Ionut-Octavian Carp
Worcester
Summary
Dedicated and hardworking Chef with solid experience working in busy restaurant kitchens, including experience at The Botanist. Skilled in food preparation, section management, service execution, and maintaining consistently high culinary standards in demanding environments. Experienced in working across different kitchen sections, preparing dishes from fresh ingredients, and delivering quality food with strong attention to flavour, presentation, and timing.
A reliable and adaptable team player who works well under pressure and understands the importance of communication, organisation, and consistency during busy service. Confident working independently or as part of a professional kitchen team, with a strong commitment to food safety, hygiene, stock control, and minimising waste. Passionate about developing culinary skills, learning new techniques, and contributing positively to a successful kitchen operation.
Overview
3
3
Languages
10
10
years of professional experience
Work history
Chef
The Botanist
Worcester, Worcestershire
2025.06 - 2026.07
- Delivered dishes consistently to a high-volume restaurant operation, maintaining speed and accuracy throughout busy trading periods.
- Worked confidently across multiple sections, moving between preparation, service, and pass support according to operational needs.
- Set up and managed a designated section independently, ensuring all ingredients, equipment, and preparation were in place before opening.
- Produced dishes to exact company specifications, paying close attention to flavour balance, cooking technique, portioning, and final presentation.
- Prepared a broad range of menu components from scratch, including stocks, sauces, dressings, garnishes, marinades, and side dishes.
- Maintained strong service awareness by monitoring ticket times and coordinating with colleagues to ensure dishes were fired and completed together.
- Assisted with the smooth running of the pass by checking completed plates for accuracy, presentation, and correct accompaniments.
- Responded efficiently to modifications, customer preferences, allergies, and special dietary requests while maintaining food safety standards.
- Supported the team during peak periods by taking responsibility for additional sections and helping to clear service pressure.
- Participated in menu changes and seasonal preparation, learning new dishes and adapting quickly to updated recipes and specifications.
- Maintained high standards of product quality by checking preparation, freshness, and appearance throughout the shift.
- Helped control kitchen costs through accurate preparation, sensible portioning, correct storage, and careful use of ingredients.
- Recorded and communicated stock requirements to ensure essential products were available for upcoming services.
- Assisted with the safe receipt, organisation, and storage of deliveries, ensuring chilled, frozen, and dry goods were handled appropriately.
- Maintained a clean and structured kitchen throughout service rather than leaving preparation and cleaning until the end of the shift.
- Followed allergen controls and food safety procedures carefully, including separation, storage, temperature checks, and prevention of cross-contamination.
- Took responsibility for maintaining professional standards when working with grills, fryers, ovens, knives, refrigeration, and other commercial kitchen equipment.
- Worked closely with chefs and front-of-house colleagues to resolve service issues quickly and maintain a positive guest experience.
- Supported the development of less experienced team members by demonstrating preparation techniques, section organisation, and service standards.
- Contributed to maintaining a disciplined and cooperative kitchen environment where communication, timing, and teamwork were essential.
- Completed end-of-shift responsibilities including stock rotation, waste control, cleaning, equipment checks, and preparation for the following service.
Chef
Gardeners Arms Pub
Worcester, Worcestershire
2022.03 - 2025.05
- Preparing a wide range of dishes across different kitchen sections, including meat, fish, vegetables, sauces, and side dishes.
- Taking responsibility for an assigned kitchen section and ensuring it is fully prepared before service.
- Preparing ingredients from scratch, including chopping, portioning, marinating, seasoning, and basic sauce preparation.
- Cooking dishes using a variety of methods, including grilling, roasting, frying, sautéing, baking, and steaming.
- Ensuring food is cooked correctly and meets the required standards for flavour, texture, temperature, and presentation.
- Managing multiple orders efficiently during busy service while maintaining consistency and attention to detail.
- Coordinating with other chefs to ensure dishes for the same table are ready and served at the correct time.
- Checking ingredients and prepared food regularly to ensure freshness and quality.
- Maintaining good portion control and following established recipes and preparation methods.
- Keeping the workstation clean, organised, and fully stocked throughout the shift.
- Assisting with daily kitchen preparation, including receiving and checking deliveries when required.
- Correctly labelling, dating, storing, and rotating ingredients according to food safety requirements.
- Reducing food waste through careful preparation, portioning, and effective use of ingredients.
- Maintaining and safely using kitchen equipment, utensils, and machinery.
- Following all food hygiene, health and safety, allergen, and HACCP procedures.
- Communicating clearly with senior chefs and kitchen colleagues regarding orders, preparation, shortages, and service requirements.
