Denis Kuc

• Performed both manual and automation testing for web-based and backend systems, ensuring high-quality releases. • Worked in an Agile Kanban environment, participating in daily standups, backlog refinement, and continuous delivery cycles. • Develop and maintain automated test scripts using Java, Selenium WebDriver, and Cucumber BDD to validate UI and API functionalities. • Collaborate closely with developers, product managers, and QA team members to identify and resolve defects early in the SDLC. • Conduct regression, smoke, functional, and integration testing to ensure seamless deployment of features. • Provide detailed bug reports and track issues in Jira, ensuring timely resolution and alignment with acceptance criteria.

Designed and implemented a robust Selenium WebDriver test automation framework using Cucumber (BDD) to support behavior-driven testing. Automated end-to-end regression and functional tests across four websites owned by US Service Animals. Developed modular, maintainable test scripts using Java, integrated with Maven and TestNG for execution. Improved testing efficiency and reduced manual effort by implementing reusable page object models and step definitions. Collaborated closely with developers to align test coverage with active development, ensure testability, and validate core user flows.

As Executive Chef, I lead kitchen operations for both a high-volume restaurant and a versatile event space, overseeing menu development, team management, and culinary execution. I was responsible for maintaining top-tier food quality, driving seasonal and locally inspired menus, managing food costs, and ensuring smooth service for everything from daily dining to large-scale private events. My role also includes training kitchen staff, coordinating with front-of-house teams, and upholding the highest standards in food safety and presentation.

Responsible for all BOH operations in this modern Italian restaurant and fully In charge of ordering, scheduling, hiring and termination of BOH employees. Reworked menu for dinner and brunch service, managed major production of butchering, sauces ,pasta and pizza. Streamlined ordering systems, negotiated vendor prices, reducing food costs by 60% to 25%-32%. In charge of all menu additions as well as seasonal menu changes. Responsible for receiving and quality control of all goods: Fish, meat ,produce, dairy, dry goods etc. Supervisory responsibility of 6 people. Monitored equipment maintenanc

Responsible for all BOH operations in this stylish French bistro/restaurant and fully In charge of ordering, scheduling,hiring and termination of BOH employees.Reworked menu for dinner and brunch service,managed major production of butchering,sauces ,soups etc.In charge of all menu addition as well as seasonal menu changes.Responsible for receiving and quality control of all goods :Fish,meat,produce,dairy,dry goods etc. Supervisory responsibility of a staff of 8 employees members of,2 prep cooks,3 dishwasher/porters,3 line cooks,2 Garde Manger cooks. Monitored equipment maintenance and sanitation of kitchen facilities.Specialized in production of varieties of charcuterries as Pate de Campagne,Pate en Croute,Foie Grass etc.