Join Hosco and view Dumitru's full profile, it's free !
As a Hosco member, you will:
- Make yourself visible to thousands of companies in the hospitality industry'
- Join a community of 180'000+ students and professionals
- Learn more with new articles & videos every week on hosco.plus
Graduate of a Bachelor Degree in Hospitality Entrepreneurship and four years of international experience in the industry. Self-motivated and hard-working individual aiming to provide a support base for the food & beverage department and assist in achieving its goals. Excellent interpersonal and social skills, combined with good written and verbal communication.
I am a friendly person with good people skills, who is passionate about cooking and a fast learner. I adapt quickly and successfully to new environments and situations, helped by my language skills. I enjoy working with different people and consider that the main benefit of teamwork represents the sharing of experience. I am a versatile person ready for new challenges and experiences. A hard worker with big ambitions and future goals. My main principle in life is the tendency towards perfection.
IMI International Management Institute Switzerland - Lucerne, SwitzerlandF&B otherFebruary 2018 - August 2018 · 7 months
The essential duties and responsibilities were predominantly based on taking full responsibility for the F&B operations within the institution. • Induction, rostering, training and monitoring of students • Induction, training and monitoring of Housekeeping Duties • Training and development of students • F&B operational delivery of Sports Day, international events and other student-led events, being responsible for the organization and inventory supply • Responsible in creating new procedures and forms, checklists and SOPs • Responsible for the system implementation and control of cutlery, linen supply, crockery and glassware Key skill: A positive, proactive and problem-solving attitude and an ability to build excellent working relations.
TUXEDO COUNTRY CLUB - New York, NY, United StatesF&B kitchenSeptember 2016 - May 2017 · 9 months
Daily tasks covered within the cold station consisting mainly of prepping and ordering produce. As well as organizing and providing a great service during lunch and dinner. • Responsible for the Garde Manager Station • Developed menus and food plating techniques • Responsible for food supply orders and stock • Prepared desserts and Amuse Bouche
Kitchen Intern & Banquet Intern
The Great Horse Country Club - Springfield, MA, United StatesF&B otherMay 2016 - September 2016 · 5 months
A cross training in between the kitchen and banqueting. Provided an excellent understanding and knowledge about both departments, as well as the way of functioning as a whole and the communication in between. • Responsible for the quality of the starters during events • Planning methods of improving the efficiency in terms of timing and speed • Planning the layout of the banquet hall for every specific event The main values within these departments were speed, efficiency and well-planed service because of good communication.
Kitchen Intern & Service Intern
JEU DE L’ARC RESTAURANT - Geneva, SwitzerlandF&B otherAugust 2015 - January 2016 · 6 months
A traditional Italian restaurant, with seasonal truffles as a main ingredient. Provided deep knowledge about service and kitchen in a very conservative context. • Responsible for starters and desserts (kitchen department) • Waiter and Bartender (F&B service) Key skill: wine service & decanting.
F&B Service Intern
La Réserve Genève Hotel & Spa, TSÉ FUNG RESTAURANT - Geneva, SwitzerlandF&B serviceJune 2014 - December 2014 · 7 months
The first Michelin star ever awarded to a Chinese restaurant in Switzerland, managed by an award-winning chef (Frank Xu). The position held within this establishment was as a commis waiter. • Dealing with and serving foreign guest in four different languages • Responsible for the restaurant setup and mise en place • Responsible for the Gueridon Service Peking Duck preparation, carving & plating • The main task was to maintain a well-organized and proper working environment Key skill: Asian culture and service, wine knowledge.
Le Mirador Kempinski Lake Geneva, LE TRIANON RESTAURANT - Mont-Pèlerin, Chardonne, SwitzerlandF&B kitchenApril 2013 - August 2013 · 5 months
Garde Manger intern, at Le Trianon gastronomic Michelin-starred restaurant • Organizing and maintaining the cold station prepared for service • Responsible for the quality of the starters • Assisted food stock registration. Key skill: Deep understanding about the entire concept of fine dining and its core values. As well as the key points for providing an excellent service.
Hôtel Novotel Bucharest City Centre - Bucharest, RomaniaF&B kitchenMay 2011 - June 2011 · 2 months
- Helped with food preparation - Maintained a clean kitchen - Prepared the mise en place
Bachelor of Arts with Honors in International Hospitality Entrepreneurship, Validated by Manchester Metropolitan University, UNITED KINGDOM
IMI International Management Institute Switzerland - Lucerne, SwitzerlandAugust 2012 - February 2018
EnglishNative or fluent100%
RussianNative or fluent100%
RomanianNative or fluent100%
- Adobe Lightroom
- Adobe Photoshop CS
- Affinity Photo
- EU Driving Licence
- Microsoft Office
- Micros System