Panasian fusion restaurant Gan Bei , Astana, Kazahstan Opening Executive Chef of Gan Bei restaurant Responsible for all set- up of the kitchen which included equipments for the hot kitchen and sushi bar, other responsible, included food research Responsible for hiring, training and development of kitchen staff, including Sous Chef and over 60 line staff Create weekly schedule for line cooks Recruit and trained all new personal for Gan Bei Restaurant with the highest standards Process all ordering and monthly inventory for the restaurant Implemented seasonal menu for the restaurant with unique taste Implement proper inventory system, for all departments, Sushi bar, Hot Kitchen, And Dessert Prepare mise en place for Sautee, Fish and Grill and sushi stations for up to 400 clients.

Recruit and trained all new personal for Aria Group restaurant with the standards Process all ordering and monthly inventory for the restaurant Create weekly schedule for Sous Chef and line cooks Working with the Executive Chef Thommas Muller and create new menu Took part at Judo World Championship 2015 Astana, Kazahstan and organized catering.

Opening Executive Sous Chef of Kelembet Group Kiev Restaurants Recruit and trained all new personal for Kelembet Group Kiev Restaurants with the highest standards Process all ordering and monthly inventory for the restaurant Create weekly schedule for Sous Chef and line cooks Working with the Executive Chef and creating seasonal menu for Kelembet Group Kiev Restaurants Carefully assess entrees to ensure perfect plate presentation to clients Plan and create weekly special with executive chef for Kelembet Group Kiev Restaurants Supervise staff and train new personnel with proper sanitation guideline

Responsible for all set- up of the kitchen which included equipments for the hot kitchen and sushi Responsible for equipment purchasing from ovens, blenders, fryers, etc... Process all ordering and monthly inventory for the restaurant Supervise staff and train new personnel with Evrasia sanitation guideline Created seasonal menu for Evrasia Restaurant Group as Regional Executive Chef Coach, motivate and support staff to empower and promote further career growth within the company Responsible for hiring, training and development of kitchen staff, including 4 Sous Chef and over 50 line staff

Implemented seasonal menu for the restaurant with unique taste Help with implementing proper inventory system, for all departments, Sushi bar, Hot Kitchen, And Dessert Responsible for all set- up of the kitchen which included ordering equipment's for the hot kitchen and sushi bar, other responsibility included research for all products Utilize various cooking techniques including braising, grilling, steaming and poaching Supervise staff and train new personnel with proper sanitation guideline

Responsible for all set- up of the kitchen which included equipments for the hot kitchen and sushi bar, other responsible, included food research Responsible for hiring, training and development of kitchen staff, including Sous Chef and over 50 line staff Assist Corporate Executive Chef with Implementing and Creating seasonal menus for the restaurant Create weekly schedule for line cooks Process all ordering and monthly inventory for the restaurant

In charge of the Kitchen in the absent of Chef and Executive Sous Chef expediting all tickets and ensuring the high standard of all dish Supervised, and trained all new line cooks with Evrasia menu and standard on all dishes and sauce Responsible for all stocks and sauces for Sautee, fish grill and sushi stations Supervised staff and train new personnel with Evrasia sanitation guideline Prepare mise en place for Sautee, Fish and Grill and sushi stations for up to 450 clients.