RUSLAN KENZIN
LONDON,london
Summary
Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.
Overview
21
21
years of professional experience
1
1
year of post-secondary education
1
1
Certification
Work history
school chef manager
Evolve Hospitality
London
2022.01 - Current
- Ensured compliance with food hygiene regulations, maintaining a safe work environment.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Maintained stock control systems reducing wastage and lowering costs.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Head chef
Santa Maria Del Sure
London
2015.08 - 2022.01
- Managed all aspects of the kitchen, ensuring smooth operation.
- Implemented new recipes for enhanced menu diversity.
- Monitored inventory levels, ensured timely replenishment of stock.
- Trained junior staff for optimal performance and skill development.
Grill chef
Angus Steak House
London
2008.09 - 2015.06
- Assisted in kitchen cleanup for an efficient work environment.
- Prepared and grilled diverse menu items, maintaining consistent quality and taste for customer satisfaction.
- Worked under pressure during busy periods whilst maintaining a high standard of food preparation.
- Kept grill equipment clean, ensuring maximum efficiency and longevity of tools.
Breakfast chef
Novotel Hotel
London, City of London
2006.11 - 2008.06
- Followed precise recipe guidelines for consistent taste across all dishes served.
- Collaborated with kitchen team to deliver fast and accurate orders with delicious food.
- Reduced food costs with proper budgeting and inventory management.
- Completed relevant health and safety due diligence in line with company policy.
Demi chef
Quaglinos
London, City of London
2004.07 - 2006.09
- Established high standard of hygiene for maintaining cleanliness and organisation in kitchen.
- Followed recipe specifications strictly to produce high volume of food orders.
- Followed exact recipes as provided by head chef; assured consistency in taste.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
Education
London college of advanced studies
88 Borough High Street LONDON SE1 1 !LL 2009.02 - 2010.01
Certification
Food Safety and Hygiene for Catering Certificate Level 2,Food Allergy and Intolerance Training, DBS certificate
Languages
English
Upper intermediate (B2)
Ukrainian
Native
Russian
Native
References
References available upon request.
Timeline
school chef manager
Evolve Hospitality
2022.01 - Current
Head chef
Santa Maria Del Sure
2015.08 - 2022.01
London college of advanced studies
2009.02 - 2010.01
Grill chef
Angus Steak House
2008.09 - 2015.06
Breakfast chef
Novotel Hotel
2006.11 - 2008.06
Demi chef
Quaglinos
2004.07 - 2006.09
Food Safety and Hygiene for Catering Certificate Level 2,Food Allergy and Intolerance Training, DBS certificate