Experience

Wyndham Garden

• United States
• Hospitality
• 100 - 200 Employee

• Cluster

  • Aug 2023 - Present



Wyndham Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Jan 2023 - Present



Hampton Inn by Hilton

• Hospitality
• 700 & Above Employee

• Executive Chef

  • Sep 2021 - Present



Royal Mezbon Hotel Tashkent

• Chef De Cuisine

  • Mar 2021 - Present



Courtyard by Marriott

• Hospitality
• 700 & Above Employee

• Senior Sous Chef

  • Oct 2020 - Present



Restaurant Semo De Roma

• Uzbekistan Tashkent

• Chef De Cuisine

  • Dec 2016 - Sep 2019

  • Continental Cuisine • Mediterranean and Italian cuisine • Out-side Catering • Creation and Developing menus • Created and Presentation of the menus standard • Budgeting and cost control • Daily Prepared and Cooking • Updates and renewal of menus every 3 month • Concern and chat of guest comment about food done • Monthly reported Kitchen Inventory • Managed and trainer of kitchen team • Daily meeting of kitchen team • Report of kitchen issues • Scheduling and managed of kitchen team • Managed of kitchen equipment • Report of kitchen equipment defective • Follow of HACCP Regulation • Managed of Safety food and Equipment for good and qualities • Follow up Kitchen needed external and internal • Ordering & checking item kitchen needed • Attend the meeting if they needed • And more job to do... Show less



Art Restaurant Manas

• Uzbekistan Tashkent

• Executive Sous Chef

  • Dec 2013 - Dec 2016

  Restaurant with open terrace (total 350 seats), 2 kitchens International and Central Asian and Eastern Cuisine. A la carte and Buffet. Outside catering. Lunch time approx 200-250 and dinner 300-350 covers. Restaurant with open terrace (total 350 seats), 2 kitchens International and Central Asian and Eastern Cuisine. A la carte and Buffet. Outside catering. Lunch time approx 200-250 and dinner 300-350 covers.



Accor group Novotel Hotel

• Dubai, UAE.

• Chef De Partie(French Cuisine)

  • 2007 - Jan 2010

  264 rooms, 3 Outlets, International, Italian and French cuisine, Banqueting Hall, buffet and A la carte. Reporting to Sous Chef I worked At International and Banqueting Kitchen 264 rooms, 3 Outlets, International, Italian and French cuisine, Banqueting Hall, buffet and A la carte. Reporting to Sous Chef I worked At International and Banqueting Kitchen



Radisson BLU Hotel

• Tashkent, Uzbekistan

• Chef De Partie /Hot Kitchen/

  • Nov 2005 - Nov 2007

  110 rooms, International and Turkish cuisine, Buffet and A la carte. Reporting to Sous Chef I worked at International and Banqueting Kitchen 110 rooms, International and Turkish cuisine, Buffet and A la carte. Reporting to Sous Chef I worked at International and Banqueting Kitchen



Inter Continental Hotel

• Tashkent, Uzbekistan

• Commis to Chef de Partie /Hot Kitchen

  • Nov 1998 - Nov 2005

  243 rooms, 4 outlets, International, Italian, Arabic and Banqueting Hall, Buffet and A la carte. Reporting to junior sous chef. I worked at International, Italian and Arabic kitchens 243 rooms, 4 outlets, International, Italian, Arabic and Banqueting Hall, Buffet and A la carte. Reporting to junior sous chef. I worked at International, Italian and Arabic kitchens