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Manager Professional Experience

Location:
Dubai, Dubai, United Arab Emirates
Salary:
negotiate
Posted:
February 14, 2018

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Ihor Ivashyna

SUMMARY & OBJECTIVE

Business-minded and resourceful University graduate with substan- tial experience within and outside UAE in Hospitality and Restau- rant Business. Pro-active, with positive attitude, possessing a track record of achievements, result driven and able to use initiative to de- velop effective solutions, having dynamic approach to work and get- ting things done effectively.

Looking for a position of Culinary and Bakery Equipment Engineer and Food Technologist within F&B Industry and Hospitality with a leading company in the industry, promoting a culture of recognizing people who deliver, and looking to recruit talented and ambitious in- dividuals.

PERSONAL

T: +971-**-***-****

E: ac4g2s@r.postjobfree.com

YOB: 19th Feb, 1972

POB: Ukraine

Visa Status: Employment

Marital Status: Married

AREAS OF EXPERTISE

Restaurant management

Culinary and bakery

equipment

Hospitality

Catering and banquets

Health and Safety man-

agement

Staff management

Project management

Cost control

PROFESSIONAL EXPERIENCE in UAE

Abu Dhabi National Hotel Compass Middle East Dubai, UAE Hospitality group that encompasses hotels, restaurants, destination manage- ment services, catering and transportation.

Nov, 2016 – Present

catering for up to 800 persons

DUTIES & RESPONSIBILITES :

Preparing reports on technical condition of all culinary equipment

Ensuring compliance of hygiene, cleanliness and safety maintained in the kitchen

Responsible for high standards of food, hygiene and health and safety

Assisting the catering manager to price up menus

Composing menu and selecting dishes

Preparing recipes and making meal calculations

Placing orders for required ingredients

Selecting raw materials suppliers

Distributing tasks among staff

Writing prep lists and production sheets

Training staff new skills and new recipes

Controlling stock rotation and planning for replenishment orders quantity and regularity

Quality and cost control

Identify and choose products from suppliers

KEY ACHIEVEMENTS :

Optimized and modified existing cooking processes

Implemented waste logs and proper cleaning procedures for kitchen as- sistants

Trained staff to use machinery for the production of recipes on a large scale

Streamlined food processing resulted in reducing time to perform certain types of works, improved quality of dishes, cost cut KEY SKILLS

Well-organized

Problem solving

Attention to details

Creativity

Leadership

Team player

Assertive negotiator

Ability to manage multiple

projects simultaneously

LANGUAGES

English

Ukrainian

Russian

Managing production kitchen, supervising staff of 12 assistants, man- aging the menues and preparing recipes and calculations for the menus, Assistant Manager Kitchen

2

Ihor Ivashyna

EDUCATION

Specialist Degree in Econom-

ics and Management from

Poltava State Agrarian Academy

in 2005 Poltava, Ukraine

Technologist of Kitchen

Equipment and Food Pro-

cessing

Poltava Technical School of

Commerce

Ukraine, 1991

Giardino Restaurant in Hotel Palazzo Versace Dubai International cuisine restaurant within 5 Star Hotel, seating capacity indoor 222 and outdoor 106 seats

International Chef Apr, 2015 – Nov, 2016

Preparing meals and dishes a la carte, supervising staff of 3 assistants DUTIES & RESPONSIBILITES :

Supervising strict adherence to technological processes and storage of ingredients

Preparing, cooking and serving meals on order for guests

Placing orders for food ingredients

Ensuring required quantity and high quality standards KEY ACHIEVEMENTS:

Participated in operations activities and pre-opening of the restaurant

Selected, ordered and equipped the restaurant with all required appli- ances and tools, and adapted them for operation

Participated in composing of the menu and food processing technologies

Preparing, decoration and presentation of dishes for events

Received a number of good feedback from guests

PROFESSIONAL EXPERIENCE outside UAE

Club 24 Kharkiv, Ukraine

A local chain of restaurants and bars offering continental cuisine a la carte, daily servicing up to 5000 orders (K=5 per seat)

Restaurant Manager cum Food Technologist Nov, 2010 – Oct, 2014 Managed daily operations of a busy restaurant with 50 subordinates DUTIES & RESPONSIBILITES :

Designing technological processes and selecting required equipment

Selecting and approving restaurant menus: specialty menu, kid’s menu, healthy diet menu

Proposing and coordinating with clients event packages and menus

Preparing role profiles for staff

Participating in staff recruitment

Participating in budget management

Preparing financial reports

Preparing monthly, quarterly and yearly reports for board of directors meetings

Being liaison with food and equipment suppliers

Supervising stock supplies, selection of suppliers KEY ACHIEVEMENTS:

Opened 2 restaurant branches and in-house bakery

During the period of tenure increased general profit of the restaurant up to 18% through increase in the production levels and cutting costs of transportation

Optimized technological processes and cut net costs to 10% TRAINING & COURSES

Course in Health and Safety

At Work

Level 3 (PIC)

Dubai Municipality, 2017

Conversational English B

Dynamic Learning by Palazzo

Versace, Dubai 2015

HOBBIES & INTERESTS

Photography

Collecting souvenir wooden

spoons



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