Overview
Work History
Education
Skills
Languages
Timeline
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Anastasiia Kaidakovska

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
Odessa
09.2021

Laboratory Assistant -

Odessa Medical School
Odessa
09.2010

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

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Anastasiia Kaidakovska