PERSONAL INFORMATION

Full Name / BOGDAN CORNEA
Address / Bucharest, Romania
Phone Number / +4 0744
E-mail /
Date of birth / 29/11/1984
Citizenship / Romanian
Position applying for / Chef de Partie / Cook

WORK EXPERIENCE

Company Name / Gallini Sea View Hotel, Crete, Greece
Dates / 05/2014 – 11/2015
Position / Chef de Partie
Duties / Chinese restaurant - Asian Food - A mix of China and Thailand
Duties
·  Preparation of sauce , cutting vegetables , preparing the mix for sweets - later to be fried (fried desserts) , boiling the rice , boiling the noodles,
·  Preparing the appetizers - rolling “Spring rolls” , rolling wontons Boiling spare ribs and chicken wings later to be used in sauce
·  Cooking and serving
Dishes made:
1. Soups - Chicken soup with sweet corn, Hot and sour soup
2 . Appetizers - Spring rolls, Fried wontons , Spare ribs with Barbeque sauce , Fried chicken wings with Teriyaki sauce , Prawn Crackers
3 Salads -Sweet and sour salad Chicken salad ; Vegetables salad - with special dressing made of Fish Sauce
4 Vegetables Fried mix
5. Fried Noodles with Chicken or with vegetables
6. Fried rice with chicken , Egg fried rice , Fried rice with Shrimps , Steamed rice
As a Main course I was making : Chicken Satay , Chicken with curry sauce , Chicken with sweet and sour sauce, Beef Satay , Beef with Bamboo and Chinese mushrooms, beef shwan style ‘HOT
Pork Satay , Pork with chilli and vegetables , pork with black bean sauce
7. As desserts Fried Banana with honey , Fried pineapple and fried ice cream
Italian restaurant
Duties - preparation and cooking
Dishes : 1. Soups - Minestrone soup , Broccoli cream
2. First Course - Eggplants “ Napoleon”, Penne Camperi Pasta, Spaggeti with shrimps, Pappardele “ Marco Polo”
3. Italian Salad with honey sauce
4. Main Course : Escalope Bolognese, Salmon Italianna, Chicken Cacciatore
Cold Kitchen
·  salad preparation for the buffet of the Hotel - and different plates of fruits for design
·  Monday - Shepard’s Salad , Potato Salad , Broad beans salad , Eggplant with mint salad, Avocado with orange salad,
·  Tuesday - Rice salad with sausages , salad with vegetables and apples, beans and tuna salad, Russian style salad, chickpeas with parsley salad
·  Wednesday - Octopus salad , Crab salad ,, Naxos potato salad, garlic salad, Split peas Santorini salad
·  Thursday - Artichoke salad, egg salad , chef’s salad, fresh beans with mint salad, lentils with vegetables Fatous
·  Friday - Black eyed peas with sausages and goats cheese, spicy cheese salad, chicken salad, spicy eggplant salad, gardener’s salad , tuna salad
·  Saturday - Couscous salad , Istanbul salad, Cappadocia salad, Bosporus salad,
·  Sunday - Indian salad, fussily with vegetables , Nicoise salad, Andalouse salad, Budapest salad, Cabbage and apple salad
Company Name / Hilton Athene Palace, Bucharest, Romania
Dates / 01/2012 – 11/2013
Position / Chef de Partie
Duties / ·  Buffet Restaurant, Breakfast - 650 customers, Dinner - 450 customers
·  Show cooking in buffet of the hotel
·  Morning Buffet- pancakes - plain omelet , and omelet for every customer at his choice with different vegetables or ham
·  Night Buffet - different grill every day including - chicken, pork, beef chops, burgers, Greek souflaki
·  Different and simple kind of pasta every day - Napolitan sauce, Carbonara, Roquefort , Mama , Rosa, Alfredo, Bolognese etc .
·  Depending of the night theme - we had pizza Margarita and Pizza Special
·  Greek Gyros - Pork or chicken serving individual needs
·  And simple dishes : Shrimps Saganaki , Venetian liver in sauce , Eggs in tomato Sauce , Scrambled eggs Corfiot style with beef soup
·  Night Themes : International Night - Corfu Night - Greek night - Italian Night - Fish Night - Barbecue Night
Company Name / Sebastyans Grill Restaurant, Playa Blanca , Lanzarote - Canary Islands
Dates / 2010 - 2011
Position / Commis Chef
Duties / ·  Preparing food ingredients, vegetable and fruits, mise en place for all customers
·  Assisting in the preparation of food under the supervision of the Head Chef
·  Maintaining the correct level of fresh, frozen and dried foods in the store room
·  Managing all aspects of the kitchen & cooking areas
·  Enforcing strict health and hygiene standards in the cooking & food preparation area
·  Operating equipments such as grills, deep-fat fryers, or griddles.
·  Verifying that prepared food meets requirements for quality and quantity.

EDUCATION

School name/ years of study / University “Danubius” - Galati, Romania, 2007-2010

FOREIGN LANGUAGES

Fluent / Very good / Medium / Basic
English / X

ADDITIONAL INFORMATION

Driving license / B Category
Interests / ·  Music, Sports, Traveling, Cooking

PERSONAL SKILLS

Communication skills / ·  Professional and Friendly
·  Easily adaptable to different environments and cultures
·  Self Confident and Self Motivated
Organizational/ managerial skills / ·  Food resourcing, preparation and presentation.
·  Food and beverage management.
·  Taking responsibility for personal development.
·  Ethnic and vegetarian cuisine.
Computer skills / ·  Basic MS Office operation, Internet and social media.