Microsoft Excel
Vitalijs Solomeicuks
Head Chef
Riga,RIX
Summary
Original Private Chef with a passion for the culinary arts and preparing daily delectable meals. Well-versed in the appropriate handling of foods and plating arrangements. Extensive experience in dealing with organic ingredients and cooking international cuisine. Organized and creative to follow directions and instructions. Inventive Private Chef accepts criticism with a positive attitude. Skilled at incorporating homegrown vegetables and fruits into creative dishes. Great understanding of allergy and diet restrictions. Adept at planning and developing menus for breakfast, snacks, lunch, dinner and dessert. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
14
14
years of professional experience
3
3
Certifications
Work History
Chef Assistant
Restaurant "Ķiploku Krogs"
04.2010 - 08.2010
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Followed recipes and instructions to achieve quality and presentation standards.
- Supported senior chefs with creative meal planning and recipe development.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
Line Cook
Restaurant "Il Patio + Planeta Sushi"
04.2012 - 04.2015
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Checked food temperature regularly to verify proper cooking and safety.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
Pasta Chef
Mercure Hotel
05.2015 - 01.2016
- Maintained a clean and organized workspace, adhering to health and safety regulations.
- Assisted in menu planning processes, resulting in diverse offerings that catered to various dietary preferences and restrictions.
- Streamlined kitchen operations by implementing effective time management strategies during peak hours.
- Evaluated staff performance and provided constructive feedback, fostering a supportive environment that encouraged growth and development in the field of pastamaking.
- Enhanced customer satisfaction by consistently creating high-quality pasta dishes following traditional and innovative recipes.
- Managed opening and closing shift kitchen tasks.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Assisant Head Chef
Restaurant "Gastronome" , LTD Reaton
03.2016 - 05.2019
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Mentored junior staff members in culinary techniques and best practices, fostering an environment of professional growth.
- Increased repeat business by consistently delivering outstanding meals that met or exceeded guest expectations.
- Assisted with budget management and financial reporting tasks, contributing to the overall success of the restaurant''s operations.
- Contributed to a positive work environment by resolving conflicts among team members effectively and professionally.
- Established strong relationships with local vendors to secure the freshest ingredients at competitive prices.
Sous Chef
Restaurant "O-terasse"
06.2016 - 09.2016
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Planned promotional menu additions based on seasonal pricing and product availability.
Sous Chef
Restaurant "Tokio City"
10.2019 - 03.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Managing a team of 20 people
- Led daily staff meetings to communicate expectations and review safety procedures.
- Maintaining high standards
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
Food Service Purchasing Agent
Konig Distribution
04.2020 - 02.2021
- Implemented a comprehensive supplier evaluation system to ensure consistent product quality and service reliability from vendors.
- Minimized stockouts by carefully monitoring stock levels and placing orders well ahead of anticipated needs.
- Developed and maintained positive relationships with suppliers, ensuring timely delivery of products.
- Evaluated vendor performance regularly, identifying areas for improvement or potential replacement if necessary.
- Coordinated with finance department to monitor budgets and control costs throughout the purchasing cycle.
- Planned optimum food purchase quantities at right time to meet customer needs.
CEO "Solo Ravioli"
-
03.2021 - 09.2021
- Developed key operational initiatives to drive and maintain substantial business growth.
- Drove profitability with thorough financial analysis and strategic decisionmaking.
- Fostered strong relationships with industry partners to expand business opportunities.
- Optimized supply chain operations for reduced costs and increased efficiency.
Head Chef
Restaurant "Firefood"
05.2021 - 09.2021
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Cooked memorable dishes that brought new customers into establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
Head Chef
COM Bar
10.2021 - 12.2021
- Cooked memorable dishes that brought new customers into establishment.
- Created recipes and prepared advanced dishes.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Modernized work processes to reduce guest wait times and boost daily output.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
CEO "Cafe 36"
Take Away Restaurant "Cafe 36"
03.2021 - 10.2023
- Developed key operational initiatives to drive and maintain substantial business growth.
- Drove profitability with thorough financial analysis and strategic decisionmaking.
- Managed partnerships and strategic business relationships by negotiating contract terms and handling conflicts.
- Fostered strong relationships with industry partners to expand business opportunities.
- Cultivated forward-thinking, inclusive, and performance-oriented business culture to lead industry in innovation and push progress.
- Established and maintained strong relationships with customers, vendors and strategic partners.
- Analyzed industry trends and tracked competitor activities to inform decision making.
- Collaborated with legal, accounting and other professional teams to review and maintain compliance with regulations.
Private Chef
-
06.2023 - Current
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
- Sought continuous professional development through attending workshops, culinary classes, and industry events to stay current with trends and techniques.
- Provided easy-to-read cooking preparation instructions for clients.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Shopped for ingredients.
- Safely packaged and labeled each individual meal.
- Prepared and cooked over 20 meals per week
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Education
Secondary Education" - Restaurant Service Specialist
Rigas Tirdzniecības Profesionālā Vidusskola
Riga 04.2001 -
Primary Education -
Rigas 86. Vidusskola
Riga 04.2001 -
Skills
Meal Preparation
Food presentation
Team Management
Cooking techniques
Client Relationship Building
Recipe Development
Culinary expertise
Menu Planning
Sanitation Practices
International Cuisine
Event Catering
Special Diet Accommodation
Accomplishments
- I built my own small private kitchen where I constantly experiment and improve. This kitchen was also used for the Solo Ravioli project.
- Visited the 'Bocuse d'Or' exhibition in France.
- Participant in the Best Chef competition at the Riga Food exhibition in Latvia.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Designed whole new menu, including meal selections, beverages and pricing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Software
Microsoft Word
Languages
Russian
Native language
Latvian
Advanced
C1
English
Intermediate
B1
Certification
Cooking courses
Running, travelling, hiking
I am passionate about maintaining an active lifestyle through running, traveling, and hiking. Running keeps me disciplined and focused, while traveling broadens my perspective and enhances my adaptability. Hiking allows me to challenge myself physically and mentally, offering a sense of accomplishment and resilience. These activities contribute to my personal growth and help me bring a balanced and energetic approach to my professional life.
Timeline
Private Chef
-
06.2023 - Current
Head Chef
COM Bar
10.2021 - 12.2021
Head Chef
Restaurant "Firefood"
05.2021 - 09.2021
CEO "Solo Ravioli"
-
03.2021 - 09.2021
CEO "Cafe 36"
Take Away Restaurant "Cafe 36"
03.2021 - 10.2023
Food Service Purchasing Agent
Konig Distribution
04.2020 - 02.2021
Sous Chef
Restaurant "Tokio City"
10.2019 - 03.2020
Sous Chef
Restaurant "O-terasse"
06.2016 - 09.2016
Assisant Head Chef
Restaurant "Gastronome" , LTD Reaton
03.2016 - 05.2019
Pasta Chef
Mercure Hotel
05.2015 - 01.2016
Line Cook
Restaurant "Il Patio + Planeta Sushi"
04.2012 - 04.2015
Chef Assistant
Restaurant "Ķiploku Krogs"
04.2010 - 08.2010
Secondary Education" - Restaurant Service Specialist
Rigas Tirdzniecības Profesionālā Vidusskola
04.2001 -
Primary Education -
Rigas 86. Vidusskola
04.2001 -
Cooking courses
Pastry courses
Category B driver's license
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