Stefan-Cristian Anita
Weymouth,Dorset
Summary
Passionate about the Hospitality Industry, eager to learn and develop skills further.
Taking on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with sourcing ingredients, controlling budgets and boosting restaurant profiles. Forward-thinking professional offering more than nine years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Relocating to Bath, Somerset.
Overview
11
11
years of professional experience
Work history
Chef de partie
The Catch
Weymouth, Dorset
2025.06 - Current
- Assisted in developing new dessert recipes based on feedback received.
- Achieved 2 Rosette rating by delivering exceptional dishes and prompt service.
- Supported preparation of sauces, stocks, and soups according to traditional recipes.
- Helped incorporate seasonal produce into menus for added freshness.
- Aided in enhancing flavour profiles by experimenting with various ingredients.
- Contributed in delivering quality dishes within set deadlines.
- Assisted in perfecting traditional cooking methods such as baking, grilling, and braising.
- Worked alongside senior chefs for effective menu planning.
- Collaborated with head chef on innovative seasonal menus and special events.
- Helped source ingredients from local farms to provide fresh options to customers.
Chef De Partie
The Newt in Somerset
Bruton, Somerset
2024.07 - 2025.06
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Developed new dessert recipes resulting in positive customer feedback.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Incorporated seasonal produce into menus for freshness and variety.
- Collaborated with head chef to create innovative, seasonal menus.
- Planned menus with diverse and seasonal dishes using sustainable, local and estate sourced produce.
- Part of the 3 Michelin Keys team.
Kitchen Manager
Duke of Clarence
Marlow, Buckinghamshire
2023.04 - 2024.08
- Trained and promoted internally one sous-chef and two chefs.
- Reduced food theoretical margin from -4% to -0.88%.
- Put in place health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Oversaw food preparation and monitored safety protocols.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Created estimates of food and labour costs to set accurate operating budgets.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
Chef De Partie
The Peach Pub Company - The Fleece Hotel
Witney, Oxfordshire
2021.11 - 2023.05
- Monitored line production to achieve consistent quality.
- Prepared, produced and packed food in tight timescales.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Executed efficient mise en place to facilitate smooth service.
- Applied knowledge of market trends to diversity and expand menu.
- Experimented with new dishes while incorporating customer feedback.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Considered seasonal product pricing and availability when developing new dishes.
- Inspected completed work and stations to verify conformance with standards.
FOH Team Member/Supervisor
McMullen's & Sons
Bishop's Stortford, Hertfordshire
2019.01 - 2021.11
- Being a team player, helping and assisting other Team Members when required
- Maintain close working relationships with the kitchen team to minimize problems during service
- Delivering outstanding guest service at all times throughout all aspects of the guest journey
- Serve quality food and drink to our guests as per Company standards in a warm and friendly manner
- Dealing with any guest complaints or dissatisfactory comments so that they can be received before the guest leaves the premises
- Setting up and closing down the bar/floor areas ready for service or the next trading session
- Maintaining the House standards keeping all areas of the business clean and tidy
- Assisting the guest in their choice of drink and food range available, offering up-sales, add-on sales and premium products as and when appropriate to maximize sales
- Taking responsibility for your own product knowledge, so that product recommendations can be made accurately and confidently
- Handling all till procedures, plus cash and card payments, efficiently in accordance with Company procedures
- To be responsible for all stock handled in the course of duty
- Adhering to the licensing law, food safety policy, health & safety procedures and Company policies
- Cellar management, line cleans
- Completing line checks and stocks - Training new team members
Trainee Assistant Kitchen Manager/Assistant manager
McMullen's & Sons Limited - The Coach and Horses
Bishops Stortford, Hertfordshire
2017.03 - 2019.01
- Providing a safe, secure and hygienic working environment and reporting any failings to the Kitchen Manager / General
- Coordinating kitchen Team Member activity to ensure service runs smoothly and the team remain focused and professional at all time
- Coaching, training and developing team members in line with McMullen's Career Development Policy and house requirements, to ensure that there is a good succession plan within the business
- Maintaining a close and professional working relationship with the front-of-house team to minimize problems during service
- Working with the House management team to promote an environment of open and honest communication to assist in the smooth running of the business
- Take responsibility for your own development and attend any training courses deemed appropriate
- Led a team of eight by example, remaining visible to demonstrate appropriate standards and assist in all operating procedures.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Experimented with new dishes while incorporating customer feedback.
- Costed dishes to help improve menu profitability.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Planned and directed food preparation in fast-paced restaurant environments.
- Implemented effective rosters, successfully anticipating peak business times to determine appropriate staffing levels.
- Built strong vendor relationships to bring in top ingredients for optimal prices.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
Chef De Partie
Stadio
Bucharest
2016.09 - 2017.02
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
- Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Plated completed meals with meticulous attention to presentation and portion control.
- Executed efficient mise en place to facilitate smooth service.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
Chef De Partie
Chefs. Experience
Bucharest
2015.07 - 2016.09
- Preparing, cooking and presenting high-quality dishes within the speciality section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Assisting with the management of food hygiene practices - Managing and training any Commis Chefs
- Monitoring portion and waste control
- Overseeing the maintenance of kitchen and food safety standards
- Determining the need for raw and auxiliary materials - Identifying supply sources
- Planned promotional menu additions based on seasonal pricing and product availability.
Education
NVQ Level 3 - Team Leader / Supervisor
Institute of Apprenticeships & Technical Education
Bishop's Stortford, Hertfordshire2021-12
NVQ Level 2 - Hospitality Team Member
Institute for Apprenticeships & Technical Education
Bishop's Stortford, Hertfordshire2019-07
Law Bachelor Degree - Law
Titu Maiorescu University
Bucharest2016-04
A-Levels - Architecture
Ioan N. Socolescu Techical College of Architecture
Bucharest2012-06
Skills
- Kitchen Management
- Performance assessments
- Menu development
- Cooking / Food Preparation
- Food / Hygiene Regulations
- Staff Training
- Stock control
- Portion and cost control
- Josper cooking expertise
- Seafood preparation expertise
- Recruiting and training
- Inventory oversight
Affiliations
- cycling
Timeline
Chef de partie
The Catch
2025.06 - Current
Chef De Partie
The Newt in Somerset
2024.07 - 2025.06
Kitchen Manager
Duke of Clarence
2023.04 - 2024.08
Chef De Partie
The Peach Pub Company - The Fleece Hotel
2021.11 - 2023.05
FOH Team Member/Supervisor
McMullen's & Sons
2019.01 - 2021.11
Trainee Assistant Kitchen Manager/Assistant manager
McMullen's & Sons Limited - The Coach and Horses
2017.03 - 2019.01
Chef De Partie
Stadio
2016.09 - 2017.02
Chef De Partie
Chefs. Experience
2015.07 - 2016.09
NVQ Level 3 - Team Leader / Supervisor
Institute of Apprenticeships & Technical Education
NVQ Level 2 - Hospitality Team Member
Institute for Apprenticeships & Technical Education
Law Bachelor Degree - Law
Titu Maiorescu University
A-Levels - Architecture
Ioan N. Socolescu Techical College of Architecture