Alex Andreescu

Alex Andreescu

Chef/Manager (Project Based) at Le Doyenne Cafe Lounge
Lives in Iași, Romania
over 6 months ago

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My name is Alex and I am currently a Food Blogger and Chef/Manager at a small restaurant in France. As you can probably see on my profile, most of my experience circles around hotels and restaurants.

I am always striving to bring 101% of me into what I am doing regardless if it's hospitality industry or retail, or any other industry. I am very organized and I usually can predict how things will go businesswise, but don't worry, I can handle unexpected situations.

I am continuously looking for new challenges to meet new people and discover new places.
If you think you have a job that would suit me or you need any advice I can help you with, you can always contact me with a message here or directly on my email at alex.andreescu@yahoo.com

Experience

  • Food Blogger

    www.mancatoria.ro - Iași, Romania

    F&B kitchen
    June 2018 - Now · 8 months

    - Helping with the opening and the developing of the menu for a new bistro in the Dordogne area of France - Menu planning for the café, ideas and strategies for the opening event, daily kitchen duties and coordinating the service

  • Chef/Manager (Project Based)

    Le Doyenne Cafe Lounge - Issigeac, France

    F&B kitchen
    May 2018 - Now · 9 months

    - Helping with the opening and the developing of the menu for a new bistro in the Dordogne area of France - Menu planning for the café, ideas and strategies for the opening event, daily kitchen duties and coordinating the service

  • Restaurant Manager

    Social Hub Bergenbier - Iași, Romania

    F&B service
    July 2016 - May 2018 · 1 year and 11 months

    Managing the day to day business Planning the menus Arranging payments for suppliers Hiring and training new employees and develop current ones Developing marketing strategies in order to increase business numbers

  • Restaurant Manager

    Bar Amigo Latin Restaurant - Hitchin, United Kingdom

    F&B other
    November 2014 - June 2016 · 1 year and 8 months

    Taking responsibility for the business performance of the restaurant - Analyzing and planning restaurant sales levels and profitability - Organizing marketing activities, such as promotional events and discount schemes - Preparing reports at the end of the shift/week, including staff control, food control and sales - Creating and executing plans for department sales, profit and staff development - Setting budgets and/or agreeing them with senior management - Recruiting, training and motivating staff - Managing staff and providing them with feedback

  • Restaurant & Events Supervisor

    Best Western Royal Clifton - Southport, United Kingdom

    F&B service
    August 2012 - October 2014 · 2 years and 3 months

    Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets - Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel - Supervise and participate in kitchen and dining area cleaning activities - Train workers in food preparation, and in service, sanitation, and safety procedures - Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups

  • Intern

    Starwood Hotels and Resorts Worldwide - Key West, FL, United States

    F&B other
    August 2010 - August 2011 · 1 year and 1 month

    Restaurant: Bistro 245 – Server, Host, Minibar Attendant, Buffet Attendant Duties: - Describe accurately the items on the menu, as well as the ingredients and cooking methods - Recommend better alternatives, that fits the customer’s taste better, if the customer is unsure of his choice - Recommend drinks that go well with the food order - Taking the food and drinks order - Checking back with the customers during the meal for the quality check and any additional needs - Providing the check and take the payment - Stock cabinets with clean linens, heaters, condiments, small flatware - Bring the food-carts from the walk-in refrigerator and set the cold food, fruits, seafood, pastry products and deserts on the preselected areas just before the opening - Turn the heaters on at the indicated temperature and bring the hot dishes - Make sure that there are plenty of each dish and supply when needed - Keep a good communication with the cooks in order to have everything on time and not get overwhelme

Education

Languages

  • Romanian
    Native or fluent
    100%
  • English
    Native or fluent
    100%
  • Spanish
    Notions
    20%

Other

Connections
Nicole Tomamichel
Editor Intern at Teddy Award
Kinga Simon
Sales and marketing at E-value
Silviu-Andrei Iliescu
Assistant Front and Back Office Manager at Castello di Vicarello - Luxury Castle
Following
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Berlin, Germany
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