Загруженный файл CV

SKILLS

• Food safety
• Kitchen management
• Team management
• Menu development
• Waste reduction
• Kitchen operations
• Leadership qualities
• Ingredient selection
• Process improvements
• Sanitation standards
• Allergy awareness

WORK HISTORY

July 2024 - February 2025
LANDGOED WESTERLEE - Head Chef, Westerlee, Netherlands

January 2024 - July 2024
Avante - Chef De Partie, Chisinau

May 2023 - January 2024
By The Sea - Cook, St. Ives, Cornwall, UK

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Created recipes and prepared advanced dishes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Reduced food waste significantly by implementing proper portion control and storage techniques.

March 2023 - May 2023
ATYPIC RESTAURANT - Chef De Partie, Chisinau, Moldova

September 2022 - March 2023
By The Sea - Cook, St. Ives, Cornwall, UK

November 2021 - September 2022
ATYPIC RESTAURANT - Cook, Chisinau, Moldova

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Monitored line production to achieve consistent quality.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Prepared, produced and packed food in tight timescales.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Maintained clean and tidy food preparation areas.
• Plated completed meals with meticulous attention to presentation and portion control.

EDUCATION

High School Diploma
Vasile Alecsandri, Chisinau, Moldova
June 2018

CHEF'S CERTIFICATE
Vocational School Nr.2, Chisinau, Moldova
May 2017

9TH DEGREE
Nicolae Iorga Gymnasium, Chisinau, Moldova
May 2014

LANGUAGES

• English: Full Professional

SUMMARY

Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards. Top-notch professional with expertise in menu development, kitchen management, and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.