Vasile Gheorghe Ganea
Chef
St Saviour,Jersey
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
12
12
years of professional experience
Work History
Head Chef
St Mary's Pub
06.2018 - Current
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Second Chef
St Mary's Pub
06.2017 - 06.2018
- Enhanced dining experience by creating visually appealing and flavorful dishes for daily service.
- Collaborated with Head Chef to develop innovative menu items, resulting in increased customer satisfaction.
- Streamlined kitchen operations by implementing efficient cooking techniques and organization methods.
- Assisted in managing food inventory, reducing waste and lowering overall food costs.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with health regulations at all times.
- Delivered consistent taste and appearance of menu items through careful adherence to recipes and plating guidelines.
Junior Sous Chef
Quayside Bistro And Grill
03.2012 - 05.2017
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
Education
Mathematics And Physics -
Nicolae Titulescu College
Brasov-Romania06.1997
Skills
- Ingredient Selection
- Food Safety Regulations
- Performance Assessments
- Forecasting and Planning
- Plating and Presentation
- Inventory Rotation
- Team Management
- Cost Control
- Menu Supervision
- Sanitation Standards
- Allergy Awareness
- Food Safety
Languages
Romanian
Native language
English
Advanced
C1
Timeline
Head Chef
St Mary's Pub
06.2018 - Current
Second Chef
St Mary's Pub
06.2017 - 06.2018
Junior Sous Chef
Quayside Bistro And Grill
03.2012 - 05.2017
Mathematics And Physics -
Nicolae Titulescu College
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