History

Profile: Professional, passionate Chef with a wide range of international and multi-cultural experience. Proven success in the hospitality industry as well as overall business management. Expert in multiple cuisines. 

Professional Experience:

*since October 2010-owner at Chef Cezar Consulting
Freelancer-TV Showbiz -Host for Culinary Shows

Evaluation of the existing product - We evaluate the product style, quality flavor, appearance, and consistency. We look at your costs, pricing, and value.

We examine design to achieve the operational effectiveness of kitchen design.

New menu development - Restaurant Strategies can help with culinary menu development. This includes recipes, costs, pricing, and implementation.

Kitchen/ Equipment refinement

Talent search, placement and training

*since October 2^nd,2010:Chef Rotisseur-Bailliage de Roumanie
Confrerie de la Chaine de Rotisseurs

*since 2010-Director at ANBCT-Bucharest (National Association of Chef’s and Pastries-Bucharest, Romania)

*august 1^st 2009-october 16^th 2010, Executive Chef, Grand Hotel Continental,

5 stars, Bucharest-part of Continental Hotels Chain

*since June 2009, lecturer in AHA, American Hospitality Academy, Romania Brasov

* April 2009-private projects regarding rehabilitation in F&B, private cooking lessons, private catering

*Oct 2008-april 2009: Executive Chef and lecturer of THR, Bucharest, Romania

*May 2003-Aug 2008: Head Chef at the Romanian Embassy in United States of America, Washington DC

Responsibilities: food preparation, planning and budgeting menu, consultancy. Protocol responsible.

*January 2004-June 2008

PRIVATE Caterer for ST ANDREW'S FOUNDATION OF ROMANIA, Washington DC, USA

PRIVATE Caterer for THE EMBASSY SERIES, under Directory of H.E. JEROME BARRY, Washington DC USA

*May 2000-Dec 2002:Head Chef of Permanent Mission of Romania by OSCE and UNO, Vienna, Austria.

During this period Romania held the Presidency of OSCE.

It was the most important mission with more than 350 events in one year.

*March 1996-March 2000 Head Chef at the Romanian Embassy in Italy, Rome
and Executive responsible for whole Protocol Department of the Embassy. More than 700 events

*Oct 1994- Feb 1996: Executive Chef at the Ministry of the Foreign Affairs, Bucharest, Romania

Studies and further professional training:

2011-Hyperion University, Public Administration

2010-Qualified Trainer (Formator)-cod COR 241205

 

2008-Training on Academy of Cuisine - Alma International –Italy with Master Chef Iginio Massari and Master Chef Gualtiero Marchesi

2008-Training on HACCP- Academy of Cuisine - Alma International –Italy-with Giorgio Varisco

2007-2008: Management and French Cuisine on Willard Intercontinental-Washington DC-Nicholas Lagret, O'Nelly

2003: Operator PC-New System S.A.

2002: Mediterranean Cuisine-Fabio’s Restaurant-Wien, Austria

2002: Experience exchange HLA Baden, Austrian Culinary School with Dietr Kranzl and Werner Matt

1996: Italian Cuisine - Primmi Della Classe, Camponeschi-Italian Restaurant

1991: Technical School of Culinary Art, Constanta, Romania 1991: Tourism College, Mangalia, Romania

 

 

Mass Media Contributions: Baden Zeitung-Austria, Eurolife Magazine-USA, Romanian Tribune (personal page)-USA, Romanian National Television-Romania, Slovak National Television-Slovak Republic, American Life Network-USA;

Since 2008-All Important Romanian Publications

Since February 2009-Expert Consulting on Euforia Cuisine-Euforia TV Romania

Since March 2009-Expert Consulting on Pharma Food-Ruve Press-Romania

 

Skills and competences:

Excellent management and organizational skills including pre-opening experience.

Innovative creation of recipes with a focus on presentation.

Development, planning and execution of varied menus and food production.

Demonstrated ability to manage food cost and waste ratios.

Development and monitoring of financial budgets.

Efficient management of food and labor costs, sales, profit and inventory control.

Recruitment, training, managing and inspiring multi-cultural staffs.

Organization and management of schedules and work assignments.

In depth knowledge of equipment and supplies.

Extensive experience in catering and banquet functions.

Cuisine Manager/Instructor Certified

Continuously focus on learning new technique and enhancing my skills.

Systematic working methodology, Rapid adaptability to new problem solving, Integrity & ethics

Objective: To find an exciting opportunity where I can contribute in a team environment while helping my employer meets their financial goals and exceed customer expectations.

 

Born August 4^th, 1973; Married, 2 Children

Spoken languages: English, French, Italian, Romanian

Contact me at chefcezarm@chefcezarm.com