Dumitrel G. Craciun
OPS Catering Manager
Ploieşti,PH
Summary
Highly knowledgeable and analytical Food Safety Specialist with a solid understanding of sanitation and food safety regulations. Superior attention to detail and excellent auditing skills IRCA certification as a Certified Professional in Food Safety credential and more than ten years of Food Safety Specialist experience , culinary professional with over 30 years of experience in establishments that include world-class resorts and several upscale restaurants. Cruise ship, offshoring, Big catering-size operation, Hospital, Airport, Unique blend of creative flair and passion for food, strong business sense, and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Focused on keeping projects on time and under budget using time management and prioritization skills. High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
30
30
years of professional experience
9
9
years of post-secondary education
1
1
Language
Work History
Operational Catering Superintendent
Columbia Ship Management
- Planning and organizing and managing efficiently the food and beverage operations in the organization
- Implement the HSE Policy and meet the requirements of the organization's Management System which is compliant to international standards for Quality (ISO 9001), Food Safety (ISO 22000), Occupational Health & Safety (OHSAS 18001), and Environmental Management System (ISO 14001).
Operation manager /Camp Boss
- Cote Ivoire
- Energy Group- MEA catering Drill Ship -VALARIS DS12 /Total Client
- Catering crew of 27 and 200 POB (Personnel on Board)
- Overall managing catering matters on daily basis
- Daily, weekly, and monthly reports
- Crew change coordination
- Supervise staff to ensure proper sanitation and hygiene standards are being always followed while performing duties in a safe and efficient manner
- Providing customer satisfaction, and managing personnel, which includes training, work scheduling, timesheet administration, and personnel evaluations
- Conduct safety meetings and make sure that all safety rules and procedures are being followed by employees
- Plan nutritious, quality meals according to the established time schedule
- Maintain balanced inventories of groceries and supplies by ordering these accurately and in a timely manner and by properly storing and rotating groceries and supplies.
Chef Manager
Brittany Ferries/ Northern Marine Management
Roscoff,
02.2018 - 03.2020
- Main activities and responsibilities
- Supervising all operations of the kitchen; Creating and updating menus; maximizing profits and minimizing loss; Test and develop recipes; Monitoring customer satisfaction; Maintaining inventory of kitchen supplies and food; Ensuring that food and facilities meet all health and government regulations; Training of chefs, cooks and other kitchen workers engaged in preparing and cooking food
- Name, Northern Marine Management / Brittany Ferries
- Type of business or sector
- Passenger Ship: 518 passengers, 120 freight vehicles and 195 cars
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Placed food orders with suppliers on a weekly basis, taking into account kitchen budget and expected demands.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- instituted a positive kitchen atmosphere for staffers through effective communication, consistent training, and skill development.
Offshore Project Catering Manager
EMAS, ALlSEAS, SAMSUNG
Roterdam, Seoul,Singapore
04.2015 - 01.2018
- Main activities and responsibilities
- Responsible for crew administration and catering department
- Manage and supervise housekeeping and kitchen departments.
- Purchasing and administration of provisions and cleaning
- Coordinate crew changes and maintain leave schedules for complete vessel crew
- Liaise with on-shore P&O department to keep all crew documents, training, and courses up to date
- Ensure compliance with all SOP and ISM manuals relevant to ship's operation
- Maintaining highest levels of hygiene by implementing HACCP and Food Safety international standards and Inspections
- Achievements: Effectively managed mobilizations (deem) of up to 350 crew by crew-boat or helicopter, Newest Samsung, Lowland Marine, EmasChiyoda, Korea
- Type of business or sector
- Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks, and upselling food and beverages.
- Offshore FPSO, DP vessel, pipelaying vessels
Project Manager, Camp Manager
King Abdul Aziz Hospital Riyadh, ATS Congo, Supreme Food Service (ISAF Base Kandahar, Afghanistan),
Riyadh
05.2006 - 03.2015
- Main activities and responsibilities
- Responsible for performing all Operational and Administrative procedures conducted on-site
- Running of the camp, i.e
- In-Flight Systems, Cash Registers, Maintenance workshop
- Representation of company in a professional and positive manner at all times: promote and contribute to a safe & hygienic work environment; encourage the growth of positive staff morale, instill cooperation and team building dynamics in the daily operation
- Planned, designed, and scheduled phases for large projects.
