Ghenadi Garabadgiu
Plymouth
Summary
Chef with extensive expertise in kitchen management, event catering. Demonstrates strong leadership and multitasking abilities, ensuring high standards of food hygiene and quality control. Proficient in recipe costing, workflow optimisation, and familiar with dietary restrictions. Adept at training kitchen teams and delivering exceptional customer service. Good Communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.
Overview
15
15
years of professional experience
1
1
Certification
Work history
Head Chef
Shilstone House
PL21 0TW
2023.01 - Current
- Ensuring quality goods are supplied at affordable prices, and managing inventory and ordering stock
- Ensuring that guests receive excellent service and enjoy their culinary experience
- Training new staff, guiding other chefs, and handling staff issues
- Ensuring that kitchen staff adhere to quality, hygiene, and cleanliness standards, and that kitchen is clean, safe, and hygienic
- Developing new dishes and menus, and ensuring quality and consistency
- Upheld health and safety regulations at all times in kitchen.
- Overseeing maintenance of kitchen equipment and organizing repairs
- Managed all aspects of kitchen, ensuring smooth operation.
- Increased sales by over 50%
Sous Chef
Shilstone House
PL21 0TW
2021.04 - 2022.12
- Make sure all food that goes to customers is of best quality to maintain high standards
- Ensure safety precautions and sanitary provisions are taken to ensure safe and clean working environment
- Overseeing kitchen, including opening and closing, and ensuring kitchen runs smoothly
- Knowing how to use all kitchen equipment, and how to repair it if it malfunctions
- Assisting Head Chef with menu design and ingredient selection
- Training new staff, assigning duties
- Increased flow of customer by 50%
Sous Chef
HonkyTonk Wine Library
PL4 0BN
2021.06 - 2022.04
- Ensuring food meets establishment's quality standards
- Training new staff, assigning duties, and resolving conflicts
- Preparing ingredients, cooking, and ensuring food is served at right temperature
- Overseeing kitchen, including opening and closing, and ensuring kitchen runs smoothly
- Tracking and ordering inventory, and ensuring kitchen has right tools and supplies
- Ensuring kitchen staff adhere to safety regulations and sanitation practices
- Manage kitchen team in Head chef's absence
Head Chef
Meze Grill
PL1 2LD
2019.03 - 2021.06
- Ensuring quality and consistency of dishes, and that kitchen staff adhere to hygiene and cleanliness standards
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Ensuring compliance with health and safety legislation and policies
- Ensuring that guests receive excellent service and enjoy their culinary experience
- Create work schedule
- Manage kitchen team
- Responding to customer issues
- Managing inventory, ordering supplies, and dealing with suppliers
- Overseeing maintenance of kitchen equipment, and organizing repairs
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Sous Chef
Meze Grill
PL1 2LD
2017.03 - 2019.03
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Make orders (meat, fish, and vegetables)
- All paper's job for kitchen
- Food presentation on plate
- Training new chefs
- Create work schedule
- Make sure all food that goes to customers is of best quality to maintain high standards
- Monitor and record inventory, and if necessary, order new supplies
- Ensure safety precautions and sanitary provisions are taken to ensure safe and clean working environment
- Manage kitchen team in Head chef's absence
- Responding to customer issues
- Checked freezers and refrigerators to verify correct storage and temperatures.
Chef de partie
Meze Grill
PL1 2LD
2016.03 - 2017.03
- Preparing food from Lunch Menu, Street food Menu and a-la Carte Menu
- Reporting any problems encountered during work to Head Chef
- Ensured cleanliness in kitchen to maintain health and safety standards.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Adapted quickly under high-pressure situations to deliver consistent results.
Commis-Chef
Burgh Island Hotel
South Devon, TQ7 4BG
2015.05 - 2016.03
- Having all responsibilities of chef de partie, including: taking care of starter section, from making ‘en place' to cooking actual dishes and arranging them on plates, ready to be served.
- Non-residents menu
- Daily menu preparation for special events such as banquets, weddings etc.
- Preparing and checking ‘mise en place' and final products
- Every day check dates
- Cleaning section after breakfast, lunch, and dinner.
- Prepared ingredients for head chef to ensure efficient service.
- Maintained high hygiene standards throughout kitchen operations.
Chef de partie
British Hall
Chisinau, Republic of Moldova
2014.01 - 2015.04
- Daily menu preparation for special events such as banquets, weddings etc.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Ordering needed supplies and making daily reports to Head-Chef.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Adapted quickly under high-pressure situations to deliver consistent results.
Chef de partie
Rugby House Pub
Chisinau, Republic of Moldova
2012.04 - 2015.04
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Executed efficient mise en place to facilitate smooth service.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Built and maintained strong working relationship with staff across business.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Maintained inventory control without compromising on food quality or taste.
Chef de partie
Stella Artois Pub
Chisinau, Republic of Moldova
2010.03 - 2012.02
- Ensured cleanliness in kitchen to maintain health and safety standards.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Maintained clean and tidy food preparation areas.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Education
Master's degree - Engineer
UTM
2012.09 - 01/2014
Bachelor's degree - Engineer in food industry
UTM
2007.09 - 06/2012
General school -
General School
1996.09 - 07/2007
Skills
- Multitasking
- Leadership
- Kitchen management
- Customer service orientated
- Kitchen team training
- Recipes and menu planning
- Workflow optimisation
- Inventory management
- Budgeting and cost control
Certification
Level 2-Food Safety and Hygiene for Catering, 2024
Languages
Romanian
English
Timeline
Head Chef
Shilstone House
2023.01 - Current
Sous Chef
HonkyTonk Wine Library
2021.06 - 2022.04
Sous Chef
Shilstone House
2021.04 - 2022.12
Head Chef
Meze Grill
2019.03 - 2021.06
Sous Chef
Meze Grill
2017.03 - 2019.03
Chef de partie
Meze Grill
2016.03 - 2017.03
Commis-Chef
Burgh Island Hotel
2015.05 - 2016.03
Chef de partie
British Hall
2014.01 - 2015.04
Master's degree - Engineer
UTM
2012.09 - 01/2014
Chef de partie
Rugby House Pub
2012.04 - 2015.04
Chef de partie
Stella Artois Pub
2010.03 - 2012.02
Bachelor's degree - Engineer in food industry
UTM
2007.09 - 06/2012
General school -
General School
1996.09 - 07/2007