113727

Executive Sous Chef at Hotel Caro**** Bucharest

  • România, București
  • România, București
  • Romania, București
  • Romania, București
Deblocheaza date contact
Traduceri ale CV-ului
30%
  • Ultima actualizare: 14.09.2014
  • Numar referinta: 113727

Aptitudini

Permis de conducere
  • B

Limbi straine

Engleza
Mediu
Franceza
Incepator
Romana
Nativ
80%
  • Last update: 14.09.2014
  • Reference number: 113727

Experience

  • October 2013 - September 2014

    Executive Sous Chef, Hotel Caro**** Bucharest

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

    Responsibilities: Job Assitant Sous Chef
    Level reached Advanced Level (>5 years)
    Description Responsabilities and Duties
    - participate in the food preparation in accordance with accepted standard of quality
    - training and development of new and existing employees
    - ensure overall the kitchen, cleanless,healtness and safety aspect at any time
    - responsability for proper storage
    - labeling and use of all food supllies to prevent unecesary spoilage and to maintain
    cost control
    - work closelly with Executive Chef to ensure kitchen is running smothly and
    eficiently
    - optimize food quality and guest satisfaction
    - assist Executive Chef with Menu planning, inventory control,schedulling,ordering

  • May 2011 - July 2013

    Sous Chef, Uniworld Botique River Cruise Collection**** Switzerland

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

    Responsibilities: International workexperience
    Period [dd.mm.YYYY] 24.05.2011 - 01.07.2013
    Country Switzerland
    Contact person Milos Mucka (Executive Chef)
    Contact phone 0040761315619
    Company Uniworld Botique River Cruise Collection
    Domain Food / Food Industry
    As Sous Chef In this company my objective and resposanbility was ,respecting and
    holding company
    standards acordind SOP,lead and supervise the galley team in cooperation with the
    Executive
    Chef,exceed guest expectation and ensure complete guest satisfaction,mantain
    hygienic standards
    according HACCP,make sure to have motivated and satisfied galley staff,be able to take over with immediate action as an Executive Chef

  • October 2010 - May 2011

    Asistant Sous Chef, Hotel Boutique Epoque**** Bucharest

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

    Responsibilities: Period [dd.mm.YYYY] 01.10.2010 - [17.05.2011]
    Company Hotel Epoque Bucuresti *****
    Contact person Simona Popovici (F&B Manager)
    Contact phone +40721309168
    Domain Hotels/ Restaurants Industry
    Duty and responsability :
    - supervise and participate in the preparation of a wide variety of foodstuffs
    - estimate food needs,reviews inventory to assure that adecvate suplies are
    available
    - do skilled cooking and food preparation
    - coordinate food service activities to have meals prepared at scheduled times
    - inspect,supervise and participate in the cleaning of kitchen
    - supervise storage and use of leftover foodstuffs and uncooked products
    - assist in evaluating new recipies and products
    - maintain records of food prepared and served and suplies used
    - operate all food service equipment and machinery
    - train and instruct employees in cooking,food preparation and food handling
    technique
    - supervise subordinate cooks during a minor portion of the employees work time

  • April 2003 - October 2010

    Asistant Sous Chef, Hotel Crowne Plaza**** Bucharest

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

    Responsibilities: Period [dd.mm.YYYY] 07.04.2003 - 30.09.2010
    Company Hotel Crowne Plaza Bucuresti *****
    Contact person Raymond Gomez (Executive Chef)
    Contact phone +40212240034
    Domain Hotels/ Restaurants Industry
    Job Assitant Sous Chef
    Level reached Advanced Level (>5 years)
    Description Responsabilities and Duties
    - participate in the food preparation in accordance with accepted standard of quality
    - training and development of new and existing employees
    - ensure overall the kitchen, cleanless,healtness and safety aspect at any time
    - responsability for proper storage
    - labeling and use of all food supllies to prevent unecesary spoilage and to maintain
    cost control
    - work closelly with Executive Chef to ensure kitchen is running smothly and
    eficiently
    - optimize food quality and guest satisfaction
    - assist Executive Chef with Menu planning, inventory control,schedulling,ordering of kitchen supplies

  • February 1996 - April 2003

    Chef De Partie, Hotel Sofitel**** Bucharest

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

    Responsibilities: Period [dd.mm.YYYY] 19.02.1996 - 04.04.2003
    Company Hotel Sofitel Bucuresti ****
    Contact person Patrik Guibet (Executive Chef)
    Contact phone +40213183000
    Domain Hotels/ Restaurants Industry
    Job Chef de partie
    Level reached Advanced Level (>5 years)
    Description As Chef de Parti in hot cuisine my duties and responsabilities was:
    participate in the food preparation in
    accordance with accepted standard of quality,training and development of new and
    existing employes,
    ensure the the cleanliness,health and safety aspect of the kitchen at any time,
    responsable for proper
    storage and maintain cost control,work closely with Executive Chef to ensure
    kitchen running
    eficiently,optimize food quality and guest satisfaction,assist Executive Chef with
    menu
    planning,inventory control,scheduling,ordering of kitchen supllies

Education

  • 2013 - 2013

    Postdoctorate, Culinary Summit

    • Dej, Romania
  • 2005 - 2006

    College, International cuisine course,National Authority for Turism T.H.R. Hotelarc Bucharest (BUCURESTI), ROMANIA

    • București, Romania
  • 1982 - 1986

    Highschool, Lyceum

    • București, Romania

Skills

Driving license
  • B

Foreign languages

English
Intermediate
French
Beginner
Romanian
Native