Marius Mexi
Overview
28
28
years of professional experience
5
5
Certifications
2
2
Languages
Work History
Job Sous Chef
VENETIAN HOUSE, Restaurants
- Level reached Senior Level (>15 years)
- Job Description; For my knowledge and for my experience during this short period I worked in the cold and hot section with a team of 3 fellows
- To check fridge and freezer temperature every morning
- To check if all food is stored properly and with a label on the date to reduce wastage
- To prepare a mise-en-place for a day of work
- To prepare starter sauces for pasta dishes
- To prepare main courses and arrange them on a plate -to maintain the kitchen clean
Head Chef
Ryfylke Mat
09.2021
- Controlling and directing the food preparation process and other relative activities
- Create menus with new or existing culinary creations ensuring the variety and quality of the serving
- Plan orders of equipment or ingredients according to identified shortages
- Training kitchen staff
- Oversee the work of subordinates
- Comply with sanitation regulations and safety standards
- Cooperation and respect between co-workers.
Sous Chef
Viking River Cruises
02.2020 - 10.2020
- As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing supplies
- Also, aid in making sure the kitchen is up to safety standards and that staff is obeying sanitation rules
- During mealtimes, as Sous Chef be quick on my feet and able to make smart decisions instantly
- The Sous Chef is responsible for staff scheduling and discipline, when necessary
- ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Prepares food to specifications before and during operations
- Properly measure and portion all food items
- Complies with all portion sizes, quality standards, department rules, policies, and procedures
- Cooks all food to Proper specifications in a timely manner
- Utilizes kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc
- Ensures proper food temperatures are maintained and food is stored correctly
- Ensures freshness and quality of all menu items
- 7
- Performs opening, closing, and side work duties as instructed and according to proper guidelines
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
- 10
- Follows and upholds all health codes and sanitation regulations
- Set up and operate kitchen equipment
- Uses waste control guidelines and records all waste on a spoilage sheet
- Ability to work varied hours/days, including nights, weekends, and holidays, as needed
- 14
- Performs other duties assigned., I coordinate a brigade of 4 fellows and my duties was: -to complete daily & weekly orders to ensure sufficient stock at all the times -to check daily deliveries that all food is stored properly and rotated to reduce wastage -to check mise-an-place required volumes are prepared for the working day
- To ensure that all chefs are ready for service -to report any faulty damage or dangerous equipment in line
- To be aware of emergency safety and first aid and report any accidents -to attend training when required
Butler
Crystal River Cruises
03.2017 - 08.2019
- Take care of all VIP suite room guests and coordinate with all concerned departments to full fill guest needs and requests
- Fully aware of the Room Service and other outlets’ menus, answers questions on menu selections, and communicates with the kitchen regarding menu questions and product availability
- Keeps concerned departments informed about the guest’s allergies and food preferences
- Follows all the guest needs until they are completed to the total guest satisfaction
- Serves welcome drinks and escorts the guests to their assigned rooms
- Assist the guest room check-in process in a fast and efficient manner, following all the standards, and also assist the quest for luggage delivery
- Takes care of the guest's requests and liaises with respective departments: laundry, wake-up calls, spa bookings, concierge, and any special requests, etc
- Checks in with guests to ensure satisfaction with each food course and/or beverage
- Informs the housekeeping department of the time desired for the daily cleaning and turn-down service
- Fully conversant with accommodation features: layout, room type, location, decor, in-room facilities, and equipment
- Fully aware of operating procedures for all electrical and electronic equipment in the guest room
- Serves the guests in a calm, discrete, and courteous manner, respecting timing standards
- Supports the other departments such as Front Desk, Housekeeping, and Room service with their duties
- Pick up trays and clean tables as needed to ensure a clean dining area
- Maintain cleanliness of work areas, china, glass, etc., throughout the day
- Performs all duties with a sense of priority and dedication
- Hosts and welcome all guests in a gracious and polite manner, and have the ability to hold a conversation with the guest in a natural and spontaneous manner
- Carries out checkout in efficient manner luggage assistance and transportation
- Wishes fond farewell to the guest at the time of departure
- Offering
- Takes notes of all the information, updates, and instruction and gives proper handover before signing off from the shift
- Understands and strictly adheres to the Rules & Regulations of the Company and the Hotel’s policy on Fire, Hygiene, Health, and Safety
- To attend and contribute to all meetings, Departmental and Hotel training as scheduled, and other related activities
- Carries out any other reasonable duties and responsibilities as assigned out of the list.
