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Йордан Гражданин Болгарии. Образование: – Майами, Флорида, США – Повар (классическая французская кухня) из Центра профессиональной квалификации " Н. И. Вапцаров”, Силистра, Болгария – Средиземноморская, - Итальянская, - Французская, - Сербская, - Греческая, - Японская, - Турецкая; - Американская фьюжн; - Азиатская; - Русская; - выпечка и барбекю. Франция / Замок в Шеванн. Франция / Сен - Жан-Кап-Ферра; Позиция: 2016 - 2020 работал на ВИП семью и путешествувал с ними по другим стран на их частном самолете и яхте, а так же во Франции, Монако, Болгарии, Англии и т.д. во всех их домах. | Yordan Professional Experience 2016 – 2020 Chef (traveling ) for a UHNW Family Castle in France; Chevannes London; St. George’s Hill, UK Saint- Jean Cap Ferrat; France Varna, Bulgaria Duties: Cooking (and serving) variety of different cuisines, catering to the preferences of the family, with an emphasis in organic vegan dishes. Catering for special events and large parties Knowledge of Italian, Japanese, Russian, Mediterranean French, American fusion, German, Greek, English, cuisine and pastry (and BBQ) Accommodation of specific diets Vegetarian, Raw Food, low-fat, SHA - diet (macrobiotic diet developed by Japanese philospher George Ohsawa and Michio Kushi ); Keto, Paleo, dairy free, gluten free, etc. Making fermented vegetables, various fermented vegetable milks, cheese ( with different probiotic cultures (lactobacillus bulgaricus, reuteri, bifidus, kefir, etc.) Procuring all kitchen supplies including groceries and any other item as needed. Sole charge of running a large household including cleaning, laundry , some driving duties and organization of all aspects in property (as required). Working as a guest chef on large (120 m.) yachts(M.Y.’’ Á’’ ;M.Y. ‘’Eclipse’’). 2009 – 2016 Chef for a UHNW Family Moscow, Russia Duties: Estate management Scheduling for all maintenance, staffing, accounting and services needed. Cooking for the family(2 adults and 2 children) catering for a large amount of staff within the estate; Creating fresh, lean meals including breakfasts, lunches, dinners, snacks and special events for large parties. Procuring all kitchen supplies including groceries and any other item as needed; Managing the cleanliness and organization of the kitchens and refrigerator. Preparation of custom meal requests. Accommodation of specific diets Vegetarian, low-fat, Keto, Paleo, dairy free, gluten free, etc.) 2008 – 2009 Chef Executive Company: Danube Hotels & Resorts- ‘5 stars’ 100 rooms Silistra, Bulgaria Duties: Planning and opening (from “0”) 3 restaurants (French café, Fine dining, Bulgarian traditional and Italian cuisine). Responsible for all aspects of the three on site eating establishments, which include training of new personal, quantity and quality control. Creating new and innovative menus for the restaurants as well as banquet menus. Interviewing and hiring employees for all positions Preparing weekly inventories and ordering stock Mediterranean fine dining, Italian, French and Bulgarian cuisine 2007 – 2008 Chef in Denmark Rorvig Kro - fine dining restaurant and resort (French, Italian cuisine) Duties : Food preparation according to customer requirements Scheduling for all maintenance, staffing, accounting and services needed 2005 – 2007 Banquet Chef Company: “LXR” Casa Marina & the Reach Resort USA; Florida; Key West Duties: In charge of all banquets and parties. Responsible for managing daily production, preparation and presentation of large-volume food service Implementing menus for banquet events Modern American and Mediterranean cuisine 2005 – 2007 Sous Chef Company: “’Waldorf Astoria ‘’ Resort ,Casa Marina 150 seats and 80 rooms USA; Florida, Key West Duties: Supervising all the cooks in the brigade Responsible for managing the daily production, preparation and presentation of food in a beach restaurant. Room service (assisting in implementing menu-sauces, soups, seafood, steaks). 2000 – 2005 Head Chef Company: Restaurant “Vodenitzata” 500 seats Sofia, Bulgaria Duties: Planning and opening (from “0”) restaurant (one of the top 10% in revenue in Bulgaria) Serving international cliantel including foreign govermment delegates and diplomats Menu design; supervision and training of the staff, weekly inventories and ordering stock Preparation of traditional Bulgarian and European cuisine 1998 – 2000 Head Chef Company: Restaurant “Etruski-gourmet” 300 seats Varna, Bulgaria Duties: Preparing and opening (from “0”) restaurant for fine dining Managing and delivering quality delicious food by managing a team of 25cooks and chefs. Assigning menus for each day Italian, Mediterranean cuisine 1995 – 1998 Head Chef Company: Restaurant “Beograd” 600 seats Golden sands resort, Bulgaria Duties: Food preparation Organizing and supervising the work of the kitchen Assisting in implementing menus Mediterranean and Serbian cuisine 1994 – 1995 Sous Chef Company: Restaurant “Geftikos” – 80 seats Greece, Atina Duties: Greek and Mediterranean cuisine preparation 1992 – 1993 Head Chef Company: Hotel “Taki” – 4 stars 50 rooms Limassol, Cyprus Duties: Organizing and supervising the team in order to guarantee the quality of the food and service provided to the guests. 1990 – 1991 Head Chef Company: Restaurant “Dolce Vita ‘’ 120 seats Milan, Italy Duties: Preparing and opening (from “0”) a sea food restaurant. Organizing and supervising the work of the kitchen Menu includes fresh seafood and highest quality beef and lamb available. 1987 – 1990 Master Chef – Barbecue (charcoal) Company: Restaurant “Dorchol” 250 seats Beograd, Serbia Duties: Responsible for all meat fabrication, ordering and working the charcoal barbecue Serbian cuisine Education: “American Hospitality Academy” – Miami, Florida, USA Professional Vocational Education – Cook (classic French cuisine ) from Vocational Qualification Center “N. I. Vaptsarov”, Silistra, Bulgaria Technical College “Vladimir Komarov”, Silistra, Bulgaria Foreign Languages: Russian, English, Serbian, Bulgarian ,Greek Summary of skills: 30 years of successful experience in food service Committed to providing quality service in culinary arts Very strong background in management, staff training, budgeting, etc. Solid knowledge and exposure in food production and managing a variety of multy-cuisine restaurants. (menu planning; food cost; art presentation – Mediterranean; Italian; French; Serbian; Greece; Japanese, Turkish; American cuisine; Asian; Russian) Well versed in modern and health conscious of food preparation. |
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