PAVEL DOBROVOLNY

| Figitop@gmail.com | +447405316084

OBJECT Become a chef in professional kitchen. Understand new experiences and

technologies, while bringing experience and ideas for improvement to
society. I'm only interested in long-term work.

SKILLS AND Rich experience in the field of gastronomy.

ABILITIES Preparation of catering events (weddings, company parties and others)
Preparation and service of meals of meats, vegetables, cold dishes.
Partial knowledge of sushi preparation.
Good cooperation with colleagues.
Knowledge of working with IT.
Experience working in a wide array of working environments.
Experience working as head chef, as well as working alongside other chef.
Flexible and adaptable to change.
Ability to work independently or in a team environment.
Ability to measure, mix, weigh, prepare, and season ingredients in line with
recipes.
Experience boiling, frying, basting, grilling, roasting, and broiling meats and
vegetables.
Experience in baking and pastry preparation.
An outgoing and dynamic personality.
Excellent public relations skills.
Knowledge of checking freshness of raw foods.
Ability to organize and prioritize workload effectively.
Able to work efficiently without supervision.
Commitment to clean, safe, and sanitary practices and working environment.
Familiarity and compliance with state and county food safety regulations and
policies.
Knowledge of and experience with wine, spirits, and liquors.

EXPERIENCES CHEF Tibits

2017 - present

Vegetarian restaurants. Prepare dish in cold sections.

HEAD CHEF Hotel U draka

2017

Sharing manager, meal creation, ordering raw materials, communicating

with guests, presenting dishes.
HEAD CHEF Armda esk Republiky

2009 - 2017

Army service in logistics. Creation, preparation and service of meals,

ordering raw materials. Managing other workers and distributing work.

CHEF DE PARTY Penzion U Slunce

2002-2009

Separate chef, shift manager. Food preparation. Ordering raw materials.

CHEF Sodexo Perov

2000-2002

Making dishes in a big company. Over three thousand servings a day.