Chef de Partie
Crystal River Cruises
05.2016 - 01.2017
- Follow the guidance of the Executive or Sous Chef in new ways of presentations or dishes Put effort into optimizing the cooking process with attention to speed up quality
- Enforce strict health and hygiene standards
- Take care of daily food preparation and duties
Chef de Partie
Uniworld, Domain Boutique River Cruise
03.2014 - 05.2016
- Take care of daily food preparation and duties assigned from the superior to reach the standard and quality
- Coordinate daily tasks with the Sous Chef
- Ensure that the production, and preparation of food are of the highest quality at all times
- Ensure the highest levels of guest satisfaction, and quality
- Operate and maintain all department equipment
Head Chef
Country, Best Western Brook Hotel, Restaurants
04.2012 - 06.2013
- Level reached Senior Level {
Head Chef
YYYY
09.2009 - 03.2012
- I managed a small brigade and my responsibilities were: -planning, choosing, and writing menus -running the kitchen, in the line with the company procedures
- Implementing food safety, health, and safety practice -liaising with the Restaurant Manager and Heads of other hotel departments is required
- Cooking, depending on the number of staff -costing, ordering stock, and storing food
- Organizing staff rotas
- Making sure that what goes on the plate is of the highest quality.
Country
Bulgaria
05.2009 - 09.2009
Chef de Partie
Restaurant
05.2008 - 12.2008
- Club’’Bellagio, Domain: Hotel/Restaurants, Level reached Senior Level {>15 years}
- Job Description; During this period I was responsible for running cold and hot sections
- I coordinate a small brigade
- Keeping organized so that meals go out on time working area remains clean and orderly
- I cook consistently and enthusiastically on a high professional level
- Assist the Sous Chef and Head Chef to create and new dishes for a new menu
- Performs all duties assigned by the Head Chef
- Making sure the stations in the kitchen, and storerooms are spotless to avoid cross- contamination
- To ensure that all food is on label date and stored properly at the right temperature.
Chef
YYYY
04.2008 - 05.2008
- Restaurant ‘’ Ardeleanca’’ { Costinesti, Domain: Hotels/Restaurants Industry, Level reached Senior Level {> 15 years} Job Description: During this period I worked with a brigade of 8 fellows my duty was: -to prepare a mise-en-place for a day of work -to prepare soups and main courses, and plaiting -to ensure the running of the kitchen during Service
- To maintain the kitchen clean.
Chef
Gallo Nero
11.2007 - 04.2008
- Domain: Hotels/Restaurants Industry, Level reached: Senior Level {>15 years Job Description
- To prepare mise-en-place for a day of work -to prepare starters, main courses, and garnish - to maintain kitchen clean
Sous-Chef
Restaurants Industry
01.2007 - 05.2007
- Level reached Senior Level {>15 years}
- Job Description to prepare, cook and present service menu items to agreed standards
- To despotize for Head –Chef in their absence and supervise the unit chefs to maintain the smooth running operation of the kitchen
- Produce a high standard of work to meet company standards and guest satisfaction
- Manage the cost of sales through the effective use of ordering
- The system, stock control, portion control and minimizing food wastage
- Provide general supervision and coaching to junior staff -work closely with the team to create and maintain a good environment
- Work with the Head Chef to create a new menu the idea that accurate costing and specifications are considered., Hotel ‘’Residence’’ 4
- Domain: Hotels/Restaurants Industry, Level reached; Advanced Level {>5 years}
- Job Description: As a Sous Chef I coordinate a team of 4 fellows and my responsibilities were: -to provide supportive leadership to the kitchen staff through food service
- Assisting the Head Chef in monitoring the kitchen activities, expanding orders to ensure quality taste, presentation, and taking on additional responsibilities in the Head Chef absence to ensure that the kitchen staff has proper direction -to ensure the running of the kitchen during service
- To prepare cold-hot dishes -to maintain the kitchen clean -to complete daily orders to ensure sufficient stock at all times.
Chef de Partie
Country, DANESFIELD HOUSE HOTEL AND SPA
12.2006 - 01.2007
- Domain: Hotels/Restaurants Industry, Level reached: Advanced Level (>5 years
- Job Description As C.D.P
- I work in the banqueting department and my duty was: -to prepare a mise-en-place for a day of work at the highest standards and consistent quality and preparation techniques and recipes
- To prepare cold and hot dishes for parties, weddings and other activities
- Sometimes help in the main kitchen to ensure a better service for customers.
