Mihai-Gabriel Nechifor
BURNLEY,Lancashire
Summary
Chef and Sous Chef with strengths in stock control, sauce work and high-volume kitchen leadership. Supports busy services, maintains food quality and controls waste while keeping teams organised and standards consistent.
Overview
2
2
Languages
1
1
Certification
18
18
years of professional experience
Work History
Chef/junior sous/ sous chef
Icaro lounge
BURNLEY, Lancashire
05.2023 - Current
- supervised food preparation in high-volume environment, ensuring quality and consistency of dishes
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- kept operations running smoothly by maintaining organised, clean workspaces, ready for service
- returned to kitchen, gaining experience in UK kitchens and progressing from entry-level roles to head chef replacement, overseeing stock counts and maintaining cleanliness and organisation in kitchen areas
Warehouse Operator
cherrytree Bakery
BURNLEY, Lancashire
08.2021 - 05.2022
- Picked and packed customer orders with accuracy, meeting daily productivity targets.
- Picked orders to meet productivity targets.
- Assisted team members with picking, packing and processing tasks to increase overall warehouse efficiency.
- Operated mixers, brioche injectors, and ovens to ensure timely production of baked goods in fast-paced kitchen environment
Warehouse Operator
Boohoo.Com
BURNLEY, Lancashire
10.2017 - 03.2021
- Picked and packed customer orders with accuracy, meeting daily productivity targets.
- Picked orders to meet productivity targets.
- Assisted team members with picking, packing and processing tasks to increase overall warehouse efficiency.
- Gained understanding of UK workplace culture and management systems to enhance operational effectiveness.
Grill Station Chef/souse cheff
Irish pub
constanta, Romania
11.2015 - 09.2017
- Prepared a variety of meats and vegetables on the grill, adhering to specific recipes and customer requests for bespoke dining experiences.
- Managed and trained grill cooks to practise quality standards and good work ethic.
- Gained experience in preparing and presenting rich menus featuring fresh seafood and high-quality meats at a restaurant on the Black Sea. Specialised in seafood dishes and tender meats from animals under 2 years old. Coordinated festive meals and weddings, creating tailored menus for each event.
- Maintained tidy and organised workstations to comply with cleanliness and quality standards.
Sous Chef/ chef manager
Appolo OviCris Hotel
constanta, Romania
05.2011 - 09.2015
- Collaborated with high-level chefs at two hotels simultaneously, managing a cafeteria-style hotel with 400 seats, focusing on quantity management, stock control, and sauce preparation as part of a 30-member chef team, while developing skills in management and organisation. Transitioned to fine dining, specialising in sauces and reductions, and continued stock counting responsibilities.
Chef de Partie
C house longe caffe milano
iasi, Romania
06.2010 - 03.2011
- Prepared and cooked high quality food following recipes and menu guidelines.
- Collaborated on menu development for international cafe, focusing on diverse culinary offerings
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Followed strict health and safety guidelines in kitchen.
Chef de Partie
restaurand pub 25
iasi, romania
08.2008 - 04.2010
- Prepared and cooked high quality food following recipes and menu guidelines.
- Prepared high-quality meals on the hot line, ensuring timely service in a fast-paced kitchen environment.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Followed strict health and safety guidelines in kitchen.
Education
Diploma of Higher Education -
Group School " Spiru Haret Iasi"
iasi01-2006
Skills
- Menu planning
- Kitchen operations
- Inventory management
- Cost control
- Team coordination
- Food hygiene
- Food safety awareness
- Food preparation
- Staff leadership
- Stock control
- Quality control
- Cross kitchen communication
- Shift supervision
- Decision making
- Time management
- Staff supervision
- Cooking
- Kitchen hygiene management
- Attention to Detail
- Food plating and presentation
- Portion control
- Food storage principles
- Food allergens knowledge
- Stock control and ordering
- Quality inspections
- Kitchen management
- Food preparation techniques
- Sanitation guidelines
- HACCP compliance
- Menu development
- Cleaning and sanitizing methods
- Kitchen equipment operation
- HACCP guidelines familiarity
- Creativity
- Waste reduction
- Menu development
- Multitasking efficiency
- Budget control
- Meal preparation
- Quality Assurance (QA)
- Quality Control Analysis
- Handling kitchen gadgets
- Workflow optimization
- Staff training
- Portion control
- Food inventories
- Sauce and marinade development
- Kitchen equipment maintenance
- Cooking techniques mastery
- Kitchen hygiene advocacy
- Kitchen equipment and tools
- Crisis management
- Produce purchasing
- Grilling and deep frying skills
- Grilling expertise
- Plating
- Culinary creativity
- Food Hygiene Certification
- Vegetarian menu options
- Quality control assurance
- Banquets and catering
- Baking and pastry
- Financial forecasting
- Cultural cuisine knowledge
- Event catering
- Conflict Resolution
- Equipment usage
- Compliance
- Sauce preparation
- Catering experience
- Budgeting
- Time coordination
- Culinary mastery
- Modern British and European cuisine
- Chef training management
- Workflow optimisation
- Motivational team management
- International cuisine expertise
- Special requests
- Special diets accommodation
- Health and Safety Compliance
- In-store baking
- Recipe development insight
- Seafood handling
- Food trend awareness
Languages
English
Upper Intermediate
B2
Romanian
Proficient
C2
Certification
- level 1 and 2 food hygiene and level 3 finished training and past
- level 1 and 2 health and safety and level 3 finished training and past
Timeline
Chef/junior sous/ sous chef
Icaro lounge
05.2023 - Current
Warehouse Operator
cherrytree Bakery
08.2021 - 05.2022
Warehouse Operator
Boohoo.Com
10.2017 - 03.2021
Grill Station Chef/souse cheff
Irish pub
11.2015 - 09.2017
Sous Chef/ chef manager
Appolo OviCris Hotel
05.2011 - 09.2015
Chef de Partie
C house longe caffe milano
06.2010 - 03.2011
Chef de Partie
restaurand pub 25
08.2008 - 04.2010
Diploma of Higher Education -
Group School " Spiru Haret Iasi"