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Egor Rumyantsev

@egorrumyantsev

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Professional chef specializing in Russian and Italian cuisines, open-fire cooking, and kitchen leadership.

Egypt

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What I'm looking for

I seek a hands-on culinary role where I can lead hot-kitchen operations, develop signature dishes, optimize kitchen workflows, and grow into broader kitchen leadership.

I am a professional chef with five years' experience working in leading restaurant groups, focused on Russian and Italian cuisines and open-fire techniques.

I have led shifts and managed hot sections, developed signature menu items, and participated in successful restaurant pre-openings while maintaining high quality standards.

My technical strengths include working with Josper and wood-fired ovens, live seafood handling (oysters, sea urchins, Kamchatka crab), and premium steak preparation on grills and open fire.

I bring expertise in food-cost optimization, staff training, HACCP knowledge, punctuality under pressure, and a focus on kitchen workflow efficiency.

Experience

Work history, roles, and key accomplishments

Hot Line Cook

Skazka Eda i Vino

Operated the hot station using a wood-fired oven, prepared traditional and signature Russian dishes, assisted sous chef with inventory, order processing, and supplier receipt control.

Wood Fired Oven Russian Cuisine Inventory Control Order Processing Hot Station Appetizers

Senior Hot Line Cook

Ribeye

Worked in an open kitchen as senior hot line cook managing a two-person shift, mastering grill and open-fire techniques to prepare premium steaks and sauces per Ginza Project standards.

Grilles Open Fire Cooking Steaks Sauces Presentation Ginza Standards

Sous Chef

Cristal

Assisted as sous chef supervising shifts, ensuring high-quality service during full bookings and preparing complex hot dishes, pastas, signature sauces, and live seafood (oysters, sea urchin, Kamchatka crab).

Russian Cuisine Seafood Handling Sauces Live Shellfish Quality Control Service Under Pressure

Sous Chef

Osteria Lucia

Served as sous chef contributing to menu execution and kitchen operations in an Italian-focused restaurant, applying open-fire and traditional techniques for high-quality dish delivery.

Italian Menu Execution Kitchen operations Open Fire Cooking Team Leadership PASTA Sauces Quality Assurance

Education

Degrees, certifications, and relevant coursework

Rybinsk Industrial and Economic College

Diploma (Cook and Pastry Chef), Culinary Arts

Grade: Excellent

Activities and societies: Completed internships at local restaurants Saffron, Steak, and SoupBerry; trained in vegetable and fruit preparation, side dishes, meat and fish pre-processing, sauce making, dough and confectionery.

Completed a 3-year culinary program specializing in cook and pastry chef; defended diploma with excellent marks after practical exams including salad, hot meat dish, soup, and cake.