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Curriculum Vitae

informatii personale

 

M 20.04.1981

Stagiu militar: nu

obiectiv

 

Salariu: nespecificat

Tip job: Full time, Proiect / Sezonier

Departament: Altele, Alimentatie / HoReCa

Oras de lucru: Bucuresti

Nivel Cariera: Manager / Executiv

Disponibil: oricand

experienta profesionala

 

01.08.2011 - prezent

Departament: alimentatie / horeca

Titlu Job: sous chef

Responsabilitati:

Responsabil in majoritatea sectiilor din Bucatarie.In principal responsabil la Banqueting Kitchen.Raportez direct la Executive Chef.

11.03.2010 - 23.10.2011

Departament: alimentatie / horeca

Titlu Job: chef de partie

Responsabilitati:

In charge with: Fish Section,prepping and cooking the fish for the the dailly menu and special orders,all the sauces required,and also responsable for the Hot Appetizers.Also in charge with Prime 7 (Fine Dinning Steak House),prepping and cooking: Starters,Steaks,Fishies and Sauces.I was 2nd in Charge for the Work Party in case of emergency on board.

01.08.2009 - 15.02.2010

Departament: alimentatie / horeca

Titlu Job: chef de partie

Responsabilitati:

In charge with Daily Fresh Stocks(Beef/Veal;Fish;Lamb;Chicken;Ox Tail;Lobster) ,Vegetarian Dish,then helping all sections for the daily prep ,for breakfast I was Omelltte dishies when I had time,for dinner in charge with Grill Section.and U.S.P.H. cleaning.

10.11.2005 - 15.06.2009

Departament: alimentatie / horeca

Titlu Job: chef de partie

Responsabilitati:

In charge with Bar/Lounge Food; Room Service;Main Restaurant and Banqueting.

15.06.2004 - 28.09.2005

Departament: alimentatie / horeca

Titlu Job: cook (full time job)

Responsabilitati:

In Banquets Kitchen (500 covers per reception, weeding, etc.)
I was in charge of:
 preparation for weddings, receptions, special parties and breakfast
 cooking hot food and checking the quality of food, dishes designing, platers for cold food
o In Main Kitchen (100 covers per dinner)
I was in charge of:
 breakfast and lunch in Pantry Garde Manger, I was designing fruit platers, special salads, sandwiches, canape and in the same place I was cooking the pizza for Room Service
 in dinning room for breakfast I was omelette-man
 for dinner I was in charge with saute station
In Bar Kitchen (100 covers) I was in charge with hot&cold sandwiches, cold salads.
In Pool Kitchen (100 covers) was almost the same with Bar Kitchen, but I prepared some different salads and sandwiches.
In Lakewood Kitchen (special golf course members/100 covers) I was in charge of some

01.11.2003 - 15.04.2004

Departament: alimentatie / horeca

Titlu Job: cook (full time job)

Responsabilitati:

In charge of Hot Food,Garde Manger and catering for the employees of “Yacht Club” and organize special events.

06.04.2002 - 07.10.2003

Departament: alimentatie / horeca

Titlu Job: cook trainee

Responsabilitati:

PREPARATION OF PIZZA (over 500 covers a day); BREAKFAST(over 300 covers); GRILL; HOT APPETIZERS (preparing the plates).

04.05.2001 - 20.02.2002

Departament: alimentatie / horeca

Titlu Job: cook (full time job)

Responsabilitati:

In charge of Hot Food,Garde Manger and catering for the employees of “Yacht Club”.

01.03.2001 - 25.03.2002

Departament: alimentatie / horeca

Titlu Job: cook(part time job)

Responsabilitati:

Preparation of PANES, RICE

studii

 

Facultati:

[1996 – 2000] High School, “ALECSANDRU VLAHUTA”, Ramnicu-Sarat, ROMANIA

Activitati extracurriculare

I always provide my team with accurate information regarding to the menus and recipes.
I do my best in order to make my team proud of their profession.
I devide the work loads evenely.
I make sure each team member follows the recipe.
I make sure the wastage is low or if I can save anything in order to use it for stocks(beef bones,fish bones and trimmings,any veg cuts)
I check if the food processing and handling is according to U.S.P.H. or H.A.C.C.P.Standards,as well as cleaning and sanitation.
I make sure the garbage separation is done according to the company’s rules.

Premii

[ 2000, JULY - JUNE,2001 ] NATIONAL CENTRE OF TOURISM, BUCHAREST, ROMANIA
 COOK

[ 2004, JUNE, 16 – 2005, SEPTEMBER, 23 ] CERTIFICATE OF COMPLETION IN AMERICAN HOSPITALITY INDUSTRY at GRAND HOTEL MARRIOTT RESORT



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