Darius Alexandru Bodea
Bu,United Kingdom
Summary
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Motivated Sous Chef offering over 3 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Overview
10
10
years of professional experience
2016
2016
years of post-secondary education
Work History
Chef de partie /Freelance
The Finch's Arms , 2AA
Oakham, Rutland
09.2024 - Current
- Maintained inventory control without compromising on food quality or taste.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Managed portion control effectively, reducing waste significantly.
- Developed new dessert recipes resulting in positive customer feedback.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Gained expertise in a variety of cuisines from around the world.
Sous chef
The Peak Edge 2 AA
Chesterfield , Chesterfield
09.2023 - 08.2024
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Maintained high standards of food preparation by following recipes accurately.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
Freelace Chef
The Meynell Ingram Arms/The Cow/The Blue Bell/etc.
Midlands , Midlands
11.2021 - 12.2023
- Developed new recipes for a diverse culinary experience.
- Orchestrated seamless kitchen service during peak hours.
- Improved customer satisfaction by creating innovative and appetising menu items.
- Streamlined kitchen operations for enhanced efficiency.
- Optimised workflow processes reduced time spent on administrative tasks.
- Coordinated prep work, streamlined the cooking process.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Sous chef
The George
Alstonefield, Derbyshire
10.2020 - 09.2021
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Maintained high standards of food preparation by following recipes accurately.
- Fostered a positive working environment through clear communication and team motivation.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Trained junior kitchen staff in food preparation and hygiene practices.
Head Chef
Funky Bear
Sutton Coldfield, Birmingham
06.2019 - 09.2020
- Assisted restaurant manager in cost control strategies implementation.
- Instituted a rotation system to minimise food waste.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Directed the preparation of special dishes for events and holidays.
- Implemented new recipes for enhanced menu diversity.
- Fostered a positive work environment, boosted team morale.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Maintained exemplary hygiene standards in the kitchen area.
Sous Chef
The Wine House
Lichfield
04.2017 - 05.2019
- Company Overview: Comfy Pub Limited
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Maintained a skilled kitchen staff by properly coaching, counselling and disciplining employees
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Promptly reported any maintenance and repair issues to Executive Chef
- Comfy Pub Limited
Junior Sous Chef, Sous Chef
The Trooper
Lichfield
11.2016 - 04.2017
- Company Overview: Comfy Pub Limited
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Comfy Pub Limited
Sous Chef
Klausen Burger
Cluj Napoca
03.2016 - 11.2016
- Company Overview: Miraj, Adam's
- I worked with Master Chef Adrian Pop in the following restaurants: Klausen Burger from Cluj-Napoca (Romania), Restaurant Miraj from Sebes (Romania) and Restaurant Events Adam's from Cluj-Napoca (Romania)
- Miraj, Adam's
Pastry Chef
Hotel Serena
06.2015 - 09.2015
- Company Overview: 4 stars
- Managed the Pastry section during the summer season
- 4 stars
Education
Diploma - Professional Cookery, Pastry Arts
Istituto Alberghiero Trentino
Trento/ ItalyPastry Chef - undefined
Hotel Serena 4 stars
06.2015 - 09.2015
Skills
- High level of speed
- High level of hygiene
- Food presentation talent
- Very good organised
- Strong attention to safe food handling procedures
- Hard worker
- Powerful under pressure
Timeline
Chef de partie /Freelance
The Finch's Arms , 2AA
09.2024 - Current
Sous chef
The Peak Edge 2 AA
09.2023 - 08.2024
Freelace Chef
The Meynell Ingram Arms/The Cow/The Blue Bell/etc.
11.2021 - 12.2023
Sous chef
The George
10.2020 - 09.2021
Head Chef
Funky Bear
06.2019 - 09.2020
Sous Chef
The Wine House
04.2017 - 05.2019
Junior Sous Chef, Sous Chef
The Trooper
11.2016 - 04.2017
Sous Chef
Klausen Burger
03.2016 - 11.2016
Pastry Chef
Hotel Serena
06.2015 - 09.2015
Pastry Chef - undefined
Hotel Serena 4 stars
06.2015 - 09.2015
Diploma - Professional Cookery, Pastry Arts
Istituto Alberghiero Trentino
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