Summary
Overview
Work history
Education
Skills
Languages
Timeline
Bartender
ADRIAN DOGARU

ADRIAN DOGARU

Gravesend,Kent

Summary

Friendly Bartender with exceptional cocktails skills and serving skills. Keep work area clean, stocked and conveniently organized at all times. Successful in delivering quality service in fast-paced environments with high-volumes of patrons.

Overview

5
5
years of professional experience
3
3
years of post-secondary education

Work history

Food production operator

COCOBA LTD
Swanscombe, Kent
11.2020 - 12.2020
  • Conflict management, priorities in work organization, time planning and priority
  • I am able to adapt to different work situations and different assignments both from from the point of view of duties and from the point of view of responsibilities
  • SKILLS, Type of business or sector Catering
  • Food production of chocolate
  • Main duties e responsibility
  • In production, I was in charge of creating egg bombs, orange bombs and dark bombs; Cleaning of tools and machinery;
  • Conducted frequent product checks to verify compliance with recipe specifications and portioning standards.
  • Identified areas for process improvements, helping to maintain yield standards.
  • Achieved production targets and maximised efficiency.
  • Maintained excellent levels of cleanliness in working areas, continually adhering to strict health and safety regulations.
  • Operated equipment and machinery safely and responsibly for minimal error and maximised productivity.
  • Reported to manager to discuss daily goals and targets.
  • Suggested improvements to team leader to tackle food and energy waste.
  • Packed and labelled finished goods before delivery.
  • Graded products against company standards.
  • Thoroughly inspected finished product quality by discarding non-conforming materials in line with protocols.
  • Trained staff on appropriate food handling methods, contributing to significant reductions in waste.
  • Offered ongoing support and training to new and junior food production operators to maintain team productivity.
  • Picked and packed food deliveries per shift with maximum accuracy.
  • Performed preventative equipment maintenance to minimise unplanned machine downtime.
  • Closely monitored temperatures to avoid health and safety risks.
  • Operated kitchen equipment to consistently meet uniformity standards.
  • Adhered to Safe Systems of Work to prepare raw meats, fish and vegetables.
  • Strategically loaded and stored in temperature-controlled environments to avoid spoilage.
  • Attended regular training opportunities for ongoing adherence to Good Manufacturing Procedures best practices.
  • Manually handled boxes and bags to transport finished goods.
  • Prioritised product quality, integrity and traceability.
  • Inspected and confirmed correct quantities before packaging.
  • Reported health and safety risks within area of work.
  • Informed manager regarding issues for swift resolution and minimal disruption to operations.
  • Retained manual dexterity while working in chilled areas for prolonged periods.

Employee

CANDO PERSONNEL LTD
Gravesend, Kent
01.2021 - 09.2021
  • Updated and modified training syllabus to stay ahead of industry developments and maintain relevancy.
  • Adapted session delivery to meet specific needs of professional learners within different environments.
  • Produced training and supportive materials tailored to organisational needs.

Food production operator

COCOBA LTD
Strood, Kent
09.2021 - 02.2022
  • Conducted frequent product checks to verify compliance with recipe specifications and portioning standards.
  • Identified areas for process improvements, helping to maintain yield standards.
  • Achieved production targets and maximised efficiency.
  • Maintained excellent levels of cleanliness in working areas, continually adhering to strict health and safety regulations.
  • Operated equipment and machinery safely and responsibly for minimal error and maximised productivity.
  • Reported to manager to discuss daily goals and targets.
  • Suggested improvements to team leader to tackle food and energy waste.
  • Packed and labelled finished goods before delivery.
  • Graded products against company standards.
  • Thoroughly inspected finished product quality by discarding non-conforming materials in line with protocols.
  • Trained staff on appropriate food handling methods, contributing to significant reductions in waste.
  • Offered ongoing support and training to new and junior food production operators to maintain team productivity.
  • Picked and packed food deliveries per shift with maximum accuracy.
  • Performed preventative equipment maintenance to minimise unplanned machine downtime.
  • Closely monitored temperatures to avoid health and safety risks.
  • Operated kitchen equipment to consistently meet uniformity standards.
  • Adhered to Safe Systems of Work to prepare raw meats, fish and vegetables.
  • Strategically loaded and stored in temperature-controlled environments to avoid spoilage.
  • Attended regular training opportunities for ongoing adherence to Good Manufacturing Procedures best practices.
  • Manually handled boxes and bags to transport finished goods.
  • Prioritised product quality, integrity and traceability.
  • Inspected and confirmed correct quantities before packaging.
  • Reported health and safety risks within area of work.
  • Informed manager regarding issues for swift resolution and minimal disruption to operations.
  • Retained manual dexterity while working in chilled areas for prolonged periods.

