Work domain - Services:
PLACE OF BIRTH:BUCHAREST ROMANIA
EDUCATION:1993-1996 "VIILOR" SUPERIOR SCHOOL OF COMMERCE VOCATIONAL SCHOOL
2010-2011- HOTEL DE FRANCE 4*-CHEF DE PARTIE (INTERNATIONAL CUISINE) JERSEY CI -my position was demi chef de partie working brekfast chef for start doing preparation : bacon trails ,fruits ,baking croisants,danish pastryes,cooking bacon,sausages,baked beans,fry eggs poach eggs,Florentine eggs,Benedict eggs,omelets,healty choise,brownies,grilled tomatoes,black pudding,this was totaly full english brekfast ,and porridge,after that i was working on larder section cooking salades 6-7 kinds on day 7 days per week for buffet opening at 7 pm to 10 pm on the summer season june to october be side of this i was preparing banqueting and all kind of activities preparation like salmon and prownds fish cakes , and many other prep,we was 2 chefs on larder section (me and the sous chef)when was very busy some other colegs hepl us,i was working some time on Caffe Aroma Restaurant where i was making service at snak section
2008- POMME D'OR HOTEL 4*-CHEF DE PARTIE (INTERNATIONAL CUISINE) JERSEY CI-my position was demi chef de partie working for first time on Cafe Bar restaurant service international menu ,breakfast and split shifts lunch and dinner preparing food back up for busy time sauces for pasta carbonara ,brown stock,white stock, cheese sauce depending on existing menu ,soup of the day ,coriander and carrot, roasted onion, leek and potatoes ,tomatoes and basil ,butter beans and bacon,BLT sandwich ,lot of seafood ;lobseter salad ,oysters ,fish and chips mulles mariniere with cream or with out and seafood platers with tiger prownds and other seafood served ; after that i was transfered on main kitchen a busy place working on all sections larder were i preparing salads (cous cous and red pepers ,sundry tomatoes and black olives) and many others like salmon gravlax ,german potatoes salad ,tomatoes and basil ,cucumbers and dill,smoked fish ,mop rools ,ham , salami, or mixt leaves,and eggs and mayonaise ,rostbeef .for bufeet , sauce section where i was take care of main dishes served for lunch buffet and dinner buffet different chicken dish like chicken with red peper and parsley sauce or ,beef with mustard and onions sauce ,fish grilled red Mullet with lime and coriander, pork chops with caramelized onions
,vegetarian :ratatuille or wlington.
2008-(8 MONTHS SEASONAL)-PORTELET HOTEL 3*-CHEF DE PARTIE (INTERNATIONAL CUISINE) JERSEY CI - my position was chef de partie on brekfast after , larder section preparing plates only and others starters prownds coktail
for 100-150 persons depending how many customers we had and bking hame made bread and serving pastryes ,icecreams for deserts some time helping other sections (soup)
2005-2007-PRINCESS CRUISES-3RD COOK (INTERNATIONAL CUISINE)-Star Princess -3rd cook working on fish section my role position was to stay on line sending plates at dining room ,brekfast lido bufeet on morning shift refiling dishes and taking care fo buffet bar and for lunch time i was working on line for dining room .
Saphire Princess- 3rd cook i was working on sauce section for few months and after i was working in Sabatini italian restaurant for rest of contract (5-6 months) .
2003-2004- BALTHAZAR RESTAURANT- CHEF DE PARTIE (INTERNATIONAL CUISINE) BUCHAREST -my role position was preparation for bussy restaurant on lunch and dinner i was working on hot section only asian foods at wok exaples beef wok and pineaple salsa or teriaki duck or columbian soup , chinese mushroom cream soup ,porc filet with caramelised apple ,thay pasta with gambas.
2002-2003-TROCADERO RESTAURANT -CHEF DE PARTIE (INTERNATIONAL CUISINE) BUCHAREST -small restaurant 15 tables i was cooking food like chiken noodles soup ,minute steak on ciabata bread and rcaramelized onions and mayonaise ,or sesonal salad ,greek salad, or chocolate pancake and vanila cream caramel .
1996-2002-CASA VERNESCU RESTAURANT AND CASINO -DEMI CHEF DE PARTIE ,CHEF DE PARTIE,(INTERNATIONAL CUISINE) BUCHAREST -i start demi chef de partie working on all sections butchery ,grill ,sauce cooking international foods bufeet and al carte: mixt grill, chiken kiev ,minestroni soup,beef soup,humus,snitzel with chicken ,pork or beef ,seabas with caperes sauce ,salmon bonfamme ,peper steak .