Ioan Claudiu Babici
London,United Kingdom
Summary
Driven individual with strong aptitude for leadership and team coordination, combined with excellent organisational skills. Proficient in inventory management and staff training, ensuring smooth kitchen operations and high standards of food safety. Ready to deliver consistent results and elevate culinary experiences.
Possesses a strong understanding of food safety certification and HACCP guidelines. Known for high commercial awareness and resilience under pressure, with a passion for the food industry driving continuous improvement in menu costing and supplier relationships management. Career goals include advancing culinary arts knowledge while enhancing kitchen operations through innovative approaches to food quality inspection and allergen awareness.
Overview
10
10
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work history
Kitchen manager/ Events manager
Bang bang burger
2025.04 - Current
- Adhered to budget constraints when ordering supplies, effectively managing expenses.
- Coordinated with suppliers for timely ingredient deliveries, avoiding shortages or interruptions in service.
- Conducted regular inventory checks for more accurate stock control.
- Trained new hires on kitchen procedures, ensuring seamless integration into the team.
- Implemented waste reduction measures resulting in cost savings and environmental benefits.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Conducted venue inspections for optimal space utilisation.
- Obtained best prices for external services through research, building relationships and negotiation.
Senior chef de partie
Ronnie Scotts Jazz Club Shoho
2022.12 - 2025.04
- Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
- Maintained high standards of food hygiene for customer satisfaction.
- Demonstrated culinary expertise whilst preparing gourmet meals under tight deadlines.
- Streamlined kitchen operations by implementing effective work schedules.
- Assisted in stock control to reduce waste and increase profitability.
- Devised new recipes, impressing guests and critics alike.
- Executed high-volume orders efficiently during festive seasons and events.
- Improved menu variety by introducing innovative dishes.
- Maintained clean and tidy food preparation areas.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
Kitchen manager
Crutched Friar
2019.08 - 2022.12
- Organised staff rotas to ensure adequate coverage during all operating hours.
- Created dishes for special events, impressing guests and elevating the restaurant's reputation.
- Conducted regular inventory checks for more accurate stock control.
- Improved kitchen efficiency by implementing new organisational strategies.
- Trained new hires on kitchen procedures, ensuring seamless integration into the team.
- Coordinated with suppliers for timely ingredient deliveries, avoiding shortages or interruptions in service.
- Maintained cleanliness of kitchen area, meeting health and safety regulations consistently.
- Updated menus seasonally for fresh dining options and improved customer experience.
- Managed daily kitchen operations efficiently whilst maintaining high quality standards.
Head Chef
Chicago RibShack Aldgate East
London, United Kingdom
2018.07 - 2019.08
- Taking the next step with Chicago Ribshack was a good opportunity for me to learn more on the side of management and control of Stock and profits.
- Working under direct instruction of The Executive Head Chef Thomas Kiss I was able to develop the following skills:
- Ability to track expenses and manage a budget.
- Ability to lead and inspire a team.
- Excellent verbal and written communication in English language.
- Hire, train, and manage staff about proper kitchen sanitization methods.
- Look for ways to reduce spoilage of infrequently used items.
- Monitor inventory levels of commonly used items.
- Ensure that all food preparation is in accordance with regulatory guidelines.
- To ensure that all documents are passed to the management immediately for processing.
- To ensure that all statutory hygiene requirements are diligently followed.
Sous Chef
The Natural Kitchen Angel Court
Angel Court, London
2018.01 - 2018.07
- Drive by my passion for kitchen and the desire to learn more quickly I’ve been promoted to Sous Chef in another branch of The Natural Kitchen.
- Under the direct training from the head chef Grzegorz Koss(Gregor) I’ve learn how to:
- Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision;
- Come up with new dishes which appeal to the clients, whenever required;
- Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”;
- Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;
- Plan the food design in order to create a perfect match between the dish’s aspect and its taste;
- Discover talented chefs and train them in order to reach the high standards of the location;
- Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
- Maintain order and discipline in the kitchen during working hours;
- Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.);
- Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;
- Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish;
- Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
- Https://www.naturalkitchen.co.uk/london-angel-court/
- Business or sector Accommodation and food service activities
Junior Sous Chef
The Natural Kitchen Baker Street
London
2017.07 - 2018.01
- Starting on a leading position in the kitchen pushed me towards new knowledge and skills.
- My everyday task was to:
- Ensure consistent and smooth running of food production.
- Ensure effective stock purchase, its receipt and storage.
- Ensure that working areas are always kept clean.
- Assist other kitchen staff as need arises.
- Supervise performance of kitchen staff to ensure proper activity.
- Perform other administrative tasks as will be communicated by superiors.
- Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety.
- Work towards exceeding customer’s expectation by encouraging and promoting high level of service.
- Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly.
- Give appropriate support or guidance to members of kitchen when need arises.
