Marius Pasca
Oradea,Romania
Summary
My name is Marius Pasca, i am
pursuing the love for the art of
culinary crafts and hospitality. I think
myself, as an individual i can be an
asset to your
company/restaurant/hotel because i
truly enjoy seeing the guests happy
and content with the level of
professionalism and passion
towards this amazing profession.
I still have a long road ahead in my
career but i want to make the most
out of my youth years and be like a
sponge absorbing amazing and
delicious techniques.
I also enjoy meeting new people and
trying to make myself as usefull as
possible inside the culinary machine
which it s called the kitchen.
Overview
5
5
years of professional experience
Work History
Line Cook
John`s Island Club
Vero Beach, FL
10.2023 - Current
- My experience at JIC was amazing lasts season so i have decided to come back and develope myself even more than i did during the previous season.
- My daily tasks are composed of : Maintaining a clean and sanitized workplace during our preparation work hours, preparing different dishes that change everyday giving myself a wonderful edge in learning how to accentuate a more fresh way of serving amazing food.
- I also make sure that all the food that I send out is upheld at the highest standard and that my supervisor can relay on me with taking care of my own station.
- At the end of each shift we make sure that everything has been cleaned and sanitized developing a wonderful and safe workplace.
- I can truly say that i enjoy working at JIC because of it's amazing team and structure.
Chef De Partie
Three Forks Ranch
Savory, Wyoming
05.2023 - 10.2023
- I'm currently covering the position of Chef de Partie on the grill station during the dinner shift but i also have some morning and lunch shifts
- Making sure the produce are in good quality and the food that i send out it's presentable and up to the location and sanitatry standards.
Line Cook
John's Island Club
Vero Beach, Florida
12.2022 - 05.2023
- As a Line cook at JIC i made sure that my Chef de Parties and sous-chefs were pleased with my performance regarding the dishes I was sending out in a professional manner and also making sure that my actions were for the better of this well oiled culinary machine.
Chef De Partie
S.C Amedi and Sons S.R.L / Hotel Aventus
Oradea, Romania
12.2021 - 12.2022
- I covered the position called Chef de Partie regarding the hot line where I shared my contribution concerning everything that requiered a heating process such as: Cooking pasta dishes, hot sauces, prepping stews, soups,risottos and many other dishes revolving around the hot line
- I also did my absolute best to help my colleagues, by reassuring them that i am an asset and if they need my help i'm more than open to do so
- Resulting in a clean and rapid service time and a high quality of food.
Chef De Partie
Regal Development SRL
Oradea, Romania
08.2021 - 12.2021
- I was tasked with taking care of the mise en place of the grilling and ensuring that the people working on that station inlcuding myself, are sending the best quality of meat out to the plating section.
Prep Cook
NOODLEPACK SRL /Romania
Oradea, Romania
02.2021 - 07.2021
- I was tasked with taking care of the production line of the prime materials in thr kitchen and also making sure that my colleagues had the majority of the things prepped for the service
- I worked with and amazing thing and i can truthfully say that it was my first time getting into contact with the asian cuisine since the debut in the culinary industry.
Prep Cook
Honest Food SRL
Oradea, Romania
08.2020 - 11.2020
- I prepared the majority of the items that were on the mise en place and i also got involved during the service
- I did the prep part in the morning and later in the day i took a position on the line to help my colleagues deliver a good service together.
Line Cook
MA INTERGLOB EXIM SRL
Oradea, Romania
09.2019 - 01.2020
- I worked on the cold line taking care or the garnishes, plating salads and burger in the meantime helping the sous-chef plate the dishes so he could expedite in an pleasent manner
- I also got involved into helping my colleagues and to learn about the different aspects of the service team.
Grill/Prep Cook
SC ROSECAS SRL
Oradea, Romania
06.2019 - 09.2019
- I was a prep cook in the morning taking care of the preparation of the meat section ensuring that my station had everything was prepared in the desired way so it can ensure a smooth and easy service that i usually took part into the afternoon
- Implementing a fast service and beautiful dishes regarding various stews and meat specialties.
Prep Cook
Ristretto Unirii SRL
Oradea, Romania
10.2018 - 03.2019
- I worked on the cold line having the task to make sandwiches , salads, cold sauces, dressings and different fruit bowls.
Education
Associate In Arts (A.A.) - Faculty Of Letters
University of Oradea
06.2022
High School Diploma -
06.2019
Skills
- Communicative
- Highly focused
- Teamwork oriented
- Fast learner
- Accountability
- Flexible
- Ingredient Inspection
- Portioning
- Inventory Management
- Food Safety
- Line Management
- Kitchen Operations
- Ingredient Stocking
- Ingredient Preparation
- Recipe Creation
- Appetizer Preparation
- Contamination Control
- Team Coordination
- Quality Control
Career Objective
- Chef De Partie, Three Forks Ranch, Savory, Wyoming, Wyoming, 05/01/23, Present
- Line Cook, John's Island Club, Vero Beach, Florida, Florida, 12/01/22, 05/01/23
- Chef De Partie, S.C Amedi and Sons S.R.L / Hotel Aventus, Oradea, Bihor, Romania, 12/01/21, 12/01/22
- Chef De Partie, Regal Development SRL, Oradea, Bihor, Romania, 08/01/21, 12/01/21
Languages
- Romanian, Native
- English, Fluent
- French, Advanced
- Spanish, Fluent
- German, Intermediate
Volunteer Experience
Enlisted Volunteer Soldier, Romanian Army, Oradea, Bihor, Romania, 01/01/18, 05/01/20
Languages
English
Full Professional
Romanian
Native/ Bilingual
French
Professional
Spanish
Full Professional
German
Limited
Affiliations
- Working out in the gym or running for a couple of miles.
- Learning about history and languages so i can connect with more people and their culture.
- Reading books mostly Stoic or self-development books focused on the better of oneself.
Timeline
Line Cook
John`s Island Club
10.2023 - Current
Chef De Partie
Three Forks Ranch
05.2023 - 10.2023
Line Cook
John's Island Club
12.2022 - 05.2023
Chef De Partie
S.C Amedi and Sons S.R.L / Hotel Aventus
12.2021 - 12.2022
Chef De Partie
Regal Development SRL
08.2021 - 12.2021
Prep Cook
NOODLEPACK SRL /Romania
02.2021 - 07.2021
Prep Cook
Honest Food SRL
08.2020 - 11.2020
Line Cook
MA INTERGLOB EXIM SRL
09.2019 - 01.2020
Grill/Prep Cook
SC ROSECAS SRL
06.2019 - 09.2019
Prep Cook
Ristretto Unirii SRL
10.2018 - 03.2019
Associate In Arts (A.A.) - Faculty Of Letters
University of Oradea
High School Diploma -
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