VASILE CAPITANU
Swansea,West Glamorgan
Overview
19
19
years of professional experience
2
2
years of post-secondary education
Work history
Sous chef
La Casona
Swansea, Skewen
02.2023 - 02.2024
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Developed chefs to run stations efficiently during peak service periods.
- Assisted cooks to determine freshness and quality of dishes.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
Sous chef
Positano Restaurant-Pizzeria
Swansea, Swansea
05.2022 - 02.2023
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Followed recipe specifications strictly to produce high volume of food orders.
- Estimated cooking time to provide timely deliveries to customers.
- Acted as head chef when required, maintaining continuity of service and quality.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
Line chef
Croesso-Mediteranean-Tapas
Mumbles, West Glamorgan
09.2019 - 06.2020
- Created [Type] food item that was placed on [Organisation] menu and became a top-seller within [Number] months after launch.
- Facilitated smooth line operations, replenishing items as per Head Chef requirements to ensure constant product availability.
- Followed recipes and presentation instructions to accurately prepare and present dishes to [Organisation] specifications, earning [Number]% positive feedback from restaurant management.
- Assisted Head Chef to prepare and serve [Type] food items within [Number]-seat establishment.
- Maintained clean and safe working stations, applying the highest standards of safety and hygiene across all tasks.
- Followed recipe specifications strictly to produce high volume of food orders.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Monitored line production to achieve consistent quality.
Sous chef&Grill chef
La Parilla-Spanish cuisine
Mumbles, Swansea
05.2017 - 08.2018
- Adapted to varying customer preferences, tailoring grill orders to individual tastes.
- Worked with kitchen staff to streamline food preparation processes.
- Sliced, cut and tenderised meat and vegetables before grilling.
- Executed precise grilling techniques to uphold restaurant standards and exceed customer expectations.
- Applied creative presentation techniques to enhance visual appeal of dishes.
- Prepared and grilled diverse menu items, maintaining consistent quality and taste for customer satisfaction.
- Collaborated with waiters and servers to produce food ordered.
- Supervised and trained grill cooks to practise quality standards and good work ethics.
- Sanitised and organised all line stations to support cleanliness and hygiene standards.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
Chef de cuisine
Prezzo-Pizzeria-Spaghetteria
Mumbles, Swansea
08.2016 - 05.2017
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Meticulously checked delivery contents to verify product quality and quantity.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Performed mise en place procedures in collaboration with kitchen staff to facilitate smooth, efficient service outcomes.
- Liaised with wait staff to coordinate seamless, efficient meal services, minimising wait times by [Number]-minute average.
Line chef
Langland Braserie
Mumbles, Langland
10.2016 - 04.2017
- Facilitated smooth line operations, replenishing items as per Head Chef requirements to ensure constant product availability.
- Followed recipes and presentation instructions to accurately prepare and present dishes to [Organisation] specifications, earning [Number]% positive feedback from restaurant management.
- Assisted Head Chef to prepare and serve [Type] food items within [Number]-seat establishment.
- Effectively prioritised ingredients, reducing food waste by [Number]% within [Timeframe].
- Maintained clean and safe working stations, applying the highest standards of safety and hygiene across all tasks.
- Employed [Skill] and [Skill] to prepare [Type] dishes efficiently, exceeding average preparation time by [Number] minutes.
- Followed recipe specifications strictly to produce high volume of food orders.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Executed efficient mise en place to facilitate smooth service.
- Prepared, produced and packed food in tight timescales.
- Built and maintained strong working relationship with staff across business.
Chef de partie
Castellamare-Italian&Mediteraneean cuisine
Mumbles, Swansea
05.2005 - 08.2016
- Executed efficient mise en place to facilitate smooth service.
- Maintained clean and tidy food preparation areas.
- Prepared, produced and packed food in tight timescales.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Plated completed meals with meticulous attention to presentation and portion control.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Oversaw storage and preparation of food items to correct recipe and portioning standards.
- Built and maintained strong working relationship with staff across business.
Education
NVQ Level 2-Waiter&Cook - Restaurant Industry
Economic-Commercial College&Professional School
Constanta-Romania 09.1987 - 05.1989
Skills
- Sauce and marinade development
- Motivational team management
- Kitchen management
- Food preparation
- Attention to detail
- Stock control
- Food service
- Kitchen equipment maintenance
- Plating
- Modern British and European cuisine
- Shellfish preparation
- Food allergens knowledge
Timeline
Sous chef
La Casona
02.2023 - 02.2024
Sous chef
Positano Restaurant-Pizzeria
05.2022 - 02.2023
Line chef
Croesso-Mediteranean-Tapas
09.2019 - 06.2020
Sous chef&Grill chef
La Parilla-Spanish cuisine
05.2017 - 08.2018
Line chef
Langland Braserie
10.2016 - 04.2017
Chef de cuisine
Prezzo-Pizzeria-Spaghetteria
08.2016 - 05.2017
Chef de partie
Castellamare-Italian&Mediteraneean cuisine
05.2005 - 08.2016
NVQ Level 2-Waiter&Cook - Restaurant Industry
Economic-Commercial College&Professional School
09.1987 - 05.1989