Anastasiia Kaidakovska
Parkumaki
Overview
13
13
years of professional experience
Work History
Executive Sous Chef
Fletcher Hotels
11.2022 - 07.2024
- Followed recipe specifications strictly to produce high volume of food orders
- Prepared, produced and packed food in tight timescales
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste
- Sanitised counters and utensils used to prepare raw meat, eggs and fish
- Met company portion and serving size standards, maintaining kitchen cost-efficiency
- Plated completed meals with meticulous attention to presentation and portion control
- Monitored line production to achieve consistent quality
- Collaborated with head chef to create innovative, seasonal menus for special events
- Supervised and trained junior chefs cook assigned dishes
- Experimented with new dishes while incorporating customer feedback
- Developed menus for continuous use, events and promotions for different seasons
- Considered seasonal product pricing and availability when developing new dishes
- Reduced customer complaints by enforcing strict quality control procedures
- Oversaw chefs, cooks and kitchen support staff to run smooth operation
- Built attractive displays of food items, enticing customers to make additional purchases
Cook
Morganas
07.2020 - 03.2022
- Assisted with food preparations prior to service
- Handled food with cleanliness and care
- Followed proper food handling procedures for safe preparation of foods such as hand washing, cross-contamination prevention, etc
- Aimed to keep food waste to a minimum by using proper food storage and recycling techniques
- Continually aimed to be inspired by dishes from various cultures
- Examined and tasted all food products to ensure taste and quality
Executive Sous Chef
The Jardin
02.2016 - 02.2019
- Assist the Head Chef in preparing and serving French food items
- Prepare all food items in a timely and hygienic manner
- Follow recipes and food presentation specifications as set by Restaurant
- Replenished raw food, garnishes, and other ingredients to serving lines
- Prepared and cooked food according to the recipe, quality standards, quantity requirements, and safety regulations
- Used time management skills to complete tasks within specified deadlines while maintaining high quality results
Chef De Partie
Hutorok by the Sea
02.2011 - 11.2015
- Worked in various galley stations that prepare meat, fish, and vegetables
- Performed multitask activities such as wash, peel, cuts, shred vegetables
- Restocked kitchen supplies, rotate food, and stamp the time and date on food in coolers
- Prepared and served meals and beverages based on given menu
- Examined and verified new food products for quality and taste
- Set up kitchen stations, cooking sequence and plating arrangement in a proper manner
- Interpreted and followed facility and departmental policies and procedures, as applicable
- Cleaned and disinfected kitchen area and maintained its organization
Education
Cooking course -
Odessa Technical Training center
Odessa09.2021
Laboratory Assistant -
Odessa Medical School
Odessa09.2010
Skills
- Restaurant experience
- Customer service
- Time management
- Food service
- Communication skills
- Guest services
- Leadership
- Creative thinking and problem solving
- Ability to Work Under Pressure
- Fast learner
Languages
English
Upper intermediate (B2)
Украинский
Bilingual or Proficient (C2)
Русский
Bilingual or Proficient (C2)
Timeline
Executive Sous Chef
Fletcher Hotels
11.2022 - 07.2024
Cook
Morganas
07.2020 - 03.2022
Executive Sous Chef
The Jardin
02.2016 - 02.2019
Chef De Partie
Hutorok by the Sea
02.2011 - 11.2015
Cooking course -
Odessa Technical Training center
Laboratory Assistant -
Odessa Medical School