Актуализирано: 4.04.2020 г.
In this page you can find my CV and references about myself.
Experience RESTAURANT BISTRELLO SOFIA EXECUTIVE CHEF-MAY 01 2018-PRESENT The restaurant is located in the center of Sofia next to Vitosha boulevard it can accommodate 60 people. The food that we are serving is fusion that uses seasonal Bulgarian produce that we mix with french techniques and Japanese flavors, we try take as much as we can from our produce by being creative and have fun in the kitchen. Duties and responsibilities: -Day to day management of all the service and food preparation of the restaurant. -Responsible for produce, kitchen equipment and kitchen brigade of 5 chefs and 2stewards. -Purchasing all the produce witch is needed in the kitchen. -Controlling and monitoring of the food cost of the restaurant. -Training the kitchen staff and looking after their performance and hygiene. - Creating and costing daily, weekly and lunch menus. -Tackling problems and issues in the kitchen.
RESTAURANT CORSO SOFIA EXECUTIVE CHEF-AUGUST 31 2016-APRIL 15 2018 The restaurant is located in the center of Sofia just in front of the Russian church, it has 150 seats and it opened from two and a half years. Duties and responsibilities: -Day to day management of all the service and food preparation of the restaurant. -Responsible for produce, kitchen equipment and kitchen brigade of 12 chefs and 4 stewards. -Purchasing all the produce witch is needed in the kitchen. -Controlling and monitoring of the food cost of the restaurant.
-Training the kitchen staff and looking after their performance and hygiene. - Creating and costing daily, weekly and lunch menus. -Tackling problems and issues in the kitchen.
RESTAURANT THE JANE , ANTWERP, 2 MICHELIN STARS; NUMBER 54 iIN THE WORLDS BEST 50 RESTAURANTS JUNE 2016-JUNE 2016 “Food is our religion. That is why the kitchen in The Jane is located on the altar. Chef Nick Bril, Herman’s former right hand man at restaurant Oud Sluis in Zeeland, is responsible for the day-to-day running of the restaurant and decides on the tasty menu together with Sergio. The Jane is a gastronomic restaurant which is located on the ground floor and all the tables can see the open kitchen. The balanced wine list with the latest biological discoveries as well as the classic wines of the great wineries” I had the opportunity to have a couple of days stage there.
DEMI CHEF DE PARTIE, OMNI SHOREHAM HOTEL, WASHINGTON D.C. USA — MAY 2015- APR2016 Omni shoreham hotel is the second biggest hotel in Washington DC with more than 800 rooms.We were serving more than 1500 people on daily basis. Responsible for the quality of the hot side dishes and also for the daily miss an place for the groups. Working during service and dish out.Worked at the outlets for a couple of months in hot section of the restaurant and room service.
CHEF DE PARTIE, RESTAURANT MAGUS, SOFIA, BULGARIA- SEP 2014-MAR 2015 The restaurant has 80 covers and menu is author the head chef has won the Bulgarian Culinary Cup for 2012, The pastry Chef has won the Bulgarian
Pastry cup twice. Worked on the hot line on the grill and sauté stations, responsible for the mise an place for the hot line and monitoring the fridges on the section.
TRAINEE, RESTAURANT TALENTS (ACADEMY RESTAURANT), SOFIA, BULGARIA - SEP 2014-MAR 2015 Restaurant Talents is the only student-operated restaurant in Eastern Europe, and part of Bulgaria’s premier culinary institute the HRC Culinary Academy, it has 100 covers and every Friday we have a theme night (like Polish, French, Spanish, ect.), our job is to creat the menu witch can be 4 5 6 or 7 courses, then develop it in the kitchen to the smallest detail and then cost it and make the purchase list. Also we have an A la cart menu and we rotate true the station so every week you work in a different station, also we have one week in front of the house.
.COMMIS PARK HOTEL AMSTERDAM/RESTAURANT MOMO, AMSTERDAM, THE NEDERLANDS - MAR 2014 - SEP 2014 4* hotel with beautiful location in Amsterdam, it has 189 rooms. Also part of it is Restaurant MOMO ( 200 covers) a fusion restaurant between Asian (mainly Japanese cuisine) and European cuisine.Worked IN the banqueting kitchen-rotating in to all station but mainly I was in the hot line.Responsibility’s- preparing mise an place for lunch breakfast and room service , also cooking for lunch, room service, monitoring fridges and freezers.Restaurant MOMO-worked on the tempura section and cold line the first couple of days after that was transferred on the sauté section. Also I had to do the mise an place for my section and cook during service.
CHEF DE PARTIE RESTAURANT DIWINE, DOBRICH, BULGARIA — DEC 2013— FEB 2014 Responsible for all the hot part of the restaurant,making daily and weekly menus, preparing mise an place for the section,monitoring fridges and orders. I worked there partly with my studies in HRC academy.
CHEF DE PARTIE, RESTAURANT AMORATO, SUNNY BEACH, BULGARIA — MAY2013—SEP2013 Responsible for the meat, garnish and sauce section of the restaurant.Monitoring fridges and labels.Making daily orders.
CHEF DE PARTIE, RESTAURANT LEVENTA, RUSE, BULGARIA — MAY 2012— MAY 2013 Responsible for the fish section,, also fileting the fish for the restaurant and preparing the mise an place for my section, also worked partly on the BBQ section, preparing dayly and weekly menus.Monitoring fridges and labels dealing with daily orders.
COMMIS, RESTAURANT AMFIBIA, RUSE, BULGARIA — JUNE 2010—MAY 2012 Responsible for the prep witch the chefs asked me to do. Also cleaning the kitchen, fridges and the prep section.
Education Professional High School of tourism “Ivan P. Pavlov” 2008 - 2013 HRC Culinary academy, Sofia, Bulgaria— sep 2013— apr 2016 Associates degree in Culinary Arts. Skills
Bulgarian- mother language
References Available upon request
First place in the American Culinary Federations competition for Culinary students- October 2015
First place in the Bulgarian Culinary Cup in the individual category category Best Chef of Bulgaria- April 2016
Best young chef of Bulgaria- regionals 1st place, national 4th place- April 2012
Part of the National Culinary Team of Bulgaria, with who we won bronze medal in the Culinary Olympics 2016; Germany, Erfurt
Two First place prizes at the annual festival “Sofia Restaurant Week” autumn 2018 and spring 2019- Restaurant Bistrello
Best Bistro prize- “Restaurant of The Year-Aqua Panna & San Pelegrino Restaurant” awards
President of Chefs Club Sofia
Ambassador for Bulgaria from the US Meat Export Federation