Mykola Hordov
Denver,Colorado
Summary
Accomplished culinary professional with proven leadership and management skills, life-long passion for the hospitality area and food excellence. Successful track record of leading and motivating teams to achieve organizational objectives in line with the vision, mission and strategic objectives. Demonstrated ability to develop creative menus and meal plans with a focus on quality assurance and customer satisfaction. Well-versed in organizing and running kitchen operations for high-volume establishments.
Overview
8
8
years of professional experience
Work History
Executive Chef
Blue Island Oyster Bar And Seafood
Denver, CO
11.2023 - Current
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Controlled labor costs through effective use of staff scheduling techniques.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Executive Sous Chef
Predalina/Oxford Commons
Tampa, FL
03.2023 - 10.2023
- Supported opening high-end restaurant with projected sales over 15 million USD/year;
- Hiring and coaching the new personnel in restaurant and kitchen standards and operations;
- Working under direct supervision of the Michelin-star chef and helping to accelerate the food experience for guests;
- Overseeing the daily operations of the kitchen, which include meal preparation, recipe development and plating;
- Creating weekly schedules for staff and supporting continuous restaurant operations;
- Supporting the development of purchasing plans that included cost-effective strategies for ingredient sourcing;
- Leading the kitchen team, which includes conducting regular staff meetings, coaching and providing feedback on performance, addressing any issues and helping staff to grow and develop professionally in their roles.
Executive Sous Chef
Oxford Exchange/Oxford Commons
Tampa, FL
01.2021 - 03.2023
- Assisting the executive chef in kitchen operations in high volume restaurant with over 4500 covers a week;
- Building a schedule for 45 employees and closing any staff gaps to ensure continuous operations;
- Developing new recipes, menus and food concepts;
- Constant monitoring of the status quo of the menus, evaluating and improving the recipes, menus and food concepts;
- Checking inventory and ordering supplies; Managing the private events department;
Sous Chef
Oxford Exchange/Oxford Commons
Tampa, FL
01.2020 - 01.2021
- Creating weekly schedules for staff and managing payroll;
- Planning and successful execution of the special events catering from 50-500 guests ensuring all dietary requirements are met;
- Hiring, scheduling, training and performance management;
- Assisting the executive chef in all kitchen operations;
- Supervising and overseeing the work of cooks and support staff engaged in food preparation;
- Conducting regular staff meetings with staff to provide feedback on performance and address any issues.
Kitchen Manager
Oxford Exchange/Oxford Commons
Tampa, FL
06.2018 - 01.2020
- Managing the daily operations of a busy kitchen environment;
- Managing and coaching the team to encourage effective collaboration and provide support as needed;
- Guiding and overseeing the team of cooks to achieve timely and accurate food orders;
- Training new staff in kitchen operations, procedures and food prep standards;
- Troubleshooting as necessary to resolve any operational issues within the kitchen area quickly and effectively.
Line Cook
Bella's Italian Cafe
Tampa, FL
06.2017 - 06.2018
- Collaborating with team members to complete tasks quickly and efficiently during peak hours of operation;
- Food quality control and assurance, in particular verifying that the prepared food meets requirements for quality and quantity before serving guests;
- Maintaining collaborative working relationships with team members and promoting productive kitchen.
Line Cook
Oxford Exchange/Oxford Commons
Tampa, FL
10.2016 - 06.2018
- Opening and/or closing the kitchen as per department schedule;
- Training newly hired line workers and kitchen staff in the recipes and restaurant policies;
- Monitoring stock levels throughout shift and communicating the needs for restocking supplies to the management.
Education
Some College (No Degree) - Computer Programming
West Ukrainian National University
Ukraine, TernopilSkills
- Ability to deliver in high-volume environments
- Budgeting and Cost Control
- Managing kitchen teams of different sizes
- Managing catering operations
- Recruiting and Hiring
- Quality Control
- Inventory Management
- Business Development
- Vendor Relations
- Partnerships and relationship management
References
- Richard Anderson, Culinary Director, (561) 719-4169, Richard@oxfordexchange.com, Oxford Commons
- Billy Zeko, Executive Chef, (347) 421-1337, Billy@predalina.com, Oxford Commons/Predalina
- Joseph Meyer, Executive Chef, (813) 924-2985, Joseph@oxfordexchange.com, Oxford Exchange/Oxford Commons
Timeline
Executive Chef
Blue Island Oyster Bar And Seafood
11.2023 - Current
Executive Sous Chef
Predalina/Oxford Commons
03.2023 - 10.2023
Executive Sous Chef
Oxford Exchange/Oxford Commons
01.2021 - 03.2023
Sous Chef
Oxford Exchange/Oxford Commons
01.2020 - 01.2021
Kitchen Manager
Oxford Exchange/Oxford Commons
06.2018 - 01.2020
Line Cook
Bella's Italian Cafe
06.2017 - 06.2018
Line Cook
Oxford Exchange/Oxford Commons
10.2016 - 06.2018
Some College (No Degree) - Computer Programming
West Ukrainian National University
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