Mutulea Cornel

Culinary leader with over 30 years of experience across hotel, restaurant and international cruise ship kitchens in multiple European countries including Romania, Germany, Switzerland. Skilled in leading and motivating kitchen brigades, controlling food costs and inventory, and maintaining rigorous hygiene and quality standards under HACCP guidelines. Proven track record stepping up from Sous Chef to Executive Chef, deputising for senior chefs and delivering consistent, high-quality menus for high-volume, multicultural guests.

Sous Chef (with regular Executive Chef relief duties) at Viking Cruises (2012 – 2025)

• Provided active, hands-on support to the Executive Chef and assumed full Executive Chef responsibilities during absences, overseeing galley operations for large-scale, multinational cruise guest volumes.
• Directed the professional preparation and plating of dishes in line with daily menus, ensuring consistent quality and presentation across all services.
• Supported the organisation, leadership and motivation of kitchen brigades across multiple ship deployments and seasons.
• Partnered with the Executive Chef on food ordering and inventory management, and took ownership of food cost tracking against allocated budgets.
• Ensured storage facilities, quality control and hygiene practices remained fully compliant with HACCP standards.

Sous Chef, promoted to Executive Chef (2010) at G&P Cruise Hotel Management GmbH (2008 – 2011)

• Progressed from Sous Chef to Executive Chef, taking on full accountability for menu planning, kitchen operations and brigade management.
• Managed day-to-day galley production for the company's cruise hotel fleet, maintaining consistent standards across services.
• Oversaw supplier ordering, stock control and cost management in a fast-paced, high-turnover hospitality environment.

Sous Chef, promoted to Executive Chef (2006–2007) at S.C. Danube Cruises / Dr. W. Luftner Reisen (2000 – 2007)

• Built up culinary and leadership expertise over five years as Sous Chef before being promoted to Executive Chef for the final two years.
• Led menu execution and kitchen brigades for river cruise operations, coordinating closely with hospitality and logistics teams.

Executive Chef at Club Davila (1998 – 2000)

• Held full responsibility for kitchen operations, menu design and food quality for the venue's restaurant and events service.

Chef at Spring Time (1997 – 1998)

• Prepared and delivered daily menu offerings, contributing to kitchen operations and service standards.

Chef at Stapelhaus (1995 – 1997)

• Gained international culinary experience preparing European cuisine in a fast-paced restaurant kitchen, developing fluency in German kitchen operations and terminology.

Chef at Hotel Bucuresti (1988 – 1995)

• Started and developed a culinary career across seven years, progressing through hotel kitchen sections and building the foundations of a long-term chef career.

Vocational Diploma in Chef & Pastry Chef – Vocational School, Romania (1988)

Baccalaureate Diploma – Romania (1990)