Бренд-шеф Дринкит (Дубай)

Описание

[pict001.jpg] Malchikov Igor
Male, 31 born on 28 June 1992
+7
igor-malchikov@yandex.ru — preferred means of communication
Skype: igor-malchikov
Reside in: Moscow
Citizenship: Russia, work permit at: Russia
Ready to relocate, ready for business trips
Desired position and salary
Executive Chef, Шефповар
Specializations:
—Cook, baker, pastry chef
Employment: full time
Work schedule: full day
travel time to work: any
Work experience —11 years
December 2022 — till now
1 year 7 months
Osteria Mario & Shvili Dubai
ШефповарCreation of the new menu with the team to prepare for the
opening of the new restaurant of the chain in Dubai, managing the team
of chefs de partie and commis chefs to optimize the workflow of the
restaurant and the buffet line. Creation and management of the standard
recipies, tech-journals, movement and sign-off of the stock. Work with
suppliers, stock management, inventory checks, managing the kitchen in
the morning hours.
September 2022 — December 2022
4 months
Sheraton Moscow Sheremetyevo Airport Hotel
Moscow, www.sheratonmoscowairport.com
Hotels, Restaurants, Food Service Industry, Catering
•Hotel
Заместительшефповара
December 2021 — September 2022
10 months
Mariott Imperial Plaza
Moscow
Junior Sous Chef
Проработкаменюсовместноскомандойдляоткрытияресторановновогоотелясети"Ма
риотт управлениекомандой состоящейизбригадировиповаров
дляоптимальнойработыресторанаибуфетнойлинии Созданиеиконтрольтехкарт
журналовучета перемещениеисписаниепродуктов Работаспоставщиками
учетсклада инвентаризация управлениеработойкухнивутренниечасы
Creation of the new menu with the team to prepare for the opening of
the new "Marriott" hotel, managing the team of chefs de partie and
commis chefs to optimize the workflow of the restaurant and the buffet
line. Creation and management of the standard recipies, tech-journals,
movement and sign-off of the stock. Work with suppliers, stock
management, inventory checks, managing the kitchen in the morning
hours.
September 2021 — January 2022
5 months
4 Seasons
Moscow
Hotels, Restaurants, Food Service Industry, Catering
•Restaurant, Food Service Industry, Fast Food
•Hotel
Sous-Chef
Созданиеиформированиеменюклассалюкссовместноскомандойдляоткрытиярестора
наQuadrum подуправлениемитальянскогошефа
Управлениекомандойсостоящейизджуниорсу шефовдепартиикоммиссов
Созданиеиконтрольтехническихкарт ценниковижурналовучётавпрограмме1С
перемещениеисписаниепродуктов
Работаспоставщиками приемтовара ежемесячнаяинвентаризация
Приготовлениеблюдсогласностандартамкачества управлениеработойкухни
ведениерасписанияработыповаров
Creation of the new luxury-level menu with the team for the reopening
of the Quadrum Restaurant in Four Seasons hotel, under the management
of italian chef. Creation of technological cards and pricing of the
dishes using 1C system, creation and maintenance of tech-journals for
the kitchen personell, managing the team, consisting of the junior
sous-chef, chefs de partie and commis, as well as transfer and sign-off
of the food products, work with different sub-branches of the hotel
infrastructure, work with suppliers and monthly inventorisation. After
the opening of the restaurant - control over the production to follow
strict standards, managing the kitchen team and working on the
schedule.
November 2020 — September 2021
11 months
ХолидейИннМоскваСимоновский
Moscow, www.holidayinn.com
Hotels, Restaurants, Food Service Industry, Catering
•Hotel
Interim Sous Chef/Chef de Partie
Managing the team, developing the menu options based on seasonal
changes and customer demand, creating food cost and pricing list for
it, assistance with food preparation and planning meal designs,
ensuring kitchen activities are operating in timely manner, personally
resolving customer problems and concerns, inventory monitoring and
ordering and work with suppliers, providing support to junior chefs,
training of new employees to meet kitchen standards, creating schedule
for kitchen employees and their performance evaluation, adhering and
implementing sanitary and safety regulations.
September 2018 — November 2020
2 years 3 months
Holiday Inn Abu Dhabi
Chef de Partie
Managing the team of demi-chefs de partie from all over the world, menu
development depending on seasonal changes and popular demands,
accounting of food costs, stock revision and work with suppliers, food
preparation and meals planning, training of junior chefs and new
employees to meet kitchen standards, schedule creation and quarterly
performance evaluation, adhering and implementing sanitary and safety
regulations.
March 2015 — August 2018
3 years 6 months
Intercontinental Dubai Marina
Demi-chef de Partie
Managing the team of Commis Chefs of different levels, work in the hot
kitchen, cold kitchen, banqueting department, room serice, ordering and
stock management, VIP lounge catering,
July 2014 — December 2014
6 months
Seehotel Kastanienbaum
Cold & Hot Kitchen Trainee
- Entremetier & Garde Manger (5 month)
May 2013 — November 2013
7 months
Hotel Bad Horn
Cold & Hot Kitchen Trainee
- Entremetier (1 month)
- Garde Manger (2 month)
- Patisserie (3 month)
May 2012 — November 2012
7 months
Hotel Schweizerhof
Cold & Hot Kitchen Trainee
- Garde Manger (4 month)
- Entremetier (2 month)
Education
Bachelor
2022 Ecole Ritz Escoffier Paris
French Cuisine - Advanced Level
2014 IMI University Centre Switzerland
Culinary Arts
Key skills
Languages Russian — Native
English — C2 —Proficiency
German — A1 —Basic
Skills Garde Manger Entremetier Shipping and recieving Quality Control
HACCP Certificate IELTS 7.0
Additional information
Recommendations Hotel Schweizerhof
Beat Koch (Supervisor)
Hotel Bad Horn
Christian Goepel (Executive Chef)
Seehotel Kastanienbaum
Christian Klose (Executive Chef)
Holiday Inn Simonovsky
Alexander Ribnikov (Executive Chef)
Intercontinental Dubai Marina
Ivanis Psalidakis (Executive Chef)
Four Seasons Hotel Moscow
С de Nadai (Executive Sous Chef)
Marriott Imperial Plaza
Abdessatar Zittouni (Executive Chef)
About me Computing, Tennis, Skiing, Mountain climbing, Scuba Diving
Referees: