S TA N K R U K O V S K I Y

**** ***** ***. ***. ** 347-***-****

Brooklyn, NY 11229 acg49w@r.postjobfree.com

C U L I N A RY P R O F E S S I O N A L

Mature, reliable culinary professional for eight years with a diploma in the culinary arts is seeking to utilize expertise in

staff management, cooking techniques, and consistent food preparation as a restaurant assistant manager or kitchen

manager. Proven effective as a team leader in maintaining safe, efficient food preparation and kitchen procedures. Possess

in-depth knowledge of culinary techniques, food handling and storage, and kitchen safety and cleanliness. Demonstrated

proficiency in food planning, tracking inventory, and replenishing ingredients. Valuable contributor in developing cost-

effective menus and collaborating with nutritionists to meet dietary requirements. Fluent in English, Russian, Ukrainian,

and Polish.

AREAS OF EXPERTISE

Kitchen Staff Supervision Cost-Effective Food Planning Menu Development & Design

Chef/Sous Chef Inventory Management Efficient Food Preparation

Line Cook Ingredient Procurement Food & Safety Compliance

Banquet Food Service Nutrition & Dietary Guidelines Training & Staff Development

KEY SKILLS ASSESSMENT

Team Leadership – Direct kitchen staff members to ensure efficient food preparation that meets customer demand and food

quality standards. Train new employees and mentor staff on cooking techniques. Ensure escalated customer complaints are

investigated and quickly resolved.

Kitchen Operations – Continually implement improvements in food preparation procedures to prevent spoilage, avoid

waste, and produce a consistent quality that exceeds customer expectations. Monitor kitchen operating procedures to ensure

compliance with food handling, sanitation, and cleanliness regulations.

PROFESSIONAL E XPERIENCE

Mike’s Bistro Aug. 2014- Present

Line Cook

New York, NY

• Deliver exceptional customer service by preparing food items consistently and adhering to all recipe standards.

• Maintain a safe working environment by using proper food handling skills and food safety guidelines.

• Complete kitchen tasks such as line setup, food preparation, cleanup and breakdown.

Lakeside, Sunrise Senior Care Jan. 2013 – AUG. 2014

SENIOR CARE CHEF

NEW YORK, NY

Supervised 10 kitchen staff members preparing three meals a day for 700 people in a fast-paced environment.

Oversaw daily kitchen operations, including food preparation and presentation, quality, and safety.

Conducted food planning, including collaborating with nutritionists to meet dietary needs.

Monitored food inventory and ordered ingredients and supplies on a weekly basis.

Ensured payroll was accurate and employees were paid on time.

Veselka Restaurant Feb. 2008 – Jan.

2013

Sous Chef New

York, NY

Directed the culinary team in preparation of food according to established recipes and presentation guidelines.

Mentored staff on cooking techniques to maintain an efficient and sanitary kitchen operation.

Collaborated on menu development.

Oversaw food deliveries and proper storage.

Spice Market Oct. 2007 – Feb.

2008

Line Cook

New York, NY

Prepared and presented meat, fish, and seafood menu items for the restaurant and banquets.

Pier Sixty Nov. 2006 – Oct.

2007

Banquet Chef

New York, NY

• Focused on appetizer and entrée preparation, presentation, and service for banquets and outside catering.

• Developed and designed unique event menus.

Restaurant Vong Oct. 2006 – Nov. 2007

Externship

New York, NY

EDUCATION

THE INSTITUTE OF CULINARY EDUCATION MAY

2004 – JAN.2006 CULINARY ARTS DIPLOMA

NEW YORK, NY

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