Darius Bodea

Customer-focused hospitality professional with over 10 years of experience leading teams, managing costs and delivering high-quality service under pressure. Skilled at building rapport with clients, understanding their needs and turning that into repeat business. Trilingual (English, Italian and Romanian), motivated to start a career in sales.

Freelance Chef at Top Chef Agency (2025-10 – Present)

• Step in at short notice for kitchens across the UK, building quick working relationships with managers and head chefs
• Support managers in delivering a great experience to their clients
• Work with head chefs on food costs and new menus to meet customer expectations
• Train junior chefs in HACCP compliance

Sous Chef (Freelance) at The Finch's Arms 2AA (2024-09 – 2025-10)

• Controlled inventory and portions, reducing waste significantly without losing quality
• Delivered dishes within tight deadlines and kept service running smoothly

Sous Chef at The Peak Edge 2AA (2023-09 – 2024-08)

• Trained staff to raise skills and enforce safety standards
• Adapted menu items to guests' dietary requirements and preferences
• Kept composure and efficiency during peak hours

Sous Chef at The Meynell Ingram Arms (2022-10 – 2023-12)

• Created new menu items that improved customer satisfaction
• Streamlined kitchen operations and cut time spent on administrative tasks

Sous Chef at The George 2AA (2021-09 – 2022-10)

• Helped develop the menu, creating new dining experiences
• Motivated the team through clear communication and trained junior staff

Sous Chef at The Belfry Hotel & Resort (2020-09 – 2021-08)

• Developed new recipes that impressed guests
• Trained apprentices and fast-tracked their progression

Head Chef at Funky Bear (2018-06 – 2020-08)

• Ran the whole kitchen and supported the restaurant manager with cost-control strategies
• Coordinated with front-of-house for seamless service and led special events and holiday menus
• Introduced a rotation system to minimise food waste and boosted team morale

Sous Chef at The Wine House / The Trooper Steak House (2017-04 – 2018-05)

• Recruited, trained, scheduled and evaluated kitchen staff
• Developed menus, pricing and special offers to increase revenue and customer satisfaction
• Involved in cost control, private dining and catering

Sous Chef at Adam's (2016-11 – 2017-11)

• Worked with Master Chef Adrian Pop across three restaurants in Cluj-Napoca and Sebeș

Pastry Chef at Hotel Serena (4 stars) (2015 – 2016)

• Managed the pastry section during the summer season

Diploma in Gastronomy and Pastry Arts (Hospitality) – Istituto Alberghiero Trentino (2013-01 – 2015-12)