Curs de bucatar
I am a dynamic, with good communication skills, acquired in my experience (chef), responsible, determined, interested in professional improvement in the culinary field
The Blazing Donkey it s a country hotel set in beautiful grounds.With a fine dining restaurant, cooking with fresh local food, me and my team of 4 manage to please the people who pass our doors. We serve breakfast,diner a la carte for the guests who stays in the hotel and during the summer in the afternoon we had a lots of weedings, banquets and parties in a large tent. Last year in August we had 26 weedings. http://www.blazingdonkey.co.uk/
Avalon it s a 4 stars rivership which it s browsing the large rivers in France.With 200 guests and 50 crew we manage to cook mouthwatering breakfasts, lunches and diner from the region through which we travel.In a team of 5 i was the chef de partie and responsable of all salads and cheese platters.Everyday different tipes of salads and tipes of cheese (80 all of them). http://www.avalonwaterways.com/River-Cruise-Ships/
Lancaster House Hotel it s a 4 stars hotel with many awards and 1 rosette cuisine. I was working on the starters section and time to time in veg and garnish section.
Seahorse it was placed in a huge 5 stars Caravan camp with 3 restaurants placed on the beach. In the summertime we had over 1000 customers from brakfast to dinner.Very bussy restaurant with english traditional food. i was helping the executive chef with order row materials, i was working in hot section and ladder, organising very well the kitchen.
I start as chef de partie in Chamonix Hotel Mercure and after 2 months the manager decide to give me a chance and open a new hotel in Les Arc 1400 in the same hotelchain Mercure, as a sous chef. I was helping the head chef to organise the kitchen,working in the hot section (grill, oven and pans.
Danube Star it s a 3 stars rivership.At bord we had one restaurant (250 seats) with international cuisine. Everyday we must satisfy over 200 guests breakfast lanch and dinner.
I was working on different hotels and catering companies from Bucharest Radisson Blue Hotel – 5 stars hotel - www.radissonblu.com/hotel-bucharest Stirbey Palace – www.palatulstirbey.ro CRYSTAL BALLROOOM www.crystalpalaceballrooms.ro
Napa Star Inn it s a pub with very nice atmosphere and high volume of work. 150 seats busy all the time, from breakfast to diner. As a head chef i was in charge of the 3 members team,training the staff,make order for row material,working in the hot area grill, pans and oven.
Clarabelle a very busy steak house restaurant in the centre of Agia Napa. With over 160 seats and high standards food make Clarabelle one of the best restaurants in Agia Napa. I start as a commis on starters for 3 months and they give me the opportunty to get promoted as a chef de partie on grill and oven section.
La Pergola it s a very busy restaurant with Italian and traditional cuisine.I was part of 8 chef team, starting as a commis chef on starters and promoted to chef de partie.I was preparing soup and garnish for the main restaurant and help chef to plate.
Interconinantal Hotel it s a 5 stars hotel in the heart of Bucharest with 283 rooms,2 restaurants. i was working in cold kitchen ( salads) and hot section. i was helping the chefs preparing dishes for everyday out: ALC,Main restaurant, banquets, room service.