Evgeni Matkovsky

a: H */ ** Helena Street, Biggera Waters Queensland 4216

m: +61-411-****** e: acsez0@r.postjobfree.com Skype: matkovsky123

Objective & Personal Summary

Talented and dedicated, with highly developed interpersonal communication skills, fostering good working relationships and adaptable to working in diverse environments with the passion and creativity, providing attention to every detail when creating exotic tasty pastries, baked goods and other cooking styles. With the aptitude to turn raw ingredients into delectable treats. Possesses strong personal values, committed and is loyalty driven. An accomplished, experienced, disciplined and highly motivated Chef with years of relevant experience.

Proven leadership abilities whilst performing all duties with professionalism and respect.

Aptitude to work in high-pressure situations, with the dedication to consistently create amazing award-winning food specializing in numerous baking methods.

Ability to work long hours with the passion for building a team and a positive working environment.

Capable of introducing innovations in organizations to reflect the changing trends to build menus with flair and originality.

Accomplished and fluent communicator with formidable problem solving and decision-making skills, combined with a pragmatic approach and sound business acumen when planning and costing menus.

Strong knowledge of workplace health and safety, and all other relevant policies, procedures and regulatory standards in the workplace.

Proven ability to build strong collaborative relationships with partners in international, multi-cultural environments, whilst creating and delivering functional solutions to enable more cost-effective production of menus with exceptional time management skills to improve the quality workflow in the kitchen and organization.

Career Objective & Personal Summary

As a disciplined and highly motivated where by my expertise has been utilized when working in diverse environments. With more than 14 years industry experience as a professional Chef and customer service provider in dessert creation and other food items, menu preparation and management experiences. I am now seeking the position of Chef to continuously develop my advanced culinary skills in a creative, fast paced environment. I have the ability to introduce new innovations and proven initiatives within the industry to add value to your organization and to contribute to strong professional relationships, improve customer care and service throughout the organization.

Career Path – Key Roles

Sous-Chef

No No Restaurant

October 2014 - Current

Experienced Sous-chef in a newly established, sophisticated authentic Italian restaurant located in the fashionable suburb of Hod HaSharon, catering for up to 700 patrons daily successfully managing a skillful team of 16 cooks in a highly demanding, intense and dynamic environment, handling multiple tasks at once in a calm, methodical and professional manner, leading by example, exceeding customer satisfaction.

Worked parallel with restaurant owner to establish a successful culinary team and to establish an attractive menu representing the cultural heritage of southern Italy and signature meat, fish, pizza, pasta, sophisticated salads dishes and tantalizing desserts.

Responsible for the creation and service of outstanding food and for the daily supervision and production of culinary operations for No No Restaurant a new premium Italian cuisine catering for corporate and private events and service to compliment.

Creates menus for specific client requests taking into account dietary requirements.

Engages with guests and team members to ensure exceptional service is received at all times.

Responsible for the planning and directing food preparation, presentation in the kitchen, checking the quality, taste freshness and the size of the servings, consistently offering fine dining and service to compliment.

Possesses strong attributes to quickly and authoritatively delegate tasks to a large staff as an experienced culinary chef to coach and mentor junior chefs and supervise other kitchen staff, enthusiastic keeping an eye out for problems that arise in the kitchen and seizing control of the situation at a moment’s notice.

Accountable for kitchen staff scheduling in accordance with restaurant demands.

Profound attention to detail analyzing receipts, working with restaurant owner to decide cost for food and labour to assign menu prices while managing other operating expenses efficiently according to budget.

Maintains kitchen sanitation standard to comply with workplace health and safety standards and manages staff in a multi-cultural environment, in-line with equal opportunity and anti-discrimination and harassment policies and legislation.

Ability to maintain equipment, schedule servicing of equipment and organizing the purchase of new equipment in-accordance with budget and restaurant owners’ approval.

Provides input into product ordering and oversees the receiving of goods to ensure food quality in presentation and production are consistently maintained at a premium level.

Providing all customers with excellent service, consistently exceeding customer expectations by always being friendly, resourceful, eagerly fulfilling all obligations to successfully accomplish positive outcomes.

Bakery Business Partner

Mais Bakery

June 2010 – September 2014

Experienced head baker in a family business with strong leadership qualities, creating unique, exotic tasty cakes, boutique cookies and a fresh delicious breads, creating menus to cater for cafes and special occasions and events.

Demonstrated hands on approach to all bakery products insuring quality, presentation and consistency standards to provide high-quality products and services to fully satisfy customer requirements and expectations.

Expertise in the development of recipes for all menu items in consultation with clients for special occasions, making recommendations to ensure all recipes are accurate and updated as needed to produce quality products and client brand loyalty.

