Vitalii Ivanov

Cooking Japanese dishes . Keeping weight, appearance and using recipes, restaurant technologies. • Quality control of served meals

• Cooking according to recipes and calculations

•Control of product availability

-•Preparation of blanks and working display cases

•Optimization and inventory of the work process

•Work on the process " Tempura , Salads and Appetizers

Cooking on various processes. Food quality control. Cooking according to restaurant recipes

• Set up work stations prior to opening to minimize prep time.
• Checked quality of food products to meet high standards.
• Checked completed orders for correct quantity and quality.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.

• Arrangement of high-quality work of kitchen staff; drawing up the menu; quality control of raw materials, semi- finished products and finished products
• Conducting inventories in the establishment; control of the process of serving guests and the work of the establishment in accordance with the standards of service; control of fulfilment of requirements for delivery terms by the suppliers, compliance with working conditions
• Order and reception of products from the suppliers
• Devising dishes and drawing up the menu, preparation of technological schedule, working with chambers
• Recruitment, management and training of staff.

• Bistro “LIDO”, Kengaraga iela , Latgales priekspilseta , Riga, Latvia,
• Preparing food, monitoring of cooking technique compliance
• Coordination and optimisation of kitchen work
• Development of new dishes and compilation of the menu
• Control over the terms and conditions of storage of products.

• Restaurant “Organza”, 16 , Sikoka 166 , Nova Mesto
• Liberec, Czech Republic,
• Cooking in accordance with the technological schedule
• European and Ukrainian cuisine, preparation of various types of dough, creams, toppings
• Participation in stock taking
• Compliance with sanitary norms and rules of the confectionery, culinary, bakery, restaurant segments.

• Marshal Govorov 10/2
• Odessa, Ukraine,
• Ensure that all food preparation is in accordance with regulatory guidelines, ensure all HACCP procedures are followed to the highest of standards, manage the busy service periods and produce a high standard of food

• Preparation & production of menu items in time for service, coordinates daily tasks as set by the Head Chef, monitoring portion and waste control to maintain profit margins

• Japanese restaurant “Riksha, Malaya Arnautskaya 35, Odessa, ,
• Preparing, cooking and presenting dishes with particular emphasis on Japanese, and Oriental Chinese cuisine, helping the sous and head chef to develop new dishes and menus, ensuring you and your team exercise high standards of food hygiene and follow health and safety and HACCP rules at all times