Ciprian Mitrofan
Cambridge,.
Summary
Creative individual with steady focus on acquiring culinary experience. Motivated to learn dynamics of cooking and using finest ingredients to produce delicious meals. Comprehends kitchen principles and amenable to deliver quality standards. Fervent chef de partie with immense experience in food presentation and plating. Prolific in creating sauces and mixing quality ingredients. Proven success in procuring repeat patronage. Resourceful Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards. Experienced culinary professional with focus on high-quality, consistent food preparation and presentation. Capable of enhancing menu offerings through innovative techniques and precise execution. Committed to maintaining kitchen standards and fostering cohesive team environment.
Overview
18
18
years of professional experience
Work history
Senior Chef de Partie
Select Recruitment Agency
2024.08 - 2026.03
- Company Overview: Cambridge
- PREP SECTION, LADER SECTION, FISH SECTION, LADER SECTION, COLD AND HOT SECTION, PASTRY SECTION, MAKING PREPARATION EVERY DAY AND HELPING THE FULL TIME CHEFS IN OLL SECTIONS
- Cambridge
- Maintained high standards of food hygiene for customer satisfaction.
- Assisted in stock control to reduce waste and increase profitability.
- Prepared meals quickly, resulting in reduced waiting times for customers.
- Resolved customer complaints promptly, enhancing customer service reputation.
Chef De Partie
Crown Inn Pub
St. Neots, Cambridgeshire
2024.08 - 2025.02
- Company Overview: St
- Neots
- RESPONSABILE WITH OLL SECTIONS AS PREP SECTION, HOT AND COLD STARTERS SECTION, SWEETS SECTION AND GRILL SECTION MOVIMG AROUND AND CHANGING AND HELP OLL TEAM EVERY DAY WHERE NEEDED
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Maintained clean and tidy food preparation areas.
- Developed new dessert recipes resulting in positive customer feedback.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Senior Chef De Partie
University Arms Hotel
Cambridge City Center, Cambridge
2022.10 - 2024.07
- RESPONSABLE AND WORKING IN OLL SECTIONS LADER SECTION, GRILL SECTION PREP SECTION, COLD AND HOT SECTION SAUCE SECTION, SUPPORTING AND HELPING THE HEAD CHEF AND SOUSE CHEF EVERY DAY
- Prepared meals quickly, resulting in reduced waiting times for customers.
- Managed junior kitchen staff, ensuring efficient workflow.
- Assisted in stock control to reduce waste and increase profitability.
- Collaborated with the restaurant manager to devise seasonal menus.
Junior Sous Chef
Cote Restaurant
Henley on Thames, Henley On Thames
2021.10 - 2022.12
- RESPONSABLE WITH GRILL SECTION, PREP SECTION, LADER SECTION, PASTRY SECTION, FISH SECTION SUPORTING THE HEAD CHEF AND SOUS CHEF EVERY DAY
Junior Sous Chef
Jubilee Recruitment
Oxford, Oxfordshire
2021.01 - 2021.09
- Company Overview: Agency Chef
- RESPOSABLE AND WORKIG IN OLL SECTIONS PREP SECTION, GRILL SECTION, LARDER, SECTION, PASTRY, FISH SECTION PASTA SECTION, SAUCE SECTION, SUPORTIONG HEAD CHEF AND SOUS CHEF
- Agency Chef
Chef De Partie
Hallmark Hotel Bar Hill
Bar Hill Cambridge, Cambridge
2019.08 - 2020.12
- Company Overview: Cambridge
- RESPONSABLE WITH LADER SECTION PREP SECTION, GRILL, SECTION, COLD AND HOT STARTERS
- Cambridge
- Assisted head chef in delivering quality dishes within tight deadlines.
- Maintained inventory control without compromising on food quality or taste.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Incorporated seasonal produce into menus for freshness and variety.
