Denis Bobrovnikov
Tallinn
Summary
Detail-oriented Chef de Partie with experience working in several Nordic restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Lover of french cuisine but different cooking techniques from around the world.
Overview
4
4
years of professional experience
Work History
Head Chef
Ungru Resto & Külalismaja
05.2024 - 09.2024
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
Chef De Partie
180 Degrees By Matthias Diether
12.2023 - 05.2024
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Chef De Partie
Restaurant 38
11.2023 - 12.2023
- Maintained well-organized mise en place to keep work consistent.
- Plated meals paying special attention to garnishes and overall presentation.
- Modernized work processes to reduce guest wait times and boost daily output.
Head Chef
Hiiumaa Rannapaargu
11.2021 - 09.2023
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
Chef De Partie
Restoran Wicca
12.2020 - 09.2021
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Education
Ruila Elementary School
Ruila06.2018
Skills
Recipes and menu planning
Institutional and batch cooking
Effective planner
Culinary techniques
Respectful team member
Knives are always sharp
Balanced taste palettes
Aesthetic cooking
Languages
Estonian
Bilingual or Proficient (C2)
Russian
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
Timeline
Head Chef
Ungru Resto & Külalismaja
05.2024 - 09.2024
Chef De Partie
180 Degrees By Matthias Diether
12.2023 - 05.2024
Chef De Partie
Restaurant 38
11.2023 - 12.2023
Head Chef
Hiiumaa Rannapaargu
11.2021 - 09.2023
Chef De Partie
Restoran Wicca
12.2020 - 09.2021
Ruila Elementary School
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