Marketing and promoting our business offer and our delicious array of products to attract new customers.

Responsible for ensuring all food products are prepared meeting the established specifications and standards with the creativity and artistic ability to develop new products and continuously improve current product lines.

Profound knowledge and capabilities to negotiate with suppliers to source the finest quality ingredients and products daily, ensuring proper levels of bakery and pastry items are in stock to plan menus; estimate food costs and profit, adjusting menus if required, or engage in contractual agreements with new suppliers.

With a ‘Hands on Approach” assigning tasks effectively for the efficient use of allocated labour and other resources, maximizing results are achieved and daily production needs have been met in a timely, organized and efficient manner to ensure prompt delivery of orders to the designated outlets for customer consumption.

Exceptional knowledge and practical experience to complete the set-up, cleanliness of the organization, bakery areas to comply with company policy, industry standards and external regulatory bodies including all health, safety and sanitary rules and regulations.

Identify issues promptly taking immediate remedial action, recommending measures to improve production and service methods; equipment performance, scheduling, quality control and implement changes in the working conditions and use of equipment to increase efficiency and safety of the food service operations.

Accountable for checking stock on-hand daily, maintain and manage inventory records, order stock and arrange for purchase of products and goods, check stock deliveries including quantity and quality, in-line with budget.

Ability to be present to work nights, weekends, holidays and extended hours when required to handle multiple tasks with exceptional time management skills complying with stringent time constraints common to the industry and client demands.

Directly responsible for managing a kitchen staff, providing training and professional development on new and innovative quality processes and food preparation, providing an appropriate motivating environment to foster teamwork within the organization to improve processes and overall business success.

Management skills to handle customer complaints effectively and efficiently through my well-developed conflict resolution skills by enquiring what the parties to the conflict want, and helping them achieve it calmly.

Excellent ability to work autonomously or as part of a team environment, with focused approach through solid interpersonal, verbal and written communication skills and a sense of urgency in completing assigned tasks for customers with meticulous attention to detail with creatively and always consistently leading by example.

Café Manager

Café Joe

June 2009 – November 2012

Experienced café manager responsible for leading all team members in the efficient and profitable operation of Café Joe, located in a busy business district serving up to 650 daily customers maintaining high standards and conditions, fostering a positive environment, providing consistent fast, efficient and friendly service ensuring a total quality experience for both our both customers and team members.

Responsible for the overall operation of the kitchen in the absence of manger to assume management job-related duties are required.

Ensured all company drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards leading by example with my exceptional culinary skills to mentor and train all staff providing superior customer service and satisfaction.

Responsible for developing and executing menus, daily specials, sales and profit plans in-line with budgetary goals and maintaining daily, weekly, quarterly and annual financial reporting tools.

Accountable for profitability of the Café by growing sales and controlling costs of goods, inventory levels, labour, supplies and expenses.

In charge of appropriate team member coverage, scheduling according to the needs of business while maintaining target labour costs.

In control of all cash and media management functions with the ability to perform all POS duties, front and back of house functions including opening and closing procedures, implement and maintaining controls measures for loss prevention standards, reviewing cash handling procedures, deposits and safe procedures.

Ability to successfully plan, execute and communicate all sales promotions and new product offerings information effectively and efficiently.

Proficiently identifying staffing, recruiting, interviewing, hiring and training requirements of qualified candidates, facilitating on-going training and development in accordance with company policy and external legislative requirements.

Profound capabilities to promote and practice safe work habits, identifying and resolving potential safety hazards, operational inconsistencies and any team member or customer incidents. Documenting accidents accurately, conducting investigations and determining the root cause in the interest of maintaining a safe work environment, conducting monthly safety meeting ensuring team member compliance in all safety initiatives complying with external regulatory bodies.

Exceptional conflict management skills, pro-actively solving customer or staff problems, satisfying all parties in various situations.

Committed to ensuring all team members provide patrons with efficient, friendly, super service with quality food to compliment at affordable prices, on a consistent basis.

Cook and Baker

Café Café

January 2009 – April 2009

Energetic and enthusiastic cook and baker working under general supervision to prepare and cook large quality main dishes, delicate baked goods and other food items specializing in Mediterranean cuisine.

Physically capable to work in a high demanding environment, handling multiple tasks and once when following menus and receipts to prepare fresh quality food in a timely, effective and efficient manner to client demands and satisfaction.

Provide attention to detail when determining appropriate quantity of food items for cooking and baking, adjusting and extending recipes as needed, maintaining food quality standards including, appearance, specific dietary requests and nutritional requirements.

