OLEKSANDR MALTSEV
Dubai
Summary
A culinary professional with expertise in seafood, poultry, and steak preparation, specialising in techniques such as sous vide, smoking, and robata grill. Demonstrates strong leadership and team development skills, ensuring high-pressure resilience and kitchen hygiene advocacy. Proficient in menu costing and food sourcing, with a focus on implementing seasonal menus and quality control assurance. Career goals include advancing culinary innovation while maintaining excellence in food safety standards.
Overview
7
7
years of professional experience
4043
4043
years of post-secondary education
1
1
Certification
Work history
Sous-chef
La Cantine du Faubourg/GOHAN
Dubai
06.2024 - 11.2025
- Oversee and coordinate all stages of hot and cold kitchen operations in high-end French and Japanese culinary environment.
- Develop and implement seasonal menus, refine new recipes, and optimize recipe cards.
- Key contributor to around 80% of all off-site banquets across RIKAS Group (events up to 700 guests).
- Manage and mentor culinary team, ensuring HACCP hygiene and safety standards.
- Collaborate with procurement and marketing teams, controlling costs and planning promotions.
- Maintain flawless kitchen organization under high-volume service.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
Junior Sous-chef
COYA
Dubai
09.2019 - 05.2024
- Monitored compliance with cooking standards, reducing team errors by 80%.
- Implemented chef training and appraisal system every 3 months.
- Participated in opening 2 new COYA Restaurants in Saudi Arabia and Qatar.
- Collaborated with Head-Chef on new menu presentations, updating 10+ dishes.
Demi Chef De Partie
Caesars Palace
Dubai
09.2018 - 09.2019
- Led and guided colleagues, improving team efficiency and delivery speed by 30%.
- Trained junior chefs in preparation techniques, increasing prep speed by 40%.
Education
Master Degree - Hotel Restaurant Business
Donetsk National University of Economics And Trade
Donetsk 01.2009 - 01.2015
Basic Food Hygiene -
COYA
DubaiFirst Aid Training -
Caesars Palace
DubaiLuxury Hospitality Training -
Caesars Palace
DubaiPIC training -
Pulseberry Health Consalting
Dubai 08.2024 -
Skills
- Microsoft Word
- Microsoft Excel
- Leadership
- Team Development
- HACCP
- Menu costing
- Food sourcing
- Implementing seasonal menus
- Quality control assurance
- High-Pressure resilience
- Kitchen hygiene advocacy
Certification
- Basic Food Hygiene (HACCP), COYA, UAE, 01/01/23
- First Aid Training, Caesars Palace, UAE, 01/01/19
- Luxury Hospitality Training, Caesars Palace, UAE, 01/01/19
Languages
English
Advanced
Ukrainian
Native
Russian
Native
Timeline
PIC training -
Pulseberry Health Consalting
08.2024 -
Sous-chef
La Cantine du Faubourg/GOHAN
06.2024 - 11.2025
Junior Sous-chef
COYA
09.2019 - 05.2024
Demi Chef De Partie
Caesars Palace
09.2018 - 09.2019
Master Degree - Hotel Restaurant Business
Donetsk National University of Economics And Trade
01.2009 - 01.2015
Basic Food Hygiene -
COYA
First Aid Training -
Caesars Palace
Luxury Hospitality Training -
Caesars Palace