CLAUDIU DRAGANESCU
Warrington,UK
Summary
Motivated Senior Chef de Partie offering over 13 years of experience in first-class venues. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need. Strong knowledge of food safety. Consistently maintain well-stocked, organized and clean kitchen areas to maximize productivity.
Overview
13
13
years of professional experience
2020
2020
years of post-secondary education
Work history
Chef de partie
Hawksmoor
Liverpool
2025.05 - Current
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Maintained inventory control without compromising on food quality or taste.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Managed portion control effectively, reducing waste significantly.
- Trained apprentice chefs, improving their culinary skills substantially.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
Senior Chef de Partie
Delta Hotels
Liverpool
2023.11 - 2024.12
- Followed all health and safety policies when handling food and beverages to uphold proper standards
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Reduced food costs by [number] percent by using seasonal ingredients, setting standards for portion size and minimizing waste
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
Junior Sous Chef
Americana
Haymarket London
2023.04 - 2023.11
- Supported Head Chef in the smooth running of kitchen during the service
- Leading the team on the absence of Head Chef
- Inspected dishes before placing on pass for service to maintain consistent, high-quality meals and maximum customer satisfaction
- Established effective cleaning routines, in order to maintain a clean, effective kitchen environment
- Facilitated smooth kitchen operations, maintaining accurate records on food supplies, equipment requirements, waste use etc
- Ordered and received deliveries, storing and placing in allocated areas (fridges, frizzes, dry store) to avoid product spoilage
Senior Chef de Partie
Marriott Canary Wharf Hotel
London
2021.11 - 2023.04
- Followed all health and safety policies when handling food and beverages to uphold proper standards
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Reduced food costs by [number] percent by using seasonal ingredients, setting standards for portion size and minimizing waste
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
Senior Chef de Partie
Marriott Canary Wharf Hotel
London
2017.05 - 2020.07
- Followed all health and safety policies when handling food and beverages to uphold proper standards
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Reduced food costs by [number] percent by using seasonal ingredients, setting standards for portion size and minimizing waste
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
Senior Chef de Partie
One Canada Square
London
2016.06 - 2017.04
- To prepare and cook menu items as directed by the Sous / Head Chef
- Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate
- To ensure that stock is rotated and controlled within the specific section of the kitchen
- Maintain a detailed knowledge of the full menu and be able to explain dish descriptions
Chef de Partie
Jamie's Italian
London Bridge
2014.11 - 2016.06
- To prepare and cook menu items as directed by the Sous / Head Chef
- To ensure that stock is rotated and controlled within the specific section of the kitchen
- To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded
- To be a team player, assisting other team members when necessary
Chef de Partie
Hawksmoor Restaurant
Spitalfield Market
2012.11 - 2014.10
- To prepare and cook menu items as directed by the Sous / Head Chef
- To ensure that stock is rotated and controlled within the specific section of the kitchen
- To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded
- To be a team player, assisting other team members when necessary
- To demonstrate and instruct Commies Chefs in food preparation and cooking skills
Education
Higher National Diploma - Hospitality Management
Icon College of Technology and Management
Skills
- Culinary techniques
- Food presentation
- Pastry production
- Station oversight
- Kitchen organization
- Order delivery practices
- Inventory management
- Safe food handling
- Food preparation supervision
Timeline
Chef de partie
Hawksmoor
2025.05 - Current
Senior Chef de Partie
Delta Hotels
2023.11 - 2024.12
Junior Sous Chef
Americana
2023.04 - 2023.11
Senior Chef de Partie
Marriott Canary Wharf Hotel
2021.11 - 2023.04
Senior Chef de Partie
Marriott Canary Wharf Hotel
2017.05 - 2020.07
Senior Chef de Partie
One Canada Square
2016.06 - 2017.04
Chef de Partie
Jamie's Italian
2014.11 - 2016.06
Chef de Partie
Hawksmoor Restaurant
2012.11 - 2014.10
Higher National Diploma - Hospitality Management
Icon College of Technology and Management