RESCUER

Italian Red Cross Committee of Giaveno
01.2019 - 01.2020
  • Name and address of the, Type of company or sector Universal Civil Service
  • Type of employment Urgent Rescue and Medical Transport Stretcher
  • Main duties e responsibility
  • I carried out the role of Volunteer Rescuer 118 (999) at the Rescue station

Kitchen porter

ALTO GUSTO ITALIAN RESTAURANT&WINE BAR
Gravesend, Kent
02.2022 - 02.2023
  • Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
  • Worked well in busy kitchen settings, coordinating and partnering with other staff to complete tasks efficiently.
  • Removed dirty dishes from public and dining areas, maintaining clean restaurant service environments.
  • Improved service quality by working closely with kitchen staff to maintain smooth, efficient food preparation conditions.
  • Upheld consistently high standards of cleanliness to conform with food health and hygiene regulations.
  • Organised and cleaned assigned sections meticulously, thoroughly sanitising and cleaning preparation and storage surfaces.
  • Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
  • Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
  • Assisted senior kitchen teams with ingredients preparation, enabling readiness for next service.
  • Removed waste and spills quickly, keeping food preparation areas clean and professionally organised.
  • Kept health and hygiene standards high, ensuring washed pots and cutlery were impeccably clean for service.
  • Ensured kitchen equipment, crockery and utensils were spotlessly clean after shifts, ready for next service.
  • Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
  • Observed health and hygiene standards to minimise food contamination.
  • Cleared tables to remove dirty utensils and leftover food items.
  • Used kitchen equipment as instructed and to safety protocols.

Sous-Chef

CAFFE ROUGE BLUEWATER SHOPPING CENTRE
Greenhithe, Kent
02.2023 - 03.2023
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
  • Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
  • Acted as head chef when required, maintaining continuity of service and quality.
  • Planned and directed food preparation in fast-paced restaurant environments.
  • Maintained total control to maximise guest satisfaction and team productivity.
  • Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
  • Developed chefs to run stations efficiently during peak service periods.
  • Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
  • Utilised excess stock by developing recipe adaptations and special menu items.
  • Estimated cooking time to provide timely deliveries to customers.
  • Sanitised equipment and kitchenware to comply with hygiene protocols.
  • Trained junior kitchen staff in food preparation and hygiene practices.
  • Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
  • Protected kitchen equipment to prevent damages and breakdowns.
  • Assisted cooks to determine freshness and quality of dishes.
  • Designed presentation and proper plating standards to support quality and aesthetics.
  • Calculated food requirements and labor costs to stay at par with budget.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Inspected completed work and stations to verify conformance with standards.
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Achieved [Number] star rating by delivering exceptional dishes and prompt service.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Maximised restaurant capacity by coordinating seamless, efficient meal services.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Built attractive displays of food items, enticing customers to make additional purchases.
  • Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Created estimates of food and labour costs to set accurate operating budgets.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Considered seasonal product pricing and availability when developing new dishes.

Waiter bartender

TAPAS REVOLUTION BLUWATER SHOPPING CENTRE
Greenhithe, Kent
03.2023 - 07.2023
  • Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
  • Retained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.
  • Maintained bar stocks, replenishing daily as necessary.
  • Followed safe serving requirements, monitoring guest behaviour and discontinuing service to inebriated customers.
  • Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
  • Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
  • Refused drinks service to guests without appropriate proof of age.
  • Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.
  • Neatly set tables before guests' arrival, preparing and setting cutlery and refilling condiments.
  • Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.
  • Maintained a spotlessly clean and tidy bar area in line with health and hygiene regulations.
  • Attended tables regularly to check customer needs were met, promptly processing additional food and drink orders.
  • Created friendly, welcoming atmosphere to encourage positive guest experiences, prolonging visits to increase profitability.
  • Maintained knowledge of drinks promotions, pricing and menu changes, offering customers up-to-date, reliable advice.
  • Greeted customers by name, remembering drinks selections and special requests to provide attentive, personalised service.
  • Provided efficient food and drinks service for high levels of customer satisfaction.
  • Thoroughly cleaned bar areas, delivering positive first impressions to guests and maintaining impeccable hygiene standards.
  • Promoted bar through advertising, by hosting special events, and by establishing partnerships with area businesses to drive customer traffic.
  • Supported serving staff with fast, accurate beverage preparation.
  • Built and maintained displays of spirits, enticing guests to make purchases.
  • Inspected customer identification to verify age against legal standards.
  • Cared for guest wellbeing, monitoring excess consumption and calling for transportation.
  • Prepared ingredients and garnishes for cocktails and signature bar drinks.
  • Served guests spirits, lagers and stouts at bar.
  • Collected, washed and put away glassware between guests.
  • Tapped and attached new kegs, avoiding disruptions in supply for patrons.
  • Followed food safety and hygiene requirements to protect guests.
  • Coordinated daily replenishment and stock resets to maintain organised, tidy bar space.
  • Maintained ready supply of counter-top snacks for guests.
  • Delivered non-alcoholic drinks to guests using same flavourings and attractive presentations as alcoholic versions.
  • Created range of alcoholic and non-alcoholic mixed drinks for establishment guests.
  • Welcomed guests with friendly conversation and fun atmosphere.
  • Completed end-of-day cleanup to reset bar for next day.
  • Input orders into register, calculated bills and collected payments.
  • Kept bar service areas stocked with tea, coffee and espresso.
  • Oversaw bar recordkeeping and stocktaking for organised and profitable operations.
  • Set up bar area daily with clean furniture, supplies and beverage stock for typical bar demands.

