Oleh Zahorodniuk

• Revitalized the restaurant’s kitchen operations, improving food quality, presentation, and overall efficiency.
  • Developed and implemented a modern Ukrainian fusion cuisine, seamlessly blending Ukrainian, American, and European culinary traditions.
  • Designed an innovative menu that reimagines traditional Ukrainian dishes with contemporary techniques and international influences.
  • Introduced new signature dishes, attracting more guests and increasing customer satisfaction.
  • After my arrival, the restaurant became profitable, with revenue increasing by 55% and a significant rise in guest visits.
  • Developed and expanded catering services and banquet offerings on weekends, boosting revenue and brand recognition.
  • Strengthened relationships with local suppliers, ensuring fresh, high-quality ingredients while optimizing costs.
  • Trained and managed kitchen staff, enhancing service speed, efficiency, and consistency.
  • Established a strong base of loyal customers, contributing to sustained business growth.
  • Today, the restaurant is thriving and continues to grow, maintaining a strong reputation in the community.
• Assisted in developing marketing strategies aimed at increasing restaurant revenue.

• Led kitchen operations in a family-oriented café, specializing in high-quality, child-friendly cuisine.
• Designed and executed a seasonal menu focused on nutritious and appealing dishes for both children and adults.
• Managed a team of kitchen staff, overseeing training, scheduling, and performance to ensure smooth service.
• Implemented cost-effective inventory management, reducing waste while maintaining ingredient quality.
• Maintained strict food safety and sanitation standards, ensuring full compliance with health regulations.
• Developed innovative menu items and promotions that increased customer engagement, contributing to a 40% revenue growth.
• Optimized kitchen workflow and service efficiency, reducing wait times and enhancing the overall dining experience.

• Organized and conducted interactive cooking masterclasses for children and families, enhancing customer experience and brand loyalty.
• Planned and executed private events and banquets, customizing menus to meet client preferences and dietary needs.

• Assisted the Executive Chef in managing daily kitchen operations, ensuring high standards of food quality and presentation.
• Supervised and trained kitchen staff, improving efficiency and maintaining consistency in dish execution.
• Developed and refined menu items, incorporating seasonal ingredients, and modern culinary techniques.
• Oversaw inventory management and supplier coordination, optimizing costs, and minimizing waste.
• Maintained strict hygiene and safety standards, ensuring compliance with health regulations.
• Collaborated with front-of-house staff to enhance the overall dining experience and customer satisfaction.

• Trained and supervised line cooks to develop new skills and improve team performance.
• Collaborated with Executive Chef to create innovative dishes for special events.

• Managed kitchen operations across five hotels within the Fomich Group, ensuring high standards of food quality, consistency, and presentation.
• Designed and developed seasonal and à la carte menus, incorporating local ingredients and modern culinary trends.
• Supervised and trained kitchen staff across multiple locations, enhancing efficiency and maintaining a high level of service.
• Oversaw food cost management, inventory control, and supplier negotiations, optimizing profitability.
• Maintained strict hygiene and safety standards, ensuring compliance with health regulations and HACCP requirements.
• Organized and executed banquets, corporate events, and private dining experiences, tailoring menus to client needs.
• Developed and implemented culinary workshops and masterclasses for guests, enhancing the hotel’s dining experience.
• Collaborated with hotel management to create special promotions and dining events, increasing guest satisfaction and revenue.
• Successfully coordinated kitchen operations across five locations, ensuring seamless service and operational efficiency.