Experience

Hillbrooke Hotels

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Apr 2013 - Present



The Winchester Hotel & Spa

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Sep 2009 - Mar 2013

  http://www.thewinchesterhotel.co.uk Four star hotel with 98rooms, five stunning meeting rooms including an executive boardroom. The Hutton’s brasserie has consistently been awarded an AA rosette for its excellent food and service. The brasserie is open for breakfast, lunch and dinner with a la Carte menu, a selection of traditional and contemporary dishes using fresh, seasonal and local produces. Main duties: - Cover the Head Chef in his absence in the daily operation meeting, and ensuring all aspects of the kitchen runs smoothly. - Create menus alongside the head chef. - Ordering, stock takes, stock rotation, minimisation of wastage, ensuring that the standards of hygiene is maintained & improved were possible. - Running any section of the kitchen. Show less



Barcelo Redworth Hall Hotel

• Sous Chef

  • Jan 2008 - Sep 2009

  http://www.pumahotels.co.uk/hotels/northern-england/barcelo-redworth-hall-hotel-durham Four star hotel with 143 bedrooms including spa rooms & suites, 10 meeting rooms and event rooms for up to 300 customers , 1744 restaurant - awarded an AA rosette for its excellent food and service, the conservatory restaurant with 150 seating's, open for breakfast, lunch and dinner with a la Carte menu and a daily Table D'hôtel menu , al a selection of traditional and contemporary dishes using fresh , seasonal and local produces Position: Sous chef Main duties: - Cover the Head Chef in his absence in the daily operation meeting, and ensuring all aspects of the kitchen runs smoothly. - Create menus alongside the head chef. - Ordering, stock takes, stock rotation, minimisation of wastage, ensuring that the standards of hygiene are maintained & improved were possible . - Running any section of the kitchen. Show less



Carnival Cruise Line

• Travel Arrangements
• 700 & Above Employee

• Sous Chef

  • Jan 2001 - Nov 2007

  http://www.carnival.com Cruise line with 24 ships with capacity from 2000 to 4000 guests which can enjoy a wide selection of casual or formal dining choices, from international buffets(Chinese, French, Italian, Indian, Caribbean, American), different outlets (pizzeria, rotisserie, steak house, deli sandwiches, sushi bar), to fine dining supper clubs. Main duties: - Primary purpose of this position is to assist the Chef de Cuisine in the day to day running of the food operation of various outlets of the entire ship. - Responsible for weekly schedule of cooks, strict quality and coast control, maintain proper food requisition and production. - Controlling food inventories and maintaining high sanitation standards. - Ensure that quality standards are understood, met, monitored improved at all the time. Show less



Romanian Yacht Club

• Bucharest, Romania

• Deputy Head Chef

  • Sep 1999 - Jan 2001

  Leading restaurant of Intercatering 2000 Company - Member Of Media-Pro Group - Fine Dinning French Restaurant & Patio with 80 seating's, open for lunch and dinner.; Main duties: - Responsible for training and organization of the entire kitchen staff. - Stock control, purchasing and wastage control - Hygiene, health & safety records - Menu creation, that was been change every season, using fresh local products. Leading restaurant of Intercatering 2000 Company - Member Of Media-Pro Group - Fine Dinning French Restaurant & Patio with 80 seating's, open for lunch and dinner.; Main duties: - Responsible for training and organization of the entire kitchen staff. - Stock control, purchasing and wastage control - Hygiene, health & safety records - Menu creation, that was been change every season, using fresh local products.



Sofitel

• France
• Hospitality
• 700 & Above Employee

• Chef de Partie

  • Jun 1995 - Aug 1999

  Four star hotel, within the World Trade Centre complex, 188 rooms, 15 suite, and two restaurants: fine dining French Gastronomic restaurant "Le Darclee", Mediterranean and international specific, Les Oliviades, also 10 meeting rooms for up to 500 people.; Main duties: -Responsible for preparing & presenting main dishes for the fine dining restaurant. -Assisting with banquets and training and development of Commis Chefs

• Commies chef

  • Mar 1994 - Jun 1995

  Main duties: - Working in the kitchen of Les Oliviades restaurant with Mediterranean and Romanian specific.