SERGEY ROMANOV

SERGEY ROMANOV

Chef at best western plus vega hotel convention center
Lives in Moscow, Russia
over 6 months ago

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A GOOD TIME FOR A DAYS !!! MY NAME SERGEY, IM 37, I LOOK FOR A JOB BY THE CONTRACT, BY HOTEL HOSPITALITY SERVICES DIRECTIONS, F&B, WORK AT KINCHEN. MAYBE FAMILY COOK, HAVE EXPERIENCE AT RESTAURANT BUSINESS FOR MORE THAN 10 YEARS, HAVE KNOWLEDGE RUSSIAN, EUROPEAN, CAUCASIAN AND THE MIDDLE ASIA CUISINE . LANGUAGES RUSSIAN AND ENGLISH WhatsApp +79099000602

Experience

  • Chef

    best western plus vega hotel convention center - Moscow, Russia

    F&B kitchen
    February 2013 - April 2017 · 4 years and 3 months

    Control and serving dishes, order food, the ingestion of products, Personalized menu for each week of monitoring and banquets control time of arrival and departure of staff, drawing up work schedules for staff to conduct master classes on cooking quick meals for hotel guests as well as master classes on nitrogen ice cream

  • Chef de cuisine

    The Central Bank of the Russian Federation - Moscow, Russia

    F&B kitchen
    November 2011 - February 2013 · 1 year and 4 months

    Control and serving dishes, order food, the ingestion of products, Personalized menu for each week of monitoring and banquets control time of arrival and departure of staff, drawing up work schedules for staff

  • Sous Chef

    Swissôtel Krasnye Holmy - Moscow, Russia

    F&B kitchen
    September 2010 - September 2011 · 1 year and 1 month

    assistant chef, inventory of goods and working equipment, acting chef at night, maintenance and control of banquets and receptions control the time of arrival and departure of staff, drawing up a working schedule for staff

  • Sous Chef

    CASINO MIRAGE - Moscow, Russia

    F&B kitchen
    May 2007 - July 2009 · 2 years and 3 months

    assistant chef, inventory of goods and working equipment, acting chef at night, maintenance and control of banquets and receptions control the time of arrival and departure of staff, drawing up a working schedule for staff

  • Sous Chef

    CASINO METELITSA - Moscow, Russia

    F&B kitchen
    November 2005 - May 2007 · 1 year and 7 months

    assistant chef, inventory of goods and working equipment, acting chef at night, maintenance and control of banquets and receptions control the time of arrival and departure of staff, drawing up a working schedule for staff

  • Sous Chef

    RESTORAUNT PRAGA AST - Moscow, Russia

    F&B kitchen
    September 2001 - May 2003 · 1 year and 9 months

    assistant chef, inventory of goods and working equipment, acting chef at night, maintenance and control of banquets and receptions control the time of arrival and departure of staff, drawing up a working schedule for staff

Education

  • STUDENT in HOTEL INDUSTRY,TECHNICAL DIPLOMA

    HOTEL INDUSTRY STATE INSTITUTION SECONDARY EDUCATION PROFESSIONALLY MOSCOW COLLEGE HOTEL INDUSTRY " TSARITSYNO" №37 - Moscow, Russia

    October 2012 - December 2014

    Regulatory basis for program development mid-level specialists (hereinafter referred to as APSP) are compiled in accordance with GEF SPO 43.02.01 Organization of services in public catering continuous training, approved by order of the Ministry of Education and science from 07.05.2014g. No. 465 and Professional Standard The waiter / bartender, approved by the order of the Ministry of Labor of Russia from 01.12.2015g. No. 910n. Timeline for implementation of the APSP Educational Reception Base The name of the license The normative period of development PPSSSZ based basic general education manager 3 years 10 months on the basis of secondary general education manager 2 years 10 months. Contingent of students: persons with basic general or secondary general education. Main The purpose of the program is the formation of common and professional competencies in accordance with the requirements of the Federal State Educational Standard 43.02.01 Organization of services in catering basic training. development track PPSSSZ 43.02.01 Organization of services in catering basic training graduate ready to perform main activities according to qualifications obtained Catering Specialist different types and classes: - catering in catering organizations; - organization of services in catering organizations; - marketing activities in catering organizations; - quality control of products and services of public catering; - performance of work in one or several professions of workers, positions of employees. The educational program is based on the principles of: -the priority of practice-oriented knowledge of students; - focus on the development of regional levels community; - formation of learning needs for a permanent Self-improvement, innovation in professional scope, including continuing education;

  • TECHNICAL DIPLOMA

    TRAINING CENTRE K - Moscow, Russia

    October 2000 - November 2001

    The importance of hotel services and catering in the tourism industry; about modern tendencies of development of the enterprises of the hospitality industry. about external and internal factors of development of hotel and restaurant economy, directions of horizontal and vertical integration in the hospitality industry; on the state and prospects of development of hotel and restaurant industry in Europe, USA, Russia

  • HIGH SCHOOL DIPLOMA ,MEDIUM EDUCATIONAL

    THE LYCEUM №1 (HIGH SCHOOL) - Podolsk, Russia

    September 1987 - May 1999

    GENERAL EDUCATION PROGRAM

Languages

  • Russian
    Native or fluent
    100%
  • English
    Full professional
    80%

Skills

  • FOOD AND BEVERAGE MANAGEM

Other

Connections
Faizan Eubaid
F&B Manager at Grand Regency Hotel
Following
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