Objective: :To obtain a challenging post at a reputable organization that will utilize both my educational background and professional experience to contribute to the organization's goals and simultaneously provide excellent opportunities for career development and personal growth. An aspiring team worker, hard working and dedicated professional who wants to meet the challenges posed in the industry.
Present Employer: Park Plaza Hotel Cardiff Wales United Kingdom
Job Title : Sommelier
Employer : “Palm Beach Hotel” Bay City Hotels Chain – Cyprus
Job title: Sommelier Assistant Bar Manager
From: May 2008-March 2014
Key responsabilities: A team of 6 Bar Waiters(sses),2 Head Bartenders,2 Wine Steward,1 Manager
Open from 09.00 a.m.till 01..a.m.
Employer: “Bistro Viena”-Ploiesti-Romania
From: January 2007 to 2008
Job Title: Sommelier
25 seats restaurant capacity European Cuisine open for lunch and dinner
Reports to the Restaurant Manager
Northcote Manor -Lancanshire-United Kingdom
From: October 2007 to December 2007 Job title:Senior Commis Sommelier
-35 seats restaurant one Michelin star chef Nigel Haworth
-British modern cuisine
-Reported to Sommelier Neil Alexander
Employer: Sage Restaurant Agia Napa-Cyprus
From: March 2007 To: September 15-2007 Job title: Wine steward
-150 seats 4 stars capacity restaurant
-In charge of the wine cellar
-Reported to the manager Stravos Hyfaidilis
Employer: Silversea Cruises
From: March 2006 To: August 2006 Job title: Sommelier
– 60 luxury seats capacity restaurant
– Italian cuisine
– With another sommelier in charge to maintain the 6 stars standards cruise line ruled by Relaix and Chateau
– Reported to Head Sommelier Jean Philipe and Maitre D’Hotel Giacomo Giancarlo
From :May 2004 To: March 2006 Job title: Commis Sommelier
-One Michelin star 70 seat luxury restaurant, after reservation only
– French cuisine, contemporary fine dining Verre by 3 Michelin Stars British Celebrity Chef Gordon Ramsay open for dinner.
– In charge to maintain the restaurant cellar in excellent condition for the wine and spirits, refealing the cellar on daily basis, to maintain in perfect conditions the logistic of the restaurant, knowledge of all menu and international wines, service procedures in achieving the guest needs on a daily operation wherever its required.
– Reported to the Chef Sommelier Simone Luca Galiardi
Achievements:Voted “The best Fine Dining Restaurant in United Arab of Emirates” by ‘What’s On Magazine” 2005
Employer: Verre Restaurant by Gordon Ramsay-Hilton Dubai Creek
From:April 2003 To: May 2004
Job title:Wine Waiter -Verre by Gordon Ramsay-Hilton Dubai Creek
Employer: Princess Cruises – “P&O Bermuda Ltd.”
From: 2001 To: 2002 Job title: Room Service Waiter
2600 people ship capacity
Team of 8 butlers and 8 assistent room service waiters
Responsible for VIP&Honeymoon pasanger suites
Reported to room service supervisor
Employer: Princess Cruises-“P&O Bermuda Ltd.”
From: 1999 To: 2001 Job title: Junior Waiter
350 seat Italian restaurant
Italian cuisine, pizza, risottos, pasta, fish
Marius was in charge to maintain the cleanance of cutleries and restaurant service
Employer: Cheers Pub, Munich, Germany
From: 1997 To: 1998 Job title: Barmaid
40 seat restaurant
Team of 6 bartenders + manager
One of top favourite pubs during octoberfest festivalm
Education : Theorethical High School “Alexandru Ioan Cuza”-Foreign Languages – grad.1994
2004 : “United States Sommelier certificate course”-Le Cordon Bleu
“Food and Beverage five stars standards course” – Silver Wind Amenities,
2009 : ” The waiter beyond service” Palm Beach Hotel Larnaca -Cyprus
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