Chef on private yacht

True sushi bar is a bar with traditional Japanese sushi and rolls, prepared according to all traditions, and from the best products. Opening a restaurant from scratch. Recruitment and training of personnelMenu creation. Ordering managment. work with suppliers, ordering products and quality control. Food cost control.Quality managment of all dishes served in the restaurant, anf for delivery.

Responsible of providing meals in Frensh restaurants for up to 30 guests. Helped with fresh food provisioning, menu preparation and daily cooking, while keeping the galley tidy.

As a chef was responsible of restaurants as Surf&Turf (steak house), Schmankel (Austrian cuisine), Osteria ( Italian bistro). Team included 5 members. Provisioning and supplies managementQuality control of all dishes serving in the restaurant. Control of USPH and HACCP regulations

As a chef was responsible of providing meals for up to 200guests and 40 crew. Helped with fresh food provisioning, menu preparation and daily cooking, buffet line control, while keeping

Author's cuisine restaurant with a concept from old to new. Actively used sous vide and molecular cuisine techniques in the preparation of our dishes.

The idea of ​​the master classes was to teach people how to cook dishes of different national cuisines, using products that can be bought in a regular store. My assistant and I created the menu, prepared everything, cooked and taught

A restaurant in the center of Kiev, where we prepared a bbq menu, sushi and rolls, and asian dishes.