Victor Jechev

-Menu Development -Staff Training -Kitchen Calculations

Overseeing the mise-en-place production of the cooks, Quality control and consistency of the lunch and dinner service. Relating Executive Chef's vision of the menu to the cooks. Constant control of the food stock and it's quality. Researching and working with various food purveyor's.

Trained to operate and prep hot and cold stations in Nikola’s Roof restaurant creating a modern take on French and Russian cuisine Assigned later to Southern Elements Bar & Restaurant as a Mise-en-Place Cook worked directly under the Sous Chef maintain and stocking the food supply and keeping the line supplied during busy hours Experinced working as a Line Cook in Southern Elements and Trader Vic’s Restaurants

Worked as an assistant of my HRC Academy director. Organized mise en place for classes under the teacher supervision. Was in charge of purchasing and quality control of the food produce used by the Academy. In charge of maintaining the food storage places and coolers.

Starting position as a Gardemanger Cook at Rodolpho’s Restaurant maintaining and operating the gardemanger and pastry sections. Experienced Restaurant Chef position for Rodolpho’s Restaurant under Executive Chef supervision operated the hot station during dinner hours and maintained the a staff of 3 cooks. Transferred as Breakfast Chef prepared and monitored the mise-en-place and the breakfast buffet in the hotel