109673

sous chef / executive chef at sc. sangiovi.srl

  • România, București
  • România, București
  • Romania, București
  • Romania, București
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Traduceri ale CV-ului
40%
  • Ultima actualizare: 16.04.2015
  • Numar referinta: 109673

Obiectiv profesional

un job mai bun cu cat mai multe de invatat

  • londra
  • Full time
  • Salariul dorit1500 €
  • Domeniile urmariteServicii Restaurante
  • Disponibilitate deplasare in interes de serviciuPana la 100% din program
  • Disponibilitate relocareNumai in strainatate

Aptitudini

Permis de conducere
  • B

Limbi straine

Engleza
Mediu
Romana
Nativ
80%
  • Last update: 16.04.2015
  • Reference number: 109673

Career goals


                            

  • londra
  • Full time
  • Salary wanted1500 €
  • Wanted work domainsServices Restaurants
  • Availability for work related travelUp to 100% of the schedule
  • Willing to relocateOnly abroad

Experience

  • February 2008 - Present

    sous chef / executive chef, sc. sangiovi.srl

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

    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

  • August 2006 - January 2008

    chef de Partie/ sous chef, sc susaimont.srl

    • București, Romania
    • Full time
    • Work domain - Services: Hotels,Tourism

    **** 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

  • October 2004 - August 2006

    beginner, sc. dueerre. srl

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

    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.

Education

  • 2008 - 2009

    Postdoctorate, scoala de bucatari

    • București, Romania
  • 1999 - 2003

    Highschool, liceul nicolae balcescu

    • Călărași, Romania

Skills

Driving license
  • B

Foreign languages

English
Intermediate
Romanian
Native