Initials: Oleg Bulavka

E-mail: Bulavkaoleg1712@gmail.com
Phone number. +421 944 931 452
Viber/WhatsApp +7 978 04 11 569

Apply for: Chef de Cuisine

Address: Odessa, Ukraine
Year of Birth : 1975.
Marital Status: married
Education: secondary special education
Commercial college Bendery 1992-1995
Speciality: Chef de Cuisine

Higher Education:
Inter-Regional institute of Human Development
“Ukraine” Nikolaev 2005-2010г.
Speciality : Hotel and Restaurant management.
Degree: Master

Work Experience : 25 years.

May 2019 - March 2020

Kongres & Wellness Hotel PARTIZÁN ****
Low Tatras National Park, Slovakia.
https://www.partizan.sk/sk/kongres-wellness-hotel-nizke-tatry-tale
Restaurant "Panorama"
Restaurant "Talska Basta"
Job Position : Chef de Partie

March 2016 - February 2019

Catering Company “Green Manh”. (Athens, Greece) https://www.greenmanh.gr/
Job position: Chef Consultant.
Functional duties:
Optimisation of cooking process. Corporate meals organization. Technologic
equipment sourcing. Implementation of cooking system “cook & chill”.

May 2018- October 2018

Hotel Maristella Marine Residence****. (Odessa, Ukraine) https://maristella.com.ua/
Sous-chef de Cuisine
Functional duties:
Smorgasbord meal system organisation. Servicing and cooking banquet menu
dishes . Quality control of goods procurred. Quality control of dishes supplied.
Direction: Banquet & hotel meals
May 2011 — May 2018
Restaurant “ History” (Yalta, Ukraine)
Job position: Chef de Cuisine

Trainee at restaurant network “Ti-Bon Wine” (Moscow, Russia)

Functional duties:
Premium segment meat cooking (steak menu)
Seafood cooking (oysters,mussels).
Catering at outreach events (festivals, concerts)

Organization of kitchen work. Stuff search & work with personnel. Stuff training
& cooking skills improvement. Raising requisitions for product groups. Quality
control of goods supplied. Equipment assembly and placement. Seasonal dishes
and menu development.
Sanitary norms control. Quality control of dishes supplied.Organization and
running events, banquets
Direction: european and ukrainian cuisine, catering

March 2009 — March 2011

Hotel "Continental" **** (Odessa, Ukraine)
Job position: Acting Chef , Fish Chef, Grill Chef
Functional duties:
Stuff search & work with personnel. Raising requisitions for product groups
Quality control of goods supplied.Seasonal dishes and menu development
Stuff training . Sanitary norms control
Quality control of dishes supplied. Food Design & Banquet dish presentation
Direction: italian & ukrainian cuisine.

August 2009 — April 2010

SPA Hotel Stella Residence Club*****. (Odessa, Ukraine) https://stella.od.ua/
Job position: Sous-chef de Cuisine .
Functional duties:
Quality control of dishes supplied. Raising requisitions for product groups
Cooking of cold dishes, cold snacks, hot snacks, fish and meat, sauce dishes.
Food Design & Banquet dish presentation
Direction: european & ukrainian cuisine, banquetes & buffets.

October 2008 — March 2009

Hotel Yunist *** (Odessa, Ukraine)
Job Position: Executive Chef

Functional duties:
Management of bar and restaurant work.Stuff search and training
Organization and leading banquets, buffets, coffee breaks, business lunches
Sanitary control. Work with suppliers. Raising requisitions for product groups.
Quality control of goods supplied. Cost budgeting of consumables for kitchen
Direction: european and ukrainian cuisine

Оctober 2004 — Оctober 2008

Restaurant "Zodiac". Restaurant "Paradise". Sauvignon (Odessa, Ukraine)
Job position: Chef de Cuisine
Functional duties:
Organisation of restaurant work . Complete project. Food warehouse projecting.
Setting equipment according to technologic operations.Stuff search and training .
Stuff education and skills improvement. Menu development. Introduction of new
and seasonal dishes. Work with suppliers.Sanitary control. Quality control of
dishes supplied
Organization and leading banquets, buffets, coffee breaks, weddings, business
lunches
Direction: european and ukrainian cuisine, banquets, buffets

September 2003 – Оctober 2004

Night club ”Е” ; Bowling ”7 stars” . (Оdessa, Ukraine)
Job position : Chef de Cuisine
Functional duties:
Stuff search and training. Stuff education and skills improvement
Introduction of new and seasonal dishes. Work with suppliers.Sanitary control.
Quality control of dishes supplied
Organization and leading banquets, buffets, coffee breaks, weddings, corporate
meetings (up to 400 persons)
Direction: european cuisine, banquet menu

Аpril 2004 – September 2004

April 2003 –September 2003
Beach Club “ Riviera”. (Odessa, Ukraine)
Job position: Sous-chef de Cuisine / Grill Chef
Functional duties:
Cooking salads, cold snacks, fish/meat dishes, sauces, garnish
Stuff education. Quality control of dishes cooked.Organisation of kitchen work.
Work with suppliers. Sanitary control.
Direction: european and ukrainian cuisine, banquet menu

September 2001 – September 2003

Restaurant “Dejavu la Mer”. (Odessa, Ukraine)
Job position: Sous-chef de Cuisine / Grill Chef
Functional duties:
Cooking salads, cold snacks, fish/meat dishes, sauces, garnish.Stuff education.
Quality control of dishes cooked.Organisation of kitchen work. Sanitary control.
Direction: mediterranian, european, chinese, ukraininan cuisine
Trainee at restaurant chain “ Kozirnaya Karta” ( Kiev, Ukraine)
Further information:
Attended exhibitions:FoReCH (Kiev, Ukraine) HORECA(Greece, Athens), F Pir
(Moskow, Russia), FOOD EXPO (Athens,Greece), FIERA MILANO( Milano,
Italy), ARTOZA(Athens, Greece) to get familiar with food tecnologies, equipment
used in food industry

To improve my qualification, participated at master classes and trainings such as:

- Academy of sucessful Chefs (Kiev, Ukraine)

- Basics of molecular cuisine
- Food design
- Food pairing
- International Culinary Studio by Alexander Kislitsin
- VIP-Masters. (Moskow, Russia)
- Pastry intensive
- CATERING CONSULTING - Professional portal of Catering industry
- Training in Iltalian catering companies (Roma, Bolognia,Milano)

Workshop for restaurant ownres by D.Nazarov & S.Mironov.(Moskow, Russia)

RestCon. ( Moskow , Russia)

Workshop about restaurant business

Maxim Batiryev ( Moskow, Russia)

Workshop “Sales Techniques”

I have huge experience working on equipment of such famous brands as

Josper,Rational,Apach,DGD,Sirman,Robot Coupe,Unox,Zanussi,Electrolux.
Familiar with low-temperature cooking system “Sous Vide” and actively using it.
Also use “Cook&Chill”.Got some skills in molecular cuisine.
Huge experience with spanish furnace JOSPER. Familiar with Food design

Personal Qualities: organizational skills, professional, punctual, stress-resistive ,

able to make good microclimate inside my team allowing to achieve goals, i`m
fond of my job and ready to improve quilification level, respect people around,
have high demand to myself and employees, cook tasty and never stop in my
achievements