oleg zelenko

* Successfully launched an entirely new facility that required working closely with architect team to design and build the most efficient, productive and attractive Bar/Restaurant and over 6000 square feet banquet hall * Designed kitchen layout and supervised all kitchen equipment installation * Created and developed menus and banquet packages * Implemented rules, regulations, inventory and product ordering systems in addition to strong labor and food cost control * Hired and trained full kitchen staff * Created strong relationship with food and supply vendors and support companies * Established smooth and profitable operation

* Performed various banquet operations, including open stations * Prepped and turned out food for weddings and many other events * Worked and managed a-la-carte hot line * Help to manage and develop kitchen staff * Assisted Executive Chef with menu planning and food ordering; * Made sure all safety and sanitation policies are being followed

* Supervised very high volume kitchen operations * Managed staff of 25 people (scheduling, training and mentoring of kitchen staff, payroll control and budgeting) * Developed and maintained a 90%-made-from-scratch kitchen utilizing locally and seasonally sourced meats and produce * Created weekly and daily specials while introducing high-end world cuisine dishes in addition to classic comforts * Implemented necessary rules and procedures in order to maintain sanitary and safe kitchen operations * Maintained strong control over kitchen budgeting, food inventory and food ordering, as well as line expo and hands-on approach to prepping and turning out menu items.