Atem Litvinov
Chef De Partie
Tel Aviv
Summary
Proficient Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 15-year background in high-end restaurant industry. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management. Successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 3 years of progressive leadership experience.
Overview
15
15
years of professional experience
11
11
years of post-secondary education
4
4
Languages
Work History
Sous Chef
Mashya
Tel aviv
08.2022 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Implemented food cost and waste reduction initiatives to save money.
Chef De Partie
Onza
Tel Aviv
08.2021 - 08.2022
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Kitchen Manager
Schechter
Holon
08.2020 - 07.2021
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Line Cook
Mashya
Tel Aviv
12.2019 - 07.2020
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Plated and presented all dishes to match established restaurant standards.
Chef De Partie
Pedro
Eilat
04.2019 - 12.2019
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Line Cook
Pedro
Eilat
12.2018 - 03.2019
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Line Cook
Tamarind
Eilat
06.2018 - 12.2018
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Catering Chef
Self
Moscow
08.2010 - 08.2017
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
- Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature and quantity.
- Crafted exciting catering options for clients.
Cook
White Rabbit
Moscow
04.2008 - 08.2009
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Communicated closely with servers to fully understand special orders for customers.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
69
Tashkent 09.1999 - 06.2001
High School Diploma -
1269
Moscow 09.2001 - 07.2010
Classical French Kitchen
Internation School of Tourims And Hotel Managment
Eilat 04.2001 -
Skills
Food presentation
Supply Management
Menu planning
Food spoilage prevention
Kitchen sanitation
Budgeting
Plating
Frying
Recipes and menu planning
Order delivery practices
Schedule Management
Kitchen staff coordination
Staff Management
Timeline
Sous Chef
Mashya
08.2022 - Current
Chef De Partie
Onza
08.2021 - 08.2022
Kitchen Manager
Schechter
08.2020 - 07.2021
Line Cook
Mashya
12.2019 - 07.2020
Chef De Partie
Pedro
04.2019 - 12.2019
Line Cook
Pedro
12.2018 - 03.2019
Line Cook
Tamarind
06.2018 - 12.2018
Catering Chef
Self
08.2010 - 08.2017
Cook
White Rabbit
04.2008 - 08.2009
High School Diploma -
1269
09.2001 - 07.2010
Classical French Kitchen
Internation School of Tourims And Hotel Managment
04.2001 -
69
09.1999 - 06.2001