| CURRICULUM VITAE |
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| BOGDAN MARIAN CIUBOTARIU |
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| Term Address: |
51 Llwyn Road, Oswestry, Shropshire, SY11 1EJ, UK
Tel: +44 (0)7812 009412 |
| Home Address: |
26 Ion Voinescu Street, Bucharest, Romania
Tel: +40 (0)723 526748 |
| Nationality: |
Romanian |
| Date of Birth: |
9th June 1981 |
| Email: |
ancabb@yahoo.com |
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| EDUCATION |
| 1997-2000 |
Economic High School, Bucharest, Romania, graduated as ‘chef’ |
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| CERTIFICATES |
| 2001 |
certificate for completion of the Orientation Process within
Mariott Hotel, Romania |
| 2002 |
certificate for completion of the Personal Safety and Social
Responsibilities within Disney Cruise Line |
| 2002 |
certificate for completion for Crowd Management within Disney
Cruise Line |
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| PROFFESSIONAL EXPERIENCE |
| 12/03-01/04 |
‘THE WALLS’ restaurant, Oswestry, Shropshire as
chef de partie |
| 10/03-12/03 |
‘LOCO’ RESTAURANT, Oswestry, Shropshire, England
as commis-chef, yet having all the responsibilities of a real
chef de partie, including : taking care of the whole hot and
cold section, from making the ‘en place’ to cooking
the actual dishes and arranging them on the plates, ready to
be served. |
| 06/02-09/03 |
‘INTIM’ RESTAURANT, a 4 stars restaurant, Bucharest,
Romania as chef de partie
Responsibilities:
-daily menu preparation: a la carte menu and also foor special
events such as cocktail evenings, banquets, receptions, weddings
etc.
-preparing and checking the ‘mise en place’ and
the final products
-preparing the food for both cold and hot sections
-supervising and co-ordinating the activity of the other chefs,
training the new assistant chefs
-decorations from fruits and vegetables
-ensure that the final product is up to all standards
-ordering the needed supplies and making daily reports to the
Head-Chef. |
| 2002 |
DISNEY CRUISE LINE on its 2500 passengers capacity ship as
2st cook, working for both cold and hot lines inside the BEACH
BLANKET restaurant. |
| 10/00-04/02 |
‘MARIOTT GRAND HOTEL’, Bucharest, Romania in both
GRAND BALL ROOM and CUPOLA RESTAURANT, both 5 stars restaurants
as a ‘chef’
Responsibilities:
-assisting in the preparation of the ‘mise en place’
and cooking the dishes required for that particular section
-garnishing correctly all the dishes
-controlling the policy/standard plating instructions are respected
-ensuring that all the equipment is correctly handled and maintained
-assisting the superiors in the performance of duties etc. |
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| FOREIGN LANGUAGES |
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English: speaking, writing, reading – very good |
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French: speaking, writing, reading - average |
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| REFERENCES |
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Mr Ray Rogers, Head-Chef, UK, phone: 01612 488729 |
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Mr. Chris Whiteside, Restaurant Manager, UK, phone: 0779 2872816 |
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Mrs. Liliana Grigoriu, Director of Human Resources at ‘Mariott
Grand Hotel’, Bucharest, Romania, phone: 00421 4031925 |
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Mrs. Dana Stanculescu, Director of Human Resources at ‘Intim’
restaurant, Bucharest, Romania, phone: 004021 3236650 |
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| HOBBIES |
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Music |
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Literature |
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Travelling |
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Trying and learning new cuisines. |
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10.01.2004
Oswestry, Shropshire, SY11 1RR, UK |
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| Stirea Saptamanii |
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Schimbari ale taxelor pentru WORKER REGISTRATION SCHEME de la 1 Octombrie 2005
Taxa pentru in registrarea in "the Workers Registration Scheme (WRS)" va creste de la £50 la £70, incepand de la 1 Octombrie 2005. Mai departe... |
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