Profile: A calm, pleasant, helpful and hardworking person with passion for great food and who enjoys cooking mouth watering dishes. I get a real buzz out of working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that I’ve cooked. I love the freedom of expression that cooking gives me and I’m willing to work hard to build a career in the culinary world.
May 2018 – Sept 2018 Personal Private Chef
Saint Tropez, France
Responsabilities:
• As a personal chef for the family, I am in charge of preparing all the meals during a daily basis, breakfast, lunch, canapés and 3 course dinner with sweets/biscuits for the tea as well.
• Every day shopping and cooking with the most fresh products available.
• Menu planning for different dietary requirements, dairy free, gluten free, vegetarians.
• Cooking for a family of 10 adults and 10 kids as well.
Nov. 2016 – April 2018 Head Chef
Chalet de La Cloche 5 star Boutique Chalet
Tignes, Les Brevieres, France
Responsabilities:
• As a head chef in the chalet I am responsible with all the menu costing and planning according to the guets special requirements.
• Making sure that the food and stock is rotating according to the Haccp
• Assuring the right storing and placing of the products
• Making sure that the food is cooked and plated to the highest standards
• Managing the budget of every week and keeping the high standard of service
• Cooking up to 20 guests at a time a 5 course menu every night
February. 2016 – Oct. 2016 Sous Chef
The Wood Norton Hotel 2AA restaurant
Evesham, Worcestershire
Responsabilities:
• Responsible with the pastry section and covering larder and sauce in the absence of head chef and the other sous chef.
• I have gained 2AA on the pastry section with really good promises for the 3rd
• Having under control 5 junior chefs.
• Responsible with the banqueting deserts and pastries.
• Developing the new dishes on the menu, depending on the season and what the supliers can offer me.
• Working under the budget.
• Offering training to all the chefs that I do have on my team.
July. 2015 – February 2016 Head Chef
Boutique Hotel Pleiada 5 star hotel
Iasi, Romania
Responsabilities:
• Leading a team of 12 chefs.
• In charge of 3 kitchens, Maia Fusion-fine dining; Burgo Wine Cellar-romanian classic; Taas Breakfast-breakfast and banqueting kitchen.
• Responsible with all the events that we have on the event rooms(Concordia Hall100pax; Atlas Hall-200pax capacity).
• Developing the new dishes on the menu, depending on the season and what the supliers can offer me.
• Working under the budget.
• Offering training to all the chefs that I do have on my team.
Jun. 2014 – Jun. 2015 Chef de Partie
Gregans Castle Hotel 3 AA rosette restaurant
Ballyvaughan, Co. Clare
Ireland
Part of a really young chefs team, hard working and really motivated. Under the lead of an irish head chef.
Responsabilities:
• In charge with the starters position.
• Working with the head chef every day on the new dishes and looking for new products on the supplier list.
• In charge with all the delivery products and receive them according to the HACCP rules.
• Preparing the bar food on the 2 days when the restaurant is closed.
• In charge with picking all the edible plants and sea weed that we use on plating and cooking.
May. 2012–Oct. 2013 Chef de partie
The Gantry Restaurant, London
United Kingdom
Working with a French Executive-Head Chef in a small team of chefs, but really devoted and hard working ones.
Responsibilities:
• I was in charge with the hot section, grill and garnishes.
• Working with fresh fish and sea food every day.
• Making fresh bread and burger buns every day for the restaurant.
• Every weekend I was in charge with the breakfast(I did had all types of eggs, cooked in every way, with all the hollandaise derivation. ) and roast.
• I was making fresh stock every week, from vegetable stock, up to beef, lamb or chicken.
• Preparing all the fish that we did receive in the morning, all the meat was prepared and butchered in the house by me or the head chef.
• Covering the pastry chef when he needed, without having any difficulties.
• Placing the orders in the night for the next day.
Qualifications Chef diploma
Trainings in different international menus.
Skills Creative flair
Self motivated
Determined to learn
Good communicator
Languages: Romanian
English (fluent)
French
Italian
Education
2012FEG Romania
Chef school
Iasi, Romania
2007 – 2011 High School
LiceulTeoretic “Ion Neculce”
Tirgu-Frumos, Iasi
Romania
Driving licence cat. A, B.
2010 – Present
References upon request.
