Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Taras Zhemelko

Richboro,PA

Summary

Innovative Executive Chef with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.

Overview

24
24
years of professional experience
1
1
Certification

Work History

Executive Chef

Restaurant "Royal Passage"
01.2017 - Current
  • Built a new start-up restaurant from scratch
  • Developed an architectural design, layout of the kitchen and dining area
  • Developed concept of the restaurant with creative cuisine
  • Managed staff selection and developed training program for new employees fostering a culture of continuous improvement
  • Maximizing profitability by effectively managing inventory and food costs
  • Maintaining a safe and sanitary work environment, adhering to health standards and regulations
  • Developing innovative menus and seasonal offerings that incorporate current culinary trends to ensure customer satisfaction


Brand Chef

Restaurants "Meat Head", "Paradise", "Vinograd", "Zhyrnaja Utka" and "41st Floor"
02.2013 - 01.2016
  • Developed concepts of the restaurants
  • Designed the layout of the kitchens to optimize operational efficiency
  • Selected the proper professional kitchen equipment to maximize productivity while adhering to the budget
  • Recruited and trained chefs for the restaurants enhancing culinary skills and fostering a culture of continuous improvement and teamwork
  • Collaborated with local farms to source high-quality products and supported local businesses
  • Supervised 30 chefs and other kitchen staff delivering exceptional services and seamless operations
  • Launched innovative menus that increased restaurants reputation and customer base

Executive Chef

Restaurant "Meat Head"
10.2011 - 01.2016
  • Designed the layout of the kitchen and dining area for the grand opening
  • Developed highly effective quality and inventory controls
  • Developed creative menus tailored to resonate with the restaurant target audience.
  • Requisitioned food and standardized production recipes for consistent quality
  • Oversaw recruiting and training staff to maximize productivity
  • Supervised a team of 30 chefs and other kitchen staff ensuring culinary excellence and timely delivery of food


Head Chef

"Buddha Bar"
05.2011 - 09.2011
  • Developed the layout of the kitchen for a new restaurant
  • Managed back house operations
  • Internship in Buddha Bar Paris, France

Head Chef

Restaurant "Opium"
10.2010 - 05.2011
  • Planned menus in compliance with recipes and production technologies
  • Improved culinary quality and production
  • Ensured efficient and cost-effective purchasing of food inventory
  • Developed and trained personnel

Head Chef

"Swissotel Krasnye Holmy"
02.2008 - 04.2010
  • Started up a new restaurant from scratch in 2008
  • Hired and trained kitchen employees to insure high quality of food
  • Developed a menu of innovative cuisine
  • Ensured efficient food inventory purchases in accordance to budget
  • (In 2009 Winner in the Nomination Best Hotel Restaurant)

Sous Chef

"NOBU Canary Wharf"
07.2004 - 01.2007
  • Company Overview: (One of the three London sights of the Michelin Star-winning Nobu Matsuhisa)
  • Supervised preparation and cooking of all dishes
  • Maintained high standards of food hygiene and general food safety
  • Successfully managed budget and food cost control
  • Took over in the absence of the Head Chef
  • (One of the three London sights of the Michelin Star-winning Nobu Matsuhisa)

Chef De Partie

"NOBU Canary Wharf"
05.2002 - 07.2004
  • Company Overview: (One of the three London sights of the Michelin Star-winning Nobu Matsuhisa)
  • (One of the three London sights of the Michelin Star-winning Nobu Matsuhisa)

Commis Chef

Richard Corrigan at Lindsay House
08.2001 - 04.2002
  • Company Overview: (Michelin Star-winning Richard Corrigan Chef's Restaurant in Soho, London)
  • (Michelin Star-winning Richard Corrigan Chef's Restaurant in Soho, London)

Education

Master's Degree - Veterinary Epidemiology and Public Health

Lviv State Veterinary Medicine Academy
05.2000

Skills

  • Creative menu development
  • Restaurant concept and brand creation
  • Effective leadership
  • Personnel oversight and training
  • Cost and inventory management
  • Food safety management

Certification

ServSafe Food Protection Manager

Timeline

Executive Chef

Restaurant "Royal Passage"
01.2017 - Current

Brand Chef

Restaurants "Meat Head", "Paradise", "Vinograd", "Zhyrnaja Utka" and "41st Floor"
02.2013 - 01.2016

Executive Chef

Restaurant "Meat Head"
10.2011 - 01.2016

Head Chef

"Buddha Bar"
05.2011 - 09.2011

Head Chef

Restaurant "Opium"
10.2010 - 05.2011

Head Chef

"Swissotel Krasnye Holmy"
02.2008 - 04.2010

Sous Chef

"NOBU Canary Wharf"
07.2004 - 01.2007

Chef De Partie

"NOBU Canary Wharf"
05.2002 - 07.2004

Commis Chef

Richard Corrigan at Lindsay House
08.2001 - 04.2002

Master's Degree - Veterinary Epidemiology and Public Health

Lviv State Veterinary Medicine Academy

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