Darius Bodea

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.

Motivated

Chef offering over 10 years experience in the food industry. Focused on high standards for taste and quality. Superior communication and leadership skills.

Freelance Chef - Top Chef Agency-Uk - Uk

(2025-10)

• Assisting kitchens across Uk, with shortage of staff, during festive season.
• Supporting the managers to deliver a great experience to their clients.
• Working alongside Head Chefs maximising food costs developing new menus to meet the customers expectation.
• Enforcing and training the junior chefs to follow the HACCP system, required by the law.

Sous Chef Freelance - The Finch's Arms 2AA-Oakham - Oakham

(2024-09 - 2025-10)

• Maintained inventory control without compromising on food quality or taste.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Managed portion control effectively, reducing waste significantly.
• Assisted head chef in delivering quality dishes within tight deadlines.
• Gained expertise in a variety of cuisines from around the world.
• Executed efficient mise en place to facilitate smooth service.

Sous chef - The Peak Edge 2 AA-Chesterfield - Chesterfield

(2023-09 - 2024-08)

• August 2024 Updated kitchen equipment on regular basis, improving operational efficiency.
• Conducted staff training sessions to enhance culinary skills and knowledge.
• Maintained high standards of food preparation by following recipes accurately.
• Reinforced safety protocols amongst staff members for a safe working environment.
• Worked under pressure during peak hours whilst maintaining composure and efficiency.
• Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.

Sous Chef - The Meynell Ingram Arms-Cross - Cross

(2022-10 - 2023-12)

• Developed new recipes for a diverse culinary experience.
• Orchestrated seamless kitchen service during peak hours.
• Improved customer satisfaction by creating innovative and appetising menu items.
• Streamlined kitchen operations for enhanced efficiency.
• Optimised workflow processes reduced time spent on administrative tasks.
• Coordinated prep work, streamlined the cooking process.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.

Sous chef - The George 2AA-Alstonefield - Alstonefield

(2021-09 - 2022-10)

• Assisted head chef in menu development, resulting in innovative dining experiences.
• Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
• Maintained high standards of food preparation by following recipes accurately.
• Fostered a positive working environment through clear communication and team motivation.
• Implemented new cooking techniques, elevating the overall food quality and presentation.
• Trained junior kitchen staff in food preparation and hygiene practices.

Sous Chef - The Belfry Hotel & Resort 1 AA-Sutton Coldfield - Sutton Coldfield

(2020-09 - 2021-08)

• Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
• Maintained high standards of food hygiene for customer satisfaction.
• Devised new recipes, impressing guests and critics alike.
• Trained apprentices effectively, fast-tracking their career progression.

Head Chef - Funky Bear-Sutton Coldfield - Sutton Coldfield

(2018-06 - 2020-08)

• Assisted restaurant manager in cost control strategies implementation.
• Instituted a rotation system to minimise food waste.
• Coordinated with front-of-house staff to ensure seamless service delivery.
• Directed the preparation of special dishes for events and holidays.
• Implemented new recipes for enhanced menu diversity.
• Fostered a positive work environment, boosted team morale.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Maintained exemplary hygiene standards in the kitchen area.

Sous Chef - The Wine House/ The Trooper Steak House comfy pubs-Lichfield - Lichfield

(2017-04 - 2018-05)

• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
• Maintained a skilled kitchen staff by properly coaching, counselling and disciplining employees
• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
• Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
• Promptly reported any maintenance and repair issues to Executive Chef
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines

Sous Chef - Adam's-Romania - Romania

(2016-11 - 2017-11)

Company Overview: Miraj, Adam's

• I worked with Master Chef Adrian Pop in the following restaurants: Klausen Burger from Cluj-Napoca (Romania), Restaurant Miraj from Sebes (Romania) and Restaurant Events Adam's from Cluj-Napoca (Romania)

Pastry Chef - Hotel Serena Italia-Italy, Andalo - Andalo

(2015 - 2016)

• Managed the Pastry section during the summer season
• 4 stars

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