Summary
Overview
Work history
Education
Skills
Timeline
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Nicoleta Toma

Watford,United Kingdom

Summary

Dedicated culinary professional with expertise in meat and fish cooking methods, known for maintaining high hygiene standards and remaining calm under pressure. Demonstrates strong problem-solving skills, ensuring efficient kitchen operations. Committed to continuous improvement and excellence in culinary arts.

Overview

10
10
years of professional experience
4
4
years of post-secondary education

Work history

Team leader

Miller & Carter
Rickmansworth, Hertfordshire
03.2023 - Current
  • Reduced staff turnover with an effective motivation strategy.
  • Ensured adherence to company policy by all team members, maintaining professionalism at all times.
  • Introduced innovative solutions which maximised output without compromising quality.
  • Resolved conflicts effectively, promoting harmony within the workforce.
  • Coordinated daily tasks, ensuring smooth workflow within the team.
  • Improved customer satisfaction through close collaboration with the team.
  • Orchestrated seamless kitchen service during peak hours.
  • Coordinated prep work, streamlined the cooking process.
  • Trained junior chefs to enhance their professional skills.
  • Reduced food waste to improve profitability.
  • Maintained high safety standards during food preparation and serving procedures.

Chef de partie

Prime Steak & Grill
Rickmansworth, Hertfordshire
03.2022 - 03.2023
  • Assisted head chef in delivering quality dishes within tight deadlines.
  • Prepared sauces, stocks and soups whilst following traditional recipes.
  • Streamlined kitchen operations, leading to smoother service during busy periods.
  • Demonstrated versatility by preparing both hot and cold meals as required.

Junior sous chef

Las Iguanas
Watford, Hertfordshire
03.2020 - 03.2022
  • Assisted in stock management to prevent food wastage.
  • Kept up-to-date with current food trends, infusing creativity into the menu development process.
  • Developed new menu items for enhanced customer satisfaction.

Chef de partie

Prime Steak & Grill
Beaconsfield, Buckinghamshire
03.2019 - 03.2020
  • Perfected traditional cooking methods including baking, grilling and braising.
  • Developed new dessert recipes resulting in positive customer feedback.
  • Incorporated seasonal produce into menus for freshness and variety.

Sous chef

Middletons
Watford, Hertfordshire
12.2016 - 03.2019
  • Updated kitchen equipment on regular basis, improving operational efficiency.
  • Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.

Chef de partie

Cerbul Carpatin
Watford, Hertfordshire
02.2016 - 12.2016
  • Mastered variety of cooking techniques, raising versatility in the kitchen.
  • Ensured compliance with health and safety standards, promoting safe workplace practices.
  • Developed efficient system for ingredient storage resulting in reduced wastage.
  • Showcased creativity through presentation of dishes, enhancing dining experience for customers.
  • Demonstrated strong multitasking skills to meet demanding kitchen deadlines.

Education

A-Levels - Architecture

High school of Architecture and Urban Planning
Bucharest
09.1988 - 06.1992

Skills

  • Meat cooking
  • Hygiene standards adherence
  • Calm under pressure
  • Problem-solving
  • Fish cooking methods

Timeline

Team leader

Miller & Carter
03.2023 - Current

Chef de partie

Prime Steak & Grill
03.2022 - 03.2023

Junior sous chef

Las Iguanas
03.2020 - 03.2022

Chef de partie

Prime Steak & Grill
03.2019 - 03.2020

Sous chef

Middletons
12.2016 - 03.2019

Chef de partie

Cerbul Carpatin
02.2016 - 12.2016

A-Levels - Architecture

High school of Architecture and Urban Planning
09.1988 - 06.1992

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Nicoleta Toma