Artistic professional with background in preparation, cooking and presentation of dishes. Creates innovative dishes by grilling, baking and frying to offer wide selection. Intensifies drive to deliver customer satisfaction. Creative individual with steady focus on acquiring culinary experience. Motivated to learn dynamics of cooking and using finest ingredients to produce delicious meals. Comprehends kitchen principles and amenable to deliver quality standards.
Hi, I’m
Anton Iavorskyi
Norwich,Norfolk
Summary
Overview
10
years of professional experience
Work history
Zak's Bar and Restaurant Norwich, Norfolk
Grill Chef
2018.03 - Current (8 education.years_Label & 3 education.months_Label)
Job overview
- Monitored line production to achieve consistent quality.
- Followed recipe specifications strictly to produce high volume of food orders.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Maintained clean and tidy food preparation areas.
- Aided management to practice food hygiene standards.
- Experimented with new dishes while incorporating customer feedback.
- Supervised and trained junior chefs cook assigned dishes.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Green line Zhytomyr, Ukraine
Senior Head Chef/ Partner
2016.11 - 2018.01 (1 education.year_Label & 2 education.months_Label)
Job overview
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
The Wolf Pub and RestaurantZhytomyr, Ukraine
Executive Head Chef
2013.02 - 2016.01 (2 education.years_Label & 11 education.months_Label)
Job overview
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
Education
Zhytomyr Professional CollegeZhytomyr/Ukraine
Chefs Degree Level 4
09/2006 - 12/2009
University overview
Skills
- Food allergy understanding
- Fine-dining expertise
- Food plating and presentation
- Food preparation techniques
- Produce purchasing
- Portion and cost control
- Quality Assurance
- Grilling and deep frying skills
Languages
English
Fluent
Ukrainian
Native
Russian
Native
Hebrew
Elementary
Polish
Elementary
Timeline
Grill Chef
Zak's Bar and Restaurant
2018.03 - Current (8 education.years_Label & 3 education.months_Label)
Senior Head Chef/ Partner
Green line
2016.11 - 2018.01 (1 education.year_Label & 2 education.months_Label)
Executive Head Chef
The Wolf Pub and Restaurant
2013.02 - 2016.01 (2 education.years_Label & 11 education.months_Label)
Zhytomyr Professional College
Chefs Degree Level 4
09/2006 - 12/2009