Dimash KhasanovCommunity profile

October 2014 – Present: Head Chef at "Elephant" restaurant, "Muza" LLC, Kaliningrad. Cuisine: European. The restaurant has 100 seats, the average bill (excluding alcoholic beverages) is 1,800 rubles. Services include banquet, buffet, and catering, including off-site events (banquets for up to 1,000 people). I manage a team of 12 people.

May 2014: Head Chef at the "Terrace" restaurant, "Muza" LLC, Kaliningrad. The "Terrace" restaurant serves European cuisine with Italian influences, with 120 seats, a grill, wood-fired pizza, a variety of pasta and risotto dishes, and an average bill of 1,200 rubles. Responsibilities included developing a la carte, buffet, and banquet menus, as well as dessert and grill menus, creating business lunch menus, making and decorating custom cakes, training staff, managing supplier relationships, developing recipe cards, controlling costs and purchasing prices.

April 2010 – May 2014: Head Chef at the "Grand Hall" restaurant, "Muza" LLC, Kaliningrad. The "Grand Hall" restaurant specializes in banquet services, with three halls accommodating 240 guests. The average bill (excluding alcoholic beverages) is 1,000 rubles. Cuisine: European with elements of авторская (author's) cuisine.

Responsibilities included developing a la carte, buffet, and dessert menus, creating business lunch menus, making and decorating custom cakes, training staff, managing supplier relationships, developing recipe cards, controlling costs and purchasing prices.

April 1999 – July 2000: Cook at "Razgulyay" restaurant, Kaliningrad. The restaurant served Russian cuisine and had 110 seats. The average bill (excluding alcoholic beverages) was 500 rubles.

August 1996 – November 1998: Cook at the State Residence No. 3, part of the Unified Directorate of Government Residences under the Presidential and Governmental Administration of the Republic of Kazakhstan, Almaty.

Responsibilities included preparing hot and cold dishes, salads, and complex banquet dishes, as well as providing banquet service for up to 300 people.

August 2000 – February 2005: Cook at "Universal" restaurant, Kaliningrad. I worked in the hot kitchen, preparing soups, side dishes, hot fish and meat dishes, baking bread, and preparing complex banquet dishes. I also worked with Chef Patrick Pages, a chef from France, during his time at the restaurant. I also completed an internship and worked as a waiter at the same restaurant to improve my skills.

February 2008 – December 2008: Head Chef at the restaurant at the "Triumf Palace" hotel, Kaliningrad.

Cuisine: Mediterranean. The hotel has 80 rooms, the restaurant has 100 seats, and the lobby bar has 30 seats. The average bill is 1,200 rubles.

Responsibilities included training staff, developing a la carte and buffet menus, creating a bread basket selection, developing recipe cards, implementing production automation, using HAUS and R-KIPPER software, managing supplier relationships, and developing dessert menus. I managed a team of 15 people.

January 2006 – January 2008: Head Chef at the restaurant at the "Falke Hotel Resort," Svetlogorsk, Kaliningrad Oblast.

The "Falke Hotel Resort" was opened from scratch. The hotel has 60 rooms, the restaurant has 120 seats, and there is a helipad with 30 seats. The average bill (excluding alcoholic beverages) is 1,200 rubles.

Responsibilities included selecting equipment and tableware, developing a la carte and buffet menus, creating dessert menus, hiring and training staff, managing supplier relationships, developing recipe cards, and creating a bread basket menu and breakfast menus. I managed a team of 12 people.

I completed an internship with Italian chef Domenico Segliano (who was the chef at the "Golden Onion" restaurant in Moscow in 2004).

April 1999 – July 2000: Cook. Restaurant "Razgulyay", Kaliningrad. The restaurant served Russian cuisine and had 110 seats. The average bill (excluding alcoholic beverages) was 500 rubles.

I worked in the hot and cold kitchens, preparing hot meat and fish dishes, cooking soups, making sauces, preparing salads, and cold appetizers, and baking bread.

August 1996 – November 1998: Cook at the State Residence No. 3, part of the Unified Directorate of Government Residences under the Presidential and Governmental Administration of the Republic of Kazakhstan, Almaty.

I worked in the hot kitchen, preparing hot fish and meat dishes, cold appetizers, and complex banquet dishes, and providing banquet service for up to 300 people.

November 2022: Internship at the "Beluga" restaurant, Moscow.

Date of birth: September 25, 1978. Main cuisine: European, Russian. Additional cuisine: Author's. Marital status: Married, with a 12-year-old daughter and a 3-year-old son. Born in September 1978 in Almaty. I studied to become a cook. In 1999, I moved to Kaliningrad. I have no bad habits. I have a driver's license (category B). From 2002 to 2009, I practiced Aikido at the Aikido Tsunami Kai club in Kaliningrad. Languages: English and French (at a school level).