MARIUS BORDEIANU

• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Inspected completed work and stations to verify conformance with standards.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Managed portion control effectively, reducing waste significantly.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Perfected traditional cooking methods including baking, grilling and braising.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Followed recipe specifications strictly to produce high volume of food orders.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Maintained clean and tidy food preparation areas.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Ensured cleanliness in the kitchen to maintain health and safety standards.

Seafood Pairing: Creating complementary sauces, garnishes, and sidesthat enhance the taste of seafood dishes.

• Managed portion control effectively, reducing waste significantly.
• Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Maintained clean and tidy food preparation areas.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Demonstrated versatility by preparing both hot and cold meals as required.
• Aided management to practice food hygiene standards.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Prevented cross-contamination by sanitising utensils and surfaces.

1.Culinary Innovation: Experimenting with new techniques and recipes to elevate traditional seafood dishes for the yacht clientele.

2.Portion Control: Ensuring appropriate portion sizes and presentation of seafood dishes for consistency and customer satisfaction.

3.Inventory Management: Monitoring seafood stock, placing orders for fresh supplies, and managing storage to maintain quality.

4.Customer Interaction: Occasionally engaging with guests to explain seafood offerings and preparation techniques, enhancing their dining experience.

• Inspected completed work and stations to verify conformance with standards.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Adhered to strict hygiene standards, ensured a clean working environment.
• Set kitchen standards governing cooking procedures, pastry dessert presentation.
• Cleaned work areas and equipment to maintain faultless hygiene standards.

1.Seafood Preparation: Cook , filleting fish, and preparing a variety of seafood items, including fish, shellfish, and crustaceans, ensuring freshness and quality.

2.Menu Creation: Designing dishes and daily specials that highlight local seafood and cater to the marina's clientele preferences.

1.Breackfast Preparation and Service: Preparing and presenting a variety of breackfast options, including continental items, full English breackfast ,and freshly baked pastry, ensuring timely buffet or table service.

2.Lunch Menu Execution: Creating and serving mid day meals featuring soups, salads, and main courses that balance local specialties and international cuisine.

3.Dinner Specialties: Crafting multi-course dinners, including appetizers,main courses, and desserts, with attention to taste, presentation, and dietary restrictions.

• Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Maintained cleanliness in work areas, upholding high sanitation standards consistently.

1.Egg Preparation: Cook eggs in various styles, including scrambled,poached, fried, and boiled.

2.Breakfast Plating: Assemble and plate breackfast dishes for an appealing presentation.

3.Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.

1.Prepare Pastries: Bake or serve pastries such as croissants, muffins, or danishes.

2.Cook Hot Cereals: Prepare oatmeal, porridge, or grits for breackfast service.

1.Breackfast Service: Setting up and cooking breackfast items like English breackfast, omlets, pancakes, and pastries for buffet or à la carte service.

2.Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.

1.Meal Preparation: Preparing breackfast, lunch, and dinner menus,including international and regional cuisines, to cater to diverse passenger preferences.

2.Followed recipes precisely to deliver first-class meal quality and consistency.