Oleg Iura

Executive Chef
Email: oleg.yura@gmail.com
Telephone: +960 951 7669
Skype: yuraoleg
Viber: +380 68 2890460
Nationality: Ukrainian

A professionally driven culinary enthusiast seeks employment as a Chef within the cruise ship industry in
keeping with previous experience and future career aspirations. After 10 years’ of working within the catering
sector, this individual actively seeks the opportunity to explore career development and strives for excellence. A
proven track record for going the extra mile and a meticulous talent for applying attention to detail, this is a
passionate and resilient individual who thrives under pressure and is able to maintain a strong and steady
workforce.
 
Key Skills
• Excellent team work and leadership skills
• A variation of cooking skills and techniques
• Exceptionally organized and ability to work well under pressure
• Ability to delegate appropriately using outstanding communication skills

Currently working as Executive Chef in Radisson Blu Kyiv City Center

 À la carte menu sample
APPETISIERS SOUPS
 Duo of marinated salmon and jack fish, Quail mulligatawny
dry fennel, and beetroot puree, yuzu and martini onion rings, coriander
caviar  
  Pumpkin veloute
Trio of beetroot with raspberry gel toasted pumpkin seeds, edible flowers
smoked ricotta snow and beetroot sorbet  
   French onion soup
Mushrooms Carpaccio
poached quail egg, muscatel jelly, rapeseed oil snow,
nasturtium
  
Duck salad
baby mesclun, king oyster mushrooms, egg yolk
confit, truffles tuiles, pistachio and nasturtium
crumbles
 
Prawns and Jack fish ceviche
tomatoes, onion, chilli, coriander,
coriander oil
 MAIN COURSES Lobster Masala
Red wine braised seared octopus green buckwheat, puffed rice and puffed buckwheat,
poached and charred Job fish, olive oil soil
asparagus, leek, and beef bacon dashi  
  Slow cooked hanger steak
Slow braised short ribs beluga lentils, compressed carrot, mushrooms bone
sweet potato dhal, deconstructed raita, mustard and marrow,
cardamom jus marsala sauce
   
Gnocchi Herb crusted lamb rack and lamb nasturtium kofta
wild mushroom, braised leeks, carrot vanilla puree, charred zucchini, green peas puree, onion lamb jus
mushroom jus ​
  Langoustine
Vegetarian Dish: Vegetables dumplings Thai curry lime sauce and coconut foam
poached egg, carrot, daikon, vegetarian dashi
 
 DESSERTS
Ang Ku Kueh
Red tortoise cake with assorted nuts filling
lemon sorbet, coconut snow, lime gel
 
Rice pudding
sous vide rhubarb with ginger crumble
 
Sheep’s milk mousse
pandan curd and caramelized puffed rice
 
 Buffet menu sample
FRENCH NIGHT
HOT DISHES
SOUP COQ AU VIN
FRENCH ONION SOUP VICHY CARROT
FRESH BAKED BREAD & ROLLS FONDANT POTATO
  BEEF BOURGUIGNON
SALADS BARIGOULE OF VEGETABLES
SELECTION OF LETTUCES & SALADS INDIAN CORNER
CUCUMBER TOMATO SALAD, PRAWNS AND PUMPKIN CURRY
NICOISE SALAD, RICE PULAO
POULET ET SALADE DAMANDE, SWEET POTATO CURRY
SALADE DE CHOU ROUGE MIXED
VEGETABLES SALAD LIVE COOKING STATION
CONDIMENTS & DRESSINGS BAKED HONEY CILANTRO LIME SALMON IN FOIL
  BOUILLABAISE (MARSEILLE SEAFOOD STEW)
APPETIZERS CROUTONS AND ROUILLE SAUCE
BEEF TARTARE,  
TOMATO STUFFED WITH DUCK CONFIT DESSERT BUFFET
  SELECTION OF PASTRIES
 
SELECTION OF CHEESE WITH CONDIMENTS

ASSORTED TROPICAL FRUIT

Lamb rack with sweet potato cake
beetroot, cauliflower, sweet potato
and carrot chips, cauliflower puree
and green peas
 Pork tenderloin medallions
Green peas, compressed charred carrot cake,
cauliflower chips, mustard seeds jus
 Red wine braised seared octopus
poached and charred Job fish,
asparagus, leek, and beef bacon dashi
 Duck salad
baby mesclun, king oyster mushrooms,
egg yolk confit, truffles tuiles, pistachio
and nasturtium crumbles
 Sheep’s milk mousse
pandan curd and caramelized
puffed rice, spun sugar ball
Deconstructed
Tiramisu
 Mushrooms Carpaccio
poached quail egg, muscatel jelly,
rapeseed oil snow, nasturtium
 Recipe sample

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recipe.pdf