Anton Rodionov

Seeking an opportunity in a company where I can apply my expertise in pastry and bread-making, including sourdough, croissants, and viennoiserie. I aim to contribute to a team that values quality and professionalism while continuously developing my skills and expanding my culinary expertise.

Head Chef, La Petitte café, Al Ain-Abu Dhabi

October 2023-  March 2025

• Developed complete à la carte menus, including breakfasts, pasta dishes,

sandwiches, burgers, and salads, as well as a display of desserts for the café counters.

• Successfully launched two new café concepts by creating customized menus tailored

to each brand’s identity.

• Opened a new location in Abu Dhabi, overseeing the entire pre-opening process,

including staff hiring, intensive training, kitchen setup, and operational launch.

• Ensured smooth operations by implementing kitchen workflows, quality control

systems, and cost management strategies.

Head Pastry Chef, Belcanto Restaurant at Dubai Opera, Dubai

May 2021 - Sep 2023

• Led the pastry department in a fine dining restaurant, creating dessert menus and

seasonal offerings for banquets and events.

• Produced plated desserts, petits fours, ice cream, and handmade chocolates for both

à la carte service and display counters.

• Recruited, trained, and managed pastry staff, ensuring high standards of quality and

range of doughs consistency.

• Handled inventory, product ordering, and stock control, working closely with cost

• Maintained food safety, hygiene standards, and efficient kitchen operations.

• Oversaw daily bakery operations, including sourdough bread production, croissant

menus for restaurants and preparation, mixing, and baking; managed ordering and staff training.

Modern Pastry, Garuharu school, Seoul 2024

B-concept. Jordi Bordas extended on-line course, Barcelona 2023

Bread course for professionals, Joseph Pascual. Bread and Food school, Moscow, 2017

Contemporary pastry art, MS House pastry lab, Barcelona, 2015

Basic chefs course, Vivien Lebac. Culinary school Ragout, Moscow, 2015

Basic pastry chefs course, Frederic Andrieu. Culinary school Ragout, Moscow, 2014

Bachelor's degree in Marketing, Ulyanovsk State Technical University, Economics and Mathematics department, 2011