Dumitru Nicolaev

Dumitru Nicolaev

F&B Assistant at IMI International Management Institute Switzerland
Lives in Lucerne, Switzerland
over 6 months ago

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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.


  • F&B Assistant

    IMI International Management Institute Switzerland - Lucerne, Switzerland

    F&B other
    February 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.

  • Kitchen Intern

    TUXEDO COUNTRY CLUB - New York, NY, United States

    F&B kitchen
    September 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 States

    F&B other
    May 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, Switzerland

    F&B other
    August 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, Switzerland

    F&B service
    June 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.

  • Kitchen Commis

    Le Mirador Kempinski Lake Geneva, LE TRIANON RESTAURANT - Mont-Pèlerin, Chardonne, Switzerland

    F&B kitchen
    April 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.

  • Kitchen Trainee

    Hôtel Novotel Bucharest City Centre - Bucharest, Romania

    F&B kitchen
    May 2011 - June 2011 · 2 months

    - Helped with food preparation - Maintained a clean kitchen - Prepared the mise en place



  • English
    Native or fluent
  • Russian
    Native or fluent
  • Romanian
    Native or fluent
  • French
    Limited working
  • German


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