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
2023.03 - 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
2022.03 - 2023.03
- 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
2020.03 - 2022.03
- 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
2019.03 - 2020.03
- 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
2016.12 - 2019.03
- 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
2016.02 - 2016.12
- 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 1988.09 - 1992.06
Skills
- Meat cooking
- Hygiene standards adherence
- Calm under pressure
- Problem-solving
- Fish cooking methods
Timeline
Team leader
Miller & Carter
2023.03 - Current
Chef de partie
Prime Steak & Grill
2022.03 - 2023.03
Junior sous chef
Las Iguanas
2020.03 - 2022.03
Chef de partie
Prime Steak & Grill
2019.03 - 2020.03
Sous chef
Middletons
2016.12 - 2019.03
Chef de partie
Cerbul Carpatin
2016.02 - 2016.12
A-Levels - Architecture
High school of Architecture and Urban Planning
1988.09 - 1992.06