Marius Ciuculescu

Birmingham, UK | 07708 748030 | marius.ciuculescu@gmail.com

04/06/2026

Hiring Manager

Good Merch Pubs Ltd

The Navigation Inn

Wootton Wawen, B95 6BZ

RE: Application for Chef Position

Dear Hiring Manager,

I am writing to express my strong interest in the Chef position at The Navigation Inn. With over a decade of experience leading kitchen teams across high-volume hotels, premium restaurants, and pubs, I am confident in my ability to manage your kitchen operations and deliver exceptional fresh food.

My background aligns perfectly with your vibrant venue. Having served as Pub Head Chef at the Village Hotel in Solihull, and more recently as Head Chef at Marco Pierre White (The Cube), I excel in fast-paced environments where quality, consistency, and teamwork are essential. I enjoy working with fresh, local ingredients and am eager to collaborate with your General Manager on daily specials that delight the local community.

Beyond cooking, I bring strong operational and commercial kitchen management skills:

I possess my own professional knives, uniform, and transport. I am also fully flexible to work a rotating schedule including days, nights, and weekends to suit the pub's busiest hours.

Thank you for your time and consideration. I welcome the opportunity to discuss how my culinary experience and management standards can contribute to the team at The Navigation Inn.

Yours sincerely,

Marius Ciuculescu

 

 

Marius Ciuculescu

Head Chef | Kitchen Manager

Birmingham, UK
📞 07708 748030 | ✉️ marius.ciuculescu@gmail.com

Professional Summary

Senior Head Chef / Kitchen Manager with over a decade of experience leading high-performing kitchen teams across premium restaurants, hotels, and high-volume venues. Strong background in menu development, team leadership, cost control, and event delivery including weddings and banquets. Trusted to uphold brand standards, drive consistency, and maintain exceptional food safety and hygiene compliance.

Key Achievements

Core Skills

Professional Experience

Head Chef – Marco Pierre White, The Cube, Birmingham

May 2025 – April2026 - Lead kitchen operations within a premium, brand-led dining environment - Deliver consistent, high-quality service in a fast-paced setting - Design and execute menus in line with brand standards and specifications - Lead, train, and motivate the kitchen brigade to maintain exceptional standards - Produce staff rotas and manage labour effectively in line with business needs - Oversee ordering, stock control, and waste management - Maintain strong food quality, presentation, and consistency across all services - Deliver kitchen operations for events, private dining, and high-profile services - Ensure full compliance with food safety, hygiene, and health & safety regulations

Head Chef – Village Hotel, Solihull

May 2022 – April 2025 - Led day-to-day kitchen operations for hotel restaurant and events - Designed menus and managed food specifications - Created staff rotas and managed labour costs in line with business needs - Planned and delivered weddings, banquets, and large-scale events - Ensured full compliance with food safety, hygiene, and cleanliness standards - Controlled food costs and supplier ordering

Head Chef – The Lewisham Restaurant

July 2020 – May 2022 - Led all day-to-day kitchen operations in a busy restaurant environment - Designed menus and maintained consistent food quality and presentation - Recruited, trained, and developed kitchen staff - Managed staff rotas and controlled labour in line with business needs - Oversaw ordering, stock control, and food cost management - Ensured full compliance with food safety, hygiene, and health & safety regulations - Manage rotas, labour control, and staffing levels - Oversee ordering, stock control, and food cost management - Ensure exceptional food quality, consistency, and presentation - Maintain full compliance with food safety and hygiene regulations - Deliver high-volume service and special events to exacting standards

Head Chef – Genting Hotel

January 2017 – June 2020 - Delivered high-volume service in a fast-paced environment - Recruited, trained, and supervised kitchen staff - Built menus and maintained food quality and consistency - Planned and supported large-scale events and banquets

Pub Head Chef – Village Hotel, Solihull

September 2015 – January 2017 - Supported overall pub kitchen operations including prep and service - Ensured food quality met company specifications - Maintained excellent hygiene and safety standards

Chef de Partie – Slug & Lettuce, Solihull

March 2014 – September 2015 - Ran kitchen sections during service - Prepared and cooked food to brand specifications - Followed strict food safety and hygiene procedures

Education

UWTSD Birmingham -  09/2025 – present: Leadership and management skills for workplace

 

University Degree – Tourism & Commercial Management
Dimitrie Cantemir University, Timișoara, Romania

High School Diploma – Technical Studies
Colegiul Tehnic, Timișoara, Romania

Qualifications

Additional Skills

Interests

Football, cars, and culinary shows

References

Available upon request