OLEKSANDR KOTLIAROV
Halifax,NS
Summary
Motivated Cook with 4 years experience preparing delicious meals for customers. Polished in following proper food handing methods and maintaining the correct temperature of food products. Creative and artistic professional committed to strengthening the kitchen team with better collaboration,recipes, and cooking techniques.
Overview
4
4
years of professional experience
Work History
1st Cook
Hamachi Kita Sushi &Asian Flare
10.2023 - 04.2024
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Ensured adherence to health codes through regular cleaning and maintenance of kitchen equipment, utensils, and work areas.
- Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
- Streamlined communication within the culinary team by establishing clear expectations regarding daily responsibilities and overall goals.
Cook
Marienbad Restaurant
06.2022 - 09.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Chef
Yapito Sushi
01.2022 - 05.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
1st Cook
Kago Sushi
10.2021 - 01.2022
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Worked under the guidance of renowned Chef Alon Than, a World Sushi Champion.
- Ensured adherence to health codes through regular cleaning and maintenance of kitchen equipment, utensils, and work areas.
- Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
- Streamlined communication within the culinary team by establishing clear expectations regarding daily responsibilities and overall goals.
- Assisted in training new staff members, ensuring they were well-versed in kitchen procedures and safety protocols.
- Reduced food waste by effectively managing inventory and implementing proper food storage techniques.
- 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.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
Cook /1st Cook
Koku Sushi
03.2020 - 09.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
Education
High School Diploma -
Perehrestovo NVK
Ukraine05.2010
Skills
- Training New Staff
- Food Preparation
- Knife Skills
- Creativity in Cooking
- Recipe Development
- Menu Planning
- Cooking under pressure
- Cleaning and organization
- Cooking techniques
- Team Leadership
- Meal Preparation
Languages
English
Professional Working
Polish
Professional Working
Ukrainian
Native or Bilingual
Russian
Native or Bilingual
Timeline
1st Cook
Hamachi Kita Sushi &Asian Flare
10.2023 - 04.2024
Cook
Marienbad Restaurant
06.2022 - 09.2023
Chef
Yapito Sushi
01.2022 - 05.2022
1st Cook
Kago Sushi
10.2021 - 01.2022
Cook /1st Cook
Koku Sushi
03.2020 - 09.2021
High School Diploma -
Perehrestovo NVK
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