Boris Mironov
Sous Chef at Stack Restaurant- Claim this Profile
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Russian Native or bilingual proficiency
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English Full professional proficiency
Topline Score
Bio
Credentials
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Red Seal Certificate
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Experience
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Stack Restaurant
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United States
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Restaurants
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1 - 100 Employee
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Sous Chef
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Feb 2012 - Present
Taking key position in the kitchen, making sure line is ready for service, creating daily specials, monitoring food quality and portion size, training new staff. Taking key position in the kitchen, making sure line is ready for service, creating daily specials, monitoring food quality and portion size, training new staff.
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Sous Chef
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2007 - 2011
Led production of off-site corporate, film, wedding, and private party catering for buffets and plated service for groups ranging in size from 10 to 1000 diners. Advised on and executed menu; assisted in managing costs. Determined necessary ingredients to order from suppliers to meet menu needs without overstocking to minimize waste; monitored stock rotation to ensure freshness. Delegated tasks to cooks; calculated quantities of ingredients required for appetizers, salads, entrées, and desserts to avoid over production. Trained staff of 5 to 12 based on event size. Worked closely with chef-owner to plan and prepare desserts, including signature chocolate sushi mini pastries.
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Sous Chef
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Mar 2005 - Sep 2007
Worked closely with the Chef de cuisine and other team members to coordinate kitchen operations and staff to meet high-volume demand for this upscale Mediterranean restaurant serving dinner and brunch. Assisted in preparing menus, handling ordering and maintaining inventory, and ensuring quality of all food items. Key Contribution:- Developed new skills in preparing high-quality Mediterranean cuisine, including perfect risotto, salty cod, and cataplana (seafood stew); assisted in creating popular desserts such as chocolate lava cake, raspberry tiramisu, and apple pie with walnut cognac crust.
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Station Chef
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Oct 2005 - Feb 2007
Held responsibility for processing and cooking all meat, poultry, and seafood. Prepared desserts; served as substitute dessert and pastry chef. Provided assistance at all stations to back-up colleagues and ensure adequate coverage during peak times.Key Contribution:- Gained hands-on knowledge of local Canadian cuisine and various preferences of clientele to create well-received dishes. Held responsibility for processing and cooking all meat, poultry, and seafood. Prepared desserts; served as substitute dessert and pastry chef. Provided assistance at all stations to back-up colleagues and ensure adequate coverage during peak times.Key Contribution:- Gained hands-on knowledge of local Canadian cuisine and various preferences of clientele to create well-received dishes.
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Head Chef
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Oct 2002 - Feb 2005
Directed kitchen operations, menu planning, and staff management for this 4-star hotel restaurant with a 54-member team serving French and Russian cuisine to ~300 guests daily; produced monthly sales of $600K-$700K. Recruited and mentored kitchen staff, including sous chef and station chef; monitored performance and provided effective feedback to continually improve performance. Oversaw inventory and ordering of food, supplies, and equipment; utilized locally grown and farmed ingredients, including homemade smoked, salty, curd fish from local waters. Ensured creation and production of world-class food in both quality and presentation.Key Contribution:- Created several innovative dishes, including beef tongue flambé, veal filet with Madera and wild mushrooms, and duck breast on orange and cranberry sauce with baked apples. - Initiated complete menu overhaul, improved freshness, and championed a new view on cooking among employees; introduced numerous sauces and succeeded in attracting new clientele.
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Troyka Restaurant
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United States
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Restaurants
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Head Chef
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May 1998 - Sep 2002
Spearheaded menu development and planning to create innovative dishes attracting new and repeat customers. Orchestrated kitchen operations, including cooking and food presentation with a focus on achieving the highest quality standards for ingredients and plating. Managed 12-member team serving a 100-seat restaurant generating $160K-$180K in sales.Key Contribution:- Introduced Russian menu to complement European menu; incorporated and modernized traditional Russian dishes resulting in significant growth in popularity with tables booked in advance.- Developed a high-energy, congenial environment and motivated team to excel in fast-paced environment.
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Education
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1984 - 1988
(1988)Novosibirsk Culinary College, Novosibirsk, Russia
Chef
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