Abir Ru

Dedicated and creative Chef de Partie with 5+ years' experience in high-volume, fine-dining kitchens. Specializes in [e.g. sauce, fish, pastry] with strong knowledge of modern European cuisine, HACCP standards, and team leadership. Proven ability to run a station efficiently during peak service, train junior chefs, and maintain consistent plate quality. Passionate about locally sourced ingredients and minimizing waste.

Chef de Partie & Management at Курорт, лаунж-бар. Кухня на крыше (2022-01-03 – 2026-06-19)

• Manage the meat and grill section during dinner service for up to 120 covers, consistently delivering dishes to Rosette standard.
• Train and mentor 2 Commis Chefs in butchery, sauce preparation, and plating, improving station speed by 20% within 3 months.
• Collaborate with the Sous Chef on weekly specials using seasonal, locally sourced ingredients; two dishes added permanently to the à la carte menu.
• Maintain rigorous HACCP records and temperature logs, achieving a 5-star food hygiene rating during the last EHO inspection.
• Conduct weekly stock checks, reduce protein waste by 15% through improved portion control and stock rotation.
• Supported the Chef de Partie on the fish section, responsible for shucking oysters, filleting, and preparing sauces.
• Maintained cleanliness and organization of the section, consistently scoring above 95% on the kitchen hygiene checklist.
• Completed Level 2 Food Safety and basic knife skills training during employment.

BBA - Bachelor of Business Administration in Business Administration – City: Bishkek | Country: Kyrgyzstan (2022-01-06 – 2025-09-19)