Metafoodies is a Dubai born Hospitality Group dedicated to bringing exquisite dining experiences with a personal touch to food enthusiasts around the world. Community, joy and gastronomy are the key foundations for all Metafoodies concepts. With a passion for excellence, Metafoodies’ main aim to establish itself as a leader in the hospitality industry, delivering unparalleled concepts designed to mesmerize and encaptivate the audience.

GRACE BISTRO is a new project of the BURO team. TSUM, restaurateurs Dina Khabirova, Vitaly Shimansky and Vladimir Chistyakov.Grace – graceful and elegant from English. An elegant bistro on Patriarch’s Street, where you can come for a delicious and fashionable breakfast at 8 am, run in for lunch in the afternoon, and return in the evening for a romantic dinner. After 6 pm GRACE BISTRO turns into an elegant evening restaurant with white tablecloths. We tried to make this place special – so that our guests immerse themselves in the fashionable atmosphere of the Patriarchs, while at the same time staying away from their hustle and bustle.

Actual ethnic restaurant

Lavkalavka is a farm to table restaurant offering the best of Russian cuisine. A 200-seat restaurant with banqueting facilities. During my time with Lavkalavka I commenced as Hot line cook before moving to Chef D Partie and worked my way up to Head Chef position through dedication and hard work. I Managed a brigade of up to 30 chefs and oversaw all the kitchen and food operations for restaurant, whilst and managing others in corporation, including opening a new facility. Personally travelled around the country to select fresh produce. Developed wine list and menu. Supervised catering for events accommodating up to 400 people. Conducted budgeting, marketing and financial/cost analyses. Ensure the timely provision of high quality and optimum quantities of food from the College kitchen, relevant to the shift, for students, staff and visitors. Supervised the activities of all the Commis Chefs & Kitchen Porters during the shift. Ensured adherence to the organisations Food Safety and Health & Safety policies at all times.

Lavkalavka is a farm to table restaurant offering the best of Russian cuisine. A 200-seat restaurant with banqueting facilities. During my time with Lavkalavka I commenced as Hot line cook before moving to Chef D Partie and worked my way up to Head Chef position through dedication and hard work. I Managed a brigade of up to 30 chefs and oversaw all the kitchen and food operations for restaurant, whilst and managing others in corporation, including opening a new facility. Personally travelled around the country to select fresh produce. Developed wine list and menu. Supervised catering for events accommodating up to 400 people. Conducted budgeting, marketing and financial/cost analyses. Ensure the timely provision of high quality and optimum quantities of food from the College kitchen, relevant to the shift, for students, staff and visitors. Supervised the activities of all the Commis Chefs & Kitchen Porters during the shift. Ensured adherence to the organisations Food Safety and Health & Safety policies at all times.

In order to further my knowledge and theoretical training I spent a short time at the streetXo restaurant to train with some of the best chefs and cuisines

• Managing a team of 7 employees;• Development of the Company's organizational structure;• Marketing budget management;• Ensuring the Project turnover and profitability growth;• Development and implementation of the advertisement policy;• Development and monitoring of the long-term and daily specific plans;• Improvement of the website usability. Improvement of the website image;• Full range or works for the online store promotion;• Traffic analysis (the sources, costs, conversion), monitoring the competitors and efficiency analysis, drawing reports (google analytics, yandex metrika, li);• Development of the Internet promotion methods (affiliate programs, customer loyalty programs, mailing, etc.);• Development and introduction of new services;• Improvement of the call-center operation;• Optimization of the orders acceptance procedure, orders processing, assembling and delivery to customers;• Development of POS materials;• Analysis of financial indices;• Control of document flow (bills, invoices, certificates of acceptance and contracts).Achievements:• The sales volume and turnover grew in 3 months after the project start• Optimization of all the Company's processes from order's receipt till its delivery• Implementation of a cloud service MoySklad (online sales management and inventory accounting) • Organization of a call center• Improvement of the website usability to increase the conversion

In order to further my knowledge and theoretical training I spent a short time at the St Regis resort to train with some of the best chefs and cuisines The hotel had a variety of cuisines that I was exposed to from Mexican Cuisine, European and Tapas During this time I was responsible for:• Setting up station according to restaurant guidelines.• Prepared all food items as directed in a sanitary and timely manner.• Followed recipes, portion controls, and presentation specifications as set by the restaurant. Restocks all items as needed throughout the shift.• Cleaned and maintains station while practicing exceptional safety, sanitation and organizational skills.• Understood and learned of how to properly use and maintain all equipment in the station.• Assisted with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.

Manager of special projectCROCUS GROUP (restaurants) - Nobu, Edoko, ZafferanoSep 2010 – Oct 2011 | MOSCOW – RUSSIACrocus Group is one of the leading development companies in Russia. Founded in 1989, Crocus Group is responsible for over 4 million total square meters of developed property. During this time I was responsible for:• Formation and implementation of the advertisement and marketing strategy;• Development and implementation of the PR concept for each restaurant. Choosing the most efficient channels for projects implementation;• Budgeting;• Creation of a marketing calendar. Planning of events;• Work with specialized mass media. Development and implementation of joint PR projects;• Copywriting (writing press releases, news, advertisement materials);• Building partnership relations with major companies (banks, construction companies, embassies, carmakers representations);• Development and formation of customer loyalty programs;• Interaction with the promo groups: control over production of advertisement and promo products;• Managing the advertisement products distribution, creation of distribution networks and development of the distribution strategy.Achievements and successfully implemented projects:• Launch of EDOKO restaurant chain;• Opening of Agalarov Estate golf course;• Opening of VEGAS shopping mall;• Private dinner for Robert De Niro at NOBU restaurant;• Private dinner for Ashton Kutcher and Demi Moore at NOBU restaurant;• Development of corporate style for Dogs & Beers cafe.

• Development and implementation of the advertisement and marketing strategy;• Creation of a marketing calendar, planning of events;• Budgeting;• Managing a team of 3 employees, analysis and forecasting of the sales volume, business development and market trends;• Development and implementation of the PR concepts for each restaurant;• Work with specialized mass media. Development and implementation of joint PR projects with the mass media representatives;• Copywriting (writing press releases, news, advertisement materials);• Development of partnership programs. Building partnership relations with major companies;• Development and formation of customer loyalty programs;• Work with promo groups;• Control of production of advertisement and promo products;• Managing distribution of advertisement products, creation of distribution networks and development of distribution strategy;• Creation of corporate website.Achievements and successfully implemented projects:• Launch of LUNCHBOX restaurant chain;• Launch of "X & Co - flower confectionery".

- Collect information about the most interesting and important events in politics, economy, cultural, society and sport;- Preparation own articles, reviews, analytical materials; - Planning for the day, week, month and year;

- Creating a PR concept for each restaurant;- Creating a advertising and marketing strategies of customers;- Control and management of the advertising strategy of the company;- Event management;- Partnerships with large companies (banks, construction companies, embassies, car dealerships)- Creating systems of customer loyalty;- Work with the promotional groups- Control of advertising and promotional products;- Participate in concept development of new restaurant projects;- Create a marketing calendar;- Formation of the budget;