Ivan Tomylko
Inverness,Highlands
Summary
Currently working as a Breakfast Chef, with a strong background as a Chef de Partie. Experienced in high-volume hotel breakfast buffet operations (200–250 covers daily, up to 350 peak season), maintaining consistent quality, speed and presentation. Confident with mise en place, allergens, hygiene logs and supporting smooth service with the team.
Overview
6
6
years of professional experience
Work history
Breakfast Chef
Kingsmills Hotel
Inverness, Highlands
2025.01 - Current
- Managed inventory control to maintain optimal stock levels.
- Conducted routine inspections of food supplies for superior freshness and quality assurance.
- Collaborated with restaurant staff for smooth operations during busy hours.
- Maintained cleanliness of kitchen area to ensure strict hygiene standards.
- Demonstrated excellent time management skills whilst preparing multiple orders simultaneously.
- Accounted for individual diets and allergens when cooking personal meals.
Chef de partie
Ness Walk
Inverness, Highlands
2024.08 - 2025.01
- Demonstrated versatility by preparing both hot and cold meals as required.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Collaborated with other chefs for special events and banquets.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
Commis chef
Macdonald hotels group
Uphall, West Lothian
2023.12 - 2024.06
- Essentially did the same tasks as a chef de Partie
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Cooked and presented dished in line with standardised recipes.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
Senior chef de partie
Intercontinental hotels&resorts
Kyiv , Ukraine
2022.05 - 2023.11
- Followed recipe specifications strictly to produce high volume of food orders.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Maintained clean and tidy food preparation areas.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Supervised and trained junior chefs cook assigned dishes.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Oversaw storage and preparation of food items to correct recipe and portioning standards.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
Senior chef de partie
Fairmont hotels&resorts
Kyiv, Ukraine
2021.01 - 2022.02
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Followed recipe specifications strictly to produce high volume of food orders.
- Maintained clean and tidy food preparation areas.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross- contamination risks.
- Supervised and trained junior chefs cook assigned dishes.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
Chef de Partie
Ninja WOK
Kyiv , Ukraine
2020.08 - 2020.12
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Maintained clean and tidy food preparation areas.
- Prepared, produced and packed food in tight timescales.
Chef de partie
MisterCat
Kyiv , Ukraine
2020.03 - 2020.07
Pizza cook
MisterCat
Kyiv, Ukraine
2019.11 - 2020.03
Education
NQF level 7 (SCQF level 11) Master degree - Manufacturing and technology. Food technology
National University of Food Technologies
Kyiv09.2023
NQF level 6 (SQCF level 9) - Manufacturing and technology. Food technology
National University of Food Technologies
Kyiv09.2017
Skills
- Calm under pressure
- Expert multitasker
- Food hygiene procedures
- Adept in food hygiene
- Food plating and presentation
- Banquets and catering
- Food Hygiene
- Recipes and menu planning
Affiliations
- Muay Thai, wild swimming, sauna, cycling, yoga.
Languages
English
Upper intermediate
Timeline
Breakfast Chef
Kingsmills Hotel
2025.01 - Current
Chef de partie
Ness Walk
2024.08 - 2025.01
Commis chef
Macdonald hotels group
2023.12 - 2024.06
Senior chef de partie
Intercontinental hotels&resorts
2022.05 - 2023.11
Senior chef de partie
Fairmont hotels&resorts
2021.01 - 2022.02
Chef de Partie
Ninja WOK
2020.08 - 2020.12
Chef de partie
MisterCat
2020.03 - 2020.07
Pizza cook
MisterCat
2019.11 - 2020.03
NQF level 7 (SCQF level 11) Master degree - Manufacturing and technology. Food technology
National University of Food Technologies
NQF level 6 (SQCF level 9) - Manufacturing and technology. Food technology
National University of Food Technologies