Cornel Iancu is a Romanian national currently residing in Dubai, UAE. He has over 15 years of experience in the hospitality industry, having worked in roles such as Chef de Pass, Waiter, Supervisor, Host, and Account Manager. His most recent role is as Chef de Pass at La Petite Maison in Dubai, where his responsibilities include overseeing kitchen operations, ensuring food quality and timely delivery, and managing staff. He speaks English, Romanian, Spanish, and Italian and holds a postgraduate degree from a university in Bucharest, Romania.

1. CURRICULUM VITAE
Dubai, UAE
Mobile number: +971-55-291-30-68
E-mail address: b0bbytza@yahoo.com
Name: Cornel Iancu
Nationality: Romanian
Date of birth: 8th March 1988
Languages: English, Romanian, Spanish, Italian
1995-2003 – High school
2003-2008 - College / Postgraduate studies, Bulgarian Lyceum “Hristo Botev”, Bucharest
 Windows Package Course (computer)
CAREER OBJECTIVEEDUCATIONAL BACKGROUND
KEY SKILLS
 Leadership skills
 Ability to plan, organize and prioritize work
 Sales oriented
 Establish and maintain high level service
 Excellent Interpersonal skills
 Deep-rooted ability to deliver generous service
 Motivate and inspire team members

2. La Petite Maison ,Dubai 10 June - present
Position: Chef de pass
Responsibilities:
 Responsible for completion of the restaurant opening and closing checklist.
 Provide direction, instruction and guidance to a group of 12 to 15 people.
 Responsible for approving all prepared food items that leaves from kitchen
 Assisting the executive chef to keep the operation to flow smooth operation.
 Connector between kitchen and service staff (informing about not available items, new
dishes, the specific timing and recipe).
 Receive and check the presentation of the dishes as per service standards and procedures.
 Ensure that food is delivered on time and to the right person.
 Clean and re-stock the food pass.
 Knowledge of all the equipment in the outlet, the proper handling and usage.
 Perform any other duties assigned by the immediate superior.
Asado Argentinean Grill, The Palace Hotel Downtown, Dubai 2st
Feb13 - April 14
Position: Waiter
Responsibilities:
 Prepare mise en place.
 Check if side stations are ready for the operation and clean.
 Attend various training sessions with the aim to further improve the level of performance.
 Greet the guest by name and introduce myself once the guest is seated.
 Demonstrate the menu knowledge by describing dishes and answering questions.
 Recommend the aperitifs before food order.
 Take food and drinks order.
 Ensure that food is delivered on time and correctly.
 Check the satisfaction after each course.
 Deliver superior guest service experience.
 Handle customer complaints.
 Collect guest comments card for feedback.
 Thank the guests for coming in and assisting in other ways.
PROFESSIONAL EXPERIENCE

3. Markets.com, Bucharest April 2012- December 2012
Position: Account Manager
Responsibilities:
 Prepare and maintain scorecard data and develop strategy to enhance the motivation at
work;
 Develop relationships with loyal clients; ask for their feedbacks and provide feedbacks to the
marketing units for purpose of enhancing the quality of service;
 Provide assistance in relation to classifying the efficiency level at work, determining sale
space and developing the qualification of units;
 Ensure client’s demands to be satisfied;
 Receive and answer calls from the clients or client service units in relation to the clients’
requests or questions;
 Answer the clients’ questions and ensure their problems are resolved; conduct follow-up
tasks;
 Develop and maintain a well-coordinated internal relationship with key decision makers
within the organization;
 Ensure that clients know to use the services and provide assistance if necessary;
 Manage and provide assistance in managing or maintaining accounts of strategic clients.
Da Fabio Italian Restaurant, Marbella, Spain February 2011- March 2012
Position: Supervisor
Responsibilities:
 Keep maintenance smoothly and efficiently.
 Importance of teamwork.
 Maintain discipline.
 Get the right person on the job at the right time.
 Maintain the quality and quantity of work.
 Check and inspect jobs and personnel.
 Prevent accidents and control hazards and hazardous material.
 Keep records and preparing reports.
 Plan and schedule work.

4. Bon Ton Restaurant, Bucharest May 2010 - December 2010
Position: Host
Responsibilities:
 Check all the reservations before operation starts.
 All menus must be wiped down, free of spots or stains.
 Make sure entry doors are clean, free of debris and inviting.
 Plan out the seating chart and organize the reservations.
 Greet guests, escort them to their table, pull seat out for the ladies, present menus and wish
them to enjoy their meal.
 Make sure the server is aware they have been sat.
 Attend to guest’s queries/complaints and coordinate activities and courteous service to
patrons is met.
 Thank the guests for coming.
Bellagio Club, Bucharest January 2010 - April 2010
Position: Waiter
Responsibilities:
 Check patron’s identification in order to ensure that they meet minimum age requirements for
consumption of alcoholic beverages.
 Delivering high quality of service.
 Taking order from guest, upselling premium beverages.
 Engaging with the guests for future bookings.
 Serve the drinks and maintain the sequence of service.
 Active contribution to service.
Moara lui Bucur, Bucharest January 2007 - November 2007
Position: Waiter
Responsibilities:

5.  Write patrons' food orders on order slips and memorize orders.
 Take orders from patrons for food or beverages.
 Check with customers to ensure that they enjoy their meal and take action to correct any
problems.
 Serve food and/or beverages to patron, prepare and serve special dishes at tables as required.
 Collect payments from customers.
Ambassador Hotel, Bucharest November 2005 - March 2006
Position: waiter
Responsibilities:
 Greet the guests, introduce myself and present any daily specials.
 Take drink and food orders.
 Fill and deliver all the drinks or pick them up from the bar, provide bread, appetizer plates,
napkins, etc.
 Take entree orders and pick up menus.
 Deliver appetizer and/or salads.
 Deliver entrees and ask for any additional items that might be necessary.
 Deliver additional items.
 Check back to make sure food is satisfactory.
 Ask for and deliver desserts.
 Deliver check.
 Process check (run credit card, give change, etc.).
 Thank guests for coming.
I hereby certify that all aforementioned information are true and correct to the best of my
knnknowledge.