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jobs
Strong marketing profile specialising in food operation
Georgi Minkov
,
Oxford, United Kingdom
Experience
Other titles
Skills
I'm offering
Experienced Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Food & Beverage, Management, Hospitality Management, and Menu Development. Strong consulting professional with a Bachelor's degree focused in Marketing from University of National and World Economy.
Markets
United Kingdom
Language
English
Fluently
Ready for
Larger project
Ongoing relation / part-time
Full time contractor
Available
My experience
2019 - ?
job
Regional Executive Chef Macdonald Hotels South
unknown.
Overseen operation of 9 hotels in south of England, implement basic company standards and tailoring individual hotel in to segment market to fit in and maximise operation and food profits.
Basic
2018 - 2019
freelance
Freelance Executive Chef
Andrew Brownsword Hotels.
Varies project in UK and abroad.
Andrew Brownsword Hotels- Overseen two sites Old Swan and Minster mill.
Achieving food cost of 29% and grow of nearly 15% in the food profit. Implement new menus for main restaurants, afternoon tea and banqueting division, specially design for the local market and reach top of tripadvisor with more the 500 positive reviews
Andrew Brownsword Hotels- Overseen two sites Old Swan and Minster mill.
Achieving food cost of 29% and grow of nearly 15% in the food profit. Implement new menus for main restaurants, afternoon tea and banqueting division, specially design for the local market and reach top of tripadvisor with more the 500 positive reviews
Design
2016 - 2018
job
Executive Head Chef
Randolph Hotel Oxford.
Achieving food cost of 25% and labour cost of 20% grow of nearly 10% in the food profit in year 2017. Personally Responsible for all menus of this 151 bedrooms hotel with banqueting facility for up to 400 guest, with all the freedom to create and drive forward food culture in that establishment. Stock rotation, New Menus developing, Cost control, Bespoke Menus, Health and Safety, HASSP, Food Control, Allergy legalisation, as well tailoring Menus for every individual occasion for our clients.
Responsible for brigade of 25 chef including HR and Labour, settle new afternoon tea standards, new bespoke menus tailor to Randolph itself. Food turnover for last year
£2 720 000.
Jan2015-2016
Freelancer Chef which including different Company.
Real Eating company -Lewes. New concept and development plan, labour cost, GP margin new stock control system/ Point one/, achievement of 29% grow up sales in only 4 weeks.
Jam tree company- new eatery opening in Clapham. Labour and stock control, Health and safety, HASSP, Allergy, Sales developing.
Universal music at Kensington Gardens- Menu development, Labour and stock control, Health and safety, HASSP, Allergy, Sales developing.
Responsible for brigade of 25 chef including HR and Labour, settle new afternoon tea standards, new bespoke menus tailor to Randolph itself. Food turnover for last year
£2 720 000.
Jan2015-2016
Freelancer Chef which including different Company.
Real Eating company -Lewes. New concept and development plan, labour cost, GP margin new stock control system/ Point one/, achievement of 29% grow up sales in only 4 weeks.
Jam tree company- new eatery opening in Clapham. Labour and stock control, Health and safety, HASSP, Allergy, Sales developing.
Universal music at Kensington Gardens- Menu development, Labour and stock control, Health and safety, HASSP, Allergy, Sales developing.
Sales, Safety, Development, Music, Health, UP
2004 - 2015
job
Head Chef
The Hurlingham Club.
Preparing and serving breakfast, lunch and dinners for high end clients in that famous place for up to 1200 covers in very busy environment from fresh local sources.
Leading brigade of 22 Chefs on busy periods.
In Assistance for Executive Chef on Stock rotation, New Menus developing, Cost control, Bespoke Menus, Health and Safety Food Control, Allergy legalisation, as well tailoring Menus for every individual occasion for our clients.
Banqueting facilities for up to 1000 on sit down dinner with over 300 events per year, and turnover for 2014 nearly £7,500 000.
Private Fine dinning room which easy can achieve Micheline Star rotating menus every 6 weeks.
Very Busy brasserie exclusive for members only, open for Brunch, Lunch and Dinner in relax and casual atmosphere with usual turnover up to 400 covers a day
Leading brigade of 22 Chefs on busy periods.
In Assistance for Executive Chef on Stock rotation, New Menus developing, Cost control, Bespoke Menus, Health and Safety Food Control, Allergy legalisation, as well tailoring Menus for every individual occasion for our clients.
Banqueting facilities for up to 1000 on sit down dinner with over 300 events per year, and turnover for 2014 nearly £7,500 000.
Private Fine dinning room which easy can achieve Micheline Star rotating menus every 6 weeks.
Very Busy brasserie exclusive for members only, open for Brunch, Lunch and Dinner in relax and casual atmosphere with usual turnover up to 400 covers a day
Safety, Health, UP
2003 - 2004
job
Sous-Chef
GTS " CONSTALLATION " Celebryti Cruises.
In charge of the Spécialité Restaurant on bord on This 2550 passengers cruiser, lead brigade of seven chef to exécute menu create from three Michelin star Chef Michel Roux develop only for This restaurant, work which requières attention to the smallest detail.
Detail
2002 - 2003
job
Sous Chef
GTS " MILENNIUM " Celebryti Cruises.
In charge of the Spécialité Restaurant " Olimpick " restaurant did use materials from the sister criuse laner of Titanic, lead brigade of seven chef to exécute menu create from three Michelin star Chef Michel Roux.
2002 - 2002
job
Cook Tournant
M/V " RENESSANS ".
1996 - 2001
job
Chef
Park Hotel "MOSKVA".
Bulgaria
Sous Chef
Start of my work in this Hotel lead me learn and progress in my professional level from the lowest point as Comi Chef and progress to Junior Sous Chef level after years.
Sous Chef
Start of my work in this Hotel lead me learn and progress in my professional level from the lowest point as Comi Chef and progress to Junior Sous Chef level after years.
ME
My education
1997
-
2002
University of National and World Economy
Bachelors, Marketing
Bachelors, Marketing
1991
-
1995
Public Catering Professional High School Sofia
N/a, N/a
N/a, N/a
?
-
2002
United State Public Health
N/a, N/a
N/a, N/a
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