Summary
Overview
Work History
Education
Skills
Timeline
Generic
Atem Litvinov

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

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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

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