Manager Professional Experience
Resume:
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
E: ****.********@*****.***
YOB: 19th Feb, 1972
POB: Ukraine
Visa Status: grace period
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 – July 2018
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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