• Profilo 69733
  • Registrazione: 17/01/2024
    Ultima visita: 08/05/2024

Cuoca
Seconda Cuoca Cuoca
Disponibile dal 15/05/2024
Offerte di lavoro ricevute: 3
Passaporto: Romania
Compenso € 3000-4000
Dati personali
Single 30 anni, Non fumo
Residente a: Galati Romania
Esperienza di navigazione
3 anni 1 mese
Libretto di navigazione
1° categoria, Cayman Island, Hostess/Steward
Titoli / Certificazioni (CoC)
Cook diploma
Corsi IMO / Certificazioni
STCW Basic Training (4 corsi)
PDSD (Security Duties)
Awareness Famil. Sicurezza
Titolo di studio, lingue
Liceo Classico
Romeno Inglese Italiano
Patente nautica
NO patente nautica
Esperienza di vela
NO esperienza di vela

Imbarchi effettuati

  • Periodo: 03/2021 - 06/2021
    Unità: MY AVANTAGE 87m Private (Lurssen Yachts, 2020)
    Utilizzo, zona: Private yacht, Germany, Hamburg
    Ruolo ricoperto: Senior Housekeeper
    Mansioni e responsabilità: I have joined the vessel in the shipyard,Germany, where I was hired as a Senior Housekeeper to assist with preparing a new build in time for the owners arrival. Meantime, I was responsible for daily duties, provisioning, restock, taking care of the interior and daily reporting to HOH.
  • Periodo: 10/2018 - 04/2020
    Unità: MY SAPPHIRE 75m Private (Nobiskrung, 2011)
    Utilizzo, zona: Private, Athens
    Ruolo ricoperto: Head Housekeeper
    Mansioni e responsabilità: I had a Housekeeping team of 4 Stewardesses who were largely new to the industry, therefore my main priority was to train, motivate and empower the team ready for the summer season. Responsibilities onboard include management of interior and crew areas. Delegation of duties, provisions, stock take, inventories, interior detailing and upkeep. Vessel based in Athens, Greece for winter.
  • Periodo: 02/2017 - 03/2018
    Unità: MY SENSATION 50m Private (Sensation Yachts, 2007)
    Utilizzo, zona: Private Yacht, Dubai, UAE
    Ruolo ricoperto: 2nd Stew
    Mansioni e responsabilità: Ensure all aspects of interior are cleaned and maintained, including heads and beds, crew common areas and captain`s quarters. Responsible for food and beverage service, inventories and provisions.
  • Periodo: 03/2016 - 11/2017
    Unità: NOURAH OF RIYAD 70m Private (Yachtley, 2008)
    Utilizzo, zona: Private yacht, Cannes
    Ruolo ricoperto: Junior stew
    Mansioni e responsabilità: Rotating through all the departments

Note personali

  • I am a bubbly person, I love cooking and that's why I decided to take the courses and to become a cook. I am in the hunt of a galley position.
    My ideal program will offer a professional and positive work environment, with an active team that is as committed and as passionate about creating an experience for guests and the industry as I am.
    I am looking to further progress my career with a role that offers longevity and opportunities to keep developing my skills.
    Cooking, housekeeping, laundry - Teamwork - Flexible - Adaptable - Provisioning - Cooking.
    Cook – Restaurant’ Iubesc si Vinul’ in Bucharest, Romania
    May 2023-September 2023
    While studying in Horeca Culinary School and passing the exams , I did practice in’Iubesc si Vinul’ Restaurant, a mediterranean restaurant located in Bucharest .We were 3 people in the kitchen including the chef , a busy restaurant ,working between 8-10 hours per day under a greek head chef.It was quite intensive during service since the restaurant was getting packed at certain times and the chef’s expectations were really high.

    Cook – Chesa Aivla (Suvretta) SA in St. Moritz, Switzerland
    November 2022- April 2023
    I have been cooking for up to 10 staff members ( 7 different nationalities).I was in charge with food safety, provision lists, cooking daily except weekends -breakfast, lunch, dinner), cleaning of the galley, keeping up with Food Handling Checklists, avoiding food waste.
    I bring positivity and energy to the workplace and have a passion for customer service and creating memorable experiences for the guests.
    I proved an ability to work really well in a team and learn very quickly, being open to everything that was thrown at me. I have the ability to deal with problems efficiently and effectively making the best possible experience for the guests.
    I thrive under pressure and have a tenacious can-do attitude and nothing is too much trouble for me.
    Food Safety Knowledge
    Creativity/Multitasking
    Knife Skills/ Recipe Creation
    Restaurant Experience
    Budgeting skills
    Plating Techniques
    Menu Development
    Organizing the kitchen
    Provisions/Food Inventory
    Time Management Skills
    Team Development
    Work under Pressure
    Strong Work Ethic
    Good Team Player
    Excellent cross-cultural communication skills