Grigorii Konstantinov

Experience

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  Maestro Club/Restaurant

  Sept 2003 - May 2004

  A Cook

  Experience in one of the famous night club in St.Petersburg as cook in hot kitchen Preparing hamburgers, fresh food, fried chickens, steaks, pizzas, pasta,etc. Constantly checking the quality of the food being served to customers. In charge of stock control for the freezers, pantries and store rooms.

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  Beer Garden restaurant

  Jul 2004 - Nov 2007

  Chef de Partie/Chef de Cuisine

  Pub-restaurant with Germany and International food. Responsible for high standards of food, hygiene, and heath and safety. Making sure that all food at point of delivery is of the highest quality Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen. Enquiring is any clients have allergies and then cooking meals accordingly. Talked with head chef about supplies and menu options.

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  SIR HENRY MORGAN Pirates Pub

  Dec 2007 - Oct 2010

  Head Chef

  Supervised a team of 7 Tai people in a busy kitchen. Find a common language with all associate. Managed food preparation processes. Plan menus according to the popularity of various dishes. Controlling stock rotation to ensure the kitchen and larder are always well stocked. Scheduled the work of cooks, and other kitchen employees. Established controls to minimize food and supply waste and theft

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  Le Meridien Phuket Beach Resort

  Nov 2010 - Nov 2012

  F/B Coordinator & Chef de Partie

  Provided premium Food and Beverage service delivery. Ensured a high level of customer service is consistently maintained. Received and handled guests' complaints and coordinated with Duty Manager to resolve issues. Designing and translating menu. . Maintained positive relations with other staff and departments. In low season acting as a Chef de Partie in a different aspect of the kitchen.

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  Lookinhotels.ru

  Dec 2012 - Jan 2013

  Project Manager

  Deal with hotel top management regarding provide video shooting

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  Centara Grand Beach Resort

  Feb 2013 - May 2013

  F/B Coordinator

  Up sell the menu to meet the budget of outlet. Put my previous experience to make successful F&B service in different outlets. Make a good relationship with all guests. Coordinate events with F\B assistant manager

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  Restaurant Solnce

  Jun 2013 - Feb 2014

  Sous Chef

  Training & Development. Preparation of Duty Roster Implementation of approved systems Activities Handling Guest queries.Prepare and present meals utilizing culinary principles, standards techniques and equipments

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  Free-lance Private Chef (Villa/Boat) Phuket

  Apr 2014 - now

  Private Chef

  Freelance Private Chef ( Yacht & Villa ) PhuketPeriod: Apr 2014 - till now Do a private cooking, lunch, dinner for a family in a different private Yacht and Villa.- (Temporally F/B assistant for VIP customer at Inilala Beach house 6*)