ALTYNAI KURMANOVA
Astana
Summary
Enthusiastic, honest and hardworking individual who is highly motivated and able to work in a team and independently. Passionate and committed to quality cooking, versed in international cuisines ranging from fine-dining to large catering events.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Internship at Aloft Kuala Lumpur Sentral
Kuala Lumpur
04.2019 - 08.2019
Commis
The Ritz-Carlton Astana
04.2022 - 12.2022
- Before resigning (for continuing study at university) was promoted to DCDP
- Was in charge of cold kitchen
- Carried out daily and weekly procedures such as temperature checks, food labeling, dating, and storage
- Effectively organized and maintained kitchen operations as well as assisting in preparing special dishes and desserts for special occasions.
Commis Chef
Johannesstube gourmet restaurant (1 star Michelin) of the Hotel engel gourmet & spa
12.2023 - 04.2024
- Was responsible for opening and set up the buffet, preparing, cooking, and presenting food to the high standards of a restaurant
- Helped train and develop trainee chefs
- Helping cooks in preparing dishes, independent preparation of some dishes.
Commis de Cuisine
Kento Restaurant (fusion Cuisine)Falkensteiner Resort Capo Boi
06.2024 - Current
- Stored food according to safety procedures, protecting from spoilage and preventing waste.
- Prepared for busy periods by organising ingredients and restocking supplies in line with expected demand.
- Helped kitchen team prioritise and complete high-volume orders in busy restaurant environment.
- Collaborated with senior chefs to develop menu items, contributing creative ideas for seasonal changes.
Education
Diploma in Culinary Arts -
University of Wollongong Malaysia
Kuala Lumpur2020
Bachelor of Culinary Management -
University of Wollongong Malaysia
Kuala Lumpur2023
ALMA La Scuola Internazionale di Cucina Italiana -
Colorno (Parma)
2024
Skills
- Ability to Work in a Team
- Fast Learner
- Adaptability
- Microsoft Office
- Risk analysis and critical control points (HACCP)
- The ability to understand and follow recipes
- Ability to oversee, train, and lead personnel; provide feedback as necessary
- Capability to operate in hot, loud, and sometimes confined environments
- The capacity to carry out job duties quickly, accurately, and with attention to detail
Languages
English
Proficient
C2
Russian
Proficient
C2
Italian
Intermediate
B1
Kazakh
Bilingual or Proficient (C2)
Certification
- Bronze Medal Award in Modern Main Course (Fish or Seafood or Combination) Category at Melaka Culinary Challenge, Melaka
- Bronze Medal Award in Modern Main Course (Poultry - Chicken) Category at Melaka Culinary Challenge, Melaka
Timeline
Commis de Cuisine
Kento Restaurant (fusion Cuisine)Falkensteiner Resort Capo Boi
06.2024 - Current
Commis Chef
Johannesstube gourmet restaurant (1 star Michelin) of the Hotel engel gourmet & spa
12.2023 - 04.2024
Commis
The Ritz-Carlton Astana
04.2022 - 12.2022
Internship at Aloft Kuala Lumpur Sentral
Kuala Lumpur
04.2019 - 08.2019
Diploma in Culinary Arts -
University of Wollongong Malaysia
Bachelor of Culinary Management -
University of Wollongong Malaysia
ALMA La Scuola Internazionale di Cucina Italiana -
Colorno (Parma)
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