Summary
Overview
Work History
Skills
Timeline
Generic

Vjaceslavs Balkics

Hollywood,FL

Summary

Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. High-performing Chef offering 27 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

28
28
years of professional experience

Work History

Chef. Head Cook

Florios
Hollywood , Florida
02.2017 - Current
  • Planned menus, ordered supplies and managed kitchen staff.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Trained new chefs on proper cooking techniques and menu items.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Supervised team members during meal service to ensure accuracy of orders.
  • Prepared high-quality dishes according to established recipes.
  • Checked quality of raw materials before use.
  • Managed daily operations of the kitchen including scheduling shifts for staff.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Inspected kitchen equipment for cleanliness and functionality prior to use.
  • Exercised portion control for items served, eliminating waste.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Trained kitchen workers on culinary techniques.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Checked quality of food products to meet high standards.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

Chef

Labrochetterie
Hollywood, Florida
03.1997 - 03.2016
  • Planned menus, ordered supplies and managed kitchen staff.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Trained new chefs on proper cooking techniques and menu items.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Supervised team members during meal service to ensure accuracy of orders.
  • Prepared high-quality dishes according to established recipes.
  • Managed daily operations of the kitchen including scheduling shifts for staff.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Inspected kitchen equipment for cleanliness and functionality prior to use.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Exercised portion control for items served, eliminating waste.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Trained kitchen workers on culinary techniques.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.

Skills

  • Equipment Maintenance
  • Kitchen operations management
  • Vendor Relations
  • Regulatory Compliance

Timeline

Chef. Head Cook

Florios
02.2017 - Current

Chef

Labrochetterie
03.1997 - 03.2016

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Vjaceslavs Balkics