un job mai bun cu cat mai multe de invatat
Restaurant: CHARME I came in this restaurant in 2008 for a new challenge, because is a high class restaurant in the middle of city with nice dishes I came here as a sous chef , i had to led a team of six chefs to meet the needs of the executive chef and restaurant , i help the executive chef to change the menu every year with new recipes an ideas. After four years being a model in that kitchen the executive chef goes to another restaurant and the administrator and the manager of the restaurant put me on his position to be the new executive chef , because i have the experience and the talent to led the kitchen and make good dishes in the next period. in the period a was a executive chef i change one menu and i maintain high standards of the food . Recommandation : ex EXECUTIVE CHEF AUGUSTIN PARASCHIV
**** HOTEL : Susaimont The restaurant had a international and traditional cuisine. At the beginning i work as a garnish boy, preparation of sauces and the grill. because of my skills the executive chef turned me in a sous chef. I led all the chefs from all section to give the best they have and make a good job. In this hotel i learn how to handle with big groups of persons and being a tourist area in the Carpathian Mountains here came a lot of people from other countries with a lot of needs about the food. In period i spent at this hotel i followed recipes i had a good communication with the executive chef a other chefs i help him to make a new menu with new dishes. In 2008 i resigned to take a new challenge in a high class restaurant in Bucharest Recommandation: MANAGER DANIELA ANASTASESCU AND THE EXECUTIVE CHEF GHEORGHE ANASTASESCU
Restaurant : EDEN This was a classic Italian restaurant with a good executive chef trained in Italy and a good menu prepared by the executive chef an the administrator with one of the best dishes from Italian cuisine. For me was the starting point in the food industry , i came here as a passionate and eager to learn how to make a good food and become a chef. In two years i learn everything about that kitchen, i met the requirements of the executive chef until the restaurant was sale.