Шеф-кондитер

Описание

Альмира Лукманова
Россия , Екатеринбург +7950 6483088
almira.lukmanova@gmail.com Instagram: @almira.lukmanova

ОПЫТ РАБОТЫ
Даты
Должнос ть
Место работы
Контактная
информа ция
Декаб рь 2022 Сентябрь 2023
Pastry Sous Chef
The Haycock Manor Hotel, Wansford, Peterborough PE8 6JA
Executive Chef Lee Clarke
+447753260319 / lee@haycock.co.uk

Даты
Должнос ть
Место работы
Контактная
информа ция
Январ ь 2022 – Ноябрь 2022
Pastry Chef de Partie
Sketch (3 MICHELIN stars) , 9 Conduit St, London W1S 2XG
Executive Pastry Chef Christophe Gasper
+447388050873 / ChristopheG@sketch.london

Даты
Должнос ть
Место работы

Контактная
информа ция
Февраль 202 1 – Ноябрь 2021
Head Pastry Chef
“Doya” (The MICHELIN Bib Gourmand) 347 NW 24th St,
Miami, FL 33127
Executive Chef Erhan Kostepen
+17863190562 / erhan@anderpr.com

Даты
Должнос ть
Место работы

Контактная
информа ция
И юль 2020 – Декаб рь 2020
Head Pastry Chef
“The Bazar ” Го рная карус ель , 5/7, Эстосадок ,
Краснодарский край , Россия , 354392
Executive Chef Артем Крош кин
+79628886133 / 89628886133vip@gmail.com

Даты
Должнос ть
Место работы

Контактная
информа ция
Февраль 2019 – Март 202 0
Pastry cook
“The Modern ” (2 MICHELIN stars) 9 W 53rd St, New York,
NY 10019
Executive Pastry Chef Jiho Kim
+12019651022 / Gio0959@gmail.com

Даты
Должнос ть
Место работы
Контактная
информа ция
Февраль 2018 – Ноябрь 2018
Pastry sous C hef
“La Goulue” 29 E 61st St, New York, NY 10065
Executive Chef Antoine Camin
+16465966917 / antoine.camin@gmail.com

Даты
Должнос ть
Место работы
Контактная
информа ция
Май 2017 – Январ ь 2018
Pastry cook
“Jungsik” , 2 Harrison str., New York , NY 10013
Executive Pastry Chef Eunji Lee
+16093735568 / E.LEE@jungsik.kr

Даты
Должнос ть
Место работы
Контактная
информа ция
Август 2015 – А прель 2017
Line cook
“L'ESPALIER”, 774 Boylston St, Boston, MA 02199
Executive Chef Matthew Delisle
+16172623023 / matthewpaul816@gmail.com

О БРАЗОВАНИЕ
Уровень
Учреждение
Год окончания
Магистратура
Уральский Ф едеральны й универс итет
2015

Уровень
Учреждение
Год окончания
Бакалавриат
Уральский Ф едеральны й универс итет
2013


ДОПОЛНИТЕЛЬНАЯ
ИНФ ОРМАЦИЯ

В основном специализирую сь на французской
кухне, однако , работаю над изучением других.
Име ю опыт изготовления выпечки, тортов и
шоколадных изд елий . В целом, открытый и
креативный кондитер.
Языки: русский (родной), английский
(свободно).

July 23rd, 2020


To Whom It May Concern:


This letter is to confirm that Almira Maratovn a Lukmanova was employed in the pastry department at
la Goulue restaurant from January 22nd, 2018 to November 09th, 2018.

It has been a pleasure working with Almira during this time. She was polite, hardworking, reliable and
a great asset in her role as a pastry cook. Always focused, she showed many skills in pastry art
including creativity, baking techniques, and knowledge. She also showed great organization and
leadership skills, and was always punctual, and reliable.

Should I be of any assistance, do not hesitate to contact me at (212) 988 -3203, or by email at
an toine.camin@gmail.com

Our HR department can be contacted at (212) 988 -4296 or by email at malika@orsayrestaurant.com


Sincerely,

Antoine Camin

Executive Chef



1057 Lexington Ave New York, NY 10021

212 -517 -6400

To whom it may concern


My name is Jiho Km and I am an executive pastry chef at The Modern Restaurant in
New York City. I became a pastry chef of The Modern in 2014, a two Michelin -
starred contemporary American restaurant at the Museum of Modern Ar t. I began
my professional career as a pastry chef at the five -star Renaissance Hotel in Seoul,
South Korea. I also have worked at Gordon Ramsay at The London in New York,
L’Espalier and Sandrine Bistro in Boston, and Viridian Restaurant in Washington,
DC before I worked at The Modern. I have spent over 20 years as a pastry chef in
fine dining in the hospitality industry.

During period when Almira worked with us, she was talented and fast growth chefs in
our team. We have multiple outlets which have Two Michelin starred restaurant The
Modern, the three -star New York Times reviewed restaurant Bar Room, Casual
American restaurant Terrace Cafe and Cafe 2 in Museum of Modern Art. Our Pastry
team is one of biggest teams in New York City, which is consisted of total 20, pastry
chefs and cooks work together. She performed very smart and intelligent. She made
her work efficient and maximized production volume. She minimized repeated
mistakes. She also had gifted delicate hand skills plus lots of time -consuming pra ctice
to be perfect for making cakes and desserts. Her desserts are delicate and sophisticate
to meet the Two Michelin starred restaurant standard.



Best Regards

Jiho Kim

Gio0959@gmail.com