Nicolae Bradean

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• Working as self employed Chef for diferent restaurants and venue locations in Surrey and London area.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.

Been in Furlough during pandemic

Since 2015 i started working at Stoke Park award winning 5 red stars Hotel a.Working in a team with highly motivated chefs

Cooking with seasonal products and fresh meat ,fish and vegetables, Creating dishes for clients with special dietarty or culural needs. .

Preparing high quality meals for lunch and dinner .. working on my own section . Helping at meniu changes every 6 month Making sure stock control and rotation procedures are implemented.

My foart work place in UK

Very busy restaurant with specific Brazilian Mexican dishes. Working with fresh meat and fish..

Keeping all working area clean and tidy. Making sure sock control and rotation procedures are implemented.

Great Hotel to work for ,i learned a lot about Mediterranean food.

My main responsibility was as butcher, preparing and marinating meat for Swedish buffet at lunch and dinner (fresh chicken, pork, beef, lamb and fish) Keep butcher area clean and sanitized.In crowded evenings each week helping at the restaurant located on the beach side .Responsabil with stove section ,preparing dishes acording to customer order Restaurants serving dishes based on Italian and Mediterranean cuisine ,different types of pasta fresh fish and seafood.

My first contact with a ☆☆☆☆☆ Hotel in Greece as a seasonal worker (Summer season)

I started as a entry-level position helping the chefs preparing different dishes to be served at the Swedish Buffet...soon I was promoted to the position of chef de partie at semi gourmet restaurant located on the beach side on the Hotel premises wich had a customer view open kitchen .I was responsible for repairing all menu dishes from hot kitchen under supervision of Head Chef,also keep the kitchen in proper clean and hygiene conditions .Menu with dishes based on Mediterranean ,Italian and French cuisine such as fresh fish, seafood ,lamb, beef and diferent types off pasta.