Stanislav Myshkevych
St. John's,NL
Summary
As a professional with diverse experience in various food-related fields, I have worked in a variety of settings, including sea, river, restaurants and factories.
I am committed to ongoing professional development and have earned a diploma as a sea chef, junior food technologist, as well as a bachelor's degree in hotel and restaurant business. Additionally, I hold certifications in marine safety, HAACP food industry standards, and emergency First-aid, CRP, AED and H2S.
A hardworking and enthusiastic cook trained in all aspects of running a successful operation. I am constantly seeking new skills and introductions to grow the catering industry and provide the perfect service.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Cook
Merchant Tavern
04.2024 - Current
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
1 Cook
Sheraton Hotel Newfoundland
09.2023 - 03.2024
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Seasoned and cooked food according to recipes or personal judgment and experience.
1 Cook
Loose Tie
05.2023 - 08.2023
- 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.
Line Cook
Holiday Inn (Hotel)
02.2023 - 05.2023
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
Sous Chef
Suke (Japanese Izakaya)
12.2021 - 01.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Palac Lagow (Historic Hotel)
05.2021 - 09.2021
- Worked flexible hours; night, weekend, and holiday shifts.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
Hot Cook
Suke (Japanese Izakaya)
01.2021 - 05.2021
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Sous Chef
Brik (Hotel)
12.2019 - 11.2020
- Transitioned between breakfast and lunch service.
- Met production requirements for banquet and outlet desserts and breakfast pastries.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Cold Cook
Santorini (Restaurant)
04.2020 - 10.2020
- Carried out day-day-day duties accurately and efficiently.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Cook
Sabaneev (Restaurant)
10.2018 - 08.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Sea Cook
Black Sea Crewing (River Boat)
05.2018 - 08.2018
- Knowledge of working with special equipment in ship conditions
- Efficiently provide a variety of food options for the ship's crew and guests
- Knowledge of safety rules and behavior on the ship and what to do in case of emergency
Privat Cook
Privat Fleet (Private Yachts)
09.2017 - 05.2018
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Education
Bachelor of Science - Hotel And Restaurant Management
Pylyp Orlyk International Classical University
Mykolayiv06.2021
Associate of Science - Food Industry Technologist
Odessa Higher Professional School of Marine Touris
Odessa08.2020
Associate of Science - Professional Cook
Odessa Higher Professional School of Marine Touris
Odessa03.2019
High School Diploma -
Ivanovo Secondary School 1-3 Levels
Odessa05.2017
Skills
- Kitchen Preparation
- Vendor Relations
- High-Quality Ingredients
- Menu Planning
- Inventory Management
- High-Volume Environments
- Food Spoilage Prevention
- Chef Assistance
- Ordering and Requisitions
- Kitchen Management
Certification
- Certified Food Safety and HACCP.
- First-aid, CPR, AED.
- H2S.
- Basic Safety training and instruction.
- Security awareness training for all seafarers.
- Training for personnel serving on passenger ships.
Timeline
Cook
Merchant Tavern
04.2024 - Current
1 Cook
Sheraton Hotel Newfoundland
09.2023 - 03.2024
1 Cook
Loose Tie
05.2023 - 08.2023
Line Cook
Holiday Inn (Hotel)
02.2023 - 05.2023
Sous Chef
Suke (Japanese Izakaya)
12.2021 - 01.2023
Sous Chef
Palac Lagow (Historic Hotel)
05.2021 - 09.2021
Hot Cook
Suke (Japanese Izakaya)
01.2021 - 05.2021
Cold Cook
Santorini (Restaurant)
04.2020 - 10.2020
Sous Chef
Brik (Hotel)
12.2019 - 11.2020
Cook
Sabaneev (Restaurant)
10.2018 - 08.2019
Sea Cook
Black Sea Crewing (River Boat)
05.2018 - 08.2018
Privat Cook
Privat Fleet (Private Yachts)
09.2017 - 05.2018
Bachelor of Science - Hotel And Restaurant Management
Pylyp Orlyk International Classical University
Associate of Science - Food Industry Technologist
Odessa Higher Professional School of Marine Touris
Associate of Science - Professional Cook
Odessa Higher Professional School of Marine Touris
High School Diploma -
Ivanovo Secondary School 1-3 Levels
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