Artem Shcherbina
Toronto
Summary
Executive Chef Artem Shcherbina is a culinary and business graduate with 17 years in the food service industry. European decent, world traveled, and Michelin chef training has inspired techniques and flavors that has brought new light and a breathe of fresh air to the industry. I am a visionary leader with North American, French, Italian, and Caribbean training. I thrive on pushing boundaries, fostering creativity, and delivering unparalleled culinary excellence. The knowledge and true passion for the industry Chef Shcherbina is currently director of culinary at Motorino Hostpitality always enjoying giving back to Scarborough volunteer food bank group. Hosted/Catered numerous functions including high power executives and city of Vaughn government officials. With a proven track record of orchestrating top-tier culinary operations, I am dedicated to shaping unforgettable dining moments and building memorable experiences with industry trends.
Overview
18
18
years of professional experience
Work History
Motorino Culinary Director
Motorino Hospitality Group
04.2023 - Current
- Opened Moto Via on Avenue with tv personality chef Dominic Chiaromonte..
- Accountable for responsible fiscal management, including operational forecasts, food and labor targets, and cost controls
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Accountable for roll out of Operational Programs, and Executional Framework.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
Motorino Citta - Executive Chef
Motorino Hospitality Group
08.2020 - 06.2023
- Opened Motorino downtown with Food Network chef Dominic Chiaromonte
- Implemented new menu, developed training manuals.
- Tracked sales and expenses.
- Ensure that all food is meticulously prepared to meet the highest quality standards, consistently delighting our customers in our 150 seat Italian restaurant
- Monitor inventory levels and actively assist in procuring supplies as needed, ensuring a smooth workflow.
Executive Chef, The Chase, Planta, Kasa Moto
Chase Hospitality Group
12.2016 - 08.2021
- Redeveloped key vegan recipes in 2017 for Planta Burger restaurants, increasing sales revenue by 30%
- Interviewed, hired, and trained all BOH and FOH staff, improving employee retention
- Controlled budget, decreasing food cost by 2.5%
- Responsible for menu design, pricing, inventory, budget, and fiscal planning
- Responsible for ad hoc financial management and budgetary controls
- Recipient of 2019 champion award for my accomplishments.
Le Paradis CDC
Le Paradis Restaurant
10.2016 - 12.2017
- Managed kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures in 80 seat traditional French restaurant
- Evaluated inventory levels on daily basis and placed orders to restock inventory
- Initiated training for Line Cooks on meat, seafood and appetizer stations to improve productivity.
- Enhanced response capacity to public health emergencies through the establishment of streamlined processes and protocols.
Seabourne Cruise Sous Chef
Seabourn Cruise Line
05.2015 - 09.2016
- Managed a team of 24 line cooks in the main continental restaurant and heute restaurant R2 on board of 600 passenger liner
- Assists in determining how food should be presented and creates decorative food displays
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Silversea Cruise Sous Chef
Silversea Cruise Line
05.2014 - 01.2015
- Responsible for teaching line cooks the basics around most used culinary techniques
- Co-managed main french restaurant of 500 seats with a team of 3 Sous Chefs
- Directed food presentation and expediting
- Assisted in maintaining inventory, estimate food consumption, and purchase necessary product for kitchen operation.
Line Cook
Château Saint-Martin & Spa
09.2013 - 06.2014
- Worked on garde-manger station in 80 seat 2 Michelin star restaurant of the hotel
- Assisted the senior cooks in the kitchen with meal preparation and basic cooking
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Line Cook
Cactus Club Cafe
09.2011 - 09.2012
- Prepared pasta station menu items with consistent care, attention to detail and quality
- Maintained well-stocked stations with pasta prep, vegetables and garnishes
- Worked for an extremely busy lunch services in Coal Harbour area with high foot traffic.
Culinary Manager
Whole Foods Market
09.2010 - 09.2012
- Supervised 8 food sections offering sustainable, health-oriented meals
- Managed cold and hot food preparation for buffet style kitchen with $20,000 daily revenue
- Oversaw line cooks' activities on the preparation of large quantities of dishes including soups, salads, grilled and baked meats, sandwiches, vegetable and protein preparations for buffet menu items
- Ensured that stock levels are kept at agreed levels so that groceries are fresh and frozen products are used quickly and rotated in a systematic way.
Line Cook
Maple Grill
09.2008 - 07.2010
- Operated appetizer and garde-manger stations in this casual restaurant serving kosher seasonal menu
- Prepared vegetables, chicken, and beef then cooked and assembled dishes as indicated by recipes
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive or sous chef's instructions.
Line Cook
Hub Restaurant
01.2006 - 05.2008
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Education
Culinary Arts/Chef Training -
Gastronomicom
Agde, France09.2014
Nutrition Practitioner -
The Institute of Holistic Nutrition
Vancouver, Canada04.2012
Bachelor of Arts - BA, Economics -
Simon Fraser University
Vancouver, Canada04.2011
Commerce -
Langara College
Vancouver, Canada04.2007
Skills
- Inventory Management
- Ingredient Sourcing
- Food Presentation
- Staff Training
- Waste Reduction
- Budgeting and Cost Control
- Conflict Resolution
Accomplishments
Received Champion Award from Chase Hospitality
Developed key plant based meat recipe for Planta Restaurants
Co-created operations manual for Motorino Hospitality
Designed a new restaurant menu for Motorino downtown
Languages
English
Full Professional
French
Limited Working
Russian
Limited Working
Software
Microsoft Office, Optimum Control, Yellow Dog Inventory Management, Revel Systems, Silverware Systems
Timeline
Motorino Culinary Director
Motorino Hospitality Group
04.2023 - Current
Motorino Citta - Executive Chef
Motorino Hospitality Group
08.2020 - 06.2023
Executive Chef, The Chase, Planta, Kasa Moto
Chase Hospitality Group
12.2016 - 08.2021
Le Paradis CDC
Le Paradis Restaurant
10.2016 - 12.2017
Seabourne Cruise Sous Chef
Seabourn Cruise Line
05.2015 - 09.2016
Silversea Cruise Sous Chef
Silversea Cruise Line
05.2014 - 01.2015
Line Cook
Château Saint-Martin & Spa
09.2013 - 06.2014
Line Cook
Cactus Club Cafe
09.2011 - 09.2012
Culinary Manager
Whole Foods Market
09.2010 - 09.2012
Line Cook
Maple Grill
09.2008 - 07.2010
Line Cook
Hub Restaurant
01.2006 - 05.2008
Culinary Arts/Chef Training -
Gastronomicom
Nutrition Practitioner -
The Institute of Holistic Nutrition
Bachelor of Arts - BA, Economics -
Simon Fraser University
Commerce -
Langara College
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