Stefan Turian
Blanchardstown,DUBLIN
Summary
Accomplished Head Chef with 14 years of experience in hospitality industry. Strictly monitors kitchen activities and maintains food safety and hygiene standards. Offers strong organisational and leadership skills. Team leader and well organised . Thrives in fast-paced environments while leading dynamic teams. Excels in developing creative menus with the team and satisfying customers.. Ready for new challenge creating tasty meals for successful establishment.
Overview
18
18
years of professional experience
12
12
years of post-secondary education
1
1
Certification
Work History
Executive head chef
Nancy Hands Bar & Restaurant
dublin, Ireland
11.2023 - Current
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Planned menus based on season and product availability.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Achieved targets for labour cost , payroll , Monthly stock-take
- Collaborated with restaurant management resulting in smooth service flow.
- Developed innovative menu items for increased customer satisfaction.
- Led successful team briefings before each shift enhancing team performance.
- Executed dishes , costing and SOP training
- Maintained highest hygiene standards with thorough cleaning protocols.
- Preparing food & menus for events and tourist groups
Executive Head Chef
Hugh Browns & Edition Cafe Brown Thomas
Dublin , Dublin
07.2022 - 11.2023
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Planned menus based on season and product availability.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Achieved targets for labour cost , payroll , Monthly stock-take
- Collaborated with restaurant management resulting in smooth service flow.
- Developed innovative menu items for increased customer satisfaction.
- Led successful team briefings before each shift enhancing team performance.
- Executed dishes , costing and SOP training
- Maintained highest hygiene standards with thorough cleaning protocols.
- Preparing food & menus for VIP events
Banqueting Sous Chef
Clontarf Castle
Clontarf, Dublin 3
11.2021 - 05.2022
- Supervising banqueting, working alongside the team to ensure that all preparation of food is carried out as per function sheets
- Looking after weddings, parties, funerals, meetings & events
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Assisted cooks to determine freshness and quality of dishes.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
Junior Sous Chef
Crowne Plaza Blanchardstown
Blanchardstown, dublin 15
03.2017 - 11.2021
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Planned and directed food preparation in fast-paced restaurant environments.
- Trained junior kitchen staff in food preparation and hygiene practices.
Breakfast Chef
The Castleknock Hotel
Castleknock, Leinster
04.2016 - 03.2017
- Personalised breakfast service by remembering regular customers and their orders.
- Ensured correct presentation, cooking and presentation of breakfast dishes in line with standards of Head Chef.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
3rd year Commis Chef
The Gresham Hotel
Dublin , Dublin 1
07.2013 - 12.2014
- Supported food service in busy restaurant environment.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Stored foodstuffs and ingredients in established manner.
F&B assistant
Garda Westmanstown Gaels
09.2009
1st Year Commis Chef
Pacinos Restaurant
, Dublin 2
08.2007 - 08.2009
- Supported food service in busy restaurant environment.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Stored foodstuffs and ingredients in established manner.
Education
Engineer diploma - Maintenance engineer
Colegiul Technologic
Surduc 09.2003 - 06.2007
Certificate of Education - Culinary arts
Grup Scolar Voievod Gelu
Zalau, Romania 09.1998 - 06.2003
Primary School
Scoala Generala
Galgau-Almasului 09.1994 - 06.1998
Skills
- Engaging leadership style
- Kitchen management
- Menu planning
- Payroll and scheduling
- Food preparation
- Seasonal menu plannning
Certification
- Certified Level 3 , HACCP - 2 years
- Certified First Aid - 2 years
Interests
Fashion, art and Design
Travelling and explore other countries gastronomy , cultures and traditions
Cooking for friends and family
References
Peaches Kemp - Edition & Hugh Browns Owner
Ph. 0862809333
Magda Dobrowska - Crown Plaza GM
Ph. 0876626675
Languages
English
Fluent
Spanish
Fluent
Romanian
Native
Timeline
Executive head chef
Nancy Hands Bar & Restaurant
11.2023 - Current
Executive Head Chef
Hugh Browns & Edition Cafe Brown Thomas
07.2022 - 11.2023
Banqueting Sous Chef
Clontarf Castle
11.2021 - 05.2022
Junior Sous Chef
Crowne Plaza Blanchardstown
03.2017 - 11.2021
Breakfast Chef
The Castleknock Hotel
04.2016 - 03.2017
3rd year Commis Chef
The Gresham Hotel
07.2013 - 12.2014
F&B assistant
Garda Westmanstown Gaels
09.2009
1st Year Commis Chef
Pacinos Restaurant
08.2007 - 08.2009
Engineer diploma - Maintenance engineer
Colegiul Technologic
09.2003 - 06.2007
Certificate of Education - Culinary arts
Grup Scolar Voievod Gelu
09.1998 - 06.2003
Primary School
Scoala Generala
09.1994 - 06.1998
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