Rodion Nefedov

Experienced Executive Chef with a demonstrated history of working in

the hospitality industry. Skilled in banqueting, menu development and

pricing for various food courts, restaurants, and hotel F&B outlets.

Experience in the full range of Executive Chef tasks, including Menu

Engineering, Catering, New Openings, Food Cost Analysis, Recruitment

and Training of culinary and stewarding teams, Coaching and Mentoring

employees, Brand Standards Implementing, Implementation and

maintenance of the HACCP plan, Cooking. Exceptional performance

working under pressure without compromising the quality of entrees.

Flexible and willing to relocate if needed.

Executive Chef

09.2022 – till now

Intercontinental Hotel Group, 5* Luxury Hotel, 216 keys, Tashkent, Uzbekistan

Projects

Responsiblele for all aspects of the pre-opening kitchen operations set-up including financial, human resource, health and

safety, equipment procurement and defect inspections.

• Organization chart creating, filtering all job applications and CVs and creating a timing schedule for when to hire.

• Creating the kitchen OS&E, delivery control and defining the departments where the equipment will be distributed to.

• Developed and Implementation HACCP plan.

• Compiling produce market research and getting an insight on the seasons and local availability.

• Drafting a roster taking into consideration local employment regulations.

• Building and developing menus for all hotel outlets, kid’s menu, room service menu, banquet menu, wedding menu,

buffet menu and staff cafeteria.

• Sop’s developed

• Development of training for personnel, including professional equipment trainings.

• Created a general snagging list. Cooperative work with the construction team to modernize the kitchen environment.

• Created a Market List based on menus.

Executive Chef

06.2022 – 09.2022

Vinpearl, 5* Luxury Hotel, 218 keys and 15 villas, Hoi An, Vietnam

Projects

Development of a new concept for an existing restaurant, reorganization of the buffet lines, Western and Russian cuisine training for chefs, Implementation of a food safety management system, manuals and SOP's development. Oversaw kitchen production, food preparation and employee engagement while ensuring 100% food safety procedures were followed.

Executive Chef

05.2020 – 06.2022

Marriott St. Petersburg Centre, 273 keys 7000 sq. ft. of banquets space, Saint Petersburg, Russia

Projects

As Executive Chef, I joined the Marriott team to reopen an active restaurant with a new concept. My responsibilities

included:

• Day-to-day management of a culinary team of 30 chefs and 10 stewards.

• Management of all kitchen operations and associates on a daily basis to ensure a consistent, high-quality food product.

• Responsibility for all food preparation areas including restaurants, pastries, banquets, room service, and associate

cafeteria.

• Development and implementation of departmental strategies and ensures implementation of service strategy, training

culture, service standards, and expectations.

• Creation of unique and diverse menus incorporating aspects of multi-cuisine styles with an emphasis on local products.

• Verification of compliance in preparation of menu items and customers’ special requests.

• Customer assistance in planning corporate events, social galas and gourmet dinners.

• Routine processes’ modernization in order to reduce guest-waiting times and boost daily output.

• Preparation and adjustment of the annual budget throughout the year via forecasting, cost control, and labour

management.

Achievements

•

Founder and mastermind of the ‘’GrillYard’’ concept at Marriott St-Petersburg Centre. I was able to complete the

project of reopening a restaurant with a new concept during the pandemic time. The owner's investment was repaid

in less than a year and contributed to making the hotel one of the top three in Food & Beverage quality among 83

Marriott Hotels in Europe. The outlet has already been critically acclaimed by a number of bloggers and

publications including The Village and Antenna Daily.

•

Restaurant ‘’GrillYard’’ - The Best Investment Project of 2020 (American Chamber of Commerce in Russia).

•

Developed the menu for 3 Outlets that helped in increasing revenue by 170%.

•

Interviewed, trained and guided all direct kitchen staff since 2020 improving kitchen operational flow by 40% and

improving employee engagement and performance by 30%.

•

Award ‘’The Best Marriott Courtyard Breakfast set up 2021’’ among 83 Marriott Hotels in Europe region.

Executive Chef

04.2018 – 05.2020

Radisson Hotel Group, 5* Luxury Hotel, 381 keys 10000 sq. ft. of banquets space, Moscow, Russia

Projects

Worked as an Opening Executive Chef responsible for kitchen management. Responsible for all aspects of the pre-opening

kitchen operations set-up including financial, human resource, health and safety, equipment procurement and defect

inspections.

• Day-to-day management of a culinary team of 40 chefs and 20 stewards.

• Experience in large conferences and events for groups of 600 and above.

• Deliver excellent food quality and maximized customer satisfaction by preparing meals according to customer request.

• Establishment good relationships with local suppliers.

• Initiated training for new team members on culinary techniques for productivity improvement and kitchen workflows

increase.

• Implementation of concepts & standards.

• Setup of M&E structures and buffet setups.

• Training, management and coaching of the department’s personnel and supervising the related culinary activity.

Achievements

• I was a trendsetter in the Russian hotel market to develop the SOl (Seasonal Organic Local) menu concept and to use small farmers' produce, which became key to overall Radisson Blu Olympiyskiy hotel positioning and the first representative of the “Fire Lake” GRILL HOUSE & COCKTAIL BAR brand in Russia.

• The Best MICE Hotel 2019 in Russia (World Luxury Awards).

• The Best Romantic hotel 2018 (World Luxury Awards).

• Restaurant ‘’Fire Lake’’ – The Best Luxury Grill Restaurant 2019 (World Luxury Awards)

Other experience

2016 – 2018 - Executive Chef, Marriott Vasilevskiy, St. Petersburg, Russia

2015 – 2016 - Group Executive Chef, British Bakery Group, St. Petersburg, Russia

2013 – 2014 - Executive Sous Chef, Marriott Sochi Krasnaya Polyana, Sochi, Russia

2012 – 2013 - Chef De Cuisine, Grand Hotel Polyana, Sochi, Russia

2012 - Banquet Chef, Grand Hotel Emerald, St. Petersburg, Russia

2011 - Chef de Partie, Novotel (ACCOR), St. Petersburg, Russia

2009 - 2011 - Chef de Partie, Restaurant Matrosskaya Tishina, St. Petersburg, Russia

2007 - 2009 - Chef de Partie, Commis Chef, Novotel (ACCOR), St. Petersburg, Russia

Diploma in Culinary Arts, Culinary Arts Academy ‘’Conessans’’, St.Petersburg, Russia 2005-2006

Graduate Diploma in Business Management, St.Petersburg State University of Civil Aviation, 2003-2008