MATEI DUMITRESCU
Ilford
Summary
Accomplished culinary professional with extensive expertise in modern British and European cuisine, specializing in menu coordination, recipe development, and high-volume kitchen operations in both hotel and restaurant settings. Adept at transforming seasonal and locally sourced ingredients into innovative, cost-effective dishes while upholding strict food safety and cleanliness standards.
With a proven background in catering operations, event planning, and managing special dietary requirements, I consistently deliver exceptional customer satisfaction through a deep commitment to hospitality. I have a talent for creating unique menus and artful plating arrangements that elevate the dining experience, achieved by mentoring staff, fostering teamwork, and collaborating closely with senior chefs to maintain exemplary kitchen performance.
Having excelled as both a Junior Sous Chef—renowned for innovative dish creation and stringent hygiene standards—and as a dedicated Sous Chef thriving under pressure with a can-do attitude, I bring strong leadership, meticulous organization, and a passion for sustainable, farm-to-table cuisine. My track record of exceeding guest expectations through innovative menu diversification and efficient kitchen management underscores my commitment to culinary excellence.
I am now seeking a new opportunity as a Sous Chef, where I can leverage my culinary creativity, operational expertise, and leadership skills to drive continued success and elevate the overall dining experience.
Overview
23
23
years of professional experience
5
5
years of post-secondary education
Work history
Junior sous chef
Wagamama
Crawley, West Sussex
09.2019 - Current
- Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
- Performed routine equipment maintenance checks, preventing unexpected breakdowns.
- Contributed innovative ideas for seasonal menu changes, enhancing restaurant's offerings.
- Collaborated on special events menus, resulting in successful events.
- Conducted regular inventory checks; ordered supplies as necessary.
- Worked closely with suppliers ensuring fresh ingredients at all times.
- Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
- Helped maintain high standards of food quality with meticulous attention to detail.
- Developed new menu items for enhanced customer satisfaction.
- Trained junior staff members to improve their culinary skills and knowledge.
- Ensured optimal kitchen cleanliness, complying with health and safety regulations.
- Checked food portioning for optimal presentation and cost control.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Developed chefs to run stations efficiently during peak service periods.
- Created new menu items and interesting plating designs.
Supervisor
Burger King
West Thurrock, Thurrock
02.2017 - 09.2019
- Directed work of labourers and specialist team members to produce quality results.
- Improved workplace safety to reduce accidents and near-misses.
- Provided constructive feedback to staff for improved performance levels.
- Trained new hires and set up mentoring relationships to drive team performance.
- Estimated costs, generated reports, and maintained detailed records.
- Oversaw inventory management to avoid any shortage or excess stock issues.
- Managed daily operations to increase productivity.
- Delegated tasks appropriately, achieved balanced workload among team members.
- Arranged manufacturing schedules to minimise downtime.
- Assisted in the recruitment process for hiring quality staff members.
Supervisor
Romanian Companies
Romania, Bucharest
07.2002 - 01.2017
- Conducted performance appraisals with employees for career development discussions.
- Identified potential risks and mitigated them through proactive measures.
- Compiled data on economics, supply chain and industry trends to build successful manufacturing plans.
- Organised recruitment activities to reflect department requirements and budget.
- Used woodworking techniques and principles to construct wooden cabinets and furniture.
- Maintained clean working environment post installation, leaving clients' premises spotless.
- Improved client satisfaction by ensuring precise furniture assembly.
Education
A-Levels - Techonolgy
Romanian High School
Romania 09.1995 - 06.2000
Skills
- Meal planning competency
- Kitchen equipment familiarity
- Restaurant operation understanding
- Baking proficiency
- Pressure handling
- Cold food preparation
- Superior organisation
- Special dietary requirement catering
- Commercial kitchen equipment use
- Seasonal ingredients utilisation
- Sauce making
- Customer satisfaction oriented
- Catering operations handling
- Hospitality awareness
- Seafood handling
- Professionalism in kitchen environment
- Recipe development
- Menu coordination
- High-quality ingredients
- Grill operation
- Vegetarian menu options
- Local ingredient sourcing
- Food cost control
- Workflow optimisation
- Modern British and European cuisine
- Event management
- Recruitment and hiring
- Event catering coordination
- Hotel restaurant operations
- High volume service
- Farm-to-table cuisine
- Task prioritisation
- Decorative food displays
- Food safety
- Head chef deputising
- Kitchen management
- Portion and waste controls
- High cleanliness standards
- Operating budget reporting
- Special Events
- Hotel kitchen management
- Documentation
- Banquet production
- Kitchen staff supervision
- Menu item creation
Affiliations
- gym
- sports
Languages
English
Fluent
Romanian
Native
Timeline
Junior sous chef
Wagamama
09.2019 - Current
Supervisor
Burger King
02.2017 - 09.2019
Supervisor
Romanian Companies
07.2002 - 01.2017
A-Levels - Techonolgy
Romanian High School
09.1995 - 06.2000
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