Chef, Chef Manager, Kitchen Manager, Sous Chef.

Lucas Yastrebov - ******

**** ****** *****, ******, ** 19002

Phone: 215-***-**** (Home) Email: *********@*****.***

I am qualified in all phases of the kitchen, to include all the changes that have occurred in the restaurant business requiring certification, college degrees as culinarian, and food safety certificate Serve Safe Osha.

Position: Qualified for Chef, Chef Manager, Kitchen Manager, Sous Chef.

Communication skills.

Languages: English, Portuguese, Spanish, Russian

Education

Completed all preliminary schooling

USA 2017 – 2019 College, Montgomery County Community College (MC3)

Recognized for high grades, received several awards, two recognitions from Dean

2018 Invited into and joined Phi Theta Kappa Fraternity for students who excelled

with high achievements

Work History: in South America/Saudi Arabia and United States

Pastry Chef

Brazil, Saudi Arabia and USA.

Military Police

Brazil Completed mandatory military service, Air Force Military Police, honorably

discharged upon completion

Riga Industrial Kitchen Management as trainee

Brazil Riga - trainee in Industrial Kitchen Management, as Administrator contract with

GE Locomotive Manufacturing in Sao Paulo, Brazil working as Kitchen Manager,

Administration to provide breakfast for 2000 employees, 8000 lunch and 4000 dinners

with over 16,000 daily meals six times a week.

Kitchen Manager

Saudi Arabia. Beter Company, (Beatriz & Teresa Brazilian Construction Corp.)

Kitchen Manager / Administrator

Responsible to provide all needs of workers 1900 to provide meals four times daily.

I also had to train 30 new employees (locally hired) respecting their customs. I trained

them how to handle commercial kitchen equipment, cooking, and general help.

Creating and establishing Master Recipes once contract ended the restaurant would be

able to continue to function.

Lucas Yastrebov

Work in USA

Pastry Chef Philadelphia, Food Works, and several other restaurants

Chef, Head Chef, Kitchen Manager Italian Classic Cuisine, French, Continental and other Restaurants,

Now you are asking yourself what I did between 2008 and 2019, ten years. After working straight for years, nonstop seven days a week twelve hours/day, I needed a break. I took a hiatus and traveled with my immediate family where I would not have to take time off from a job. I also spent time with my family (overseas) whom I hadn’t seen in a very long time. It was also at this time our grand daughter was born and we watched her while her parents were working.

2017 Once I started to look for a job, as you are aware, there have been a lot of changes in the restaurant business now requiring certification, college degree, food safety certificate, Serve Safe, along with all the new rules, regulations, and training. I made a choice to take additional time and go to college for higher education. The course was 36 months, I’m accomplish in 18 mounts

Higher Education (College)

2017 – 2019. It was at this time I attended MC3 Montgomery Community College to obtain a

degree in Hospitality Industry and update my certification as a full-fledged Culinarian.

Courses taken;

Purchase & Cost Control

Food and Beverage Operations

Garde Manger

Hospitality Fundamentals (Serv Safe Manager)

American Regional Cuisine

European Cuisine

Management and Supervision

Restaurant Operation

Basic Nutrition

Experience is your question? My experience, knowledge and training were in the real word

of classic kitchens and pastry shop. In the classroom I obtained my current certificates and commendations, bringing my education up to date in the culinary field.

Awards and Recognitions

by MC3 to:

Lucas Yastrebov

180310 Purchase & Cost Control – Exemplary Work at Midterm.

MC3 by Student Success Center

180410 Serv Safe Passed with a High Percent Score

180828 Management & Supervision. Achieved superior academic achievement of semester. by MC3 Student Success Center

180914 Dean commendation list for achieving high grades. By Victoria L. Bastecki-Perez, Ed.D. Vice President of Academic Affairs and Provost

181030 PTK - Phi Theta Kappa Honor Society. Invited and became a member.

MC3 – Chapter - Alpha Kappa Zeta Dr. Catherine Perzynsky

181220 Basic Nutrition Commendation List for superior academic achievement this semester

190116 Commendation List for superior academic achievement this semester in GPA

190603 Dean commendation list for achieving high grades by Victoria L. Bastecki-Perez,

Ed.D. Vice President of Academic Affairs and Provost

Experience

My knowledge and skills will bring experience to the position you want to fill. An ideal candidate does

exist, but you have to search and find the person. I am a level-headed person who can handle and solve complaints and resolve problems as they are presented to me where commonsense prevails and plays

a very important role.

I have expertise in food product and presentation is extremely important. Every meal is the last meal,

you cannot afford any mistakes you must be perfect for one or a thousand plates.

The issue is, can this person adapt to your concept of business or not? My professional answer to you

is “YES”. You; also have an obligation to show the candidate exactly what and how you want things

to be done. Do not expect a magic apron the first day. After all this is your business.

Never expect someone to walk in your business and claim that he/she is an expert, that is fraud. I have

been doing this all my life integrating myself to the most adverse professional positions, as a chameleon,

and this position is not different.

Lucas Yastrebov

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