Chef / Sous Chef

Oleh Kholodenko
I have good skills in cooking and preparing various dishes. Organizational and coordination
skills at the highest level.
My knowledge of food preparation and presentation methods, techniques and quality
standards are up-to-date. I have an excellent memory and taste.
I can recognize deviations from the technological process in a timely manner based on minor
signs. Able to prepare delicious meals according to a defined menu and schedule with minimal
waste.
I like to create new recipes using seasonal ingredients and modern methods.

Work Experience
(General work experience about 15 years)

Sous Chef position | Restaurant "MAIN Mayfair"

October 2022 to December 2022 | Riyadh Season (Saudi Arabia)
Checked compliance with the original recipe.
Ordered all food products and checked their quality.
Supervised the staff and all processes in the kitchen.

Contacts
C: +38 093 448 57 80
E: holodenko882@gmail.com
Languages
Ukrainian
English
russian
Skills
Excellent knowledge of recipes and cooking
methods of various cuisines of the world.
Mastering the technology of accelerated cooking
of various dishes without violating the rules of
heat treatment.
Knowledge of ways to reduce losses and preserve
the nutritional value of products during their heat
treatment.
Ability to work in a team.
Exceptional ability to recruit, manage and train
new employees.
Inventory management and control.
In-depth knowledge of sanitary methods used in
food preparation and related activities.
Excellent knowledge of technological equipment.
Management of material and technical supply.
Sous Chef position | Hotel "HABITAS"
February 2022 to May 2022 | Al Ula (Saudi Arabia)
Trained and supervised staff (12 people).
Ordered all products and goods for the kitchen. Compiled calculation cards.
Compiled schedules for days off.
Sous Chef position | Restaurant "De Paolino"
October 2021 to December 2021 | Riyadh Season (Saudi Arabia)
There were 20 kitchen workers under my leadership. Controlled compliance with the originality of the
recipe of the restaurant "De Paolino" Itali, Capri.
Supervised the work of all staff and food preparation processes.
Ordered all products and goods for the kitchen. Prepared dishes before serving them to restaurant guests.
Sous Chef position | Restaurant coffee lounge "Me N You"
April 2021 to October 2021 | Riyadh (Saudi Arabia)
Helped the chef in the development of dishes and calculations. Control the quality of the dishes.
Took part in staff recruitment. Staff training: Teached the staff of Arabic and European cuisine. Fire safety
personnel training, food hygiene.
Supervised and made purchases of products.
Sous Chef position | Food festival Restaurant "Annabels"
December 2019 to March 2020 |Al Ula (Saudi Arabia)

Experienced PC user. Organized the work of the hot section.

Checked the quality of dishes.
Helped in menu development.

Sous Chef position | Music festival "MDL BEST FEST"

December 2019 | (Saudi Arabia)
Represented the London Japanese restaurant "Monkey House".
Checked the issue and decoration of dishes.
Worked on a cold and hot process.

Sous Chef position | Lounge Bar "Maison Rouge" Hotel Conrad

December 2017 to September 2019 | Dubai (UAE)
I have had experience with American, Italian, Japanese, European cuisine, a bit of Georgian and Indian. I
know the technology of cooking.
In my submission there were 10 people. Received the certificate of HACCP, Basics of food hygiene.
Helped the chef to create various dishes and menus. Worked with many types of fish and meat.
Sous Chef position | Restaurant&Lounge "Vesna" Hotel Conrad
September 2015 to December 2017 | Dubai (UAE)
Worked on the hot process, cold process and grill. I cooked meat on the grill: tenderloins, fillets, rack of lamb,
filet mignon. Fish: sea bass, salmon, sturgeon. And also such types of seafood as lobsters, scallops, shrimps,
octopuses.
Assisted in food inventory and control over proper reception and storage of delivered goods.
Control of adherence to the FIFO (first in, first out) method to maximize product freshness.

Sous Chef position | Restaurant "Mr.Zuma" Kelembet Group

Desember 2013 to September 2015 | Kiev (Ukraine)
Worked in Robat grill with meat like tenderloin, striploin, rib-eye, T-bone, rack of lamb, pork loin, beef sirloin,
Kobe beef.
Worked with the fish and seafood as the black cod, red tuna, salmon, shrimp, scallops, octopus, sea bass,
dorado, Chilean sea bass, crab Kamchatka.
Ensured effective control over procurement, receipt, storage, preparation and maintenance of stocks. Was
responsible in the kitchen in the absence of the chef and executive sous chef.

Chef de Partie position | Beach Club "Bora–Bora"

May 2013 to August 2013 (seasonal restaurant) |Kiev (Ukraine)
Supervised, and trained all new line cooks with menu and standard on all cold dishes and sauces.
Responsible for all inventory at the end of each month for the cold section.
Maintaining a high level of food quality and production with the aim of exceeding our guests' expectations.

Chef of various processes | Restaurant "Chocolate"

September 2011 to April 2013 | Kiev (Ukraine)
Responsible for all broths and sauces for gravy makers, poissonnieres and grill stations including chicken
stock, fish stock.
Supervised and trained all new line cooks on the Restaurant Chocolate standard for all dishes and sauces, as
well as proper sanitation practices.
During the absence of the head chef or sous chefs, he was engaged in ensuring the current rotation staff, to
work according to business needs, taking into account peak and off-peak periods, trends, strengths and
weaknesses of individual employees.

Chef of various processes | Restaurant "Rosemary"

September 2011 to August 2012 | Kiev (Ukraine)
Supervised and trained all new line cooks on the Restaurant Chocolate standard for all dishes and sauces, as
well as proper sanitation practices.
During the absence of the head chef or sous chefs, he was engaged in ensuring the current rotation staff, to
work according to business needs, taking into account peak and off-peak periods, trends, strengths and
weaknesses of individual employees.
Responsible for all broths and sauces for gravy makers, poissonnieres and grill stations including chicken
stock, fish stock.

Demi Chef de Partie | Restaurant "Jyllie Polye"

October 2009 to June 2011 | Kiev (Ukraine)
Ensured assigned team understood menu content and included recipes and food presentation guidelines.
Assisted the sous chef and chef in developing new dishes and menus. Monitoring portion and waste control
to maintain profit margins.
Ensuring high standards of food hygiene and follow the rules of health and safety.

Pizzaiola Chef | Pizzeria "Celentano"

August 2007 to May 2009 | Kiev (Ukraine)
Prepared authentic handmade pizza in a stone hearth oven, adhering to Celentano quality standards.
Developed and adhered to recipe, portion control, and presentation specifications established by the
restaurant.
Was engaged in food inventory and control during the proper receipt and storage of delivered products.
Followed the FIFO (first in, first out) method to maximize the freshness of the products used.