Chef De High School

CURRICULUM VITAE

PERSONAL DATA

NAME: BABA

SURNAME: CATALIN

ADDRESS: Znojmo, Ruzickova no5/66904Czech Republic

DATE OF BIRTH: 18 DEC 1979

PLACE OF BIRTH: CONSTANTA ROMANIA

NATIONALITY: ROMANIAN

PHONE: 0042 077*******

E-mail: *********@*****.*** *********@*******.***

STUDIES

PROFESSIONAL COOK SCHOOL CONSTANTA 1994-1997

INDUSTRIAL HIGH SCHOOL CONSTANTA 1998-2001

PROFESIONAL EXPERIENCE

As a chef I had an early start in the Culinary Industry,working before my studies were done and that lead to a good understanding of techniques and procedures through all the galley stations (sauce /roast/enter métier/soup etc) and a good view of bakery and pastry station whom are under constant development. Before I settle down with CUNARD, on board RMS QUEEN MARRY 2 it was part of my plan to try different types of ships to have a better knowledge of what life at sea is all about as it fallows.

CUNARD, RMS QUEEN MARY 2’ Queen Elizabeth

Chef de Cuisine 2005…PRESENT TIME

Starting with 2005 until present time I am working for Cunard on RMS QUEEN MARRY 2 and Queen Elizabeth, holding the Chef de Cuisine position since 2008. I worked my way up and I ended as a Chef of one out of 4 major dining venues with a team under my supervision up to 58 chefs. As a brief job description of my duties and responsibilities I had to take care of all which fallows:

-management of al shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Position directly supervised: Sous-Chef, Chief Butcher, Executive Pastry Chef, and Chief Baker.

-responsible for the operation, co-ordination and sanitation of hot and cold kitchens, bakery and pastry sections, adjacent refrigeration spaces, pantries and sculleries.

-responsible for the calculation and requisition of food items for guest and crew based on anticipated meal counts and the utilization of food leftover.

-responsible for timely preparation, final cooking and garnishing of menu items, including buffet service.

-responsible for scullery service and cleanliness of specified areas including equipment.

-ensure that duties and services expected of his staff are carried out in accordance with the regulations and current instructions, especially in regards to cleanliness and personal hygiene.

-ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld in his area of responsibility.

-as stores are received: to take care of maximum advantage of items available in storerooms.

Evaluate assigned galley staff as per Company personnel policy.

Ensures that the company’s food program and basic menu cycles are in place and followed according operating procedures and policies

STOLT OFFSHORE COOK 05\2004…11\2004

STOLT OFFSHORE provides dive support vessels and other special vessels for Oil and Gas industry at sea.

I work here for only 2 contracts as a chef with a crew up to 80 members, as part of my familiarization with offshore procedures and requirements.

FESTIVAL CRUISES COOK/HEAD COOK 09\2002…04\2004

FESTIVAL CRUISES was operating 3 passenger vessels, and I was in charge with Soup section and Pasta section this being one of the busiest as the operator was providing services for European guests.

DALI HOTEL COOK PARTNER 05\2002…06\2002

DALI HOTEL was open in 2002 and I it was my project to do the galley design/equipment and the menus according to the services they(the owners) had in mind to be provided for the guest.

INTERGLOBAL MARINE COOK 03\2002…05\2002

MV GEORGIOS II -I worked as a chef onboard this huge Bulk Carrier with a crew of 20 members.

NEW MARATHON/ MV QUEEN CONSTANTINA

(CRUISE SHIP AND HOTEL ) COOK 06\2001…02\2002

NEW MARATHON was my starting point in life at sea, launching MV QUEEN CONSTANTINA working as a chef on board and also after my second contract I was part of the opening team of NEW MARATHON HOTEL located in Sinaia placed in Romanian Carpathian Mountains.

In all of the above I worked as chef, doing my best to learn as much as possible and shaping my skills in Culinary field and working with others with a busy schedule and great achievements.

Before starting my journey at sea, as a chef I worked in various locations trying to gain as much knowledge as possible working with experienced chefs in various land base locations

DARTECA COOK 07\1999…06\2000

(HUNTER\GAME RESTAURANT) Constanta /Romania

SAVOY HOTEL COOK 05\1999…07\1999

Mamaia Resort /Romania

ZODIAC. COOK 11\1998…05\1999

(ITALIAN RESTAURANT) Constanta /Romania

SAVOY HOTEL COOK 06\1998…11\1998

Mamaia Resort /Romania

MARIAN BISTRO COOK 06\1997…06\1998

Constanta /Romania

TOMIS RESTAURANT COOK 06\1996…08\1996

(SUMMER RESORT) Mamaia Resort/Romania

References

***************@***************.***

LANGUAGES

ENGLISH GOOD

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