- Supporting the team across different sections when required to maintain smooth kitchen operations.
- Assisting with daily specials and contributing ideas for improving dishes and kitchen procedures.
- Completing end-of-service cleaning, stock checks, and preparation for the following shift.
- Maintaining a professional attitude, strong work ethic, and positive teamwork in a demanding kitchen environment.
Pasta Chef
Ask Italian
Worcester, Worcestershire
2019.06 - 2022.03
- Responsible for the day-to-day preparation and production of dishes within the kitchen.
- Preparing fresh ingredients and completing all required mise en place ahead of service.
- Cooking a range of dishes to order while maintaining consistent quality and presentation.
- Managing a busy section during service and prioritising orders effectively.
- Ensuring dishes leave the kitchen promptly, correctly prepared, and presented to restaurant standards.
- Preparing meat, fish, poultry, vegetables, garnishes, and accompanying sauces as required.
- Checking the quality, freshness, and condition of ingredients before use.
- Maintaining accurate portion sizes and ensuring consistent standards across every plate.
- Assisting with daily preparation plans and ensuring sufficient food is available throughout service.
- Working closely with the kitchen team to maintain a smooth and well-organised service.
- Communicating clearly regarding orders, special requests, allergies, and dietary requirements.
- Keeping all preparation areas clean and organised throughout the working day.
- Ensuring correct food storage, temperature control, labelling, and stock rotation.
- Monitoring ingredients during service and informing senior chefs of any shortages or additional requirements.
- Taking care of kitchen equipment and ensuring it is used safely and correctly.
- Following restaurant procedures relating to food safety, allergens, hygiene, and workplace safety.
- Helping to maintain a positive and professional kitchen environment, especially during demanding services.
- Assisting with menu preparation and contributing ideas for daily specials where appropriate.
- Completing section cleaning and preparation at the end of each shift.
Starter/Sous Chef
Browns at Quay
Worcester, Worcestershire
2016.11 - 2019.06
- Preparing and cooking a variety of starters and dishes to a consistently high standard.
- Assisting the Head Chef with the daily running and organisation of the kitchen.
- Supervising and supporting junior chefs and kitchen staff during service.
- Ensuring all dishes are prepared, cooked, and presented according to restaurant standards.
- Organising mise en place and ensuring all ingredients are prepared and available before service.
- Maintaining high standards of food hygiene, health and safety, and kitchen cleanliness.
- Monitoring food quality, portion control, freshness, and presentation.
- Assisting with stock rotation, deliveries, ordering, and monitoring food levels to minimise waste.
- Following recipes and maintaining consistency in taste, quality, and presentation.
- Working efficiently under pressure during busy services while maintaining high standards.
- Communicating effectively with the Head Chef, kitchen team, and front-of-house staff.
- Ensuring food is stored correctly and all HACCP and food safety procedures are followed.
- Assisting with menu preparation, specials, and new dish development when required.
- Supporting the kitchen team with closing duties, cleaning, and preparation for the following service.
- Maintaining a professional, organised, and positive working environment within the kitchen.
Education
Higher National Diploma - Business Management
University college Birmingham
Birmingham, BirminghamSkills
- Meeting tight deadlines
- Seafood handling experience
- Grill operation expertise
- Time management mastery
- Recipe modification
- Cultural cuisine familiarity
- Menu planning competence
- Handling kitchen stress
- Special dietary cooking
- Sauce making mastery
- Passion for food presentation
- Sauce creation
- Team leadership in kitchen
- Adaptability to new recipes
- Dedication to cleanliness
- Conflict resolution prowess
- Creativity in dishes
- Knife handling techniques
- Communication with waitstaff
- Multitasking under pressure
- Experience with sous-vide cooking
- Innovative dish creation
- Time-Efficient cooking
- Leadership proficiency
- Training and mentoring talent
- Exceptional communication
- Food preparation techniques
- Catering experience
- Food hygiene standards
- Time efficiency
- Multitasking efficiency
- Food preparation
- Meal preparation
- Strategic planning
Languages
English
Romanian
Italian
Work history
1 month,1 month,1 month,1 month
Languages
3,A1,7,A1,5,A1
Timeline
Chef
The Botanist
2025.06 - 2026.07
Chef
Gardeners Arms Pub
2022.03 - 2025.05
Pasta Chef
Ask Italian
2019.06 - 2022.03
Starter/Sous Chef
Browns at Quay
2016.11 - 2019.06
Higher National Diploma - Business Management
University college Birmingham