I would like to develop myself ,and to improve my knowledges regarding the domains that I enjoy to practice, sociology-where by million social and professional status I should be considered an expert, and all the other branches that are link together, like human resources,PR,marketing and social research/community development &volunteering/ONG research; and of course the domain that I consider to be my hobby domain,which is cuisine &the art of cooking, and the entire hospitality domain
Resolves customer questions, complaints and requests via telephone Promptly respond to customer inquiries Handle and resolve customer complaints Perform customer verifications Manage customers' accounts Offers customer support using different software applications Record details of actions taken
To maintain a high standard of specified work in accordance with the Executive Head Chef’s instructions To prepare, cook and serve food delegated as my responsibility - entrées, starters and from Italian cuisine ,Romanian and Italian soups and consommé dishes and deserts from the romanian and italian cuisine ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times according with the original Italian dishes and recipes To monitor stock movement and be responsible for ordering on your section and an all sectors To aid in achieving food cost, kitchen standard and overall objectives To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef To keep high standards of personal hygiene, clean uniform and overall camaraderie To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to To be punctual for work and report directly to the manager on duty on arrival in the kitchen To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef To be fully aware of all the health and safety at work regulations in accordance with HASAW Act 1974 and Hygiene Regulation Act 1971 To be fully aware of all hygiene control and chemicals used in the work place To have full knowledge of, and be able to act upon, fire procedures To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector and I was requested to comply with all hotel and company policies To be aware of and comply with statutory requirements regarding the work place such as health and safety, hygiene, fire prevention, licensing and employment law, etc. To carry out and assist in the smooth running of the kitchen To attend all meeting and training sessions as required To comply with any reasonable request from my superiors.
Ask questions in accordance with instructions to obtain various specified information, such as person's name, address, age, religious preference, and state of residency. Identify and resolve inconsistencies in interviewees' responses by means of appropriate questioning and/or explanation. Compile, record and code results and data from interview or survey, using computer or specified form. Review data obtained from interview for completeness and accuracy. Contact individuals to be interviewed at home, place of business, or field location, by telephone, mail, or in person. Assist individuals in filling out applications or questionnaires.
Therefore my responsibilities as a salad chef were to identify and use the freshest, highest-quality seasonal produce and food items. A salad chef may have the following additional responsibilities: Maintaining cleanliness and safety at salad station Preparing daily entrees Ensuring timeliness and quality of food Training and advising line cooks at a salad station Writing daily menu items and creating prep lists Meeting preparation and order deadlines
My duties as a Breakfast Chef were to prepare high-quality breakfast foods,local and international dishes based on a menu or individualized orders and serving, overseeing and maintaining products on a breakfast buffet. To make some prep work, such as creating sauces and stocks. Besides traditional breakfast foods,y was making sandwiches or other lunch products and to do general prep for lunch service.one of my duties was to make the inventory and order kitchen equipment and food supplies.Helping in the kitchen when were organized events with many customers, by preparing buffets and hot and cold appetizers, soups and setting different dishes on plates to be served.
Cooking dishes based on different types of meat, dishes based on pasta and steaks and schnitzels.That means preparing various stews and medallions of pork, chicken and beef. Preparation of a wide range of sandwiches and paninis's. Cooking various dishes from the breakfast menu, local and international dishes. Preparation of various sauces, salads and side dishes from local cuisine, international cuisine and specialties of the restaurant. Cleaning and sanitizing kitchen and adjacent areas. Correct storage and Preservation of raw products, and implicitly their inventory.
Demonstrate and provide information on promoted products/services,in my case were books on sale, Create a positive image and lead consumers to use it, Use lectures, films, charts, and/or slide shows about the book's that were on that sale, Distribute product samples, brochures, flyers etc. to source new sales opportunities, Identify interest and understand customer needs and requirements, Set up booths or promotional stands and stock products, Report on demonstration related information (interest level, questions asked, number of samples/flyers distributed etc).
Preparation of the specialties and salads for the morning buffet During lunch prepared fish products, meat and vegetables grilled and fried. During dinner, preparing salads and desserts
In Bar: Preparation of alcohol and cocktails, maintaining hygiene in the bar and arrangement of terrace and serving and interacting with customers. In the restaurant: cleanliness, disposal tables, filling the buffet and serving customers with drinks and alcoholic beverages.
Communication skills-i poses the skill to evaluate myself and to improve myself,and also to properly evaluate objective different scenarios and situations with which I'm interact on a daily base experience. I have an innovative attitude and I can handle different tipes of situations,inclusive stress and pressure deadline tasks. I also have the ability to stay/remain calm in a critical situation, and to appreciate which will be the best solution to be taken. Professional skills - I can properly interact with different group/class of people from different cultures and different social environments,and I can assist them with all sort of needs and requests, in order to find the proper solution for their issues. I can also prepare alcoholic and nonalcoholic beverages at international hospitality standards,and perform barista and bartender duties;and of course I can prepare dishes and recipes from international cuisine and use professional kitchen equipment, and follow international standards and regulations,and also I am up to date with the rules and regulations from the hospitality/catering field. Computer/PC skills -able to use SPSS program,which is a Windows based program that can be used to perform data entry and analysis and to create tables and graphs. SPSS is capable of handling large amounts of data and can perform all of the analyses covered in the text and much more. SPSS is a widely used program for statistical analysis in social science. It is also used by market researchers, health researchers, survey companies, government, education researchers, marketing organizations, data miners,and others. - also able to use AutoCAD program which is a commercial software application for 2D and 3D computer-aided design (CAD) and drafting also able to use Delphi is an integrated development environment (IDE) for console, desktop graphical, web, and mobile applications.Delphi's compilers use their own Object Pascal dialect of Pascal and generate native code for several platforms: 32- and 64-bit Windows, 32-bit Mac OS X, iOS and Android. Also able to use Fidelio Version 8 which is a fully integrated, flexible software package, designed to maximize the efficiency of hotel operations. The system contains all the functions for the daily operations of the hotel, including all aspects of hotel management and maintenance. It supports all the requirements of the hotel industry, from basic services to complete and luxury services. -also able to use Office Suite, is application software dedicated to producing information, such as documents, presentations, worksheets, databases, charts, graphs, digital paintings, electronic music and digital video.
Fidelio Tehnician diploma
Entrepreneur and trainer in entrepreneurship
From February 2015 an active volunteer for NGO APC Brasov,Romania,being trained as a volunteer and taking part at their campaigns-for identifying possible infrastructure dangers for pedestrians in city of Brasov, Romania; and in their educational campaign for dental health for kids;reference can be provided at request.