Daniel Popescu

Plated completed meals with meticulous attention to presentation and portion control.

• Oversaw storage and preparation of food items to correct recipe and portioning standards.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Collaborated with Regional Senior Head Chef to create innovative, seasonal menus for special events.
• Reduced customer complaints by enforcing strict quality control procedures.
• Developed menus for continuous use, events and promotions for different seasons.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Meticulously checked delivery contents to verify product quality and quantity.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Trained junior staff for optimal performance and skill development.
• Maintained exemplary hygiene standards in the kitchen area.
• Achieved five star rating by delivering exceptional dishes and prompt service.
• Developed in food textures following IDDSI (The international Dysphagia Diet Standardisation Initiative) developing tasty, varied meals and regularly consult with residents to find out about their favourite dishes

• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Meticulously checked delivery contents to verify product quality and quantity.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Maintained well-organised mise in place, ensuring efficient and consistent kitchen workspaces.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Developed menus for continuous use, events and promotions for different seasons.
• Created estimates of food and labour costs to set accurate operating budgets.
• Reduced customer complaints by enforcing strict quality control procedures.
• Developed in food textures following IDDSI (The international Dysphagia Diet Standardisation Initiative) developing tasty, varied meals and regularly consult with residents to find out about their favourite dishes.

• Maintained strict food health, hygiene, safety standards for ongoing kitchen compliance.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented. Prepare, cook and serve meals chosen by Service Users from menu for day, using
  stock as required as economically as possible, whilst maintaining quality without undue
  shortages or excesses
• Maintained skills across various kitchen roles, providing support in alternative positions during staff absences.
• Followed prescribed methods of portioning and presentation, consistently meeting customer expectations.
• Maintained customer satisfaction by preparing dishes to exact dietary needs.

Accounted for individual diets and allergens when cooking personal meals. Developed in food textures fallowing IDDSI (The international Dysphagia Diet Standardisation Initiative ) developing tasty, varied meals and regularly consult with resident to find out about their favourite dishes.

• Carefully prepared ingredients in accordance with menus, portion control and agreed quality standards.
• Inspected kitchen equipment and tools, promptly reporting malfunctions to prevent inefficiencies.
• Trained catering staff to develop their delivery techniques, leading to improved kitchen efficiency and service speed.
• Considered seasonal product pricing and availability when developing new dishes.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
• Monitored line work processes to ensure consistency in quality, quantity and presentation.
• Maintained strict food health, hygiene, and safety standards for ongoing kitchen compliance.
• Properly handled and stored food to eliminate illness risks and prevent cross-contamination.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Developed recipes and menus by applying understanding of market demand and culinary trends.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Developed menus for continuous use, events and promotions for different seasons.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Developed in food textures following IDDSI (The international Dysphagia Diet Standardisation Initiative) developing tasty, varied meals and regularly consult with residents to find out about their favourite dishes

Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.

• Planned and prepared food products orders to maintain appropriate stock levels.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Verified compliance in preparation of menu items and customer special requests.
• Experimented with new dish creations by incorporating customer recommendations and feedback.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Ensured personnel safety, kitchen sanitation and proper food handling or storage.
• Properly handled and stored food to eliminate illness and prevent cross-contamination.
• Always for cook food is to using best possible method to bring out optimum flavour, texture. For example, poaching, simmering will soften ingredients, but browning and roasting will develop better flavour.
• Collaborated with Head Chef in production or modification of menus and selections.
• Monitored line work processes to ensure consistency in quality, quantity and presentation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Talked to patrons about dietary issues and food allergies and prepared meals that met their needs.
• Developed in food textures following IDDSI (The international Dysphagia Diet Standardisation Initiative) developing tasty, varied meals and regularly consult with residents to find out about their favourite dishes.
• Maintained strict food health, hygiene, and safety standards for ongoing kitchen compliance.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
• Developed recipes and menus by applying understanding of market demand and culinary trends.
• Properly handled and stored food to eliminate illness risks and prevent cross-contamination.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Considered seasonal product pricing and availability when developing new dishes.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Reduced customer complaints by enforcing strict quality control procedures.
• Inspected completed work and stations to verify conformance with standards.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Developed menus for continuous use, events and promotions for different seasons.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Enforced safe food-handling, preparation and storage protocols to reduce risk of food-borne illnesses.