Greta Dzidziguri
Pinares De Mijas
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
21
21
years of professional experience
Work History
Chef Manager
Mudchute kitchen, Hulkas Ltd
London
03.2013 - 12.2023
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Created menus based on seasonal ingredients and customer preferences.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
- Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Monitored costs associated with food production and labor expenses to maintain budgetary goals.
- Tracked waste management procedures to minimize losses due to spoilage or other factors.
- Performed cost analysis on existing recipes to determine if changes should be made in order to reduce expenses while maintaining quality standards.
- Analyzed customer feedback data collected from surveys in order to improve overall dining experience.
- Coordinated communication between front-of-house personnel and back-of-house staff during peak business hours.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Winners of The Time Out Awards in 2018,2019,2020
- Recommended by Open Table in 2020,2021,2021,2023
Cook
University of Cork, KYLE GROUP
Cork
01.2004 - 11.2012
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Supervised and trained kitchen staff on proper preparation techniques.
- Checked quality of ingredients before use in order to ensure freshness.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Planned menus based on customer preferences, nutritional value and budget constraints.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Assisted in developing new recipes or modifying existing ones for better taste or efficiency.
- Resolved customer complaints regarding food quality or services provided.
- Kept records related to costs, production quantities, menu changes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Requested supplies and equipment orders, explaining needs to managers.
Cook's Assistant
Saint Petersbourg restaurant
Torino
09.2002 - 12.2003
- Assisted in prepping ingredients for meals by washing, peeling, and cutting vegetables.
- Stocked kitchen with necessary supplies such as food items, utensils, and equipment.
- Cleaned work areas, equipment, utensils, dishes, and silverware between tasks.
- Carried out basic cooking duties such as reducing sauces and parboiling food.
- Observed and tested foods to determine if they have been cooked sufficiently.
- Measured ingredients required for specific food items being prepared.
- Kept records of the quantities of food used.
- Maintained inventory of stock and placed orders when there is a shortage of supplies.
- Monitored quality control of all dishes served to ensure customer satisfaction.
- Followed health and safety regulations while handling food and beverages.
- Attended to customers' needs promptly in a courteous manner during service hours.
- Assisted head chef by chopping and preparing cooking ingredients.
- Set up and performed initial prep work for soups, sauces and salads.
- Planned and organized daily work schedules in accordance with established menus, special events, seasons and special requests.
- Developed variety of menu items to cater to customers with food allergies and diet restrictions.
- Contributed to menu creation through development of new or seasonal product ideas and recipes.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
Education
Level 2 Hygiene and Safety Certificate -
High Speed Online Training
London, UK03-2023
Certified Public Accountant -
CPA, Private Collage
Cork, Ireland 06-2012
Certificate in Sage Payroll 21 -
Hight Tech Online Training
Cork, Ireland01-2012
Higher Certificate in Business Management -
Cork Institute of Technology
Cork, Ireland05-2007
Certificate in Culinary Skills -
Klaipeda Tourism School
Klaipeda, Lithuania05-2002
High School Diploma -
Stulpino 11
Klaipeda, Lithuania 05-2000
Skills
- Strong Communication Skills
- Friendly and Outgoing Attitude
- Multitasking Skills
- Knowledge of Food Chemistry
- Cost Control And Budgeting
- Staff Leadership
- Hiring, Training, And Development
- Food Safety Management
- Excellent Customers Service Skills
- Quality Assurance
- Motivated attitude
- Goal Setting
- Food Safety and Sanitization Practices
Languages
Lithuanian
First Language
Russian
Proficient (C2)
C2
English
Advanced (C1)
C1
Italian
Elementary (A2)
A2
Spanish
Beginner
A1
Timeline
Chef Manager
Mudchute kitchen, Hulkas Ltd
03.2013 - 12.2023
Cook
University of Cork, KYLE GROUP
01.2004 - 11.2012
Cook's Assistant
Saint Petersbourg restaurant
09.2002 - 12.2003
Level 2 Hygiene and Safety Certificate -
High Speed Online Training
Certified Public Accountant -
CPA, Private Collage
Certificate in Sage Payroll 21 -
Hight Tech Online Training
Higher Certificate in Business Management -
Cork Institute of Technology
Certificate in Culinary Skills -
Klaipeda Tourism School
High School Diploma -
Stulpino 11
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