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Summary

Extensive experience in executive chef roles within fine-dining establishments, including leadership positions at Old Amersham Hotels Group, "Element" Bar & Kitchen, and the Oakman Group. Proven expertise in overseeing culinary operations, menu design, and budget management to achieve financial and operational targets across multi-restaurant portfolios. Skilled in staff recruitment, training, and supervision to ensure efficiency and alignment with high-quality standards. Proficient in implementing cost controls to minimize waste and improve resource utilization while procuring premium ingredients to elevate customer dining experiences. Background includes formal education from the Academy of Culinary Arts with a focus on catering service and management. Seeking opportunities in senior culinary roles within luxury hospitality or fine-dining organizations aiming for innovative menu creation, quality excellence, and operational optimization.

Work experience

Old Amersham Hotels Group

2022-05Presented

Executive Chef

  • Supervision of culinary operations across two Rosette-awarded restaurants within a portfolio of five hotels, ensuring adherence to rigorous quality standards and exceptional guest satisfaction.
  • Design and development of innovative menus, including exclusive VIP offerings, to elevate the dining experience and enhance brand reputation.
  • Analysis and management of budgetary data related to food and labor costs; preparation of annual financial projections and continuous performance monitoring.
  • Execution of corrective measures to achieve financial targets by implementing controls aimed at reducing food waste, supply loss, and theft.
  • Leadership in the recruitment, training, and supervision of kitchen staff, ensuring operational efficiency while maintaining high skill levels across food production teams.
  • Oversight of scheduling for chefs, cooks, and kitchen staff; coordination of workflows aligned with cost-effective operations and precise technical standards.

"Element" Bar & Kitchen

2019-092022-04

Executive Chef

  • Oversight of daily kitchen operations at a 2 Rosette restaurant, ensuring efficient workflow and operational excellence.
  • Development and refinement of menus, incorporating seasonal ingredients to uphold high culinary standards and foster creativity.
  • Management of food inventory, procurement processes, and cost control measures to optimize budget usage while maintaining quality.
  • Leadership and training of kitchen staff, fostering teamwork and ensuring compliance with health and safety regulations.
  • Coordination with front-of-house operations to ensure an exceptional dining experience for guests through seamless collaboration.
  • Sustained high ratings for food quality and customer satisfaction in the competitive fine-dining industry, reflecting consistent excellence.

Oakman Group

2017-032019-07

Executive Chef

  • Development and implementation of refined dining menus tailored to meet the preferences of upscale clientele across 36 restaurants.
  • Oversight of kitchen operations, ensuring strict compliance with quality, hygiene, and efficiency standards.
  • Collaboration with suppliers to procure premium ingredients, achieving a balance between cost optimization and product quality enhancement.
  • Direction of team performance through customized training programs designed to improve culinary skills and operational effectiveness.
  • Introduction of innovative cooking techniques and contemporary industry trends to enhance dining experiences while maintaining consistency in food quality and presentation.
  • Monitoring of guest feedback to refine menu offerings, consistently driving improvements in customer satisfaction levels.

d'Arry's Restaurant & Hotels

2011-052017-02

Executive Chef

  • Oversaw kitchen operations in a 2 Rosette-rated restaurant, ensuring the delivery of high-quality culinary standards.
  • Developed and executed seasonal menus that aligned with the restaurant’s fine dining ethos and customer preferences.
  • Managed procurement and maintained relationships with suppliers to ensure consistent availability of fresh, premium ingredients.
  • Supervised and trained kitchen staff to achieve excellence in food preparation, presentation, and adherence to safety regulations.
  • Implemented cost-control measures, optimizing inventory management to maximize profitability without compromising quality.
  • Ensured compliance with health and safety standards, maintaining a clean and efficient kitchen environment.

London Hilton on Park Lane

2008-042011-05

Head Chef 2 rossetti

  • Planned menus, menu pricing and recipe development for the catering department.
  • Supervised and coordinated the activities of cooks and workers engaged in food preparation.
  • Efficiently managed labor and productivity by cross-utilizing staff, creating prep list, giving direction and providing training which enhanced the overall operation.
  • Created an effective outline for the growth of the day to day operations by creating guidelines and procedures that were specific to our area of the overall operation such as proper equipment usage, food storage and cleanliness guidelines, standard recipes and presentations and proper cooking techniques.
  • Ordered or requisitioned food and other supplies on a regular basis according to the banquet event functions that we were catering for.
  • Maintained food cost by monitoring the proper rotation of all foods, partnering with the receiving department on ensuring that all products received were up to my standards, educating culinary staff on proper food handling and product usage.

Konventa Seta Hotel Keystone Collection, Riga- Latvia

2007-012008-03

Head Chef

  • Oversight of daily operations for a full-service hotel restaurant, including banquet and in-room dining services, ensuring seamless service delivery.
  • Coordination and implementation of comprehensive training programs for new staff, as well as retraining initiatives for current team members on food presentation, menu execution, quality control, line organization, and sanitation standards.
  • Management of food and labor costs while adhering to budgeted financial goals and optimizing resource allocation.
  • Accurate forecasting of food consumption to streamline purchasing decisions across all food outlets, minimizing waste and maximizing efficiency.
  • Design and development of menus aligned with current culinary trends to enhance offerings for both restaurant patrons and banquet events.
  • Maintenance of high operational standards by emphasizing organization, cleanliness, and efficiency within the kitchen environment.

Rozengral Restaurant

2006-022008-03

Souse chef

  • Managed kitchen operations to maintain efficiency, oversee quality control, and ensure timely preparation of dishes in a one Michelin star restaurant.
  • Coordinated staff assignments and tasks to optimize workflow and service delivery during operational hours.
  • Contributed to the development and implementation of new menu items, integrating seasonal ingredients and contemporary culinary trends.
  • Monitored food inventory levels, enforced proper storage practices, minimized waste, and maintained ingredient freshness.
  • Ensured strict adherence to hygiene standards, safety protocols, and regulatory compliance across all kitchen activities.
  • Collaborated with the head chef in planning and executing special events or customized dining experiences for guests.

The Monks Restaurant

2004-052006-02

Chef CDP

Skills

Languages

English 

Latvian 

Russian 

JOB-RELATED SKILLS

JOB-RELATED SKILLS 
HOBBIES AND INTERESTS 
SOCIAL AND POLITICAL ACTIVITIES 
Exceptional team building and leadership skills.
Ability to manage and prioritize multiple projects.
Great ability to plan and organize individual work and that of others.
Organisational skills 
Excellent communication and interpersonal skills with ability to work
effectively with people of various cultures and backgrounds.
Communication and interpersonal skills 
Ability to work in busy, fast paced environment and maintain the highest
culinary standards even under high pressure.
Working efficiently and creative in preparing and serving high quality
food.
Planned and designed menus that are both creative and profitable.
Knowledge of local and international cuisine.
Excellent restaurant management skills, as well as development and
implementation of innovations. 
Maintain standards of cleanliness, hygiene and health and safety.
Ability to prepare and analyze all financial statements.
Familiar with accounting principles. 
Proficient in providing exceptional customer service. 
Ability to organize and monitor food preparation for all events, banquet
and outdoor catering.
Job-related skills 
to explore dishes from around the world

Computer Programs

Windows, Workforce, Tanda

Excel, World 

Chef meneger, 

Microsoft 

Contrex

Education

Academy Of Culinary Arts

20022004

Catering service and management Rīgas pārtikas ražotāju vidusskola

1998-082002-06

Portfolio