Bogdan Paul Irimia
Barcelona
Summary
Chef with 9 years of experience in the industry and a background in restaurant types, including Gastro Pub, Italian, vegetarian/vegan. Well-experienced with working on a team. Background in ordering supplies and keeping well-organized records to make sure the restaurant doesn’t waste money and to better ensure we don’t run out of product when we need it most. Ready to find a position that allows me to work my way up to Sous Chef Position.
Overview
10
10
years of professional experience
Work History
Sous Chef
The National Concert Hall
01.2017 - 02.2024
- Supporting the head chef or executive chef in the general running of the kitchen
- Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques
- Taking responsibility for more technical elements of cuisine
- Training Junior Chefs
- Designing / helping the head chef to create food menu
- Responsible for menu planning, controlling food waste, food cost
- Ordering supplies.
BBQ Chef
Choo Choo BBQ
03.2021 - 08.2022
- Developed and refined recipes for signature barbecue sauces, rubs, and marinades.
- Oversaw all aspects of the barbecue cooking process, including smoking, grilling, and slow-cooking techniques, maintaining high standards of food quality and safety.
- Collaborated with the owner to design and implement seasonal menu changes, incorporating customer feedback and market trends to drive sales growth.
- Assisted with catering events and large-scale barbecues, coordinating with event planners and clients to meet their specific needs and preferences
Junior Sous Chef
Event Dublin Horse Show
05.2017
- Preparing meal ingredients
- Service
- Cooking, food preparation, and dish plating.
Pizza Chef
Dave's Pizza
04.2018 - 09.2019
- Prepared pizza dough and all other pizza ingredients, split wood for brick oven
- Working in very busy festivals
- Cooking and food preparation.
Chef the Partie
The Exchequer Wine Bar
01.2015 - 05.2017
- Takes care of daily food preparation
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Chef the Partie
Event Taste of Dublin
06.2014 - 01.2015
- Preparing meal ingredients
- Service
- Cooking, food preparation, and dish plating Preparing meal ingredients.
Education
High School Diploma -
Group Scolar Bicaz High School
RomaniaSkills
- Strong leadership and organizational skills, ability to control costs, excellent attention to detail
- Creativity
- Ability to work under pressure
- Fast-Paced Decision Making
- Ability to maintain high standards of food hygiene
References
References are available on request
Timeline
BBQ Chef
Choo Choo BBQ
03.2021 - 08.2022
Pizza Chef
Dave's Pizza
04.2018 - 09.2019
Junior Sous Chef
Event Dublin Horse Show
05.2017
Sous Chef
The National Concert Hall
01.2017 - 02.2024
Chef the Partie
The Exchequer Wine Bar
01.2015 - 05.2017
Chef the Partie
Event Taste of Dublin
06.2014 - 01.2015
High School Diploma -
Group Scolar Bicaz High School
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