Yevheniia Klymenko

• Lead daily execution of the pastry program in a high-volume Italian fine-dining restaurant • Develop and refine seasonal plated desserts aligned with the restaurant’s culinary concept • Co-develop and maintain the in-house bread program, including sourdough and specialty breads • Manage fermentation control, dough development, and pastry production consistency • Build structured pastry workflows to support quality, timing, and service readiness • Collaborate with the executive kitchen team on menu refinement and product standards • Maintain operational discipline across pastry production, organization, and presentation

• Coordinated daily kitchen operations to support smooth and efficient service • Managed assigned kitchen station and maintained preparation and plating standards • Organized station workflow and mise en place to ensure timing and consistency during service • Supported team coordination by assigning station responsibilities based on technical strengths and service needs • Participated in onboarding and training of kitchen team members • Contributed to kitchen workflow optimization and overall operational efficiency • Monitored inventory awareness, waste control, and supported day-to-day kitchen organization

• Led the opening of the restaurant from concept to full kitchen operation • Developed the main, breakfast, and children’s menus within tight launch timelines • Participated in the technological kitchen project and equipment selection • Built and trained the kitchen team to support consistent service execution • Established supplier relationships and product sourcing systems • Implemented kitchen workflow organization, cost monitoring, and operational documentation

Specialized in Applied Materials Science with focus on material behavior under thermal and structural conditions. Developed analytical and systems-based problem-solving approach. Engineering foundation that later informed structured kitchen management and menu development strategies.