I was in charge of breakfast production on all the ship and by dinner time I helped the main galley on the line.
Worked for a Romanian family of 10 as their chef.The usual menu would have been form from classic Romanian dishes.Apart from cooking i was responsible with the procurement of good's.
This was my second time at Irish pub in Constanta.
Paul Heathcotes is a catering company that offers the service of organizing meals for Chester Hippodrome and other Chester events. I worked here permanently, with a team of 6, involved in all the events menu for breakfast – lunch – dinner.
I joined Irish pub in September as a head chef having a team of 10 cooks. The pub is one of the most busiest restaurants in Constanta.It has 80 covers inside and up to 250 in the summer season. Personally I was involve in all the events, menu changing personnel hiring. Overall, it was a demanding and satisfied experience.
I cooked for a Special Wine Restaurant (Champagne). The wine and the food was a Relais & Chateaux quality. We had a menu for each continent and all the recipes were made by the famous french chef Jacques thorel
The Company organizes events and weddings all over the County between 10 and 400 covers. The entire menu was fresh. I was involved apart from cooking, in transportation. The company was making soups for different supermarkets. I worked as Chef de Partie. In this position I was responsible with preparation of the food for the entire event. The company had over 15 cooks
It was my first time working in England. My position from the beginning was chef de Partie in charge with kitchen when the head chef was off. After 2 months, the owner asked me if I can take the responsibility as a head chef in his restaurant. I accepted the position of head chef. The restaurant was a tapass size, it had 70 covers. The 80% of the menu consist of fresh food. I was involved in all the cooking process. The teem had 4 people.
It was my first time working in cruise line industry. I joined as a cook, being in charge in pantry department. Here I was preparing mainly salads and dressings. I had 2 people under my supervision.
The Bucharest Marriot hotel had three restaurants. I worked in Champions restaurant. This one had American menu. After one year I changed the place to butcher’s department to learn more about meat and fish preparation