Andrei Tsuikov

Experienced and dedicated Chef with over 30 years of experience working in restaurants, hotels, cruise ships and prestigious hospitality venues across the UK and Estonia. Skilled in food preparation, kitchen operations, stock control, team supervision and maintaining the highest food safety and hygiene standards. Proven ability to work efficiently under pressure in fast-paced kitchens while consistently delivering high-quality dishes and excellent customer service.

A reliable and hardworking professional seeking a new opportunity to contribute skills and experience within a professional kitchen environment.

Sous Chef - Blue Diamond Garden Centre - Bicester

(2021-01 - 2023-12)

• Assisted in the day-to-day management of kitchen operations.
• Prepared fresh, high-quality meals to company standards.
• Supervised junior kitchen staff and delegated daily tasks.
• Maintained strict food hygiene and health & safety procedures.
• Assisted with staff training and development.
• Ensured efficient food preparation during busy service periods.

Senior Chef de Partie - Fortnum & Mason – Royal Exchange - London

(2019-01 - 2021-12)

• Managed a busy kitchen section.
• Prepared and presented dishes to a consistently high standard.
• Supported junior chefs and maintained kitchen organisation.
• Ensured compliance with food safety regulations.
• Assisted with stock management and food preparation.

Chef de Partie - Restaurant Associates (Compass Group) - London

(2016-01 - 2019-12)

• Managed food preparation within assigned kitchen section.
• Ordered supplies and monitored stock levels.
• Maintained food quality and hygiene standards.
• Assisted with staff supervision and training.

Chef de Partie - Fortnum & Mason - London, Piccadilly

(2014-01 - 2016-12)

• Managed food preparation and cooking of a wide range of culinary dishes prepared in-house.
• Prepared meals for staff and tailored customer orders according to requirements.
• Supervised junior kitchen members and supported daily kitchen operations.
• Maintained strict food hygiene, health and safety standards.
• Assisted with training and development of kitchen staff.

Chef de Partie - Holiday Inn - Kingston

(2012-01 - 2014-12)

• Prepared and cooked food for breakfast and à la carte menus.
• Managed daily tasks and operations within my assigned kitchen section.
• Maintained strict food hygiene, health and safety standards.
• Resolved kitchen issues to ensure smooth service during operations.
• Assisted with training and development of kitchen staff.

Chef de Partie - Le Pain Quotidien Restaurant - London, UK

(2010-01 - 2012-12)

• Managed preparation and cooking of all dishes within my assigned kitchen section.
• Organised kitchen tasks and provided support to team members during service.
• Maintained high standards of food quality, hygiene and cleanliness.
• Resolved operational issues within the kitchen environment.
• Assisted with training and development of kitchen staff.

Prep Chef / Fry Chef / Grill Chef - T.K.H. Ltd - Tallinn, Estonia

(2008-01 - 2010-12)

• Prepared a variety of grilled dishes, including meat, fish and poultry.
• Cut, prepared and portioned ingredients according to recipe requirements.
• Measured and mixed ingredients for different dishes.
• Completed kitchen maintenance tasks and maintained cleanliness standards.
• Managed stock checks and reordered ingredients when required.

Chef de Partie - Regina-Baltica Cruise Ship - Tallinn, Estonia

(2004-01 - 2008-12)

• Managed a small team of kitchen workers and coordinated daily activities.
• Prepared and cooked a wide variety of dishes for passengers and crew.
• Ensured food was prepared on time and presented according to company standards.
• Created decorative food displays and maintained presentation standards.
• Maintained a safe, clean and hygienic working environment at all times.

Food & Hygiene Department Worker - W.A. Turner Meat Processing Factory - Tunbridge Wells, UK

(2003-01 - 2004-12)

• Dismantled, cleaned and assembled food processing machinery.
• Recorded production and hygiene-related results accurately.
• Followed strict food safety and hygiene procedures.

Breakfast Chef - Railways Tavern - London

(2002-01 - 2003-12)

• Prepared breakfast dishes and supported daily kitchen service.
• Maintained personal kitchen equipment and ensured it was fit for use.
• Kept breakfast buffet areas fully stocked and professionally presented.
• Assisted with the smooth running of kitchen operations.

Grill Chef - Up Lounge Café - Tallinn, Estonia

(2000-01 - 2002-12)

• Prepared and cooked a variety of grilled dishes for regular service and special functions.
• Checked the quality of raw and cooked food products to maintain standards.
• Instructed kitchen workers on food preparation, cooking, garnishing and presentation.

Chef de Partie - Metropol Restaurant - Tallinn, Estonia

(1997-01 - 2000-12)

• Planned, directed and supervised food preparation and cooking activities.
• Supported catering operations for large conferences and banquets.
• Monitored hygiene practices to ensure compliance with food safety standards.
• Ensured kitchen staff followed company procedures and regulations.

Chef - Cargo Ship - Tallinn, Estonia

(1993-01 - 1997-12)

• Prepared and cooked meals for the entire vessel crew.
• Managed daily galley operations and maintained a clean working environment.
• Prepared grocery lists and managed food supplies.
• Maintained accurate records of food usage and stock levels.

Commis Chef - Kannu Kukk Restaurant - Tallinn, Estonia

(1991-01 - 1993-12)

• Assisted with food preparation, cooking and service.
• Maintained clean, organised and hygienic working areas.
• Checked fridges, freezers, storage areas and deliveries.
• Recorded stock assessments and followed food safety procedures.
• Worked in accordance with Health & Safety and hygiene regulations.

Diploma - Culinary Arts - Tallinn Culinary College (1987-01 - 1990-12)

Postgraduate Studies - Tallinn Centre of Trade Relations (1990-01 - 1991-12)