Job Sous chef
Country, Kingdom, WOOD HOUSE
06.2005 - 11.2006
- SWAN INN’’
- Domain Hotels/Restaurants Industry
Chef
Country Cruise Lines
07.2001 - 07.2004
- SUN, DAWN, CORAL, Princess
- Domain
- Job 1st, , 2nd and 3rd Chef
- Level reached Advanced Level (>5 years) JOB DESCRIPTION As 1st Chef I worked in the vegetable preparation and my duties were: -to check the fridge temperature -to check if the vegetables have been properly prepared -to maintain the order in the section -to check and ensure a mis-en-place for all working day
- Coral Princess: As 2nd, , I worked in the sauces section and my duties were: -in the morning I prepare the sauces for the main- courses
- Tomato sauce, béchamel, brown sauce, sauces
- At lunchtime, I assist the 1st Chef in the poultry section to roast the chicken or turkey Grilled, stews, chicken curry
- At dinner time I help in a balcony section
- Down Princess; As 2nd, , I worked in the grill area and my duties Were; -to prepare the mais-en-place
- To cook the meat on the grill ordered by Sous Chef or Head Chef -during day I help at breakfast and lunch
- Sun Princess; As 3rd Chef I worked at fish section and my duties were
- During the day I assist at breakfast and lunchtime Service
- At dinner service, my duties were to prepare the Mice-en-place, marinate the fish /seafood -to cook and serve on a plate with garnish and sauce according to 1st Chef’s instructions.
YYYY, PRINCESS CRUISES
01.2001 - 08.2001
- GALLEY STAFF
- Study field Training course on board ship
- SUN PRINCESS
Chef de Partie
Restaurant
02.1997 - 01.2001
- Domain : Hotels/ Restaurants Industry, Level reached; intermediate Level{
- I worked in a team with my fellows in following sections meat preparation, grill section, and main course section in the meat/fish section, my duties were: to prepare the maize-en-place for a day of work to cut the steaks and meats/fish seasoned and marinate for other dishes
- To check the fridge temperature in order to keep the meat at the temperature
- To keep the area clean in the grill my duty was: to prepare mais-en-place to take orders from Head Chef and grill the steaks or fish
- Inform him when are ready
- To keep all area clean and orgonized
- In the hot section my duty was: to prepare a la minute hot dishes ordered by Head Chef, and arrange on a plate with garnishes and sauce
- To prepare soups, sauces, pasta, garnishes for Dishes.
Job Cook Assistant
Romanian Parliament Palace Restaurant
10.1993 - 10.1997
- Level reached Entry Level { 3 years } Job Description As assistant cook my duty was: -to peeled, clean and cut vegetables -to help the butcher for cutting steaks and meat or fish for different dishes
- To maintain kitchen clean
Study field Chef-Waiter Course
S.C. INTIM Ltd
01.1996 - 09.1996
COOK
YYYY, S.C. PANELLY Ltd
01.1993 - 12.1993
- WAITER COURSE
- International work experience
Skills
Telephoneundefined
Certification
Period {dd.mm.YYYY} 29 June 2021
Additional Information
- Driver license Category / Date of expiration B / 10.01.1997 - 08.03.2027
Timeline
Head Chef
Ryfylke Mat
09.2021
Sous Chef
Viking River Cruises
02.2020 - 10.2020
Butler
Crystal River Cruises
03.2017 - 08.2019
Chef de Partie
Crystal River Cruises
05.2016 - 01.2017
Chef de Partie
Uniworld, Domain Boutique River Cruise
03.2014 - 05.2016
Head Chef
Country, Best Western Brook Hotel, Restaurants
04.2012 - 06.2013
Head Chef
YYYY
09.2009 - 03.2012
Country
Bulgaria
05.2009 - 09.2009
Chef de Partie
Restaurant
05.2008 - 12.2008
Chef
YYYY
04.2008 - 05.2008
Chef
Gallo Nero
11.2007 - 04.2008
Sous-Chef
Restaurants Industry
01.2007 - 05.2007
Chef de Partie
Country, DANESFIELD HOUSE HOTEL AND SPA
12.2006 - 01.2007
Job Sous chef
Country, Kingdom, WOOD HOUSE
06.2005 - 11.2006
Chef
Country Cruise Lines
07.2001 - 07.2004
YYYY, PRINCESS CRUISES
01.2001 - 08.2001
Chef de Partie
Restaurant
02.1997 - 01.2001
Study field Chef-Waiter Course
S.C. INTIM Ltd
01.1996 - 09.1996
Job Cook Assistant
Romanian Parliament Palace Restaurant
10.1993 - 10.1997
COOK
YYYY, S.C. PANELLY Ltd
01.1993 - 12.1993
Job Sous Chef
VENETIAN HOUSE, Restaurants
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