Kairat Chokanov

- Manages operations of >1$ million/month restaurant kitchen, up to 500 guests/day and kitchen staff team of 41
- Was a part of pre-opening and opening team
- Developed creative international menu featuring seasonal recipes inspired by traditional culinary styles, local ingredients and modern techniques
- Implements procurement strategies to minimize costs and ensure timely delivery. Determined food inventory needs
- Planes and prepared food products orders to maintain appropriate stock levels
- Prepares schedules, work assignments and constructed employee compensation packages.

- Was a part of opening team
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
- Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
- Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.
- Interviewed, hired and trained new associates.
- Fulfilled special order requests, including special occasion cakes and party platters.

- Oversaw service operations for two branches of the Russian most respected restaurants' chain
- Was a part of pre-opening and opening team
- Developed new recipes, designed and planned new menus and selected plate presentation, ensure customer satisfaction and ensure standardization of all recipes to maintain consistency in same and determine all quality standards and monitor pricing of all menus
- Coordinated all training activities for kitchen, bakery, butcher shop and other production and service employees
- Prepared operational reports and analyses setting forth progress and adversed trends and made appropriate recommendations.

- Experimented new dish creations by incorporating customer recommendations and feedback
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
- Analyzed costs and competitive retail strategy.
- Controlled and directed the food preparation process.

- Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations
- Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly
- Quickly and courteously resolved all guest problems and complaints.
- Followed proper food handling methods and maintained correct temperature of all food products.

- Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
- Controlling cooking process and product quality
- Product orders, supplier management, deadline of realization of raw materials and semi-products management
- Holding inventory and interim inventory of kitchen.