Dmitri Markelov
Cook
Zurich
Summary
Detail-oriented Chef de Partie with experience working in several restaurants. Known for attention to detail, love of food and craving for new knowledge. Trained in European, Russian, Caucasian and American cuisine. Motivated and positive kitchen lover maintaining productivity in high-volume, fast-paced operations.
Overview
8
8
years of professional experience
4
4
years of post-secondary education
Work History
Chef De Partie
Goodwin Steak House
Zurich
12.2018 - 09.2022
- Controlled over the technology of preparation of products.
- Organized banquets and theme parties.
- Drew up technological maps.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Operated all kitchen equipment safely to prevent injuries.
Chef De Partie
Goodwin Steak House
Helsinki
04.2019 - 08.2019
- Cooked memorable dishes that brought new customers into establishment.
- Collaborated with staff members to create meals for large banquets.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Rotated stock to use items before expiration date.
Cook
Olive
Tallinn
04.2017 - 12.2018
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Managed opening and closing shift kitchen tasks.
- Developed new dishes.
Cook
Trojka Restaurant
Tallinn
11.2016 - 04.2017
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Monitored food quality and presentation to maintain high standards.
Chef De Partie
Antalya Restaurant
Tallinn
02.2015 - 02.2017
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Rotated stock to use items before expiration date.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prepared items for roasting, sautéing, frying and baking.
- Planned and directed high-volume food preparation in fast-paced environment.
Education
Tallinn University
Tallinn, Estonia 09.2012 - 07.2016
No Degree -
Tallinn School Of Service
Tallinn, EstoniaSkills
Leadership
undefinedLove For Music
Whole my life is connected with a music. I played drums in different bands for 13 years and last 9 years I write music by my own.
Timeline
Chef De Partie
Goodwin Steak House
04.2019 - 08.2019
Chef De Partie
Goodwin Steak House
12.2018 - 09.2022
Cook
Olive
04.2017 - 12.2018
Cook
Trojka Restaurant
11.2016 - 04.2017
Chef De Partie
Antalya Restaurant
02.2015 - 02.2017
Tallinn University
09.2012 - 07.2016
No Degree -
Tallinn School Of Service
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