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CV 8


     

                                                                                               Name: Birsan

 

Date of birth: 06/07/1971 

Domicile: Botosani, Romania

Work experience:

 

Career level: Senior (over 15 years)

 

Management experience: Yes

 

HoReCa experience: Over 17 years

  

EMPLOYMENT OBJECTIVES:

 

The type of the employer: Restaurant, Hotel (with a restaurant) Position: sous chef/executive chef

 

Working hours: Full time Minimum salary:

 

Expected benefits: Bonuses for a good performance, accommodation, health insurance, transport discount.

  

EDUCATION:

 

‘L’ecole de cuisine’ course, Paris (2 weeks) 2006

 

Hospitality Management Course at the THR Institution 2001

 

Law Faculty, Bucharest 1995


  

PROFESSIONAL EXPERIENCE

 

Caruso Restaurant, Timisoara, Romania: Since April 2014- Present; Position: Head Chef

 

Le Manoir Restaurant Luxe mburg: July 2013-March 2014; Position: Sous-Chef (Recommendation:  contact@kasselslay.lu, Hans Poppelaars, Maison 21 L-9769 Clervaux/Roder, Luxembourg)

 

Botiq Hotel Sonnenhof Germania (Merziger Str. 3,66706 Perl, Saarland, Germany)

 

El Quatro Boutiq Restaurant Hotel: February 2012-May 2013; Position: Sous chef

 

 

 

Zur Traube Trier, Germany: January 2011- January; Position: Sous chef  www.traube-nennig.de(Recommendation: Mr. Carlo Bosing- tel 00491754171715)

 

L'Aube rge Provencale Monaco, France: April 2010-November 2010; Position: Sous chef Recommendation: Jean Streicher

Auberge Provençale

Tel: +33(0)4.93.04.00.31

 

Fax: +33(0)4.93.04.24.54 aubergeprovencale@gmx.fr  www.aubergeprovencale.fr

 

Casa Lux Botosani,Romania: 2007-2009: Head Chef Recommendation: www.casalux.ro , Bidasca Marian telefon 0746635980

 

La Pe rgola Restaurant Iasi, Romania: 2005-2007; Position: : Head Chef

 

M / S DAWN PRINCESS: October 2004-June 2005; Position: Demichef de partie

 

MV / P & O NEDLOYD CALYPSO, Oskar Wehr Company: 12th January- 24th June 2002; Position: Chef de partie

 

"House Hircher" Brasov, Romania: October 2003- September 2004;Position: Chef

 

La Vella” Restaurant Palermo, Italy: July 2002- April 2003; Position:Chef Piazza Bordonaro, 10, 90142 Palermo, Sicily, Italy

+(39)091361860

 

"Simpozium"Restaurant Cartoceto, Italy: 2001-2002 Position: Comis chef Recommendation:  lucio@symposium4stagioni.it, Via Mombaroccese, Cartoceto (PU) Lucio +39.335.6445032 Mr.Don Lucio Pompili- Chef


 

India / New Delhi "Gate of India"Hotel Impe rial New Delhi, India: 2000-2001 Position: Comis Chef

 

Janpath Lane, Connaught Place, ew el i, 000

 

India Telephone:

 

call(91-11) 23341234, call(91-11) 41501234.

 

Email: luxury@theimperialindia.com.  www.theimperialindia.com

 

"The Marmara" HotelIstanbul, Turkey 1998-1999; Position:Comis chef

 

It must be mentioned that between these workplaces I have been a gastronomical consultant in different locations in Romania ( Dracula Restaurant, Bucharest; Gulliver Restaurant, Timisoara, Tokai Restaurant, Bucharest). Moreover, I worked as a trainer for the kitchen staff in collaboration with producers of gastronomical equipment.

 

PERSONAL SKILLS

 

 

 

 

 

 

Mother tongue

Romanian

 

 

 

 

 

Other language(s)

 

 

 

 

 

 

UNDERSTANDING

SPEAKING

 

WRITING

 

 

 

 

 

 

 

 

 

Listening

Reading

Spoken

Spoken

 

 

 

interaction

production

 

 

 

 

 

 

 

 

 

 

 

 

 

 

English

B1

B2

B1

B1

A2

 

 

 

 

 

Replace with name of language certificate. Enter level if known.

 

Italian

A2

A2

A2

A2

A2

 

 

Replace with name of language certificate. Enter level if known.

 

 

 

 

 

 

 

 

Levels: A1/2: Basic user - B1/2: Independent user - C1/2 Proficient user

 

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