Jurijs Nikitenko
Oslo,30
Summary
My opinion my organization skills is the strongest side. I’m always organized, responsible
and executive. I think for perfect work process in a kitchen, everything has to be organized, has to be extremely good system, especially for the big kitchen with a lot of staff. every person should now , how to do work best way.
I’m open and positive nature, like enjoying life .I’m trying to be polite and confidence with my colleagues and friends, because quite often work at restaurant is stressful. Also I’m responsive and trying to help my colleagues if they need. Also I’m training sports: fitness, football, trying participate in competition. no bad habits.
Overview
26
26
years of professional experience
Work History
Sous Chef
Kokkeloren Holding AS
01.2017 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Sous Chef
Fursetgruppen Restaurant Group .Fursetgruppen.no
09.2013 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Chef De Partie
Lombard Townhouse
12.2006 - 08.2013
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying, and baking.
Chef
Chateau Impney Hotel
08.2001 - 11.2006
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Commis Chef
Lido Restaurant
09.1998 - 07.2001
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Education
No Degree - Chef Diploma Awarded
Food And Trade Production School
Marijas 4 Riga Latvia06.2001
Secondary School - Secondary School
Rigas Zolitudes Gimnazija
Ruses Iela 22. LV-1029.Riga .Latvia06.1998
Skills
- Supervising Food Prep
- Food Safety
- Kitchen Organization
- Garnishing Techniques
- Team Leadership
- Culinary Trends Monitoring
- Ordering and Requisitions
- Safety Management
- Cooking techniques
- Equipment usage
- Menu development
- Staff Motivation
Languages
Russian, Latvian
Native language
English
Proficient
C2
Norwegian
Beginner
A1
Timeline
Sous Chef
Kokkeloren Holding AS
01.2017 - Current
Sous Chef
Fursetgruppen Restaurant Group .Fursetgruppen.no
09.2013 - Current
Chef De Partie
Lombard Townhouse
12.2006 - 08.2013
Chef
Chateau Impney Hotel
08.2001 - 11.2006
Commis Chef
Lido Restaurant
09.1998 - 07.2001
No Degree - Chef Diploma Awarded
Food And Trade Production School
Secondary School - Secondary School
Rigas Zolitudes Gimnazija
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