian, European and Russian cuisines

Responsibilities and

• preparation Japanese,Italian , European and Russian cuisine’s

• meal quality control

• organizing non-stop functionality of the kitchen

• mentoring and training kitchen personnel

• ordering, reception and disposal of products for meal preparation

• stocktaking

• preparation and timely preparation of activity reports

• monitoring compliance with sanitary standards

• The visitor number had been increased after good management

Amore Mio Restaurant – Uzbekistan – 2009-2010

Role The cook of Japanese, European, Italian and Eastern cuisines

Responsibilities and

• starting the restaurant from scratch

• menu development and introducing new meals

• quality control

• preparation of Japanese, Italian and European cuisine’s

• meal quality control

• organizing non-stop functionality of the kitchen

• mentoring and training kitchen personnel

• ordering, reception and disposal of products for meal preparation

• stocktaking

• preparation and timely preparation of activity reports

• calculation of the cost and cost optimization

• monitoring compliance with sanitary standards

• Increase in number of visitors by 90%

Vassabi Restaurant – Thailand – 2007-2009

Role The cook, team leader of Japanese, Italian and European cuisines

Responsibilities and

Mastered on Japanese and Italian cuisines

• preparation of Japanese, Italian and European cuisine’s

• quality control

• meal quality control

• organizing non-stop functionality of the kitchen

• mentoring and training kitchen personnel

• ordering, reception and disposal of products for meal preparation

• stocktaking

• preparation and timely preparation of activity reports

• monitoring compliance with sanitary standards

COMPUTER SKILLS

Good user of Microsoft Office, Internet, Outlook Express, Excel and Power Point.

KEY SKILLS AND ACHIEVEMENTS

• Able to prepare hot and cold dishes, salads, pizzas and more

• Working experience in hotel and restaurant business in Russia, Thailand and Uzbekistan

• Gained reasonable experience of opening restaurants and min-hotels from scratch

• Working experience to manage up to 30 people

• Experienced to organize banquets up to 300 participants.

• Knowledge and experience in Japanese, Italian, Russian and Eastern cuisines

• Skilled to equip the kitchen

• Skills in selection and training of chefs

• Menu development in the restaurants

• Drafting technological cards and calculation of them

• Holding presentations and master classes

• Able to control of dispensed food

• Experienced to work with suppliers

• Ability to control of incoming raw materials and food dispensed

• Curious and studying other cuisines

• Uzbek (Native) English (intermediate) Russian (fluent)

• Turkish (fluent) Arabic (intermediate)

INTER-PERSONAL SKILLS

• Sociable and honest

• Creative and able to learn

• Good team making skills

• Stress-resistant and reliable

• Do not have bad habits, healthy and not smoker.

2007-2009 Chief cook courses for Japanese and Italian cuisines - Saint Petersburg, Russia

2005-2007 Cook school, Japanese and Italian cuisines, every 3 months new skills were developed

with Italian and Japanese cooks.