107286

Senior Chef de Partie at Restaurant West End , Llandovery Wales

  • România, Constanța
  • România, Constanța
  • Romania, Constanța
  • Romania, Constanța
Deblocheaza date contact
Traduceri ale CV-ului
30%
  • Ultima actualizare: 07.10.2014
  • Numar referinta: 107286

Aptitudini

Permis de conducere
  • B

Limbi straine

Engleza
Avansat
Franceza
Mediu
Italiana
Avansat
Romana
Nativ
80%
  • Last update: 07.10.2014
  • Reference number: 107286

Experience

  • October 2012 - December 2013

    Senior Chef de Partie, Restaurant West End , Llandovery Wales

    • Constanța, Romania
    • Full time
    • Work domain - Services: Restaurants

       The preparation of all the dishes on the menu.Organization of the restaurant under the direction of Head
    Chef.Correlation of activity preparing dishes for customers "A la Carte" with preliminary training operations
    vegetables used in technological processes of all ready meals, sauces, soups and all other preparations
    used in the restaurant.Turnover stocks with careful monitoring expiration dates of all products in inventory
    restaurant.Receiving and checking deliveries of goods.Maintaining cleanliness and checking those who served
    cleaning operations.I participated at the daily menu and offers depending on stock, season, demand and
    prices.Completing daily all registers under the law.I monitor daily activity analyzing its staff for a careful
    evaluation to promote.
    I had the task preparation of all the dishes on the menu and staff newcomer monitoring . The restaurant will take way sections in " A la Carte " . The " A la Carte " includes morning from 06.30 - 13.00 specific foods English : English breakfast, hot sandwiches , Jack Potatoes , omelets , etc. . Ward opened at 11.00 take way . 12.30-13.00 o'clock to 21.00 restaurant menu were serving ' a la carte " which included delicious freshly prepared fish , fresh chicken , lamb , pork and fresh beef . Were serving traditional Sunday " Carvery . " Without Head Chef 's her take over all supervisory responsibilities of the entire technological flow .
      Directly participate and oversee all the preliminary preparations , cleaning vegetables , their semiprepararea , cutting , preparation, storage, refrigeration meat fish, chicken , pork, lamb, beef .
     Preparation of sauces , eg ; gravy sauce for pasta, infusions, frozen French pastry , fish cake ( which was using all debris resulting from chopping fish ! ) , daily soups , meat or vegetable pies served daily .
      Check that daily and weekly cleaning schedules for all kitchen equipment directly participating . Eg refrigerators , grills , tables thing , ovens, bain -marie - sized , hot and cold showcases , dishwasher , storage , processing of goods, refrigerated .
        Checking stocks with the Head Chef helping him in preparing the orders , receipt and verification numerically and qualitatively.
        Head Chef helps to prepare the personnel shifts generally have a program part time .
    

  • January 2009 - September 2013

    Sous Chef, Restaurant " The Dugout " Golders Green UK

    • Constanța, Romania
    • Full time
    • Work domain - Services: Restaurants

    Eu am structurat meniul restaurantului care venea dupa o perioada de un an in care isi incetase activitatea impreuna cu Head Chef-ul alegand preparate culinare care se bucurau de cea mai mare popularitate si acopereau cele mai diversificate preferinte.
       Intocmeam necesarul zilnic si saptamanal de marfa eliminand in limita posibilitatilor produselor cu o perioada mare de depozitare lucrand in special cu produse proaspete Ex: carne , peste , vegetale .
       Eu preparam sosurile (gravy,olandez,tomat,alb,pfefer,etc), , supele .
       Transam si portionam pestele si carnea .
       Preparam efectiv toate felurile de mancare din meniu .Conduceam doua ture structurate cu un chef la gratar , unul la preparate cu sos si unul la salate, garnituri eu montand forma finala a preparatului.
       Restaurantul era foarte aglomerat avand in jur de 200 de clienti care serveau pranzul si 200 care serveau cina plus breakfast-u care incepea de la ora 06.00 am .
    

  • January 2007 - December 2008

    Sous Chef, Restaurant " Masa "

    • Constanța, Romania
    • Full time
    • Work domain - Services: Restaurants

    Preparam toate felurile de mancare din meniul intocmit de Head Chef . Meniul restaurantului era structurat pe bucataria mediteraneana . peste si fructe de mare , bucatarie turceasca . Toate ingredientele folosite erau proaspete inclusiv cartofii pentru prajit si se prelucrau in restaurant .
    Raspundeam de calitatea si servirea felurilor de mancare .
    

  • January 2002 - December 2006

    1st Chef / Sous Chef, Corsica & Sardinia Ferries

    • Constanța, Romania
    • Full time
    • Work domain - Services: Tourism

       Raportam si eram direct subordonat Head Chef-ului navei Ro-Ro Pasageri . Conduceam alternativ sectiile de bucatarie rece , calda , sectia " A la Carte " , Profilul navelor Ro-Ro Pasegeri ale companiei era asigurarea transportului maritim  zilnic intre Corsica ( Ajaccio , Bastia ), Livorno si 2,3 porturi din Sudul Frantei ( Cote D'Asur ) a maxim 1500 de pasageri intr-o serie carora se asigura breakfast-ul , lunch-ul , cinei in regim dublu de imbarcare/debarcare . Ex: breakfast-ul intr-un port se asigura pt pasagerii existenti/imbarcati aproximativ 1500 persoane si a unei noi serii de 1500 de persoane care se imbarcau dupa debarcarea acestora .Pe timpul iernii numarul pasagerilor scadeau crescand la maxim in sezonul cald , martie-octombrie . Activitatea mea era strict legata de comenzile zilnice si de prepararea tuturor felurilor de mancare de la liniile calde de autoservire . Fiecare nava avea si un restaurant " A la Carte " unde exista un meniu cu
    preparate din bucataria italiana si franceza care se serveau la comanda . Nivelul seviciilor pe navele pe care am deservit M/V MEGA I , II , III , IV , V erau de hotel de 5***** stele . 
    

  • May 1988 - December 2001

    Chef to Head Chef, SC IHR Mamaia SA

    • Constanța, Romania
    • Full time
    • Work domain - Services: Restaurants

    Eu mi-am inceput cariera in industria romaneasca de turism parcurgand toate functiile pana la cea Head Chef desfasurandu-mi activitatea in Hotelurile "Majestic 1988-1989 si 1999-2001 ,  Modern 1990-1991 si Metropol 1992-1998 "

Education

  • 1988 - 1989

    Postdoctorate, Centru de perfectionare a personalului din Turism

    • Constanța, Romania
  • 1982 - 1986

    Highschool, Colegiul National " Mihai Eminescu "

    • Constanța, Romania

Skills

Driving license
  • B

Foreign languages

English
Advanced
French
Intermediate
Italian
Advanced
Romanian
Native