Alina Dobrescu
Fort Lauderdale ,FL
Summary
Dynamic culinary professional with extensive experience at Boe’s Beach Bar, recognized for enhancing kitchen efficiency and customer satisfaction. Proven expertise in food safety and inventory management, coupled with strong teamwork and problem-solving skills. Successfully developed innovative menu items, leading to increased diner interest and repeat business.
Overview
17
17
years of professional experience
Work History
Line Cook
Boe’s Beach Bar
08.2025 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Led kitchen safety workshop, resulting in zero accidents or injuries for year.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
Restaurant Owner
Coral Rose Diner
10.2008 - 05.2009
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and Number employees.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Planned and executed strategies to increase customer loyalty and retention.
- Implemented effective inventory management systems to minimize waste and control food costs.
- Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Increased customer satisfaction by implementing high-quality service standards and staff training programs.
- Negotiated favorable lease terms with property owners, securing prime location spots at reduced rental rates.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
- Launched successful promotional campaigns to boost visibility in the local community, increasing brand awareness among potential customers.
- Developed comprehensive employee manuals outlining operational procedures, company policies, and expectations for enhanced staff performance.
- Collaborated with designers to create a visually appealing website and social media presence, which led to increased online reservations and inquiries.
- Motivated staff to perform at peak efficiency and quality.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Coordinated with catering staff to deliver food services for special events and functions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Developed unique events and special promotions to drive sales.
Head Prep Cook
Boe’s Beach Bar
04.2023 - Current
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Increased overall customer satisfaction by consistently producing high-quality meals that met or exceeded expectations.
- Developed a system for inventory management that reduced food waste and saved on overall costs.
- Ensured consistent quality of dishes by adhering to standardized recipes and presentation guidelines.
- Provided training to new employees on proper food handling, sanitation practices, and equipment usage, resulting in increased productivity.
- Assisted head chef in creating daily specials using surplus ingredients, minimizing waste while providing variety for customers.
- Expedited orders efficiently during busy periods, ensuring accurate plating and prompt delivery to tables.
- Contributed to a positive work environment by maintaining professionalism under pressure during peak hours.
- Supported the head chef in menu development, contributing ideas based on current culinary trends and customer feedback.
- Managed food storage areas properly to maintain freshness and prevent cross-contamination between raw and cooked items.
- Coordinated with catering team to prepare large-scale meals for special events without compromising quality or timeliness.
- Conducted regular inspections of kitchen equipment to identify maintenance needs before they became critical issues.
- Monitored portion control during meal preparation to ensure consistency across all servings while reducing waste.
- Reduced order preparation time by prepping ingredients ahead of busy shifts, ensuring timely service for customers.
- Collaborated with other cooks to create innovative dishes that received positive feedback from patrons.
- Assisted in menu planning, considering seasonal ingredients and customer preferences for optimal satisfaction.
- Enhanced teamwork in the kitchen by fostering strong communication and collaboration among staff members.
- Streamlined ingredient ordering process, working closely with suppliers for better pricing and delivery times.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Trained and assisted new kitchen staff members.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Monitored food quality and presentation to maintain high standards.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Verified proper portion sizes to consistently attain high food quality standards.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Developed innovative, creative menu items and recipes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef
Artesano Cafe
03.2021 - 04.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
Kitchen Manager
Runway 75
02.2019 - 07.2021
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Enhanced dining experience by introducing themed culinary events and specials.
- Initiated community outreach programs, including cooking classes and food donation drives, to enhance restaurant's local reputation.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Improved customer satisfaction with timely and accurate food delivery.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Coordinated with catering staff to deliver food services for special events and functions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Developed unique events and special promotions to drive sales.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Education
High School Diploma - Economic, Public Alimentary
Economic Nr2 Public Alimentation ( Trade School High School)
Bucharest, Romania 06.1994
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Professional attitude
- Customer service
- Reliable and trustworthy
- Active listener
- Food preparation
- Problem-solving
- Food safety knowledge
- Team coordination
- Food safety
- Cleanliness standards
- Kitchen sanitization
- Knife skills
- Kitchen station setup
- Kitchen sanitation
- Following cooking methods
- Deep fryer operation
- Kitchen organization
- Quality control
- Ingredient preparation
- Food safety standards
- Workload management
- Server communication
- Meat cutting
- Food presentation
- Food allergen safety
- Inventory management
- Food plating
- Prepared foods plating
- Food storage
- Portion control
- Food storage procedures
- Equipment maintenance
- Stock rotation
- Menu item memorization
- Portioning
- Back of house operations
- Ingredients measuring
- Allergen awareness
- Line station oversight
- Food rotation
- Portion management
- Recipe adherence
- Ingredient inspection
- Plating techniques
- Recipe adaptation
- Food presentation talent
- Ingredient stocking
- Sauce making
- Entree preparation
- Appetizer preparation
- Food spoilage prevention
- Garnishing
- Menu planning
- Supply management
- Head chef collaboration
- Sauce preparation
- Roasting techniques
- Ingredient substitution
- Stock making
- Recipe creation
- Team collaboration
- Order accuracy
- Cutting and slicing techniques
- Punctual and honest
- Prep work
- Workstation cleanliness
- Foodservice sanitation
- Recipe preparation
- Contamination control
- Salad preparation
- Effective prioritization
- Ordering and stocking
- Soup preparation
- Dish preparation
- Recipe customization
- Special dietary requirements
- Quality assurance and control
- Collaboration and teamwork
- Food preparing, plating, and presentation
- Safe food handling
- Food handling
- Sanitization
- Cleaning procedures
- Prioritization and organization
- Leadership and decision making
Languages
Romanian
Native or Bilingual
Timeline
Line Cook
Boe’s Beach Bar
08.2025 - Current
Head Prep Cook
Boe’s Beach Bar
04.2023 - Current
Executive Chef
Artesano Cafe
03.2021 - 04.2023
Kitchen Manager
Runway 75
02.2019 - 07.2021
Restaurant Owner
Coral Rose Diner
10.2008 - 05.2009
High School Diploma - Economic, Public Alimentary
Economic Nr2 Public Alimentation ( Trade School High School)
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