Chef De Partie
Ivy Collection Restaurant
Cambridge City Center, Cambridge
2018.10 - 2019.07
- Company Overview: Cambridge
- RESPOSBABLE FOR GRILL SECTION STARTERS AND SIDES SECTIONS COLD AND HOT STARTERS
- Cambridge
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Plated completed meals with meticulous attention to presentation and portion control.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
Senior Chef De Partie
Greyhound Pub
Abingdon Town, Oxfordshire
2017.04 - 2018.03
- RESPONSABLE ON LADER SECTION GARNISH SECTION, GRILL SECTION, HOT AND COLD SECTION, AND PREP SECTION
Chef De Partie
Deddington Arms Hotel
Deddington, Oxfordshire
2016.01 - 2017.03
- RESPONSABLE IN LADER SECTION AND PASTRY SECTION AND SUPPORTING THE SOUS CHEF IN GARNISH SECTION
Chef De Partie
Great House Restaurant
Sonning Common, Oxfordshire
2015.07 - 2016.07
- CHEF DE PARTIE PREPARE THE BREACKFAST IN THE MORNING CONTROL THE PASTA SECTION AND GRILL SECTION AND HELPING THE SOUS CHEF
Chef De Partie
Loch Fyne Seafood and Grill Restaurant
Beaconsfield England, UK
2014.11 - 2015.06
- Company Overview: (Beaconsfield UK)
- RESPONSABLE FOR COLD COUNTER SECTION AND SWEET SECTION, AND HELPYNG THE HEAD CHEF IN GRILL SECTION AND PREPARYNG THE SECTION BEFORE THE SERVICE
- (Beaconsfield UK)
Chef
Napa Plaza Hotel
Agya Napa
2014.05 - 2014.11
- Company Overview: 4 Stars
- RESPONSABLE FOR STARTERS SECTION AND MEAT SECTION AND HELPING THE HEAD CHEF AND SOUS CHEF
- 4 Stars
Cook
Lavanda Restaurant
Agya Napa
2013.05 - 2013.11
- Company Overview: Steak House
- RESPONSABLE IN GRILL SECTION PREPARYNG THE SALADS AND MEAT SECTION EVERYDAY AND OLSO HELPYNG THE HEAD CHEF AND SOUS CHEF
- Steak House
Cook
Constantinos Hotel
Protaras
2012.05 - 2012.12
- Company Overview: 5 Stars
- PREPARYNG THE BUFFET COLD AND HOT FOR CUSTOMERS SALADS SOUPS, DESSERTS, PASTAS STEAKS AND FISH
- 5 Stars
Cook
Clarabel Restaurant
Agya Napa
2011.05 - 2011.11
- PREPARYNG THE SALADS AND THE SOUPS FOR STARTERS HELPYNG THE EXECUTIVE CHEF FOR FLAMBE PANS, PASTAS STEAKS PIZZAS, MEZE FISHES AND OMLETS
Cook
Clareabel Restaurant
Agya Napa, Cyprus
2010.05 - 2010.12
- PREPARYNG THE SALADS AND THE SOUPS FOR STARTERS, HELPYNG THE EXECUTIVE CHEF FOR FLAMBE PASTAS, STEAKS, PIZZAS, MEZE FISHES OMLETS
Cook
Atlas Restaurant
Agya Napa, Cyprus
2009.04 - 2009.11
- PREPARYNG SALADS FOR STARTERS PREPARYNG SOUPS FOR STARTERS SUPPORTING THE HEAD CHEF IN TO THE KITCKEN
Cook
Grecian Sunds Hotel
Agya Napa, Cyprus
2008.05 - 2008.11
- PREPARYNG THE MEAT AND THE VEGETABLES FOR BUFFET, PREPARYNG SALADS AND SOUCES FOR COLD BUFET AND SOUPS FOR HOT BUFFET
- Worked closely with sous chefs for efficient kitchen operations.
- Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
Senior Chef De Partie
The Byron Bear Pub
Cambridge, Cambridgehire
2025.03 - 2026.04
- Assisted in stock control to reduce waste and increase profitability.
- Ensured freshness of ingredients by conducting daily inspections.
- Executed high-volume orders efficiently during festive seasons and events.
- Maintained high standards of food hygiene for customer satisfaction.
- Followed recipe specifications strictly to produce high volume of food orders.
- Maintained clean and tidy food preparation areas.
Education
High School Diploma - WAITER AND COOK
EDMOND NICOLAU
BRAILA ROMANIA 2005-08
Skills
- Adaptability in the kitchen
- Passion for cooking
- High-Energy personality
- Health and safety consciousness
- Culinary creativity
- Passionate about cuisine
- Cold food preparation
- Seafood preparation expertise
- Plating presentation
- Kitchen equipment operation
- Calm under pressure
- Professional attitude
- Strong work ethic
- Positive work ethic
- Garnish prep
- Catering experience
- Hospitality
- Positive attitude
- Food allergy understanding
- Food prep
- Portion control
- Food preparation
- Control of Substances Hazardous to Health (COSHH)
- Staff training experience
- Food pairing knowledge
Timeline
Senior Chef De Partie
The Byron Bear Pub
2025.03 - 2026.04
Chef De Partie
Crown Inn Pub
2024.08 - 2025.02
Senior Chef de Partie
Select Recruitment Agency
2024.08 - 2026.03
Senior Chef De Partie
University Arms Hotel
2022.10 - 2024.07
Junior Sous Chef
Cote Restaurant
2021.10 - 2022.12
Junior Sous Chef
Jubilee Recruitment
2021.01 - 2021.09
Chef De Partie
Hallmark Hotel Bar Hill
2019.08 - 2020.12
Chef De Partie
Ivy Collection Restaurant
2018.10 - 2019.07
Senior Chef De Partie
Greyhound Pub
2017.04 - 2018.03
Chef De Partie
Deddington Arms Hotel
2016.01 - 2017.03
Chef De Partie
Great House Restaurant
2015.07 - 2016.07
Chef De Partie
Loch Fyne Seafood and Grill Restaurant
2014.11 - 2015.06
Chef
Napa Plaza Hotel
2014.05 - 2014.11
Cook
Lavanda Restaurant
2013.05 - 2013.11
Cook
Constantinos Hotel
2012.05 - 2012.12
Cook
Clarabel Restaurant
2011.05 - 2011.11
Cook
Clareabel Restaurant
2010.05 - 2010.12
Cook
Atlas Restaurant
2009.04 - 2009.11
Cook
Grecian Sunds Hotel
2008.05 - 2008.11
High School Diploma - WAITER AND COOK
EDMOND NICOLAU