Aleksey NabatovCommunity profile

**Work Experience**

January 2017 – Present Brand Chef, Director "Golyi Povar" Restaurant Chain (Krasnodar) A chain of 5 restaurants (2 restaurants within a shopping mall, 3 standalone restaurants) Areas of Responsibility: Open kitchen Josper station (meat/fish/seafood) Hot station (including a hot line, teppanyaki grill, wok station, pasta station) Pizza station (wood-fired ovens/deck ovens) Cold station Dessert station Chef's station 1. Startup of 4 restaurants from scratch: Designing and launching restaurant kitchens (open kitchen, back kitchen) Designing and launching a central kitchen facility (to ensure smooth operation of the restaurant chain) Procurement (equipment, utensils, tableware, etc.) Streamlining kitchen processes. Creating and implementing recipe checklists for head chefs, sous chefs, and cooks. Designing and launching a cheese factory for the restaurant chain (Burrata, Stracciatella, mozzarella balls, mozzarella for pizza, Halloumi, Suluguni, Adyghe cheese, Ricotta, Caciotta with tomatoes/pistachios/fennel, Grana Padano, Cheddar, Kalferi, etc.) Designing and launching a charcuterie (Bresaola, Coppa, Prosciutto "a la russe", duck prosciutto, salami, chorizo, salsiccia, etc.) Designing and launching a bakery for artisanal bread (Borodinsky, Tartine, Tartine with flaxseed, Tartine with tomatoes, Ciabatta, etc.) 2. Other Responsibilities: Document management (inventory/waste control, ABC analysis, food cost control, etc.) Implementation and monitoring of the AIKO automation system (electronic document management in restaurants). Implementation and monitoring of retail operations (weekly restaurant audits, mystery shoppers, etc.) Supplier management (assortment, pricing, contracts, etc.) Staff management (interviews, scheduling, payroll, uniforms, performance evaluations, corporate events, etc.) Developed a motivation system for all kitchen staff (head chefs, sous chefs, cooks, pastry chefs, kitchen assistants, etc.) Collaborated with the marketing department (photo and video shoots, launching a loyalty mobile app for guests, working with delivery platforms, social media, website, menu design, etc.) Menu: Developing and updating the working menu in collaboration with the head chefs of the restaurants – 4 times a year. Developing seasonal menus – 4 times a year. Developing special menus – 6 times a year. Gastronomic dinners in collaboration with head chefs, managers, sommeliers, and beverage companies. Tasting sessions for front-of-house staff (managers, hosts, servers, runners, hostesses – followed by performance evaluations). Operational activities: Preparing and presenting business development proposals. Developing and implementing employee motivation programs. Monitoring payroll. Managing relationships with alcohol suppliers (contracts, agreements, assortment, etc.) Working with designers, contractors, etc. MORE DETAILED INFORMATION AVAILABLE DURING THE INTERVIEW!

December 2012 – December 2017 Head Chef, Restaurant Chain / Saransk Restaurant Chain (Fox DJ Cafe, Fox Terrace, Malina Bar, Banquet Hall) Number of restaurants: 3 (80-120 seats, banquet hall – 400 seats) Cuisine: Italian, Japanese, European, and Russian. Staff: 8 sous chefs, 40 cooks, 5 pastry chefs. Achievements: 1. Created kitchen designs from scratch (equipment selection, kitchen design, preparation of necessary documentation). 2. Participated in the "Culinary School" program. 3. Organized banquets, buffets, and coffee breaks for the city mayor and other dignitaries. 4. Provided catering for participants of the World Sports Walking Championship, including serving the President of the Russian Federation. 5. Developed a special menu of signature dishes for VIP guests. 6. Organized themed events (special menus from the head chef): wine nights, oyster festivals, Spanish seafood festivals.

February 2010 – December 2012 Head Chef, "Sakura" Restaurant & Lounge / Belgorod Restaurant: "Sakura" Restaurant & Lounge Number of restaurants: 1 (120 seats) Cuisine: Author's and Italian. Awards and Recognition: 2010: Moscow, Nomination in the "Autumn Sushi Composition" competition (Diploma, bronze medal). 2010: Moscow, Nomination in the "O-Bento" competition (Diploma, silver medal). 2010: Moscow, Dessert in the Japanese style (Diploma, silver medal). 2008: Omsk, "Face of the Restaurant 2008" (Diploma, Master Sushi). "PIR" Exhibition – Master class at the "Technoflot" booth on Dry Age cameras, next year on alternative steaks. "Metro" – Multiple master classes (seafood, meat, buffets, etc.).

City of Omsk Education: Specialized culinary and pastry chef. Specialized food technologist. Higher education: Engineer-Technologist in Software.

Family: Married, daughter (7 years old), son (14 years old). Hobbies: Football.