Шеф-повар

Описание


Alexander Akopyan

Date of Birth: 31.03.1983
Address: Dighomi district, quarter 4, bld 23, apt 39.
Tel.: (+995) 599 956 557


SUMMARY OF QUALIFICATIONS

• Strong self-motivation.
• Organizational and time management skills.
• Ability to work effectively in a team.
• Knowledge of food cost calculation and budgeting.
• Adherence to environmental, health and safety regulations and principles.
• Good knowledge of both classic and contemporary cooking techniques and ingredients.
• Pre-opening experience.
• Multilingual: Georgian, Russian, English fluently.
• Sound knowledge of standard office computer programs.


EXPERIENCE


Unfound Door Hotel and Restaurant, Tbilisi February 2023 – August 2024

Executive Chef February 2023 – August 2024

• Working closely with the Brand Chef, developing, planning and updating menus considering seasonality of products, guests' feedback and latest trends.
• Overseeng daily kitchen processes and operations.
• Controlling quality and consistency of prepared food.
• Creating and following recipe cards and calculations.
• Controlling supply inventory on a monthly basis, collaborating with the accounting.
• Minimizing food waste, preventing produce spoilage and loss.
• Coordinating and scheduling a 10+ person kitchen and stewarding staff.

The House Hotel Tbilisi/Blue Fox Restaurant, Tbilisi March 2022 – February 2023

Chef de Cuisine March 2022 – February 2023

• Performing food cost calculations per recipe, per plate, etc; collaborating with accounting department.
• Managing a 10+ person kitchen staff.
• Recruiting and interviewing new employees.
• Developing and updating menus considering seasonality of products, demands and trends in gastronomy.
• Delegating responsibilities and tasks; making sure the tasks are fulfilled.
• Mentoring and instructing kitchen staff, explaining new menu items to kitchen and service staff.
• Working with vendors to get the best price per quality for ingredients and equipment.
• Controlling supply inventory on a regular basis.
• Creating dishes for special occasions, such as events and festivals.
• Ensuring that high standards of hygiene and safety are maintained in the kitchen.


Casino “Adjara”, Tbilisi September 2016 – June 2020

Chef de Cuisine September 2016 – June 2020

• Developing, planning and updating menus considering seasonality of products, guests' feedback and latest trends.
• Coordinating and scheduling a 15+ person kitchen staff.
• Delegating responsibilities and tasks; making sure the tasks are fulfilled.
• Recruiting and interviewing new employees.
• Mentoring and instructing kitchen staff.
• Liaising and negotiating with vendors to get the best prices for ingredients and equipment.
• Controlling supply inventory on a regular basis.
• Performing food cost calculations; collaborating with accounting department.
• Designing and preparing dishes for special occasions.
• Ensuring that high standards of hygiene and safety are maintained in the kitchen.

Catering company “Sadili.ge”, Tbilisi November 2015 – August 2016

Sous Chef November 2015 – August 2016

• Working at the pre-opening, setting up and testing kitchen appliances and equipment.
• Coaching, instructing and supervising junior kitchen staff and trainees.
• Assigning tasks and responsibilities to the staff.
• Developing weekly lunch menus ensuring diversity of dishes.
• Ordering, receiving and tracking supplies; checking quality of delivered products.
• Performing food cost calculations (per plate and recipe).
• Preparing a variety of hot and cold dishes, soups and pastries.
• Ensuring that the kitchen meets the relevant food and workplace safety regulations.

Hotels & Preference Hualing Tbilisi, Tbilisi March 2015 – October 2015

Demi Chef de partie (Cold section) March 2015 – October 2015

• Taking part in pre-opening and opening activities: receiving and setting up kitchen equipment, preparing workstations, making an inventory of utensils, etc.
• Supervising and training junior kitchen staff.
• Checking the stock level, ordering products and ensuring effective stock rotation.
• Receiving supplies and checking their quality according to standards.
• Setting up buffets for different types of events.
• Preparing and serving a variety of salads, hors d’oeuvres, canapés and sandwiches.
• Developing menus for certain events, such as buffets, cocktail receptions, etc.
• Preparing and serving a variety of charcuterie items including pâtés, terrines and confits.



Sheraton Metechi Palace Hotel, Tbilisi February 2010 – November 2014

Chef de partie (Cold section) April 2012 – November 2014

• Training and supervising junior kitchen staff and trainees.
• Upkeeping company standards of hygiene and safety in cold section and throughout the kitchen.
• Checking the stock level and ordering products appropriately.
• Controlling the quality of delivered food supplies.
• Assisting with menu development and introducing new menu items.
• Curing and brining fish, meat and poultry.
• Preparing cold sauces, chutneys and relishes.
• Developing presentation and garnish.






Commis (Cold section) February 2010 – April 2012

• Preparing, garnishing and serving variety of cold dishes including salads, sandwiches, wraps, canapés and snacks.
• Testing food quality and monitoring temperatures in accordance with HACCP regulations.
• Keeping working area clean, safe and uncluttered.
• Processing and preparing vegetables, fish, poultry and meat according to the prescribed recipes.
• Maintaining, using and cleaning a wide range of kitchen utensils, equipments and machinery (including power slicers, blenders, mixers and stoves) according to safety rules.
• Preparing and plating food for different types of events (buffet, à la carte orders, set menu, cocktail, Georgian table, outside catering).
• Creating decorations for canapé trays, buffet tables and centerpiece dishes.
• Preparing and baking simple pastries, scones, muffins and bread.
• Performing miscellaneous job-related duties as assigned and as needed.




Restaurant “Graz”, Tbilisi September 2009 – January 2010

Commis

• Receiving food ingredients and supplies from distributors as required for daily operations.
• Recording inventory of supplies and order stock from main storeroom; estimating daily and weekly requirements and replenishing items as appropriate.
• Preparing and seasoning a variety of foods such as meats, soups, salads, and side dishes in accordance with prescribed recipes.
• Preparing and baking simple pastries, rolls and bread.
• Maintaining work areas, utensils, and equipment clean.
• Performing miscellaneous job-related duties as assigned.

Restaurant “Colosseo”, Tbilisi August 2009 – September 2009

Assistant Cook/Trainee

• Helping with meal preparation and serving.
• Cleaning the working area.
• Grilling and garnishing meats.
• Developing presentation and garnish.
• Preparing a variety of salads and side dishes.







EDUCATION AND TRAININGS


Service Group and The Manitowoc Company June 2016
Convotherm 4 Advanced User Training – Certificate of Attendance

Georgian Culinary Academy April 2016
Master-Class by Chef Asimakis Chaniotis – Certificate of Attendance

Hotels & Preference Hualing Tbilisi and Diversey, Inc. August 2015
Industrial kitchen safety, hygiene and HACCP standards – Certificate of completion of training program

Georgian Business Incubator and CESO December 2009
Certificate of European Cooking Styles and Recipes Courses (by Chef Bryan L. Fordham)

Georgian Business Incubator June-September 2009
Certificate of European Cooking Styles and Recipes Courses (by Prof. Shalva Lobjanidze)

International Youth Institute “Tbilisi” 2000 – 2004
Diploma - Journalism Faculty