Bartender

THE KENT COCKTAIL BAR &LOUNGE
Gravesend, Kent
07.2023 - 11.2023
  • Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.
  • Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
  • Retained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.
  • Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
  • Thoroughly cleaned bar areas, delivering positive first impressions to guests and maintaining impeccable hygiene standards.
  • Followed safe serving requirements, monitoring guest behaviour and discontinuing service to inebriated customers.
  • Maintained knowledge of drinks promotions, pricing and menu changes, offering customers up-to-date, reliable advice.
  • Greeted customers by name, remembering drinks selections and special requests to provide attentive, personalised service.
  • Maintained a spotlessly clean and tidy bar area in line with health and hygiene regulations.
  • Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.
  • Created friendly, welcoming atmosphere to encourage positive guest experiences, prolonging visits to increase profitability.
  • Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
  • Attended tables regularly to check customer needs were met, promptly processing additional food and drink orders.
  • Provided efficient food and drinks service for high levels of customer satisfaction.
  • Maintained bar stocks, replenishing daily as necessary.
  • Welcomed guests with friendly conversation and fun atmosphere.
  • Oversaw bar recordkeeping and stocktaking for organised and profitable operations.
  • Supported serving staff with fast, accurate beverage preparation.
  • Built and maintained displays of spirits, enticing guests to make purchases.
  • Cared for guest wellbeing, monitoring excess consumption and calling for transportation.
  • Prepared ingredients and garnishes for cocktails and signature bar drinks.
  • Delivered non-alcoholic drinks to guests using same flavourings and attractive presentations as alcoholic versions.
  • Maintained ready supply of counter-top snacks for guests.
  • Tapped and attached new kegs, avoiding disruptions in supply for patrons.
  • Kept bar service areas stocked with tea, coffee and espresso.
  • Set up bar area daily with clean furniture, supplies and beverage stock for typical bar demands.
  • Coordinated daily replenishment and stock resets to maintain organised, tidy bar space.
  • Followed food safety and hygiene requirements to protect guests.
  • Promoted bar through advertising, by hosting special events, and by establishing partnerships with area businesses to drive customer traffic.
  • Created range of alcoholic and non-alcoholic mixed drinks for establishment guests.
  • Collected, washed and put away glassware between guests.
  • Input orders into register, calculated bills and collected payments.
  • Completed end-of-day cleanup to reset bar for next day.
  • Served guests spirits, lagers and stouts at bar.
  • Inspected customer identification to verify age against legal standards.

Education

SURVEYOR - ARCHITECTURE

I.T.G. GUARINO GUARINI TORINO
TORINO
09.2015 - 06.2018

Skills

  • SKILLS AND COMPETENCES
  • ORGANIZATIONAL
  • Analytical skills and precision in completing the assigned work negotiation e
  • Cocktail list development
  • Beer, wine and cocktail service
  • Suggestive selling
  • Safe serving knowledge
  • Verbal communication
  • Strong communication
  • Inventory control
  • Extensive beer knowledge
  • Food service
  • Budget governing
  • Margin control
  • Exemplary hygiene standards
  • Knowledge of beer, spirits and wine
  • Extensive wine knowledge
  • Recipe development
  • Allergy awareness
  • Hospitality expertise
  • Bar cleaning and maintenance
  • Training and development
  • Cash reconciling
  • Outstanding customer service
  • Organised and reliable
  • Challenge 25 policy
  • Problem solving
  • Mixology
  • Courteous
  • Alcohol order processing
  • Expert multitasker
  • Bar security
  • Enthusiastic communicator
  • Employee training
  • Alcohol licensing law compliance
  • Floor staff management
  • Marketing and sales experience
  • Bar snacks promotion
  • Customer retention
  • Till balancing
  • Cash control

Languages

English
Upper intermediate
Romanian
Native
Italian
Native

Timeline

Bartender

THE KENT COCKTAIL BAR &LOUNGE
07.2023 - 11.2023

Waiter bartender

TAPAS REVOLUTION BLUWATER SHOPPING CENTRE
03.2023 - 07.2023

Sous-Chef

CAFFE ROUGE BLUEWATER SHOPPING CENTRE
02.2023 - 03.2023

Kitchen porter

ALTO GUSTO ITALIAN RESTAURANT&WINE BAR
02.2022 - 02.2023

Food production operator

COCOBA LTD
09.2021 - 02.2022

Employee

CANDO PERSONNEL LTD
01.2021 - 09.2021

Food production operator

COCOBA LTD
11.2020 - 12.2020

RESCUER

Italian Red Cross Committee of Giaveno
01.2019 - 01.2020

SURVEYOR - ARCHITECTURE

I.T.G. GUARINO GUARINI TORINO
09.2015 - 06.2018

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ADRIAN DOGARU