Aurelia Cazan

Experienced culinary professional skilled in kitchen leadership, staff coaching, and seasonal menu planning. Expertise includes plating, garnishing, and food presentation, as well as sauce and seafood preparation. Focused on workflow optimisation, cost control, and inventory management, while upholding rigorous sanitation and food safety standards.

• Food Safety & Hygiene Level 2
• Safe Food Handling
• Catering & Kitchen Operations

• Dear Hiring Manager
• I am writing to express my interest in opportunities as a Sous Chef, Senior Sous Chef, or Head Chef within your establishment. With extensive experience across fine-dining restaurants, boutique hotels, and high-volume brasseries, I bring a strong blend of creativity, discipline, and leadership that consistently elevates kitchen performance and guest satisfaction.
• Throughout my career, I have developed a reputation for exceptional food presentation, innovative menu development, and the ability to lead and motivate kitchen teams in fast-paced environments. My background includes working at prestigious venues such as Ivy Marlow, Waterside Inn, and London Street Brasserie, where I refined my skills in workflow optimization, cost control, and maintaining impeccable food safety standards.
• In my current role at Inn on the Green, I oversee daily kitchen operations, design new menu items, and ensure consistent quality across all dishes. I am confident that my experience, passion for culinary excellence, and commitment to high standards would make me a valuable addition to your team.
• Thank you for considering my application. I would welcome the opportunity to discuss how my skills and experience align with your needs.
• Warm regards
• Aurelia Cazan