Ruslan Zeynalov
Oshawa,ON
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production, and inventory to control food and labor costs and waste. Maintains federal, state, and local food sanitation and safety standards.
Overview
16
16
years of professional experience
Work History
Sous Chef
Fairmont Hotel
Baku, Azerbaijan
05.2013 - 12.2023
- Proficient in food preparation, storage, sanitation, and safety protocols.
- In-depth knowledge of menu items, recipes, and presentation standards.
- Ensures proper food handling, temperature control, and equipment maintenance.
- Promotes a positive work environment and strong inter-departmental collaboration.
- Skilled in menu creation, cost control, and maintaining food quality.
- Responsible for hygiene, safety, and proper use of equipment.
- Trains and motivates team members to meet deadlines and standards.
- Collaborates with chefs on daily requirements and special events.
- Monitors food expiration and storage practices.
- Provides feedback, reports issues, and upholds service standards.
Cook
JW Marriott Absheron Baku Hotel
Baku, Azerbaijan
08.2012 - 05.2013
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Responsible for supervising junior chefs or commis.
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
- Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
Demi Chef De Partie
Megapolis Restaurant
Baku, Azerbaijan
07.2011 - 07.2012
- To monitor stock movement and be responsible for ordering in your section.
- To ensure minimum kitchen wastage.
- To ensure knowledge of the product is maintained and communicated to all relevant personnel.
- To be responsible for completing your mise en place.
- To learn and record skills and recipes from other members of the department.
- To liaise with the Head Chef, Sous Chef, and implement new menus, dishes, and systems, where applicable.
- To ensure all statutory regulations are adhered to, such as food hygiene policies.
- To be flexible and willing to help the restaurant kitchen at busy times, if required.
Commis 1
Həzz Club Restaurant
Baku, Azerbaijan
05.2010 - 06.2011
- Support Chef de Partie or Demi Chef de Partie in the daily operation and work.
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Ensure the highest standards and consistent quality in the daily preparation, and keep up to date with the new products, recipes, and preparation techniques.
- Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
Commis 2
Trattorial Oliva Restaurant
Baku, Azerbaijan
05.2008 - 05.2010
- Work according to the menu specifications by the Chef de Partie.
- Keep work area at all times in hygienic conditions, according to the rules set by the hotel.
- Control food stock and food cost in his section.
- Prepare the daily mise-en-place and food production in different sections of the main kitchen or satellite.
Education
HACCP -
08.2019
Food Coasting Courses -
09.2015
Basically Kitchen Law -
07.2014
Hygiene Law -
05.2014
Gömrükxana işi -
Bakı Biznes və kooperasiya kolleci
Baku, Azerbaijan05.2011
Skills
- Good communication skills gained through my experience as Chef de Partie
- Proficient user
- Working knowledge of Italian, and International cuisine
- Good team worker, good interpersonal skills, ability to meet tight deadlines
- Honest and hard working
LANGUAGES
ENGLISH - B2
RUSSIAN - B2
TURKISH - B1
AZERBAIJANI - native
Timeline
Sous Chef
Fairmont Hotel
05.2013 - 12.2023
Cook
JW Marriott Absheron Baku Hotel
08.2012 - 05.2013
Demi Chef De Partie
Megapolis Restaurant
07.2011 - 07.2012
Commis 1
Həzz Club Restaurant
05.2010 - 06.2011
Commis 2
Trattorial Oliva Restaurant
05.2008 - 05.2010
HACCP -
Food Coasting Courses -
Basically Kitchen Law -
Hygiene Law -
Gömrükxana işi -
Bakı Biznes və kooperasiya kolleci
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