Vlad-Constantin Cimpu

• Deliver effective training to new site openings, site refurbishment and other brand conversion projects.
• Deliver the pre prescribed training plan.
• Through effective training, implement brand & operational excellence.
• Through effective training exemplary NSF and Risk Standards are achieved in each project.
• Provide timely & relevant support for projects to drive improvements and deliver activities within the brands.
• Delivery of all pre agreed levels of training activity to achieve the required training plan outcomes.
• Working closely with the Project Lead/Manager to provide insight should any training activity be off plan or require ongoing/further support.
• Utilise experience and responsibilities of the role to drive own personal development.

• Delivered hands-on coaching sessions, bolstering staff's practical skill set.
• Ensured compliance with industry standards by constantly updating training content.
• Identified gaps in current training methods for better resource allocation.

• Trained new hires on kitchen procedures, ensuring seamless integration into the team.
• Led regular staff meetings; encouraged open communication and problem-solving initiatives.
• Developed a superb rapport with staff to encourage better teamwork and productivity.
• Delegated tasks wisely amongst staff members; created balance and harmony in the workplace.
• Organised staff rotas to ensure adequate coverage during all operating hours.
• Maintained cleanliness of kitchen area, meeting health and safety regulations consistently.
• Conducted regular inventory checks for more accurate stock control.
• Improved kitchen efficiency by implementing new organisational strategies.
• Introduced energy-saving practices in the kitchen, contributing towards sustainability goals.
• Managed daily kitchen operations efficiently whilst maintaining high quality standards.

• Conducted regular inventory checks for more accurate stock control.
• Adhered to budget constraints when ordering supplies, effectively managing expenses.
• Maintained cleanliness of kitchen area, meeting health and safety regulations consistently.
• Improved kitchen efficiency by implementing new organisational strategies.
• Organised staff rotas to ensure adequate coverage during all operating hours.
• Developed a superb rapport with staff to encourage better teamwork and productivity.
• Implemented waste reduction measures resulting in cost savings and environmental benefits.
• Managed daily kitchen operations efficiently whilst maintaining high quality standards.