Stefan Petru Cosofret Crucianu

• Autonomous management of the rang in the cafeteria and Latte Art service
• Responsible for preparation and organization of the dining buffet (sweet and savory)

•I worked in the bistro of the Michelin-starred restaurant Guido.
• Utilized advanced service techniques
• Advised customers on food and wine pairings and meal choices
• Assisted in managing dining service orders
• Supported orders management for wines, beverages, and other

oducts

• Provided à la carte service and performed duties as commis de salle
• Welcomed guests and managed cash register
• Participated in external catering events, developing operational speed and adaptability
• Developed basic wine knowledge and mixology skills

• Assisted the maître in organizing and preparing events
• Paid close attention to details to ensure efficient service and high customer satisfaction