Manager Executive, Sous chef

CURRICULUM VITAE

Personal Data:

Name: PANAINTE MARICEL

Nationality: ROMANIA

Date .Of .Birth: 06-SEPTEMBER-1967

Marital Status: MARIED

Hotel Qualification/ Personal Skills and abilities:

1990-GASTRONOMY DIPLOMA /TOURISM MINISTERY

1989-WAITER DIPLOMA /TOURISM MINISTERY

1985-HIGH SCHOOL DIPLOMA /EDUCATION MINISTERY

Experience and personal Profile:

Summary:

I have more than twenty years experience in the HoReCa field. I worked as a junior chef, chef, sous chef, head chef, executive chef, f&b manager, kitchen manager and camp boss. In that time I got experience in hotel, catering and cruise passenger. In the last years I have been working in the offshore company like camp boss (catering manager) I am a team player and capable to work under pressure and over program. I’m a team worker, a reliable and responsible person, and good communication skills.

Employment History

Period: January.2014-Till now

Employer: Ryan offshore

Description & Website: www.ryanconect.uk It is a offshore company based in the UK which provide catering employee for diving support vessels. The vessel having a capacity of 80 seats inside accommodation. We are providing all catering & hotel service for our guests with relaxing ambiance, tasty food and high quality standard.

Position: Head chef /Camp boss (vessels catering manager)

Duties:

I had to supervising a catering team between 6-10 people for prepares fresh food daily & hotel house keeping for crew members plus divers.

I prepare documents like inventory, provision list, materials list, budget control list, hygiene check list, food control check list etc.

Period: March, 2011-November, 2013

Employer: Atwood Oceanic-Huston USA /Japan drilling company

Description & Website: Is an oil rig company which was working in Mediterranean Sea.

Position: Head chef

Duties:

I was working in 10 people catering team and supervising to prepare dishes and bakery for 150-200 people on the rig/oil platform.

I prepare daily menu, inventory and provision list,

Period: March, 2010-Octomber2010

Employer: Western Savoy –Mamaia/Romania

Description & Website: Is a four stars hotel restaurant in Romania summer resort

www.westernsavoy.ro

Position: Sous chef

Duties:

I was working in 15 people team, I done daily menu, and all oven meat dishes, organize kitchen jobs and executive chef support.

Period: Octomber.2009-March, 2010

Employer; Le Bucharest-Liege/Belgium

Description & Website: Is a new open restaurant in Liege down town, which have 100 seats.

www.lebucharest,be

Position: Executive chef

Duties:

I tech the new team/trained a 6 chefs for new brand restaurant.

I introduced new of mixed menu between Romanian, French and Mediterranean stile.

I done the cost for all menus, I done recipes, dishes stile and cost control.

Period: March, 2009-September, 2009

Employer; Travel People /Passenger river ship

Description & Website; Is a river passenger ship for 200 people and done cruise from Germany to France on Rhine river in summer time.

www.peopletravel

Position: Sous chef

Duties:

I was working in 15 people team, I done daily menu, and all oven meat dishes, organize kitchen job and support executive chef.

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