Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Vitalii Kozlov

Chicago,IL

Summary

Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

15
15
years of professional experience

Work History

Head Chef

Velour Restaurant
07.2023 - Current
  • Created recipes and prepared advanced dishes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Hired, managed, and trained kitchen staff.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Cooked memorable dishes that brought new customers into establishment.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Sous Chef

Tryzub Restaurant
03.2022 - 06.2023
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Assisted with menu development and planning.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Disciplined and dedicated to meeting high-quality standards.

Chef De Partie

Humalakoda Restaurant
07.2018 - 02.2022
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Sanitized all counters properly to prevent food-borne illness.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Utilized culinary techniques to create visually appealing dishes.

Chef De Partie

Senses Restaurant (1 Michelin Star)
02.2016 - 05.2018
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.
  • Complied with portion and serving sizes as per restaurant standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Coordinated with team members to prepare orders on time.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Modified recipes to accommodate dietary restrictions and allergies.

Sous Chef

To Be Restaurant
11.2015 - 01.2016
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Assisted with menu development and planning.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Utilized culinary techniques to create visually appealing dishes.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.

Cook

Feride Plaza
09.2008 - 10.2015
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
  • Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Managed opening and closing shift kitchen tasks.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Planned menus for different events, seasons and customer requests.

Education

Cook Category A - Restaurant And Culinary Management

Culinary Academy
Kiev , Ukraine
06.2015

Specialist in Culinary Arts - Specialty of Food Production Technologies

Vinnitsa Trade And Economic College
Vinnitsa,Ukraine
01.2008

Skills

  • Cleaning and Organization
  • New Hire Training
  • Quality control
  • Teamwork abilities
  • Time management
  • Cooking techniques
  • Multitasking
  • Menu Development

Languages

Russian
Native or Bilingual
Ukrainian
Native or Bilingual
English
Limited Working
Polish
Professional Working
Estonian
Elementary

Timeline

Head Chef

Velour Restaurant
07.2023 - Current

Sous Chef

Tryzub Restaurant
03.2022 - 06.2023

Chef De Partie

Humalakoda Restaurant
07.2018 - 02.2022

Chef De Partie

Senses Restaurant (1 Michelin Star)
02.2016 - 05.2018

Sous Chef

To Be Restaurant
11.2015 - 01.2016

Cook

Feride Plaza
09.2008 - 10.2015

Cook Category A - Restaurant And Culinary Management

Culinary Academy

Specialist in Culinary Arts - Specialty of Food Production Technologies

Vinnitsa Trade And Economic College

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Vitalii Kozlov