Manaila Ovidiu
TETBURY
Summary
Motivated Chef with over 10 years of progressive experience.Energetic self-started and team builder.Navigates high stress situations and achieves goals on time and under budget.Adaptable Chef with extensive experience providing first-class results.Meets job demands and deadlines throughdiligent work-ethic and dedication to quality.Dedicated Chef with experience in achieving tangible results and cross-team collaboration.
Offering strong candidate with background in culinary arts, possessing excellent teamwork, problem-solving, and time management skills. Knowledgeable about kitchen operations, food safety, and maintaining high standards in food preparation. Ready to use and develop culinary techniques, leadership.Versatile kitchen manager with bilingual fluency in English and Romanian.Background running succesfull kitchens and delighting customers with interesting dishes and delicious food
Overview
10
10
years of professional experience
5
5
years of post-secondary education
Work History
Sous chef
Snooty Fox Hotel
Tetbury, Gloucestershire
11.2023 - Current
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Ensured proper storage of raw materials adhering to health standards.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Fostered a positive working environment through clear communication and team motivation.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Ensured quality control with strict adherence to hygiene regulations.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Acted as head chef when required, maintaining continuity of service and quality.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Maintained total control to maximise guest satisfaction and team productivity.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
Sous chef
THE MALVERN SPA
Worcester, Worcestershire
06.2022 - 12.2022
- Fostered a positive working environment through clear communication and team motivation.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Acted as head chef when required, maintaining continuity of service and quality.
Sous Chef
COLWALL PARK HOTEL
Colwall, Herefordshire
02.2021 - 06.2022
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Maintained high standards of food preparation by following recipes accurately.
- Created estimates of food and labour costs to set accurate operating budgets.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Developed menus for continuous use, events and promotions for different seasons.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Reduced customer complaints by enforcing strict quality control procedures.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Considered seasonal product pricing and availability when developing new dishes.
CDP Chef de Partie
HILTON PUCKRUP
Tewkesbury, Gloucestershire
06.2017 - 10.2019
- Trained apprentice chefs, improving their culinary skills substantially.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Improved presentation of dishes by incorporating innovative plating techniques.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Collaborated with other chefs for special events and banquets.
- Worked closely with senior chefs for menu planning.
- Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
- Gained expertise in a variety of cuisines from around the world.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Managed portion control effectively, reducing waste significantly.
- Maintained inventory control without compromising on food quality or taste.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Maintained clean and tidy food preparation areas.
CDP Chef de Partie
COLWALL PARK HOTEL
Worcester, Worcestershire
07.2015 - 06.2017
- Collaborated with other chefs for special events and banquets.
- Improved presentation of dishes by incorporating innovative plating techniques.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Gained expertise in a variety of cuisines from around the world.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Trained apprentice chefs, improving their culinary skills substantially.
- Maintained clean and tidy food preparation areas.
- Prepared, produced and packed food in tight timescales.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Followed recipe specifications strictly to produce high volume of food orders.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Built and maintained strong working relationship with staff across business.
- Oversaw maintenance of kitchen to comply with food safety procedures.
- Aided management to practice food hygiene standards.
- Executed efficient mise en place to facilitate smooth service.
Education
GCSEs - BIOLOGY
GRIGORE ANTIPA
BACAU 09.2008 - 06.2013
Skills
- Food preparation techniques
- Back of house admin
- Staff leadership
- Quality Assurance (QA)
- Kitchen management
- Hotel restaurant operations
- Food allergens knowledge
- Event catering
- COSHH regulations knowledge
- Hazard analysis and critical control points (HACCP)
- Portion control
- Documentation
- Commanding leadership style
- Head chef deputising
- Waste reduction strategies
- Food presentation
- Kitchen equipment maintenance
- Food service
- Equipment usage
- Food hygiene standards
- Chef training programme management
- Kitchen hygiene management
- Staff training
- Food preparation
- Health and Safety Compliance
- Setting performance standards
- Adapting to kitchen challenges
- Handling kitchen gadgets
- Meat butchery
- Garnishing knowledge
- Executing high-volume orders
- Kitchen hygiene advocacy
- Dietary requirements understanding
- Cultural cuisine knowledge
Affiliations
- football
Languages
English
Advanced (C1)
References
References available upon request.
Timeline
Sous chef
Snooty Fox Hotel
11.2023 - Current
Sous chef
THE MALVERN SPA
06.2022 - 12.2022
Sous Chef
COLWALL PARK HOTEL
02.2021 - 06.2022
CDP Chef de Partie
HILTON PUCKRUP
06.2017 - 10.2019
CDP Chef de Partie
COLWALL PARK HOTEL
07.2015 - 06.2017
GCSEs - BIOLOGY
GRIGORE ANTIPA
09.2008 - 06.2013
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