Yaroslav Nesterenko
Kherson
Summary
Seasoned Executive Chef seven years of culinary experience. Maintains and handles all operations for establishment and staff.
Overview
7
7
years of professional experience
Work History
Sous Chef
Ristorante "Monteverde"
04.2023 - 11.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
Cher De Partie
Ristorante "Monteverde" Świeradów Zdrój
12.2022 - 04.2023
- Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
- Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
- Monitored and maintained clean working areas and cooking surfaces.
- Maintained pizza-making and kitchen equipment to keep items in good working condition and kitchen operating smoothly.
- Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
- Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
- Monitored pizzas throughout cooking process to deliver correct doneness and prevent burning or undercooking.
Executive Sous Chef
Restaurant "Michel"
10.2021 - 02.2022
- 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.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Sous Chef
Restaurant "Basta Pasta"
10.2020 - 10.2021
- 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.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
Sous Chef
Restaurant "Fitzroy"
06.2020 - 10.2020
- 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.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Chef De Partie
Restaurant "Michel"
03.2018 - 06.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
Education
Diploma of A Cook 5th Category - Kitchen Management
Kherson School of Restaurant Management
Kherson, Ukraine06.2016
Skills
- Inventory Management
- Cleaning and Sanitation
- Menu Planning
- Restaurant Operation
- Kitchen Staff Management
- Quality Assurance
- Ingredient Selection
- Vendor Relations
- Customer Service
- Special Events and Catering
Languages
Ukrainian
Native language
English
Intermediate
B1
Timeline
Sous Chef
Ristorante "Monteverde"
04.2023 - 11.2024
Cher De Partie
Ristorante "Monteverde" Świeradów Zdrój
12.2022 - 04.2023
Executive Sous Chef
Restaurant "Michel"
10.2021 - 02.2022
Sous Chef
Restaurant "Basta Pasta"
10.2020 - 10.2021
Sous Chef
Restaurant "Fitzroy"
06.2020 - 10.2020
Chef De Partie
Restaurant "Michel"
03.2018 - 06.2020
Diploma of A Cook 5th Category - Kitchen Management
Kherson School of Restaurant Management
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