Manager Executive

CHEF COOK – LEONID RYBALCHENKO

Personal details

Name: Leonid Rybalchenko

Address: Davida Ostrakha st. 10-46, Odessa 65025, Ukraine Date of birth: 5th May 1971

Nationality: Ukrainian

Telephone: +38-068*******, +38-048*******

E-mail address: ac0ltz@r.postjobfree.com

Personal Profile

Experienced, qualified & highly motivated cook with all necessary training and certification - seeking for new challenges and further career development in Offshore industry;

Responsible & dedicated team member. Problem solving in the efficient and timely manner. Self-motivated and organised in dedicated tasks;

Key areas of expertise include over 20 years of professional background, as a Professional Cook, Chief Steward and Camp Boss in the Catering & Hospitality Industry;

Adopting a ‘hands-on’ approach to the work, eager to lead multi-skilled teams of varying nationalities in challenging environments, with the ability to think and act quickly and effectively whilst remaining calm in pressurised situations.

Achievements

Learned from the beginning specific of work ethics and culture where safety, first class performance, communication and teamwork are keystone.

Working Experience

Apr 2017- Present day Executive Cook

Catering company Figaro UA (P.O.B. – 250)

Planning menu for events (corporate parties, wedding day’s e.t.)

Cooking dishes according visitors order and inquires

Dish presentation and communication with guests. Aug 2016-Mar 2017 Chief cook

m/v Siem Marlin (P.O.B. – 65)

Responsible for cooking of all meals on the vessel;

Monitor sanitation practices to ensure that employees follow standards and regulations;

Inspect supplies, equipment, and work areas to ensure conformance to established standards;

Collaborate with campboss to plan and develop recipes and menus, Apr 2015- Aug2016 Executive Cook

Catering company Figaro UA (P.O.B. – 250)

Planning menu for events (corporate parties, wedding day’s e.t.)

Cooking dishes according visitors order and inquires

Dish presentation and communication with guests. Jul 2014 – Dec 2014 Chief Steward

m/v Siem Spearfish (P.O.B. – 120)

Supervise and coordinates activities of staff working in the stewarding department on board a ship;

Responsible for ensuring that staff meets standards of cleanliness and sanitation;

Inspect work areas such as the kitchen, storeroom, appliances and equipment to ensure they are up to standard;

Assign daily duties to catering personnel such as preparing and serving food, cleaning the catering;

Supervise the staff cleaning the kitchenware, as well as the floors and walls of the kitchen, to ensure they adhere to regulations;

Maintain all the records concerning his department, including daily stock inventories, loss and breakage reports and a log book of employee schedules. Mar 2014 – Apr 2014 Camp Boss

CLV NO102 (P.O.B. – 65)

Ensure that all hotel services are provided and performed in accordance with the requirements specified;

Coordinate all staff in terms of work schedules, job content, and work allocation;

Maintain a stock of fresh, frozen, dry foods, cleaning, and disposable stores;

Set and review reorder levels at regular intervals in order to keep actual stock at a minimum level;

Ensure that deep-clean programs are maintained. Proficient in all aspects of food hygiene and stock rotation;

Coordinate planning, budgeting, and purchasing for all the food operations. Mar 2004 – Jan 2014 Chief Cook (P.O.B. 65-80)

Various Offshore Vessel (drillship, seismic, petroleum exploration)

Senior member of a cooking team;

Responsible for coordinating the preparation and cooking of all meals on the vessel;

Monitor sanitation practices to ensure that employees follow standards and regulations;

Inspect supplies, equipment, and work areas to ensure conformance to established standards;

Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as availability of ingredients; Mar 1993 – Feb 2004 Chief Cook, Chef’s Helper, Executive Cook (P.O.B. 65-700) Private yacht “Carinthia”, Restaurants, Cruise Ship “Karelia”

Plan, direct, and supervise the food preparation and cooking activities;

Determine production schedules and staff requirements necessary to ensure timely delivery of services;

Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs;

Prepare and cook foods of all types, either on a regular basis or for special guests;

Check the quality of raw and cooked food products to ensure that standards are met.

Education

1991 - 1993 Public Cooking College;

Odessa, Ukraine

Language skills

English – Effective Operational with strong vocabulary; Ukraine – native;

Russian – fluent.

Qualifications & certs

Ship’s Cook Certificate;

FOET OPITO certificate valid till 2020;

Safety Gulf valid till 2018;

Servicing & Catering Management Course Certificate; National Diploma - Technic Technologist (Cooking & Service); Certificate of Competence - Category 5 (Chief Cook); Certificate of Competence - Category 3 (Waiter);

Visas

US Visa B1 OCS, valid till 2017, Schengen visa valid till 2017 Personal skills:

Strong planning, organizing and monitoring abilities – an efficient time-manager. Emotionally mature – calming and positive temperament - compassionate and caring. Adaptable and flexible to changing projects and work schedules, well- organized planner and have a proven ability to quickly train on different facilities. References & Appraisals

Available upon request

Contact this candidate