Oleksandr Avramenko
Vancouver,BC
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with East European, Italian, Mediterranean and Korean cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english, ukrainian, polish, russian skills.
Overview
10
10
years of professional experience
Work History
Executive Chef
New Wave
04.2021 - 09.2023
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
Sous Chef
Raj W Niebie
09.2021 - 04.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Modernized work processes to reduce guest wait times and boost daily output.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
Sous Chef
New Wave
04.2021 - 09.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
Cook
Otto Pompieri
07.2019 - 04.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Adjusted recipes based on ingredient availability or customer request.
- Measured and mixed ingredients according to precise recipes for best results.
- Monitored food quality and presentation to maintain high standards.
Cook
Flamm
09.2018 - 07.2019
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Adjusted recipes based on ingredient availability or customer request.
- Measured and mixed ingredients according to precise recipes for best results.
Cook
Baron Razgulaeff
05.2015 - 08.2017
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Cook Helper
Tynycia
01.2014 - 04.2015
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
Associate of Science - Software Systems Developer - (Web Programmer Option)
Mechanical Engineering College
Ukraine, Dnipro07.2010
Skills
- Equipment Maintenance
- Dish Preparation
- Food Preparation and Safety
- Process Improvement
- Employee Training
- Resource Management
- Order Delivery Practices
- Work Area Inspections
- Catering and Events
- Cost Control
- Recipe Development
- Special Events
Languages
Ukrainian
Native or Bilingual
Russian
Native or Bilingual
Polish
Full Professional
English
Limited Working
Timeline
Sous Chef
Raj W Niebie
09.2021 - 04.2022
Executive Chef
New Wave
04.2021 - 09.2023
Sous Chef
New Wave
04.2021 - 09.2021
Cook
Otto Pompieri
07.2019 - 04.2021
Cook
Flamm
09.2018 - 07.2019
Cook
Baron Razgulaeff
05.2015 - 08.2017
Cook Helper
Tynycia
01.2014 - 04.2015
Associate of Science - Software Systems Developer - (Web Programmer Option)
Mechanical Engineering College
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