- Met project deadlines without sacrificing build quality or workplace safety.
- identified the plans and resources required to meet project goals and objectives.
- Work in cooperation with client representative(s) to comply with all areas encompassed within the site, Hospital Riyadh, ATS Congo, Supreme Food Service (ISAF Base Kandahar, Afghanistan), ESKO International Haiti – UN Headquarters, CIS Catering Mongolia
- Type of business or sector
- Camp catering companies
- Developed and initiated projects, managed costs, and monitored performance.
- Achieved project deadlines by coordinating with contractors to manage performance.
Executive Chef and Chef Trainer
Imperial Palace Seoul
11.1989 - 01.2015
- Main activities and responsibilities
- Supervising all operations of the kitchen; Creating and updating menus; Maximized profits and minimizing loss; Test and develop recipes; Monitoring customer satisfaction; Maintaining inventory of kitchen supplies and food; Ensured that food and facilities meet all health and government regulations; Training of chefs, cooks and other kitchen workers engaged in preparing and cooking food
- Hotel Ramada Brasov, Curium Palace Limassol, British Embassy Baghdad, Hotel Rimini Cluj-Napoca, Hotel Central Hannover
Education
All STCW Certificates for Passenger ships and Offshore -
Certified Fire Marshal First - undefined
BOSIET
SSD BST, CAA - undefined
Culinary school
Culinary art Degree - undefined
Ph.D. - Science, Industrial and Organizational Psychology
Spiru Haret University
Bukarest 04.2003 - 04.2007
School Bachelor of Technology degree (B.Tech) - Electricity Food Chemistry
01.1984 - 04.1989
LEAD AUDITOR CERTIFICAT - ISO 22000:2018 food safety management system. - IRCA Certified -
Skills
Organizational skills and competencesundefined
Additional Information
- Driving license, Category B, Craft Boat license D, Additional informationPersonal interests: tennis, literaturePage 1/3 - Curriculum vitae of Geo Craciun
food. tennis pishology and literature
Food is an essential part of our lives, not only for nourishment but also for the pleasure it brings. It reflects our culture, traditions, and personal preferences. When it comes to my food choices, I have always been drawn towards a diverse range of cuisines. I enjoy exploring different flavors and experimenting with new recipes.
One aspect that stands out in my food choices is the emphasis on fresh and wholesome ingredients. I believe in the importance of consuming nutritious meals that provide energy and support overall well-being. Therefore, I prioritize incorporating fruits, vegetables, whole grains, lean proteins, and healthy fats into my diet.
I also find joy in cooking meals from scratch whenever possible. Preparing food allows me to be creative in the kitchen while controlling the quality and quantity of ingredients used. It gives me a sense of accomplishment when I can serve a delicious homemade meal to my loved ones.
Timeline
Chef Manager
Brittany Ferries/ Northern Marine Management
02.2018 - 03.2020
Offshore Project Catering Manager
EMAS, ALlSEAS, SAMSUNG
04.2015 - 01.2018
Project Manager, Camp Manager
King Abdul Aziz Hospital Riyadh, ATS Congo, Supreme Food Service (ISAF Base Kandahar, Afghanistan),
05.2006 - 03.2015
Ph.D. - Science, Industrial and Organizational Psychology
Spiru Haret University
04.2003 - 04.2007
Executive Chef and Chef Trainer
Imperial Palace Seoul
11.1989 - 01.2015
School Bachelor of Technology degree (B.Tech) - Electricity Food Chemistry
01.1984 - 04.1989
Operational Catering Superintendent
Columbia Ship Management
Operation manager /Camp Boss
All STCW Certificates for Passenger ships and Offshore -
Certified Fire Marshal First - undefined
BOSIET
SSD BST, CAA - undefined
Culinary school
Culinary art Degree - undefined
LEAD AUDITOR CERTIFICAT - ISO 22000:2018 food safety management system. - IRCA Certified -
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