Professional Summary
Commis chef with 4 years' kitchen experience across casual dining and gastropub settings. Level 2 Food Safety & Hygiene certified. Used to high-volume service (200+ covers per shift), section ownership, and supporting head chefs through busy services. Calm under pressure and quick to learn new menus.
Certifications
- Level 2 Food Safety & Hygiene for Catering (CIEH)
- Level 2 HACCP for Catering
- Allergen Awareness Certificate
- Personal Licence Holder (England & Wales)
- First Aid (Appointed Person)
Work Experience
The Wellington Gastropub — Birmingham, UK
- Running starters and cold section during peak weekend service (180–250 covers)
- Prepping daily for 60+ menu items including allergen-controlled options
- Maintaining HACCP records, fridge temperature logs, and cleaning rotas
- Coaching new kitchen porters on basic prep and station setup
Toby Carvery (Mitchells & Butlers) — Coventry, UK
- High-volume carvery prep — 800+ covers on Sundays
- Stock rotation, FIFO, and waste reduction (reduced wastage by 12% in 6 months)
- Trained two new starters in food safety and station discipline
Premier Inn Hub — London, UK
- Breakfast service for 100+ guests daily; cash handling and till reconciliation
- Achieved customer satisfaction score of 9.2/10 (Q4 2021)
Skills
- Knife skills & food prep
- Pasta & sauce making
- Allergen control (14 allergens)
- HACCP & food safety
- Stock rotation (FIFO)
- Multi-section service
- Deep cleaning (TR-19)
- Customer service
- POS systems (Lightspeed, Toast)
- Team communication
Education
Liceul Tehnologic Economic, Iasi
Languages
- Romanian — Native
- English — Fluent (CEFR C1)
- Italian — Working proficiency (B2)
References
Available on request.