Gennadiy Gavrilov
Sous Chef
North Hollywood,CA
Summary
Seasoned Sous Chef highly effective at operating in fast-paced, demanding environments. Successful 15 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Proven expertise in leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
12
12
years of professional experience
2
2
years of post-secondary education
2
2
Languages
Work History
Sous Chef
Crew
05.2023 - 11.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
Tatiana By Kwame Onwuachi
10.2022 - 04.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
Sous Chef
The Ned Nomad Hotel
05.2022 - 10.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Sous Chef
Honey Uninhibited
03.2021 - 05.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Monitored food and labor costs to verify budget targets were met.
Sous Chef
Ortanique On The Mile
05.2017 - 03.2020
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored food and labor costs to verify budget targets were met.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Head Chef
Roxbury Cafe
02.2015 - 05.2017
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Hired, managed, and trained kitchen staff.
- Planned promotional menu additions based on seasonal pricing and product availability.
Pizza Chef
D'amores Pizza
09.2014 - 05.2015
- Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
- Monitored and maintained clean working areas and cooking surfaces.
- Fostered positive working environment through effective communication and time management.
- Handled cash register operations by applying coupons, giving customer totals, and processing cash and credit card payments.
Chef De Partie
Inland Christian Home
08.2011 - 09.2014
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Sanitized all counters properly to prevent food-borne illness.
- Prepared items for roasting, sautéing, frying, and baking.
Executive Chef
Porte's Catering
10.2011 - 01.2019
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for Catering Business
Education
Associates Degree in Culinary Arts -
Culinary College
Minsk, Belarus 05.2009 - 05.2011
Skills
Cost Control
Food Safety
Inventory Management
Vendor Relationship Management
Catering Background
Safety Management
Menu Development
Detail Oriented
Special Diets
Staff Training
Line Inspections
Ordering and Requisitions
Kitchen Management
Sanitation Procedures
Recipes and Menu Planning
References
- Gabriel Ramos, 786-572-5752, Chef de Cuisine Conrad resort, Sophia's Trattoria (Honey Uninhibited)
- Nikki Dembeck, 832-319-0005, Executive Sous Chef, Gertrude's Brooklyn (Tatiana by Kwame Onwuachi)
- Ashley Hutson, 786-399-5960, Ortanique On The Mile Chef de Cuisine
Timeline
Sous Chef
Crew
05.2023 - 11.2023
Sous Chef
Tatiana By Kwame Onwuachi
10.2022 - 04.2023
Sous Chef
The Ned Nomad Hotel
05.2022 - 10.2022
Sous Chef
Honey Uninhibited
03.2021 - 05.2022
Sous Chef
Ortanique On The Mile
05.2017 - 03.2020
Head Chef
Roxbury Cafe
02.2015 - 05.2017
Pizza Chef
D'amores Pizza
09.2014 - 05.2015
Executive Chef
Porte's Catering
10.2011 - 01.2019
Chef De Partie
Inland Christian Home
08.2011 - 09.2014
Associates Degree in Culinary Arts -
Culinary College
05.2009 - 05.2011