Cristian Vuico
Chisinau
Summary
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
9
9
years of professional experience
Work History
Head Chef
LANDGOED WESTERLEE
07.2024 - 02.2025
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef De Partie
Avante
01.2024 - 07.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Cook
By The Sea
05.2023 - 01.2024
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
Chef De Partie
ATYPIC RESTAURANT
03.2023 - 05.2023
- Removed expired food from kitchen areas, composting waste and recycling packaging
- Monitored line production to achieve consistent quality
- Handled special customer requests to meet dietary needs and mitigate allergen risks
- Prepared, produced and packed food in tight timescales
- Sanitised counters and utensils used to prepare raw meat, eggs and fish
- Maintained clean and tidy food preparation areas
- Plated completed meals with meticulous attention to presentation and portion control
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste
- Followed recipe specifications strictly to produce high volume of food orders
Cook
By The Sea
09.2022 - 03.2023
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
Cook
ATYPIC RESTAURANT
11.2021 - 09.2022
- Planned and directed food preparation in fast-paced restaurant environments
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence
- Developed chefs to run stations efficiently during peak service periods
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations
- Maintained total control to maximise guest satisfaction and team productivity
- Plated food according to restaurant artistic guidelines for attractive presentation
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation
- Acted as head chef when required, maintaining continuity of service and quality
- Supported head chef with stock control and rotation, minimising waste with FIFO systems
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating
- Assisted cooks to determine freshness and quality of dishes
- Created recipes to maximise profit by delivering on target food costs per dish
- Sanitised equipment and kitchenware to comply with hygiene protocols
- Estimated cooking time to provide timely deliveries to customers
Chef De Partie
MEATING POINT
09.2018 - 11.2021
- Removed expired food from kitchen areas, composting waste and recycling packaging
- Monitored line production to achieve consistent quality
- Handled special customer requests to meet dietary needs and mitigate allergen risks
- Prepared, produced and packed food in tight timescales
- Maintained clean and tidy food preparation areas
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste
- Met company portion and serving size standards, maintaining kitchen cost-efficiency
- Followed recipe specifications strictly to produce high volume of food orders
- Collaborated with head chef to create innovative, seasonal menus for special events
Cook
COOK S.R.L "FRATELLI"
09.2016 - 08.2018
- Company Overview: Business or Sector: Accommodation and food service activities
- Business or Sector: Accommodation and food service activities
Participant
EXPERIENCE EXCHANGE PROGRAM
02.2017 - 02.2017
- Exchange of experience between Moldavian and Italian schools
Chef's Helper
CHEF'S HELPER S.R.L "OLIVA"
10.2016 - 10.2016
Participant
ROMANIA
05.2016 - 05.2016
- Exchange of experience in gastronomy with students from Romania and Hungary
Participant
EXPERIENCE EXCHANGE PROGRAM
04.2016 - 04.2016
- Company Overview: FELT Summer School
- Exchange of experience with teachers from Italy and Greece
- Learning type of teaching in Italy and Greece
- FELT Summer School
Education
High School Diploma -
Vasile Alecsandri
Chisinau, Moldova06-2018
CHEF'S CERTIFICATE -
Vocational School Nr.2
Chisinau05.2017
9TH DEGREE -
Nicolae Iorga Gymnasium
Chisinau05.2014
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Waste reduction
- Kitchen operations
- Leadership qualities
- Ingredient selection
- Process improvements
- Sanitation standards
- Allergy awareness
Personal Information
- Date of Birth: 07/06/98
- Gender: Male
- Nationality: Moldovan
Languages
English
Full Professional
Timeline
Head Chef
LANDGOED WESTERLEE
07.2024 - 02.2025
Chef De Partie
Avante
01.2024 - 07.2024
Cook
By The Sea
05.2023 - 01.2024
Chef De Partie
ATYPIC RESTAURANT
03.2023 - 05.2023
Cook
By The Sea
09.2022 - 03.2023
Cook
ATYPIC RESTAURANT
11.2021 - 09.2022
Chef De Partie
MEATING POINT
09.2018 - 11.2021
Participant
EXPERIENCE EXCHANGE PROGRAM
02.2017 - 02.2017
Chef's Helper
CHEF'S HELPER S.R.L "OLIVA"
10.2016 - 10.2016
Cook
COOK S.R.L "FRATELLI"
09.2016 - 08.2018
Participant
ROMANIA
05.2016 - 05.2016
Participant
EXPERIENCE EXCHANGE PROGRAM
04.2016 - 04.2016
High School Diploma -
Vasile Alecsandri
CHEF'S CERTIFICATE -
Vocational School Nr.2
9TH DEGREE -
Nicolae Iorga Gymnasium
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