Roman Shevchuk
Chicago,USA
Summary
Accomplished and innovative Sous-chef with 6 years of diverse countries and cuisines experience looking to join a team with strong leadership and motivated crew for a Sous-chef position. Skilled in managing diverse culinary teams, vendor relations and high-pressure kitchen environments. Known for innovative menu design that drives customer engagement and increases revenue. Sous-chef with experience in high volume food service. Skilled in coordinating with culinary teams to deliver quality meals and streamline kitchen operations.
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 6-year background in high-end restaurant industry.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Supervisor
Cooper's Hawk Winery & Restaurant
09.2023 - Current
- Skills: Food Preparation, Food Safety, Cleaning/Sanitation, Kitchen Equipment Maintenance, Verbal
- Prepared ingredients by chopping vegetables/fruits, cooking sauces
- Prepared food following standardized recipes
- Maintained constant communication with team
- Sets up and stocks food items and other necessary supplies.
- Prepares food items by cutting, chopping, mixing, and preparing sauces
- Prepped and cleaned equipment after work shift
- Communication, Inventory Management, Collaboration Memorization
- Communicate clearly and professionally with other employees regarding station setup and mise end place and assist the Chefs in managing these practices
- Lead the staff in following the standards for food handling according to the Chefs’ specifications
Sous-chef
LAGO by Fabio Viviani
11.2022 - 04.2023
- Supervising Kitchen Staff: Delegated tasks, overseen all stations (line cooks, prep cooks, etc.), ensured efficient workflow, and maintained a positive work environment.
- Quality Control: Oversized food preparation, making sure staff follow recipes and portion sizes precisely, and conducting final checks for taste, presentation, and consistency before dishes are served.
- Cooking and Food Preparation: Actively participate in cooking, preparing dishes, and are ready to fill in for any station that is short-staffed or falling behind
- Inventory and Supplies: Monitored and managed kitchen inventory, ordering supplies, and ensuring the quality and freshness of ingredients.
- Training and Mentoring: Trained new kitchen employees and mentored existing staff on culinary techniques, safety procedures, and the restaurant's standards.
- Health and Safety Compliance: Enforced strict cleanliness, sanitation, and hygiene standards to comply with all health regulations.
- Administrative Tasks: Assisted with scheduling staff, helped with other administrative duties as assigned by the Head Chef.
- Leadership: Took complete charge of the kitchen operations and made necessary decisions when the Executive Chef was not present.
Chef de Partie
Nuta - one Michelin star restaurant
12.2020 - 09.2022
- Worked efficiently under pressure during busy service periods to meet customer demands without compromising quality
- Followed all food safety regulations including temperature monitoring and labeling of prepared foods
- Maintained knowledge of current menu items, ingredients used, allergens present, and any dietary restrictions or preferences upon request from customers
- Managed food inventory and ensured proper storage and rotation of ingredients to minimize waste
- Comfortable working with a team in a high volume & fast-paced kitchen environment
- Work in a confined, crowded space of variable noise and temperature levels
- Set up, maintain, and execute menu items as directed by the Executive Chef and the Sous Chefs (“Chefs”)
- Perform correct cooking techniques specific to my station to the highest standard
Sous-chef
Hilton Kyiv
09.2017 - 10.2020
- Overseeing daily kitchen operations, food production and holding vendors accountable for all product received, alerting purchasing team of any and all vendor issues
- Lead and train kitchen staff to maintain high standards of food quality and presentation with a Mediterranean twist
- Completed general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date
- Collaborated with vendors to source premium ingredients and manage inventory.
- Collaborated with the dietary department to accommodate special dietary needs and preferences.
- Trained and mentor kitchen staff on proper cooking techniques, food safety practices, and equipment usage.
Education
Bachelor's Degree - Culinary Arts
Kyiv Culinary Academy
Kyiv, Ukraine01.2017
Skills
- Maintained a clean and safe workstation, following all health and safety regulations
- Developed baking processes to reduce waste and increase efficiency
- Excellent organizational and time management skills
- Malfunction identification and management communication
- Prepared a variety of baked goods such as cakes, cupcakes, cookies, and pies
- Knowledge of food safety regulations
- Kitchen management experience
- Food Preparation
- Food Production
- Restaurant Experience
- Cooking
- Kitchen operations knowledge
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Managed 16 kitchen staff in restaurant with 80-seat capacity.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 16.
- Resolved product issue through consumer testing.
- Reduced costs 5% by sourcing local ingredients and negotiating favorable contracts.
Certification
- Management certificate May. 2025 to May. 2030
- Food Handler Certification Food
- Safety Management Principles
- Certified Food Protection Manager
- Serv Safe Allergens
Languages
English
Russian
Ukrainian
Interests
- Enjoying the art of baking and pastry-making, experimenting with recipes
- Engaging in food photography and sharing culinary creations on social media
- Baking
- I like trying new recipes and food trends
- Food Tourism
- Backpacking and Hiking
- Sharing travel tips, recommendations, and insights with fellow enthusiasts
- Gym Workouts
- Swimming
- Playing Sports
Timeline
Supervisor
Cooper's Hawk Winery & Restaurant
09.2023 - Current
Sous-chef
LAGO by Fabio Viviani
11.2022 - 04.2023
Chef de Partie
Nuta - one Michelin star restaurant
12.2020 - 09.2022
Sous-chef
Hilton Kyiv
09.2017 - 10.2020
Bachelor's Degree - Culinary Arts
Kyiv Culinary Academy
Certified Food Protector Manage
Full time availability (early mornings, late nights, weekends, holidays)
Passion for culinary, always looking for self improvement