Kyrylo Blazhko
Summary
With eight years of experience in the culinary profession, I am an initiative, detail-oriented, and driven chef who has progressed from basic product preparation to menu development and staff management. Throughout my career, I have gained comprehensive knowledge of all aspects of the culinary industry, enabling me to effectively multitask in busy and fast-paced work environments. As an experienced food service management professional, I am passionate about surpassing customer expectations and have a proven track record of optimizing operations, increasing profitability, and ensuring quality control. Moreover, I am dedicated to developing team members and cultivating strong vendor relationships to support overall business success.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Shift Leader/JR. Sous chef
Local Lansdown
05.2024 - 09.2024
- Supervise daily restaurant operations during high-volume shifts, ensuring smooth service, proper workflow, and adherence to quality standards
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Lead and motivate a diverse team of servers, kitchen staff, and support personnel to consistently deliver high-quality customer service in a fast-paced environment
- Train and mentor new and existing staff on company protocols, customer service best practices, and health & safety regulations, fostering a positive and cohesive team culture
- Monitor employee performance and provide on-the-spot coaching or feedback, addressing performance issues and motivating employees to meet or exceed goals
- Handle scheduling adjustments, ensuring proper staffing levels for optimal service while managing labor costs efficiently
- Conduct pre-shift meetings to communicate goals, menu changes, and any special instructions for the team, ensuring everyone is informed and ready to perform
- Collaborate with kitchen and bar teams to manage flow between front-of-house and back-of-house operations, ensuring timely food and drink preparation
- Maintain a clean and organized work environment by overseeing sanitation protocols and conducting regular safety and cleanliness checks
- Implement cost-control measures by reducing food waste, monitoring inventory, and placing supply orders as needed
- Resolve customer complaints and mediate employee conflicts swiftly to maintain a positive dining atmosphere and work environment
- Coordinate with management on new initiatives, promotions, and changes in policies, ensuring seamless execution during shifts
- Generate end-of-shift reports detailing operational performance, guest feedback, and any incidents, providing management with actionable insights.
Assistant Kitchen Manager
Royal Oak
05.2023 - 05.2024
- Trained new employees on food preparation techniques, proper use of equipment and kitchen safety protocols
- Ensured compliance with all health department regulations regarding food handling and storage procedures
- Implemented cost-saving strategies to reduce waste without compromising quality or flavor of dishes served
- Analyzed financial data such as budget reports and labour costs to identify areas for improvement
- Assisted in creating weekly schedules for staff members to ensure adequate coverage at all times
- Maintained high standards of cleanliness, safety and sanitation in the kitchen
- Managed inventory levels and ordered supplies as needed to keep up with demand
- Minimized food waste by regularly ordering accurate amounts of ingredients
- Reviewed menus and analyzed recipes to assess labor and overhead costs
- Provided feedback to staff members on their performance, offering constructive criticism when necessary.
- Inspection and testing of food products to check their quality and temperature.
- Checked and tested foods to verify quality and temperature.
Line Cook/Prep Cook
Royal Oak
11.2022 - 05.2023
- Prepares food items by cutting, chopping, mixing, and preparing sauces
- Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
- Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
- Managed multiple tasks simultaneously without compromising product quality or service times
- Adapted well under pressure in high volume environments while maintaining focus on quality execution
- Proficiently operated various kitchen appliances such as grills, ovens, fryers and other equipment
- Weighed, measured, and mix ingredients according to recipes and personal judgment, using various kitchen utensils and equipment.
BOH Supervisor
Multitap bar Nalej Se
04.2021 - 09.2022
- Both kitchen and grill work
- Took part in creating menus, created some highly recognized items
- Contacted suppliers and prepared shopping lists, controlled the quality of the delivered items
- Collaborated with front-of-house staff to provide exceptional customer service experiences
- Developed staff training programs to ensure compliance with all food safety regulations
- Supervised food preparation activities ensuring adherence to established recipes and portion sizes
- Coordinated daily scheduling of employees to meet operational needs while minimizing overtime costs
- Trained workers in food preparation, and in service, sanitation, and safety procedures.
Shift Leader Manager
hall Lipowa
06.2020 - 03.2021
- Managing the working space and the storage
- Sandwiches and burgers preparation, created some new positions to the menu
- Organized food and items deliveries
- Proficient in problem-solving to quickly identify and resolve issues that arise during shifts
- Highly skilled at analyzing data to make decisions on staffing levels, product pricing strategies, promotional activities.
Skills
- Time management
- Inventory Management
- Staff Training
- Problem Solving
- Multitasking and Organization
- In-depth knowledge of food processing, sanitation and safety
- Operating kitchen equipment, strong knife skills
- Adaptability
- First aid knowledge
- Interpersonal Skills
- Organizational Skills
- Verbal and written communication
- Problem-Solving
- High-volume dining
- Recipes and menu planning
- Team Collaboration and Leadership
- Kitchen leadership
- Team Leadership
Certification
- CPR / AED / First-Aid, 04/01/23-Present
- WHMIS Certification, 10/01/22-10/01/25
- Food & Beverage Management, Bocconi University Milan/Italy, 03/01/23-Present
- Food Handler Certification, 04/01/23-04/01/28
- Worker health and safety awareness in 4 steps, 10/01/22-Present
- Principles of management, Johns Hopkins University Baltimore/USA, 2024-Present
- Time management, Academy WSB Krakow/Poland, 11/17/21
Languages
Polish
Russian
Ukrainian
English
Timeline
Shift Leader/JR. Sous chef
Local Lansdown
05.2024 - 09.2024
Assistant Kitchen Manager
Royal Oak
05.2023 - 05.2024
Line Cook/Prep Cook
Royal Oak
11.2022 - 05.2023
BOH Supervisor
Multitap bar Nalej Se
04.2021 - 09.2022
Shift Leader Manager
hall Lipowa
06.2020 - 03.2021
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