- Hiking
- Kayaking
- Photography
- Learning new cooking techniques and expanding my culinary skills
- I like trying new recipes and food trends
- Travel
VLADYSLAV PELEPEI
Summary
Highly productive chef with 8 years of experience in the restaurant industry, created balanced and gourmet menus. Skilled in establishing productive workflows while maintaining high standards. Possess excellent communication, leadership, and problem-solving skills, enabling successfully manage the kitchen. Natural talent for creating a well-coordinated and cohesive team.
Overview
8
8
years of professional experience
Work History
Sushi Maker
Premium Shushi Restaurant "Icons"
08.2024 - 10.2024
- Kept up-to-date on emerging trends in sushi preparation techniques for continuous improvement of personal skills and menu offerings.
- Consistently met or exceeded sales goals by upselling specialty items and promoting daily specials.
- Implemented effective cost control measures to reduce waste while maintaining product quality and freshness.
- Mentored junior sushi makers in traditional techniques and presentation skills, fostering team growth and development.
- Maintained a clean and organized workstation, ensuring compliance with food safety standards.
- Adhered to strict portion control guidelines, optimizing ingredient usage and reducing costs.
- Reduced customer wait times by efficiently managing sushi orders during busy periods and ensuring prompt delivery to tables.
Line Cook
Bottoms Bar & Grill
11.2023 - 04.2024
- Cooked memorable dishes that brought new customers into establishment
- Trained kitchen staff to perform various preparation tasks under pressure
- Plated and presented all dishes to match established restaurant standards.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked food temperature regularly to verify proper cooking and safety.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Line Cook
Alpine Meadows Resort
05.2023 - 10.2023
- Plated and presented all dishes to match established restaurant standards.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked food temperature regularly to verify proper cooking and safety.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Sous Chef
Premium Sushi Restaurant "Icons"
09.2022 - 03.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Mentored kitchen staff to prepare each for demanding roles
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Established menu
- Manage kitchen processes and team of 10 chefs
Kitchen Chef
Avocado Sushi Bar
03.2020 - 05.2022
- Created 3 author's menu
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Streamlined kitchen operations for improved efficiency and reduced food waste through diligent inventory management.
- Assisted with event planning and catering logistics for special occasions hosted at the restaurant.
- Adapted menu offerings based on seasonal availability of ingredients, focusing on sustainability initiatives within the culinary industry.
Sushi Maker
Rock & Roll Sushi Bar
09.2019 - 01.2020
- Planned promotional menu additions based on seasonal pricing and product availability
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi
- Prepared high-quality seafood, rice and ingredients for sushi
- Modernized work processes to reduce guest wait times and boost daily output
- Over 150 sushi rolls were produced per day
Sous Chef
Stories, Restaurant Of European Cuisine
03.2018 - 08.2019
- Preparing and serving hot dishes, meat and seafood
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Mentored kitchen staff to prepare each for demanding roles
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Collaborated with staff members to create meals for large banquets
- Working with Josper-grill
- Was staff leader of 7-10 cooks
Pizza Maker
Faro Del Porto, Mediterranean Restaurant
02.2017 - 03.2018
- Operated pizza oven and other kitchen equipment safely
- Monitored and maintained clean working areas and cooking surfaces
- Prepared raw materials for cooking by cutting vegetables and preparing dough
- Development and creation of pizza menu
- Preparation of pizza and hot dishes
- On average, made 200 pizzas in one day
Education
Diploma of Cook of The 5th Category - Gastronomy
Technical College of Gastronomy
06.2018
High School Diploma -
High School of 1-3 Grades No. 26
05.2016
Skills
- Mediterranean cuisine
- Japanese cuisine
- Experience in premium segment
- Sous-vide technology
- Food Plating and Presentation
- Working with wood-burning stove
Interests
Timeline
Sushi Maker
Premium Shushi Restaurant "Icons"
08.2024 - 10.2024
Line Cook
Bottoms Bar & Grill
11.2023 - 04.2024
Line Cook
Alpine Meadows Resort
05.2023 - 10.2023
Sous Chef
Premium Sushi Restaurant "Icons"
09.2022 - 03.2023
Kitchen Chef
Avocado Sushi Bar
03.2020 - 05.2022
Sushi Maker
Rock & Roll Sushi Bar
09.2019 - 01.2020
Sous Chef
Stories, Restaurant Of European Cuisine
03.2018 - 08.2019
Pizza Maker
Faro Del Porto, Mediterranean Restaurant
02.2017 - 03.2018
High School Diploma -
High School of 1-3 Grades No. 26
Diploma of Cook of The 5th Category - Gastronomy
Technical College of Gastronomy
Similar Profiles
Hubert HayesHubert Hayes
Field Crew Supervisor at ICONSField Crew Supervisor at ICONS
Rui HeRui He
Waitress at WORK SHUSHI RestaurantWaitress at WORK SHUSHI Restaurant
MUHAMMAD RASIL CMUHAMMAD RASIL C
Team Leader at Nippon Doors Premium RestaurantTeam Leader at Nippon Doors Premium Restaurant