Tsiklauri Valerian

Место работы: "Hard Rock Cafe" Tbilisi, Executive Chef

Стаж работы: 9 лет

Образование:

Georgia, Batumi, Institute of Marine, Cooking course

Специализация и навыки:

• Bursa International culinary Championship: winner - bronze, silver, GOLD. Star Training – Rezidor internal training; for management. • Yes I Can- Rezidor internal training; • Responsible Business - Rezidor internal training; • HACCP; • Food safety system; • Allergen Controls; • Hygiene rolls; • First aid Training; • Employee of month of June, 2014. • Employee of month of November 2006, Restaurant “Macdonald” • CHEFS GULD OF GEORGIA .NATIONAL CHEMPONSHIP and FESTIVAL OF CONFECTIONRES "CHEF OF GEORGIA 2014" 24.03.2014 • Great food sale food training – “Tbilisi Marriott Hotel”, “Courtyard Marriott”; • Culinary basics and general knowledge - “Tbilisi Marriott Hotel”; Marriott hospitality and service training program - “Tbilisi Marriott Hotel” • General cleaning techniques, special processes, area sanitation, device maintenance, product handling safety, cost control etc. ECOLAB Bulvinos Chemicals LTD Georgia; International Convention of Standards of Training, Certification and Watch keeping for Seafarers • Spatial measures o enhance maritime security in conformity with Chapter XI-2 Of SOLAS 1974. As amended and the International ship and, port Facility (ISPS) Code Familiarization.

• Bursa International culinary Championship: winner - bronze, silver, GOLD • CHEFS GULD OF GEORGIA .NATIONAL CHEMPONSHIP and FESTIVAL OF CONFECTIONRES "CHEF OF GEORGIA 2014" 24.03.2014

Current Address : Tbilisi, Georgia Nationality : Georgian Date of Birth : 1/06/1985 Marital Status : Married Height : 168 Cm Weight : 96 kg Mobile : +995 571 11 40 47 Email : tsiklaurivaleri@gmail.com Skype : valeri.tsiklauri3 Objectives The Business (Drive revenues) Exceed budgeted Actual Year in F&D outlets revenue of 00.00 GEL by 10% through driving all F&D outlets sales with creative activity and focus on up selling strategy and by successfully implementing new menus. Delight Guests Achieve the overall F&D implementing of all outstanding issues to secure a high quality product & service for our guests. Develop Talents Implementation, train new staff with unique style of building dishes Employment History Employer : “Crown plaza Borjomi” Website : https://www.facebook.com/cpborjomi Position : Sous chef Duration : 2015 January till time Reporting to : executive chef Reason for leaving : Professional Development Responsibilities : Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision; • Come up with new dishes which appeal to the clients, whenever required; • Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”; • Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements; • Plan the food design in order to create a perfect match between the dish’s aspect and its taste; • Discover talented chefs and train them in order to reach the high standards of the location; • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources; • Maintain order and discipline in the kitchen during working hours; • Create tasting menus for Guests interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen; • Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served; • Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which reach the till Guest; • Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients. Employer : “Radisson Blu Iveria Hotel” Website : http://www.hotels.ltd.ge/radisson-blu-iveria/ Position : Demi Chef de Partie Duration : 2012 September – 2015 January Reporting to : Sous chef Reason for leaving : Professional Development Reporting to : executive chef Responsibilities The following are demi chef de partie job duties and responsibilities: Assists and supports the executive chef in the preparation of different foods Assists in all kitchen related activities including ordering for supplies and budget control Assists with the coordination of banqueting events alongside the banquet manager Assist with the selection and training of other kitchen staff Assists with the planning of menus Meal preparation Assists with the preparation, cooking and presentation of different foods in the restaurant Assists with the enforcement of health and safety standard within the kitchen Ensures that customers are served quality food and in a manner that is timely Employer : Radisson Blu Iveria Hotel Website : http://www.hotels.ltd.ge/radisson-blu-iveria/ Position : commis Duration : 2009 July – 2012 September Reporting to : chef de partie Reason for leaving : Professional Development Reporting to : Sous chef Responsibilities Supports the executive chef, sous chef, line chefs as well as other kitchen employees in food production Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates assists the chefs in the production of different foods for example vegetables, meats and pastries Assists the chef in ensuring that food is prepared and served to the clients on time Assists the chef in ensuring that health and safety standards are upheld in the kitchen Assists the chef in making requisitions for food Assists the kitchen staff in storing all food Employer : Marriott Tbilisi Hotel Website : http://www.marriott.com/hotels/travel/tbsmc-tbilisi-marriott-hotel/ Position : Steward Duration : 2007 July – 2009 August Reporting to : Marriott Tbilisi Hotel Reason for leaving : Professional Development Reporting to : chief steward Responsibilities Supervises kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service: Assigns KITCHEN HELPER and other no cooking employees to such activities as dishwashing and silver cleaning Inspects kitchens, workrooms, and equipment for cleanliness and order Hires and discharges employees, and posts time and production records Observes and evaluates employees' performance to devise methods for improving efficiency and guard against theft and wastage Takes inventories of china, silverware, and glassware Reports shortages and requisitions replacement of equipment from STEWARD/STEWARDESS or PURCHASING AGENT May be working supervisor in establishments employing an EXECUTIVE CHEF, who devotes full time to supervising kitchen employees May be designated according to area of work as Pantry Steward/Stewardess Education 1991 - 2003 Public High School Tbilisi Georgia – Fashion Designer diploma 2009-2010 – Batumi Navigation Teaching University Systems Microsoft Office (Word, Excel, PowerPoint) Internet Applications Outlook Mail Interests Travelling, Music, Tennis, Cooking Good interpersonal skills and strong desire to learn. Languages English : Fluent Russian : Native, Achievements • Bursa International culinary Championship: winner - bronze, silver, GOLD. Star Training – Rezidor internal training; for management. • Yes I Can- Rezidor internal training; • Responsible Business - Rezidor internal training; • HACCP; • Food safety system; • Allergen Controls; • Hygiene rolls; • First aid Training; • Employee of month of June, 2014. • Employee of month of November 2006, Restaurant “Macdonald” • CHEFS GULD OF GEORGIA .NATIONAL CHEMPONSHIP and FESTIVAL OF CONFECTIONRES "CHEF OF GEORGIA 2014" 24.03.2014 • Great food sale food training – “Tbilisi Marriott Hotel”, “Courtyard Marriott”; • Culinary basics and general knowledge - “Tbilisi Marriott Hotel”; Marriott hospitality and service training program - “Tbilisi Marriott Hotel” • General cleaning techniques, special processes, area sanitation, device maintenance, product handling safety, cost control etc. ECOLAB Bulvinos Chemicals LTD Georgia; International Convention of Standards of Training, Certification and Watch keeping for Seafarers • Spatial measures o enhance maritime security in conformity with Chapter XI-2 Of SOLAS 1974. As amended and the International ship and, port Facility (ISPS) Code Familiarization.