- Resolve possible disputes within the kitchen and report any unresolved.
- Promote good team spirit regularly.
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.
- Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules.
- Prepare substitute items.
- Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods.
- Ensure proper arrangement and garnishing of food.
- Manage food logs.
- Monitor the quality and quantity of food prepared.
- Assist in recruiting, hiring, and training employee cooks.
- Report the need for maintenance to appropriate staff.
Chef De Partie
The Natural Kitchen Baker Street
Marylebone, London
2017.05 - 2017.07
- Ensured a clean and organized work station while preparing food items for service.
- Properly prepped and executed recipes as assigned by the Sous Chef.
- M.E.P and running one of the cooking section from the kitchen.
- Helping the Sous Chef with food and organization for events.
- Cleaned, maintained, and organized kitchen.
- Checked for expired products (expiration dates).
- Answered phone calls in regard to allergy inquiries and catering orders.
- Proficiently handled multiple tasks with precision in a fast-paced environment.
- Learning all positions in the kitchen from prep to lead.
- Working the line and back kitchen in various positions and task.
- Working clean and effective being evaluated and criticized daily to improve quickly.
- Https://www.thenaturalkitchen.com/baker-street
- Business or sector Accommodation and food service activities
Commis Chef
Olympic Studios
London
2016.01 - 2017.04
- Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish based on a FIFO rotation.
- Ensured a clean and organized work station while preparing food items for service.
- Properly prepped and executed recipes as assigned by the Sous Chef.
- M.E.P and running one of the cooking section from the kitchen.
- Helping the Sous Chef with food and organization for events.
- Cleaned, maintained, and organized kitchen.
- Checked for expired products (expiration dates).
- Answered phone calls in regard to allergy inquiries and catering orders.
- Proficiently handled multiple tasks with precision in a fast-paced environment.
- Learning all positions in the kitchen from prep to lead.
- Working the line and back kitchen in various positions and task.
- Working clean and effective being evaluated and criticized daily to improve quickly.
- Casually training people for the kitchen as well as kitchen porters.
Education
English language, mathematics, occupational technology, basic and advance computer skills
Colegiul Tehnic "Aurel Vlaicu"
Baia Mare, Romania 2008.09 - 2012.07
Skills
- Mother tongue(s) Romanian
- Foreign language(s) English C1, Romanian C2
- Digital skills - Self-assessment grid - good command of Microsoft Office, good command of Adobe Photoshop
- Efficient scheduling
- Kitchen operations optimisation
- Food safety certification
- Supplier relationships management
- Menu costing
- Knowledge of food trends
- Stock control expertise
- Culinary arts knowledge
- Budgeting and purchasing
- Demonstrated accountability
- High commercial awareness
- Budgeting and financial planning
- Familiarity with catering operations
- Passion for food industry
- Leadership proficiency
- Certified in hygiene standards
- Kitchen equipment use
- Food quality inspection
- Supplier negotiation
- Allergen awareness
- Cost control strategies
- Resilience under pressure
- HACCP guidelines familiarity
- Team Leadership
- Strategic thinking
- Kitchen management
Certification
- Health And Safety Level 2
- Food Safety Level 3
PERSONAL SKILLS
Mother tongue(s) Romanian
Foreign language(s) English C1, Romanian C2
References
- Andreas, Engberg, Head Chef @Olympic Studios, 0208 9125161, Olympic Studios, 117-123 Church Road, Barnes, SW13 9HL
- Grzegorz, Koss, Head Chef @ The Natural Kitchen Angel Court, +44 7415 896893, The Natural Kitchen Angel Court, 1A Copthall Avenue, Angel Court, London, EC2R 7BH
- Augustine, Adjei, Head Chef @ The Natural Kitchen Baker Street, +44 7949 007970, The Natural Kitchen Baker Street, 55 Baker St, Marylebone, London, W1U 8EW
ADDITIONAL INFORMATION
Digital skills - Self-assessment grid - good command of Microsoft Office, good command of Adobe Photoshop
Timeline
Kitchen manager/ Events manager
Bang bang burger
2025.04 - Current
Senior chef de partie
Ronnie Scotts Jazz Club Shoho
2022.12 - 2025.04
Kitchen manager
Crutched Friar
2019.08 - 2022.12
Head Chef
Chicago RibShack Aldgate East
2018.07 - 2019.08
Sous Chef
The Natural Kitchen Angel Court
2018.01 - 2018.07
Junior Sous Chef
The Natural Kitchen Baker Street
2017.07 - 2018.01
Chef De Partie
The Natural Kitchen Baker Street
2017.05 - 2017.07
Commis Chef
Olympic Studios
2016.01 - 2017.04
English language, mathematics, occupational technology, basic and advance computer skills
Colegiul Tehnic "Aurel Vlaicu"
2008.09 - 2012.07