Paul Daniel Ailenei Email & Phone Number

Milton Keynes, Gb

Cosy Club Milton Keynes

* Helped the Head Chef manage the day to day operation of the kitchen whilst supervising and developing the brigade* Worked on all the sections of the kitchen * Ensured that all the mise-en-place is compliant with the requested standard* In charge of stock-take

London Area, United Kingdom

* My duties were to support the teams of the various restaurant kitchens from within the group, providing cover as required and bringing valuable experience, including taking the lead in kitchens in the absence of the Head Chef.

Tapas Brindisa Battersea

Tapas Restaurant focused on traditional Spanish food* Managed the day to day operation of the kitchen whilst supervising and developing the brigade* Managed up to 9 BOH team members on the rota* Ensured the serving of quality culinary dishes according to company standard* In charge of stock-take and ordering * In charge of staff training and development, cost management and control* Developed weekly special dishes which received a great feedback from our guests

Tapas Brindisa London Bridge

Tapas Restaurant focused on traditional spanish food*Helped the Head Chef manage the day to day operation of the kitchen whilst supervising and developing the brigade* Managed up to 15 BOH team members on the rota

London, United Kingdom

Scandinavian restaurant focused on curing, smoking and pickling in house food.*Helped the Head Chef manage the day to day operation of the kitchen whilst supervising and developing the brigade*Managed up to 10 back of house team members on the rota*Helped with staff training and development, cost management and control

The Ivy Wimbledon Cafe

Been an important part of the opening team as I was the one with the longest background withing the company which helped me guide, develop and manage all the new comers. *Helped the Head Chef manage the day to day operation of the kitchen whilst supervising and developing the brigade*Managed up to 20 back of house team members on the rota*Ensured the serving of quality culinary dishes on spec according to company standard*In charge of stock-take and ordering using Comtrex Enterprise Software*Helped with staff trainin and development, cost management and control

The Ivy Chelsea Garden

Took part of the opening of one of the flagship sites of the Ivy CollectionWorked on all the sections of the kitchen Helped with training and developing of the junior chefs working with meEnsured that the junior chefs comply with the health&safety procedures at all timeEnsured that all the mise-en-place is compliant with the requested standardEnsured the stock rotating procedures are being implemented and helped the senior chefs with the ordering

Piemonte Area, Italy

Hotel restaurant doing Set Menu and A la carteStarted on the starters section and quickly moved onto the main course.

Reggio Emilia Area, Italy

Sardegna, Italy

In charge of the pasta section doing everything cooked to order.Helped the head chef with ordering, sourcing of the fresh food and developing of menus for the hotel guests

Sardegna, Italy

In charge of the starter section using mainly fresh locally sourced seafood

Piemonte Area, Italy

Turin Area, Italy