Adrian Dumitrache

Passionate Head Chef with excellent kitchen management skills and ability to create innovative recipes. Adept at developing imaginative menu options, overseeing food prep, supervising staff, ordering inventory. Experience supervising staff involved in restaurant operations, including dining crew, sous chefs, and line cooks.

Head Chef Courtyard by Marriott Luton airport-Luton July 2024 to Present As Head Chef at a Courtyard by Marriott hotel I am responsible for overseeing the kitchen operations, ensuring food quality, managing the team, and maintaining high standards of hygiene and safety. • supervising all kitchen activities and ensuring smooth operations. • Planning and updating menus, including seasonal and special event menus. • Ensuring all dishes meet brand standards and customer expectations. • Managing food presentation and portion control. • Leading and training kitchen staff, including sous chefs, cooks, and kitchen assistants. • Assigning tasks and overseeing workstations. • Conducting team briefings before shifts. • Managing staff schedules and ensuring proper coverage. • Ensuring all food is fresh and prepared to high standards. • Conducting regular taste tests and quality checks. • Implementing and maintaining health, safety, and hygiene regulations • Overseeing cleaning and sanitation of kitchen areas. • Ordering and managing stock levels of ingredients and supplies. • Minimising waste and ensuring cost-effective kitchen operations. • Monitoring food costs and adjusting menu pricing accordingly. • Liaising with suppliers to source high-quality ingredients. • Working with restaurant staff to ensure guest satisfaction. • Handling special requests, dietary requirements, and complaints. • Collaborating with hotel management to align kitchen operations with business goals. • Assisting with banquets, catering, and special events planning. • Keeping records of purchases, food wastage, and kitchen expenses. • Ensuring compliance with Marriott brand policies and procedures. Head Chef Grosvenor casino-Luton August 2022 to July 2024 As Head Chef at Grosvenor Casino, I was responsible for overseeing kitchen operations, ensuring food quality, and managing the kitchen team. • Overseeing the preparation and presentation of food to maintain high standards.Ensuring smooth service during busy hours. • Managing stock levels and ordering supplies. • Ensuring food safety and hygiene regulations are followed • Supervising kitchen staff, including chefs, cooks, and kitchen porters. • Conducting training sessions to improve skills and efficiency. • Scheduling shifts and managing kitchen rotas. • Enforcing food hygiene and safety regulations. • Conducting regular kitchen inspections and maintaining cleanliness. • Ensuring all equipment is in good working order. Head Chef Mercure Oak hotel-Hatfield August 2019 to August 2022 • Monitored kitchen area and staff to maintain overall safety and proper food handling techniques. • Controlled and directed food preparation process. • Experimented new dish creations by incorporating customer recommendations and feedback. • Oversaw hiring, training and development of kitchen employees. • Planned and prepared food products orders to maintain appropriate stock levels. • Maintained business compliance with applicable regulations, including safety and sanitary guidelines. • Reduced food costs by 3 % by expertly estimating purchasing needs and buying through approved suppliers. • Considered seasonal product pricing and availability in development of promotional dishes and menu selections. • Develop seasonal menus. Achieve a 5-star food hygiene. Senior Sous Chef Grosvenor Casinos luton-Luton December 2016 to May 2019 Senior Sous Chef Grosvenor Casino Luton － Luton Responsible for ensuring that food specifications and labour objectives meet all goals set by the Head Chef as well as customer requirements. Also, in charge of scheduling duties for general kitchen staff, and organizing the daily responsibilities of cooks and also assisting them when necessary. Ordering co coordinating the delivery of food supplies stock take and control. Making sure that all in house kitchen and catering policies are implemented, monitored and maintained. Reminding staff to be mindful of the costs of ingredients and food. Creating new specials menu. Maintain general cleanliness of the kitchen and dining areas. Addressing any staff performance or training issues. Making suggestions to the Head Chef on how to improve performance Keeping accurate paperwork and administrative records of each shift. Helping to develop the culinary skills of junior chefs. Sous chef Th. Michalopoulos SA-Kyparissia, GREECE May 2005 to November 2016 Greece Assisting with the preparation of all foods required for visitors, staff & guests. Keeping all working areas and surfaces clean and tidy. Ensuring that all foods are always produced in a safe and hygienic manner. Making sure meals are prepared and presented on time. Responsible for completing all audit and quality standards documentation. Cooking fresh food in a high-volume environment. Assisting with some administration duties and management of the catering staff. Ensuring that brand standards are maintained. Involved in catering for large conferences and banquets. Monitoring employee productivity & kitchen related costs to ensure efficiency. Dealing with any employee issues and queries. Making sure stock control and rotation procedures are implemented. Assisting with the training, management, and development of catering staff. Adjusted monthly menus to maximise use of seasonal local ingredients, fresh sea food and fresh fish

Food  safety level 3.