Kizzy Sologinkin

As the sole chef responsible for all aspects of the kitchen, I oversee and manage the preparation of meals, menu planning, cost control, and inventory management for a respite center, ensuring high-quality, nutritious meals for guests with varying dietary needs. My responsibilities include:

• Menu Planning & Recipe Development: Designing and preparing diverse menus that accommodate dietary restrictions, preferences, and nutritional needs of the center's residents.
• Meal Preparation & Cooking: Preparing and cooking meals in line with dietary specifications and ensuring all meals are served with consistency, quality, and timeliness.
• Inventory & Stock Management: Managing inventory, ordering supplies, and maintaining stock levels to minimize waste and ensure efficient operation.
• Cost Control & Budgeting: Monitoring food costs, creating cost-effective meal plans, and staying within budget while maintaining food quality.
• Customer Service: Providing a positive dining experience by maintaining open communication with residents and staff, ensuring their satisfaction with meal quality and service.
• Health & Safety Compliance: Adhering to food safety regulations, maintaining cleanliness, and ensuring a safe working environment in the kitchen at all times.
• Collaboration & Adaptability: Working independently and efficiently while also collaborating with staff to adjust to any special requests or emergencies.

As the sole chef in a fast-paced café environment, I was responsible for preparing and serving breakfast and lunch dishes, ensuring high standards of food quality, and maintaining efficient kitchen operations. My duties included:

• Menu Planning & Daily Specials: Designing and executing daily breakfast and lunch menus, incorporating seasonal ingredients and customer preferences to drive sales and satisfaction.
• Food Preparation & Cooking: Preparing a wide range of dishes, including breakfast staples, sandwiches, salads, soups, and hot entrees, ensuring consistent quality and presentation.
• Inventory Management & Ordering: Managing inventory, sourcing ingredients, and placing orders to maintain adequate stock levels while minimizing waste.
• Cost Control & Budget Management: Overseeing food costs, adjusting portion sizes, and creating efficient, budget-friendly menu options without compromising quality.
• Customer Service & Engagement: Interacting with customers to ensure a positive dining experience, addressing special dietary requests, and maintaining a welcoming atmosphere.
• Health & Safety Standards: Ensuring the kitchen adhered to health and safety regulations, maintaining cleanliness, and practicing safe food handling techniques at all times.
• Time Management & Efficiency: Working independently to meet customer demand during peak hours, ensuring timely food preparation and smooth kitchen operations

As a Sous Chef in a high-demand environment, I was responsible for overseeing kitchen operations for a mining camp with 360 residents, ensuring the smooth preparation and service of breakfast, lunch, and dinner during both day and night shifts. Half of my time was spent as the acting Head Chef, managing a team of 8 chefs. My key responsibilities included:

• Team Leadership & Supervision: Led and trained a team of 8 chefs, providing guidance, delegating tasks, and ensuring a positive and productive working environment.
• Menu Development & Execution: Designed and executed large-scale menus for 360 residents, adapting to diverse dietary needs, preferences, and nutritional requirements.
• Kitchen Management: Oversaw all kitchen operations, ensuring that food preparation, cooking, and presentation met high standards and were executed efficiently during both day and night shifts.
• Inventory & Ordering: Managed inventory, ordered supplies, and monitored stock levels to ensure the kitchen was adequately stocked while minimizing waste and controlling costs.
• Audits & Stock Takes: Conducted regular monthly audits and stock takes to ensure accurate inventory records, identifying discrepancies and implementing corrective actions when necessary.
• Cost Control & Budget Management: Worked closely with management to monitor food costs, adjust portion sizes, and ensure the kitchen adhered to budget constraints.
• Health & Safety Compliance: Ensured that all food safety standards and health regulations were strictly followed, maintaining cleanliness and safety in the kitchen at all times.
• Customer Service & Resident Interaction: Ensured that meals met the needs of the residents, addressing any dietary restrictions, requests, or concerns promptly.
• Shift Coordination & Time Management: Efficiently managed kitchen operations during both day and night shifts, ensuring meals were prepared on time and met quality standards even during peak demand.

As Sous Chef in a fast-paced brewery restaurant, I assisted in overseeing kitchen operations, ensuring high-quality food preparation for a high-volume environment.

In my role as Sous Chef, I played a key part in opening and launching three distinct concepts at the Venetian Casino, including a Spanish tapas restaurant, a Brazilian steakhouse, and a gelato shop. My responsibilities included:

• Restaurant & Menu Development: Collaborated in the creation and execution of unique menus for each restaurant, focusing on authentic Spanish tapas, Brazilian barbecue, and artisanal gelato.
• Team Management & Training: Assisted in recruiting and training kitchen staff, establishing efficient workflows and ensuring high standards of food preparation across all venues.
• Kitchen Operations & Quality Control: Managed daily kitchen operations, ensuring consistent food quality, presentation, and timely service across all concepts.
• Inventory & Supplier Coordination: Worked closely with suppliers to ensure the availability of quality ingredients, maintaining accurate stock levels and managing costs effectively.
• Health & Safety Compliance: Ensured adherence to food safety regulations and maintained cleanliness and organization in all kitchen areas.
• Launch Coordination: Contributed to the seamless opening and launch of the three venues, ensuring that each concept was fully operational and ready for the grand opening.

As the sole chef in a small Egyptian tapas restaurant, I was responsible for all aspects of kitchen operations

Starting as a Kitchen Hand and progressing through to Sous Chef, I gained hands-on experience in all areas of the kitchen, contributing to the restaurant’s award-winning success. My key responsibilities included:

• Kitchen Hand: Assisted with food prep, cleaning, and maintaining kitchen organization to ensure smooth operations.
• Apprentice Chef: Learned cooking techniques, assisted in food preparation, and supported senior chefs in preparing dishes to the highest standards.
• Sous Chef: Managed kitchen operations, supervised junior staff, and assisted in menu development, ensuring consistency and quality in every dish. Worked in a fast-paced environment, ensuring timely and efficient service while maintaining high culinary standards.