Experience

Lotte Hotel Moscow

• Russian Federation
• Hospitality
• 100 - 200 Employee

• Assistant Pastry Chef in Pierre Gagnaire restaurant "Les Menus"

  • Nov 2009 - Present

  -since 01/06/2011 was promoted to Junior Sous Chef Pastry of the restaurant -from 01/01/13 - promotion to Assistant of Pastry Chef of the restaurant -During my time in the company LOTTE I was trained in France (1 month) in the restaurant Pierre Gagnaire, GAYA(*** Michelin). During my training I gained important knowledge for themselves: the philosophy of the new french cuisine, the food processing techniques, as well as the laws of the organization of work of the whole team cooks. Over three years in the company, I was promoted twice in the office, and currently hold the position of Assistant Pastry Chef. I got a great experience. For three years, our restaurant has been awarded several times and received the highest score of gastronomic community in Moscow. Contact name managers: Hannes Huding - Chef de Cusine, Vadim Palagchenko - Execuitive Chef. Show less



The Ritz-Carlton Hotel Company LLC

• Pastry Demi Chef de Party&Coach of the department (for training ad adaptation of new employees)

  • May 2007 - Nov 2009

  In May and June, 2007 participated in the preparation of the pre-opening of The Ritz-Carlton, Moscow Hotel. Under the leadership of Pastry Chief (Brian Sundeen, USA) In May and June, 2007 participated in the preparation of the pre-opening of The Ritz-Carlton, Moscow Hotel. Under the leadership of Pastry Chief (Brian Sundeen, USA)



Sheraton

• Hospitality
• 1 - 100 Employee

• Pastry Cook

  • Aug 2005 - May 2007

  08.2005 - 05.2007 Sheraton Palace Hotel, Moscow – baker / pastry-cook, under the guidance of Pastry Chef from Canada James Patrushing. 08.2005 - 05.2007 Sheraton Palace Hotel, Moscow – baker / pastry-cook, under the guidance of Pastry Chef from Canada James Patrushing.