Avid and meticulous food lover with the passion and commitment to prepare every dish to the highest standard for patrons to savor and enjoy the best Mediterranean cuisine and desserts. Though my tenure at Café Café was short, I was consistently acknowledged for delicious hand-crafted food and presentation.

Highly capable to monitor temperatures of all food to assure safety and quality standards are met while also monitoring water temperatures to assure proper sanitizing procedures were maintained.

Assumed accountability to clean equipment, utensils, appliances, refrigerators, storerooms and store food supplies maintaining compliance standards with kitchen sanitation and safety procedures and regulations.

Other duties included storing unused fresh food and supplies, disposing of unusable leftovers utilizing proper methods of handling foods to be stored, common to the trade.

Highly skilled in operating all tools of the trading including: kitchen utensils, slicer, chopper, mixer, steamer, dishwasher, electric warmer, range hood, ovens, pressure cooker, computer terminal and other equipment as required.

Capable of recording amounts of food sold and monies collected as assigned to prepare records of foods cooked and foods leftover and assisted with inventory management.

Fully competent to work in a team environment and able to carry out all oral and written directions in the workplace.

Established and maintained cooperative, working relationships with those contacted in the course of work.

Cook, Pastry Chef and Bakery Manager

Restaurant Café to Go

August 2006 – December 2008

Experienced in supervising daily activities in a prominent Bakery Café including offering an extensive menu dedicated to authentic Mediterranean cuisines with a team of 10 cooks and bakers in an encouraging environment to elevate performance, led by example manage staff and food preparation maintaining a standard of excellence.

Experienced in preparing tasty Mediterranean dishes and also create an array of desserts that compliment menu items in a fast paced vibrant environment.

Enthusiasm to continuously learn new recipes and test them in the kitchen to keep the menu up to date and interesting to draw in new customers.

Knowledgeable to performing mathematical calculations to adjust recipes and portion sizes.

Assist others to serve food providing attention to detail ensuring all dishes are appealing in presentation.

Accountable for helping to maintain a clean and tidy kitchen, following all sanitation procedures in-line with regulatory requirements.

Physically capable to lift and carry moderately heavy supplies to and from the kitchen and storeroom, with assistance as necessary.

Responsible for submitting orders for any food or supply items necessary for preparing highly quality fresh and appetizing food daily.

Capable of identifying items to be purchased for the kitchen to ensure the smooth operation and workflow of the kitchen, submitting a budget for those items and performing other administrative duties as required.

Baker

Patisserie & Boulagerie Francaise: Dominic

February 2002 – March 2005

Responsible for making a wide range of breads, pastries and other delicious baked goods with and authentic French style crafted to a high standard catering for the local community and other special occasions including birthday, engagement, wedding and celebration cakes all handmade to order.

Working under supervision of renowned pastry head chef I quickly learned the delicate techniques required for any good pastry chef, folding butter into dough, hand making croissants and pastries, while creating the best tasting and looking gateaux using Genoese sponge that is iced in buttercream, ganache, cream or cheese frosting that are handmade to order using traditional cooking methods with a distinct French signatures.

Ability to work cooperatively in a team environment with the ability to follow direction in order to produce mass quantities of baked goods.

Ability to work accordingly to a tight production schedules for long hours in a variety of settings.

Capable of using all tools of the trade in order to produce quality baked items from simple kitchen implements such as a rolling pin, to complex machines.

Profound ability to:

oMeasure ingredients into dough according to a recipe

oOnce dough is formed, roll, cut or shape the dough according to specifications of the recipe

oHandcrafting all items from baking the items, constantly checking the correct quantities are being produced, to delicately decorating all individual final products

Receiving formal acknowledgement for being well organized, paying strict attention to timing while being innately creative and self-motivated.

Skilled and knowledgeable of hygiene and safety standards in the kitchen with the discipline to enforce these standards.

Actively engaged with all staff to gain an exceptional understanding of the business and added value to company resources promoting honesty, integrity and respect for all stakeholders.

Education

Pastry, Baking & Conditory Course The Central Hospitality Training School, Israel 2002

English Course Wall Street Institute, Israel 2015

Other Information

Interests: Dining out tasting & experiencing all cuisines, Travel, Mountain Biking and Photography Painting, Music

Language: English, Hebrew, Russian

Referees

Jacob Boneh

Restaurant Owner and Manager

No No Restaurant

P: +972-**-***-****

E: acsez0@r.postjobfree.com

Dovev Lewinsohn

Restaurant Owner

No No Restaurant

P: +972-**-***-****

E: acsez0@r.postjobfree.com

David Eldan

Chef

No No Restaurant

P: +972-**-***-****

E: acsez0@r.postjobfree.com

Contact this candidate