Maryna Skrypnychenko
Athens
Summary
Professional culinary expert with strong background in assisting kitchen operations and food preparation. Adept at collaborating with team members to ensure seamless service and high-quality results. Skilled in maintaining kitchen organization, adhering to hygiene standards, and supporting chefs with precision and adaptability. Recognized for reliability, flexibility, and passion for culinary excellence.
Overview
13
13
years of professional experience
Work History
Chef Assistant
Spiros Lapas
03.2024 - Current
- Company Overview: Restaurant Lot 51
- Hight qualities preparation food
- Assisting chef with cooking
- Cooperation with suppliers, ordering
- Training new coming cooks
- Keep organizing kitchen equipment and utensils
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Creating staff food menu/
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
Cook A
Restaurant “Great Bear”
03.2023 - 12.2023
- Company Overview: Hotel
- Breakfast line preparation, meal playing
- Ale cart dishes plating
- Food preparation by the recipes and Chef instructions
- Maintaining the cleanliness and organizations
- Reviving products from suppliers
- Train new coming cooks
- Hotel
Cook A
Celestial Cruise
04.2022 - 10.2022
- Company Overview: International Cruise company
- Hight quality food preparation
- Cold buffet preparation
- Salads and dressings
- Provision ordering, restocking
- Maintaining the cleanliness and organizations of station
- Assisting chefs
- International Cruise company
Cook A
Hotel “Undersun”
07.2021 - 02.2022
- Company Overview: Restaurant
- Mediterranean cuisine
- Hight quality dishes preparation
- Assisting chef with new menu cooking
- Cleaning and organizing kitchen
- Communicating with suppliers and ordering products
- Cooking and preparing all types of dishes
- Restaurant
- Mediterranean cuisine
1st commis chef
Princess Cruises Line, Ltd
01.2018 - 06.2018
- Company Overview: International Cruise company
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high quality meals
- Measures, mixes, and prepares meal ingredients, sauces, and seasonings
- Washes, chops, and cuts fruit, meat, and vegetable items
- Assesses inventory and requests resupply when necessary
- Plates meal items under the chef de parties supervision
- Disposes of spoiled items and adheres to sanitation policies
- International Cruise company
1st commis chef
Princess Cruises Line, Ltd
01.2017 - 05.2017
- Company Overview: International Cruise company
- Cooking and preparing of high quality dishes
- Cold salads and dressings
- Delivering food on a buffet
- Assisting other chefs
- Assisting in the food preparation process
- Helping with delivering and restocking
- Contributing to maintaining kitchen
- International Cruise company
Cook B
Celestyal Cruises
03.2016 - 12.2016
- Preparing cold appetizers and dressings
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Helping with delivering and restocking
- Cooking and preparing of high quality dishes
- International Cruise company
Cook B
Celestyal Cruises
04.2015 - 11.2015
- Company Overview: International Cruise company
- Preparing of fruit platers and cheese for buffet
- Fruit plates and cheese for dining room
- Helping with delivering and restocking
- Contributing to maintaining kitchen
- International Cruise company
Cook C
Louise Cruises line
03.2014 - 01.2015
- Company Overview: International Cruise company
- Preparing of ingredients for cold salads on a buffet
- Cooking and preparing of salads for dining room
- Helping with preparation cold appetizers
- Helping with delivering and restocking
- International Cruise company
Cook (Hot kitchen)
«Trattoria Soldi»
06.2012 - 03.2014
- Company Overview: Italian restaurant chain
- Ensure ingredients and final products are fresh
- Follow recipes, including measuring, weighing and mixing ingredients
- Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
- Present, garnish and arrange final dishes
- Occasionally serve food
- Maintain a clean and safe work area, including handling utensils, equipment and dishes
- Handle and store ingredients and food
- Maintain food safety and sanitation standards
- Italian restaurant chain
Education
COOK diploma - Catering
Izmail Higher vocational school
Skills
- Knowledge of safety procedures
- Ability to work as part of a team
- Interpersonal skills
- Calm demeanor
- Accountability
- Comprehension and organization
- Manual dexterity
- Hand-eye coordination
- Ability to stand for long periods
- Ability to handle extreme heat
- Ability to work shifts
- Menu supervision
- Food spoilage prevention
- Food presentation
- Knife skills
Personal Information
- Height: 162 cm
- Weight: 65 kg
- Date of Birth: 06/17/90
- Nationality: Ukrainian
- Marital Status: Single
- Visa Status: Biometric passport / EU Schengen US C1/D
Smoking Tattoos
NON-SMOKER / NO TATTOOS
Additional Information
visa C1/D
Languages
English
Upper intermediate (B2)
Greek
Beginner (A1)
Ukrainian
Bilingual or Proficient (C2)
Timeline
Chef Assistant
Spiros Lapas
03.2024 - Current
Cook A
Restaurant “Great Bear”
03.2023 - 12.2023
Cook A
Celestial Cruise
04.2022 - 10.2022
Cook A
Hotel “Undersun”
07.2021 - 02.2022
1st commis chef
Princess Cruises Line, Ltd
01.2018 - 06.2018
1st commis chef
Princess Cruises Line, Ltd
01.2017 - 05.2017
Cook B
Celestyal Cruises
03.2016 - 12.2016
Cook B
Celestyal Cruises
04.2015 - 11.2015
Cook C
Louise Cruises line
03.2014 - 01.2015
Cook (Hot kitchen)
«Trattoria Soldi»
06.2012 - 03.2014
COOK diploma - Catering
Izmail Higher vocational school
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