Mikhail Kuchin

https://pachamamagroup.com/ Pachamama Central 18 Thayer St W1U 3JY Pachamama East 73 Great Eastern St EC2A 3HU Chicama Chelsea 383 King's Rd SW10 0LP Zēphyr Notting hill 100 Portobello Rd W11 2QD

Accolades: Award of Excellence 2020 / 2021 by Wine Spectator 3 stars for the Best classic wine list 2020 / 2021 by RWA Brunello restaurant’s collection features 644 labels from 26 countries and an inventory of more than 4000 bottles. Grand Crus from Burgundy, the King of wines from Piedmont, Rhone’s liquid velvet, the First Growths of Bordeaux, world known names and small family-owned wineries.

Performing fine wine service in different venues onboard Celebrity Silhouette.

Working from the start-up in the most luxurious casino in the country, located at the ski resort. 44 team members: supervisors, sommeliers, bartenders, barbacks, and shisha masters. Organization and managing all pre-opening arrangements. Supervising daily operations of the bar department (5 bars). Unique bar carte: 360 positions. Supply and stock control. Developing of signature cocktail carte with use of innovation bar equipment: sous vide, rotary vaporizer. Staff training and evaluation.

Working for the most important event in Russia's sporting history. Coordinating and quality control in providing food & beverage service in VIP lounges and suites. Conducting catering service during four matches. Up to 2000 guests for one event. Key responsibilities: international hospitality event organization, control and coordination of catering service provider, interaction with FIFA, LOC, staff trainings, equipment condition control, regular reporting, food safety control.

Operation management of four bars. Full rewriting of all bars’ lists. Intensive staff trainings on wine and spirits for all F&B department. Inventory, stock and cost control. Creation of the positive team spirit.

Supervising daily operations of F&B department: restaurant, bar, room service, banqueting. Assignment of daily duties for each team group (runners, waiters, bartenders, supervisors). Requirements planning according to package capacity and expected events. Employee time-sheet control. Conflicts resolution. Daily report and analysis on sales, service and statistics. Department requirements review due to HoReCa business tendencies and guests' needs.

Working from the start up in the first FS hotel in Russia, located in the historical center of the northern capital. Fully operational and administrative assistance of Bar Manager, including: creation of exclusive cocktail and local spirits lists, tech. cards compilation, SOPs writing and editing, regular staff training and testing, increasing guests’ loyalty level.

Understanding wines: Explaining style and quality

Enterprise management