Pavel Petrov

  • Varna
  • mob. +359 888 402 403
  • pavel.d.petrov@gmail.com
Pavel Petrov

Executive Chef at Fleet Pro

Text Section

Work History

Work History

Mar 2010 - Present

Executive Chef

River Catering Basel & Fleet Pro/ MS Alemannia , MS Princesse De Provence , MS Serenity on Rhine,Mosel , Rhone, Saône , Danube rivers /Basel-Amsterdam , Lyon-Marseille , Passau-Budapest lines
  • Responsible for the entire food department, including:
    • Set up of written duty rosters for all galley crew and staff
    • Organizing, managing and motivating all galley crew and staff
    • Preparation and distribution of all daily meals including set up of the breakfast buffet according to the food manual (menu cycle)
    • Responsible for the implementation and maintaining of the corporate standards in the food department
    • Responsible for the implementation of a correct food schedule for the crew, according to the corporate crew food standard
    • Responsible for all food and galley purchase orders in cooperation with the Hotel Manager
    • Responsible for organization of loading and checking of all food and galleys supplies
    • Responsible for the food stores, adjusted to number of pax
    • Responsible for the correct handling and storing of all food stock, cleaning products and all equipment in the food department
    • Responsible for an impeccable cleanness, hygiene and tidiness in the galley area
    • Active cost controlling and maintaining of food cost.
    • Responsible for correct monthly inventory of food stock as per company’s instructions
    • Continuous training of all galley crew and staff
    • Responsible for the implementation of the correct appearance, as well as the standard of personal hygiene of the galley crew and staff
    • Various preparatory duties prior to and at the end of the season
  • Active participation in managing the hotel department
  • Active presence at official occasions and events on board as per manual
  • Regular presence in the restaurant to obtain feedback from the passengers by active communication

Apr 2009 - Nov 2009

Sous Chef

River Catering Basel Gmbh., MS Alemannia***, Rhine&Mosel , Basel-Amsterdam line
  • Responsible for the entire food department, including duties such as:
    • Relieving the Executive Chef of duties, if necessary
    • Preparing and distributing all daily meals, including set up of the breakfast buffet according to the food manual (menu cycle)
    • Assisting the Executive Chef in ordering food supplies
    • Assisting with the loading and checking of ship’s supplies
    • Taking monthly stock of supplies in cooperation with the Executive Chef
    • Providing continuous training to galley crewmembers
  • Co-responsible for the entire food department, including duties such as:
    • Assisting with organizing, managing and motivating all galley crew and staff
    • Implementing and maintaining the corporate standards and budgets in the food department
    • Implementing a correct food schedule for the crew, according to the corporate crew food standards
    • Correctly handling and storing all food stock, cleaning products and all equipment in the food department
    • Maintaining impeccable cleanliness, hygiene and tidiness in the galley area
    • Actively performing cost controlling and maintaining of food costs
    • Implementing correct appearance/uniformity, as well as standards of personal hygiene of all galley crew and staff
  • Participating in the onboard training program.
  • Performing various preparatory duties prior to and at the end of the season
  • Maintaining a regular presence in the restaurant’s buffet areas, to ensure buffet standards
  • Cooperating with other departments (if necessary), as per supervisor’s directives
Mar 2009 - Apr 2009

Chef De Partie/ Entremetier

River Catering Basel Gmbh., MS Alemannia***, Rhine&Mosel , Basel-Amsterdam line

Responsibilities

  • Preparation and distribution of all daily meals according to food manual (menu cycle)
  • Responsible for a section in the galley
  • Co-responsible for achieving and maintaining the company standards and budgets in the food department
  • Assistance to the Executive Chef in ordering food supplies
  • Assistance with the loading of the ship’s supplies
  • Co-responsible for proper storing of all food and galley supplies and stock
  • Co-responsible for the correct handling of all food stock, products and all equipment in the food department
  • Co-responsible for an impeccable cleanness, hygiene and tidiness in the galley area
  • Assistance with taking of galley inventory as per company directives
  • Participation in the onboard training program
  • Various preparatory duties prior to and at the end of the season
  • Regular presence in the restaurant at the buffets
  • Assistance in other departments if necessary, as per supervisor’s directives

Oct 2007 - Mar 2009

Corporate Executive Chef

Bar&Grill Restaurants "Happy", Central Office Varna ,  Bulgaria

-leading and monitoring executive chefs

- seasonal menu planing

-efficiency

-quality

-budgeting

-trainigs

-innovations

-standartization

-managing

 

May 2007 - Sep 2007

Executive Chef

Beach Complex "Malibu", "Golden Sands"resort , Bulgaria 

-Menu planing

- Team training

- HACCP Control

- Organazing , cooking and controling whole cooking process

Oct 2004 - May 2007

Executive Chef

Bar&Grill "Happy", town of Varna , Bulgaria

- Control the productions of all kitchen sections

-Delivery orders

-follow company standarts and job descriptions

May 2004 - Oct 2004

Sous Chef

Steak House "MIrage", "Golden Sands"resort , Bulgaria

-sauces

-warm hors d'oeuvres

-completes meat dishes

-sautéed items

Sep 2003 - May 2004

Sous Chef

Restaurant "The House with the Sun", town of Varna , Bulgaria

-sauces

-warm hors d'oeuvres

-completes meat&fish  dishes

-sautéed items

May 2003 - Sep 2003

Sous Chef

Steak House "MIrage", "Golden Sands"resort , Bulgaria

-sauces

-warm hors d'oeuvres

-completes meat&fish dishes

-sautéed items

Oct 2002 - May 2003

Sous Chef

Restaurant"The House with the Sun", town of Varna , Bulgaria

-sauces

-warm hors d'oeuvres

-completes meat dishes

-sautéed items

May 2002 - Oct 2002

Sous Chef / Saucier

Steak House "Mirage", "Golden Sands"resort , Bulgaria

-sauces

-warm hors d'oeuvres

-completes meat dishes

-sautéed items

Oct 2001 - Apr 2002

Chef De Partie/Entremetier&Potager

Grand Hotel Varna , st.st."Constantine and Helena"resort , Bulgaria

All production in hot kitchen section

May 2001 - Oct 2001

Vegetable Chef /Legumier

Restaurant "Medditerranean Cuisine" , "Golden Sands" resort , Bulgaria 

All production connected with vegetables

Nov 2000 - Apr 2001

Roast&Grill Chef /Rôtisseur , Grillardin

Bistro "Bohem", town of Varna , Bulgaria

All production steps of grilling and roasting

May 2000 - Oct 2000

Pasta Chef

Steak House "Galera", "Golden Sands" resort , Bulgaria

All production steps of pasta making

Nov 1999 - May 2000

Pizza Chef/Pizzaiolo

Pizzeria "Lauta", town of Varna , Bulgaria 

All production steps of pizza making

Jun 1997 - Sep 1999

Fish Chef / Poissonnier

Restaurant "Neptun", town of Kardzhali , Bulgaria

All fish,shellfish&prawns production

May 1997 - Jun 1997

Pantry Chef/Garde manger

Restaurant "Old House" , town of Kardzhali , Bulgaria

All salads and cold appetizers

production

Education

Education
Sep 2010 - Present

Bachelor

International University College

Marketing&Management

Sep 1991 - Jul 1995

Secondary Education

TOH prof."Asen Zlatarov"

-Technologist at Public Catering

- Cook

- Waiter

Portfolio