CANDIDATE

Serhii Robchak

DATE OF BIRTH

**/**/**** (26 Years old)

MARITAL STATUS

Single

CITIZENSHIP

Ukrainian

LANGUAGE PROFICIENCY

English

AVAILABILITY

Immediate

TRANSPORT

Valid Driver’s license, no vehicle

CONSULTANTS SUMMARY

Serhii is a bright young candidate with an enthusiastic attitude. He has experience firstly in the kitchens but also front of house, which is his preferred area of work, as he says he has fallen in love with front of house. His best attribute is that he is a logical thinker who works well with all his colleagues. He is said to be a strong supervisor of staff, as he leads by example

Serhii needs to leave SA currently while his stepfather sorts out his residence permit, hence his seeking employment outside SA, where he is currently based as his mom and stepdad live there. Serhii has a Ukranian Passport

EDUCATION

QUALIFICATION

Diploma: Culinary Arts, Capital Hotel School, 2015

South Africa

City and Guilds Certificate: Culinary Arts, London, 2015

Certificate: Event Management, Capital Hotel School, 2015

COURSES ATTENDED

Cape Wine Academy, Cape Town, South Africa

Certificate November 2015

Preliminary Wine Course

Wine-tasting, Wine Identification (sommelier).

EXPERIENCE

THE SOCIAL GRILL RESTAURANT, PRETORIA

http://www.socialgrill.co.za/

Waiter/wine steward

A

July 2019 - December 2019

Responsibilities:

Worked in this 150 seater family style, well known restaurant

Took customer orders, upsold extra items when he could

Sold wines and cocktails

Cleared restaurant after service

Reason for leaving: Restaurant had only taken him on as a casual their lease was running out

RESTAURANT TOUREIRO HOUSE OF PRAWNS, PRETORIA

https://www.toureiro.co.za/

Food and Beverage Manager

A 400 seater Seafood / Mediterranean speciality restaurant

October 2018 - July 2019

Responsibilities:

Managed a team of 25 Waiters and 23 Chefs.

Contributed to the design and update of menus for restaurant:

Worked with the chef, assisted with menu planning;

Keeping up with food trends and customer preferences for this purpose;

Costing of menus, Storage control, goods receiving;

Planning and carrying out of F&B budgets;

Budgets; Relevant financial reports and other financial duties.

Key Achievements:

Was offered a % of profit as a reward for helping them turn the restaurant round by improving food cost. Running promotions etc.

THE VENUE SUMMIT PLACE

https://www.thevenue.co.za/summit-place

Event Manager

The Venue Summit Place is an ultra-modern venue with breath taking views and state-of-the-art technical equipment, accommodating between 500 and 800 pax for functions.

April 2017 - May 2018

Responsibilities:

Managed 10 waiters and 3 managers

Brainstorming and implementing event plans and concepts,

Handling budgeting and invoicing,

Liaising and negotiating with vendors,

Negotiating sponsorship deals,

Handling logistics,

Developing event feedback surveys

handling post-event reports.

RESTAURANT TOUREIRO HOUSE OF PRAWNS, PRETORIA

https://www.toureiro.co.za/

Restaurant Manager

Seafood speciality restaurant

March 2016 - February 2017

Responsibilities:

General running of the 400 seater Restaurant. Managed a team of 25 Waiters and 23 Chefs.

Head Chef

March 2016 - august 2016

Running the entire kitchen, stock handling, menu planning, food cost, quality control, staff training, staff motivating, seasonal dish creation.

General Manager

1 September 2016 1 February 2017

Control of all business processes of the institution; budget planning and control; Using methods to increase sales, profits, work with performance; team work organization; selection, training, development and retention of staff; Experience providing unforgettable service to guests.

OTHER INFORMATION

Union Caterers

Commis Chef

September 2015 - October 2015

Kream

Commis Chef

July 2015 - September 2015

Lombardy Boutique Hotel & Conference Venue 5-star

Trainee Chef

February 2015 - April 2015

Brasserie de Paris

Trainee chef

September 2014 - December 2014

The Harlequin

Trainee chef

May 2014 - July 2014

CONFIDENTIAL REFERENCES/EMPLOYMENT CONFIRMATION

Verbal reference: Mr Peter Karras. Ex owner of Toureiro Prawn Restaurant: Tel 082-***-****

“When I was involved in the restaurant, which was about 3 - 4 years ago. Serhii worked mainly in the kitchen - I guess you would call him the kitchen manager. He is a very bright young man and we were so impressed with the way he controlled costs etc that we offered him a 5% of the increased GP, which he gained. He designed new menu items and promoted them well to the waiters, whom we incentivized at his suggestion to sell specials.

He is very good with the staff, he trains patiently and follows up on his training, by reminding all the time.

The staff loved him!

I left about 2 years ago but I know Serhii then came back to the restaurant and worked for my partner again, on the restaurant floor. I was not involved but every time I called in, Serhii was always involved with customers, selling to them, chatting to them about the food and wine.

He had to leave a couple of times to study to fulfill the requirements of his visa but we loved to have him back .and I know Anton my partner rates him highly.”

March 2020

This document is intended for recruitment purposes only and the information contained herein is confidential. Under no circumstances should the Candidate’s current position be endangered and references are strictly confidential and may not be discussed with the candidate. This Candidate Profile has been compiled from information provided by the candidate and whilst Rob Samuelson International Ltd. makes every effort to verify all the details, the candidate is accountable for any falsification thereof. Judgement as to aptitude and suitability of the candidate remains the sole responsibility of the prospective employer. For any further information, please contact Rob Samuelson on +44-787*******.

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Date: 6 March 2020

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