33202

Chef de Partie at Regent Seven Seas

  • România, București
  • România, București
  • Romania, București
  • Romania, București
Deblocheaza date contact
Traduceri ale CV-ului
30%
  • Ultima actualizare: 14.05.2012
  • Numar referinta: 33202

Aptitudini

Permis de conducere
  • B

Limbi straine

Engleza
Mediu
Romana
Nativ
80%
  • Last update: 14.05.2012
  • Reference number: 33202

Experience

  • November 2011 - February 2012

    Chef de Partie, Regent Seven Seas

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

    I was in charge of breakfast production on all
    the ship and by dinner time I helped the main galley on the line.

  • December 2009 - August 2011

    Personal Chef, Private house

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

    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.

  • February 2009 - September 2009

    Head Chef, Irish Pub

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

    This was my second time at Irish pub in Constanta. 
     

  • March 2008 - February 2009

    Sous Chef , Heathcotes Catering company

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

    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. 

  • September 2006 - September 2007

    Head Chef, Irish Pub

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

    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.

  • December 2005 - May 2006

    Chef de Partie, The Silver Sea Cruises company

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

    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

  • May 2005 - July 2005

    Chef de Partie, The Yorkshire Party Company” catering company

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

    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

  • August 2003 - May 2004

    Chef de Partie, Tapass Three restaurant

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

    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. 

  • August 2002 - February 2003

    Cook, Festival cruises company

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

    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.

  • February 2001 - June 2002

    Cook, Marriott Grand Hotel -Bucharest

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

    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

Education

  • 2007 - 2007

    Postdoctorate, Alain Ducasse training centre

    • Oradea, Romania
  • 1998 - 1999

    Postdoctorate, Ministry of Labor and Social Protection

    • București, Romania

Skills

Driving license
  • B

Foreign languages

English
Intermediate
Romanian
Native