Повар

Описание

ALISHER ATAHANOV
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Personal information





Date of Birth: 06 July 1976
Nationality: Tajik/Russian
Marital Status: Married

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EDUCATION

1994-1999 Tajik Technical University Dushanbe, Tajikistan
Master of Engineering
Specialized in metallurgy of non-ferrous metals
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WORK EXPERIENCE

October 2018 - Present Hotel Sputnik Kamchatka Kamchatka, Russia

Executive Chef

Administrative matters in the department and hotel
Customer Service
Financial matters
Marketing assistance
Operational management
Personnel management
Other duties as necessary

June 2015 - Aug 2018 Restaurant Elk-Salmon Kamchatka, Russia

Executive chef

Administration of the department
Staff management and recruiting
Purchasing control, cost control
New menu and recipes
Day to day work organization
Other duties


Feb 2013 - May 2015 Restaurant Marcel Moscow, Russia

Head Chef

Administration of the department
Staff management and recruiting
Purchasing control, cost control
New menu and recipes
Day to day work organization
Other duties





May 2011 - Jan 2013 Italian chain Mancho Moscow, Russia

Brand Chef

To ensure that culinary activities are aligned with the respective Brand Strategy, and that the Hotel Actions have been implemented where appropriate.
To oversee the preparation and updаtеof individual Departmental Operations Manuals.
To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary, while insuring consistent engagement.
To ensure that all guest contact culinary Associates deliver the brand promise and provide exceptional guest service at all times.
To ensure that Associates also provide excellent service to internal customers as appropriate.
To be always in culinary areas for associate-guest/associate-internal customer interaction, while working and coaching Associates as necessary.
To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
To maximize associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
To ensure that each profit center (e.g. Outlet, Events) is operated in line with maximising profit while delivering on the brand promise.
To ensure that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest and team.
To assist in the preparation of the Annual Business Plan for Food and Beverage.
To proactively manage costs based on key performance indicators.
To ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
To assist with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
To assist in the preparation, utilization and updаtеof an Annual Marketing Plan, broken down as necessary by department.
To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.
To look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
To monitor all operations, especially during peak business periods, working through the team members and make adjustments where necessary.
To make sure that all Touches of Hotel and the Food and Beverage Top 20 are implemented.
To feedback the results of the Consumer Audit and to ensure that the relevant changes are implemented.
To encourage Associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
To work closely with all Department Head in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
To make sure that culinary Associates work in a supportive and flexible manner with other departments, in a spirit of "We work through Teams".
To make sure that all Associates are up to date with the availability of seasonal and new products on the market.
To create appropriate menu for the entire operation and be responsible for its implementation consistently.
To work with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
To work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
To oversee and assist in the recruitment and selection of all culinary Associates.
To oversee the punctuality and appearance of all culinary Associates, making sure that they wear the correct uniform and maintain a set standard of personal appearance and hygiene, according to the hotel's and department's grooming standards.
To maximize the effectiveness of Associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
To conduct regular Individual Performance Discussion and to support them in their professional development goals and insure that entire team members are covered.
To ensure effective training programmes for Associates in coordination with the Training Manager and their Culinary Trainers.
To support the purpose of the company, demonstrating and reinforcing Hotel's Values.
To ensure that all Associates have a complete understanding of and adhere to associate rules and regulations.
To ensure that Associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
To feedback the results of the Associate Opinion Survey and to ensure that the relevant changes are implemented.
To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations.
To respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.
To read the hotel's Associate Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
To attend training sessions and meetings as and when required.
To carry out any other reasonable duties and responsibilities as assigned.

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Computer Skills
Word Processing: MS Word, Word Perfect
Data Base/Spreadsheets: MS Access, MS Excel, and MS Works
Publishing: MS PowerPoint
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Languages
Native: Tajik
Fluent in: Russian,
Working knowledge: English

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Interests and activities
Playing chess, listening to music, playing sports, learning languages, and reading.