Executive Manager

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CURRICULUM VITAE

Mr. PANAINTE MARICEL

Employment History

JUNE 2003 -MARCH 2009 ACERGY

WWW.ACERGY.COM

June 2006 - present

Employer Details CATERING OFFSHORE COMPANY

FLOTEL / RESTAURANT FOR 200 COVERS

Position & role HEAD CHEF

HEAD CHEF IN A 10 PEOPLE TEAM

I TRAINED 10 PEOPLE AND I SUPERVISED INTERNATIONAL MENU FOR

150-200 PEOPLE

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Next Employer MARCH 2009-SEPT 2009 / RHIN RIVER

PASSENGER

WWW.TRAVELPEOPLE.COM

Employer Details SERENADE RIVER PASSENGER / 150-200 PASSENGER

Position & role SOUS CHEF

SOUS CHEF ON SUMER PASSENGER

SHIP FOR 200 PASSENGER.

I WAS WORKING IN A 15 PEOPLE TEAM.

I DONE WEEKLY MENU WITH EXECUTIVE CHEF/ALL OVEN MEAT DISHES/ORGANAISE

KITCHEN JOBS.

Next Employer SEPT 2009-APRIL 2010 BUCHAREST RESTAURANT-

BELGIUM

WWW.BUCHARESTRESTAURANT.BE

Employer Details FOUR STARS RESTAURANT IN LIEGE-BELGIUM.

NEW OPEN. -100 COVERS

Position & role EXECUTIVE CHEF

I TECH THE TEAM/TRAINED A 6 CH

EFS.

I OPEN THIS RESTAURANT IN LIEGE-BELGIUM.

I DONE INTERNATIONAL AND ROMANIAN MENU

I SUPERVISING ALL KITCHEN JOB.

Next Employer APRIL 2010-SEPT 2010 WESTERN SAVOY HOTEL

WWW.WESTERNHOTELSAVOY.RO

Employer Details FOUR STARS HOTEL/ RESTAURANT IN SUMMER RESORTS.

100 ROOMS /HOTEL /RESTAURANT 300

COVERS

Position & role SOUS CHEF

I WAS WORKING LIKE SOUS CHEF IN

A SUMMER RESORT RESTAURANT IN 10 PEOPLE TEAM.

I DONE MENU TOGETHER WITH EXECUTIVE CHEF/SUPERVISING ALL KITCHEN JOB.

Next Employer SEPT 2010-MARCH 2011 PREVI EVENTS

WWW.PREVIEVENTS.RO

Employer Details FIVE STARS EVENTS RESTAURANT/2 SALLONS /400

SEATS

Position & role EXECUTIVE CHEF

I WAS WORKING LIKE EXECUTIVE

CHEF IN A EVENTS RESTAURANT IN BUCHAREST.

I DONE SPECIAL MENU FOR DIFFERENT EVENTS.

I SUPERVISING 8 CHEFS.

Next Employer MARCH 2011-UNTIL NOW-JAPAN DRILLING COMPANY

WWW.JAPANDRILLINGCOMPANY.JA

Employer Details CATERING COMPANY IN OIL&GAS INDUSTRY

Position & role HEAD CHEF

I WORKING IN 30 PEOPLE

TEAM AND SUPERVISING TO PREPARE DISHES AND BAKERY FOR 200 PEOPLE.

I DONE WEEKLY INTERNATIONAL MENU.

I DONE MONTHLY INVENTORY.

I DONE PROVISION LIST.

Job Objective:

Location: Overseas (preferable UK)

Employer type: HOTEL

Position: SOUS CHEF/HEAD CHEF/EXECUTIVE

Long term objective WANT TO EXPERIENCE MORE AGGREGATED BECAUSE GASTRONOMY

ALWAYS HAVE TO LEARN AS MUCH TO BE IN THE TOP PROFESSIONAL

Personal Data:

Name: PANAINTE MARICEL

Nationality: ROMANIAN

D.O.B 06.SEPT.1967

Marital Status: MARRIED

Hotel Qualification/ Personal Skills and abilities:

CHEF

Title of

qualification

awarded

Principal GASTRONOMY

subjects/occupati

onal skills

covered

Dates 1990

Name and type of TOURISM MINISTERY

organisation

providing

education and

training

Level in national TOURISM-HOTEL/RESTAURANT

or international

classification

1989

WAITER

HOTEL-RESTAURANT

TOURISM MINISTERY

TOURISM-HOTEL/RESTAURANT

Social skills and HONEST

competences

Organisational GOOD WORKER

skills and

competences

Technical skills

and competences GOOD MANAGER

Computer skills WORD / XCL

and competences

Artistic skills FANTASY GASTRONOMY

and competences

Other skills and TRAVEL - READING

competences

Contact this candidate