Kitchen Staff Corporate Chef
Resume:
Yurii Bilyar
Corporate Chef
Profile
Dynamic culinary professional with more that 10 years of experience in kitchen operations and management, specializing in delivering exceptional food quality and presentation. Expertise in maintaining high sanitation standards, effective kitchen organization, and team supervision ensures a seamless dining experience. Proficient in food science and innovative recipe development, alongside a solid foundation in safe food handling practices. Committed to optimizing kitchen efficiency and fostering a collaborative environment to enhance overall productivity. Ready to leverage skills in a Cook position to contribute to a vibrant culinary team.
Employment History
Corporate Chef at Dineamic(Lyra, La Serre, La Rue), Chicago April 2024 — Present
• Lead kitchen operations for multiple dining venues, ensuring consistent food quality and presentation.
• Develop innovative recipes and menu items that align with current culinary trends.
• Oversee food preparation and cooking processes, maintaining high sanitation and safety standards.
• Train and mentor kitchen staff, fostering a collaborative and efficient work environment.
• Manage inventory and supply procurement to optimize kitchen efficiency.
• Create P&L Report, COGS meat goals.
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Executive Chef at Lyra, Chicago
April 2022 — April 2024
• Manage all kitchen operations to meet and exceed expectations.
• Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations
• Supervise Line Cooks and Dish Team.
• Supervise kitchen staff
• Assign production duties to all kitchen staff.
• Conduct pre-shift line checks to ensure quality of all items.
• Conduct shift cook meetings.
• Adhere to standing “zoning” procedures.
• Purchase and order all food products and supplies for the restaurant.
• Complete a daily product order.
Details
Chicago, 60607
United States
********@*****.***
Nationality
Ukrainian
Skills
Knowlegde of Food
Kitchen Management
Food Science
Creativity and Innovation
Safe Food Handling and
Sanitation
Knife Skills
Hobbies
Soccer.
Ride-on Bike.
Movies.
Technology.
Growing vegetables.
Languages
English
Russian
Ukrainian
Spanish
• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc.
• Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager.
• Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Hospitality
• Maintain good quality standards including consistency and presentation.
• Understand and follow the food allergy procedure and special orders/restrictions.
• Perform a daily “walk through” inventory to prioritize product utilization.
• Maintain departmental budget expectations
• Assist company efforts to optimize labor & product costs Sous Chef at Alinea(3 Star Michlen), Chicago
June 2021 — February 2022
• Manage pantry station along with set up and management of station.
• Work all stations; responsible for mise en place, quality of product, and maintaining sanitation standards.
• Follow prep lists and recipes.
• Order produce and MISC for restaurant.
Sous Chef at The Robey, Chicago
March 2019 — February 2020
• Assistant to Line Cooks to help doing service.
• Assistant to the Executive Chef.
• Help with menu planning, inventory, and managing of supplies.
• Making sure the kitchen is up to safety standards and that staff are obeying sanitation rules.
• Uses waste control guidelines and records all waste on spoilage sheet.
• Make Orders.
Chef de Partie at The French Laundry, Yountville, California April 2019 — November 2019
• Supervised kitchen staff to ensure efficient operations and high-quality food presentation.
• Developed innovative recipes and menu items, enhancing dining experiences.
• Ensured compliance with food safety and sanitation regulations, maintaining high standards.
• Managed inventory and supplies, optimizing kitchen workflow and reducing waste.
• Collaborated with culinary team to create seasonal menus, showcasing regional ingredients.
Cook at The Robey, Chicago
April 2017 — March 2018
• Followed recipes closely and served food in accordance with restaurant serving guidelines.
• Safely stored food items, and kept inventories.
• Prepared food carefully in response to customer requests or allergies.
Chef de Partie at Ikoyi, London UK
July 2016 — October 2016
• Manage pantry and amuse, grill station along with set up and management of station.
• Work all stations; responsible for mise en place, quality of product, and maintaining sanitation standards.
• Follow prep lists and recipes.
• Butchering local seafood and meat from local farm. Line Cook at Lyubimy dyadya(Favorite Uncle), Kiev
June 2015 — January 2017
• Prepared my station before the start of service each day.
• Ensured that all needed supplies were present before work.
• Worked effectively with all kitchen personnel, to promote a happy working environment.
• Worked in regards to Food Safety Regulations.
Line Cook at Kuvshin, Kiev
September 2013 — May 2015
• Assisted with food preparations prior to service.
• Made sure food at my station was ready before needed.
• Handled food with cleanliness and care.
• Cleaned kitchen and organized cooking utensils.
• Worked with other restaurant staff to ensure success. Education
Bachelor of Computer technology Software development., Chernivci National University, Chernivtsi
September 2015 — June 2017
Junior Diploma of Computer Science, Chernivtsi Industrial College
, Chernivtsi
September 2011 — June 2014
Specialty: Maintenance of computer systems and networks
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