Food creation
Andrei Adlah
Chef De Cuisine
Bocacangrejo, Spain,Tenerife
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with modern cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational skills. Forward-thinking professional offering more than 11 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven leadership skills. High-performing Chef offering 11 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Meticulous recipe creator eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Chef de Cuisine position. Ready to help team achieve company goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
4
4
years of professional experience
1
1
Certification
5
5
Languages
Work History
Executive Chef
AV 8 Restaurant SRL
07.2020 - 02.2024
- I have not only reopened a restaurant that was loosing its relevancy on the market, I have also resurrected its reputation as a result of my direct actions: strategy, menu, polite conversations, small courtesy gestures and personal charm. in mid September Radisson Steakhouse & Seafood restaurant was positioned at the bottom on Tripadvisor's list and today, only five months later, is number two steakhouse in Bucharest, above OSHO and below Marriott
- In December we have doubled the imposed target thus increasing the sales by 100%
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Coordinated with team members to prepare orders on time.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Evaluated food products to verify freshness and quality.
- Developed close relationships with suppliers to source best ingredients.
- Participated in food tastings and taste tests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
Consultant Executive Chef
Various Bars And Restaurant Owners
01.2020 - 02.2024
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
Private Events Chef
Myself
11.2020 - 07.2022
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Collaborated with staff members to create meals for large banquets.
Instructor of Cusine
Horeca School
02.2021 - 05.2021
- Applied various teaching aids to minimize learning gaps and instruct and motivate students.
- Evaluated and revised lesson plans and course content to achieve student-centered learning.
- Planned and delivered courses for industry professionals and general public.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Coached junior chefs on cooking techniques and performance strategies.
- Supervised and monitored students' use of tools and equipment.
- Observed and evaluated students' work to determine progress, provide feedback, and make suggestions for improvement.
- Established goals for courses with organized outlines and detailed lessons.
Menu Planner
Habana Cafe
08.2020 - 08.2020
- Planned nutritious meal options for individuals with various health needs and conditions.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
Menu Consultant
La Zaragoza
07.2020 - 07.2020
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
Menu Consultant
Los Bandidos
04.2020 - 04.2020
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
Menu Consultant
Petit Rocher
03.2020 - 03.2020
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
Menu Consultant
Sobol Le Chant Des Oliviers
02.2020 - 03.2020
- Participated in food tastings and taste tests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Education
Le Cordon Bleu
Madrid2019
ISO HACCP
Madrid2019
Horeca School
Bucharest2014
ISO HACCP
Bucharest2014
High School Diploma -
Liceul Central
Bucharest06.1991
Skills
Forecasting and Planning
undefinedAccomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Designed whole new menu, including meal selections, beverages and pricing.
- Achieved second place on Trip Advisor's list right under JW Marriott Steakhouse in five months (from position 26) through effectively helping with creating the menu and implementing my strategy.
Certification
Chef de Cuisine Españole
Interests
Mixing spices
Cultural identity reflected in food
Reading and blog writing
Pencil drawing and painting
Sailing
Human nature
Timeline
Instructor of Cusine
Horeca School
02.2021 - 05.2021
Private Events Chef
Myself
11.2020 - 07.2022
Menu Planner
Habana Cafe
08.2020 - 08.2020
Executive Chef
AV 8 Restaurant SRL
07.2020 - 02.2024
Menu Consultant
La Zaragoza
07.2020 - 07.2020
Menu Consultant
Los Bandidos
04.2020 - 04.2020
Menu Consultant
Petit Rocher
03.2020 - 03.2020
Menu Consultant
Sobol Le Chant Des Oliviers
02.2020 - 03.2020
Consultant Executive Chef
Various Bars And Restaurant Owners
01.2020 - 02.2024
Chef de Cuisine Españole
11-2019
Le Cordon Bleu
ISO HACCP
Horeca School
ISO HACCP
High School Diploma -
Liceul Central
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