Looking for a job

Ioana Macovei

@ioanamacovei1

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Hospitality professional at BAR BULOT ZEDELGEM - HERTOG JAN, promoted to Chef de Partie in a Michelin-level kitchen.

Belgium

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What I'm looking for

I want to use my operational experience to build sustainable tourism projects, protect cultural heritage, and design systems that reduce workload for businesses and their staff.

At BAR BULOT ZEDELGEM - HERTOG JAN, I prepared dishes to Michelin-level standards, managed my own kitchen section, and was promoted from Demi Chef de Partie to Chef de Partie. I also worked across the kitchen, bar, and floor service, while managing supplier orders and following HACCP procedures.

At VILLA FREGN, I managed food and beverage operations, organised events, and worked as a Sous Chef overseeing daily kitchen operations. My hotel management studies at VIVES UNIVERSITY OF APPLIED SCIENCES include a thesis on the Michelin Guide, and I want to use my operational experience to build sustainable tourism projects, protect cultural heritage, and design systems that reduce workload for businesses and staff.

Experience

Work history, roles, and key accomplishments

Chef de Partie

Bar Bulot Zedelgem - Hertog Jan

Oct 2022 - Aug 2026 (3 years 10 months)

Prepared and presented dishes to high standards in a Michelin-level kitchen, managed own section, and supported other kitchen areas. Handled mise en place, supplier orders, and stock monitoring while following HACCP procedures.

Food Preparation HACCP Stock Management Supplier Orders Teamwork Pressure Management Mise En Place

Receptionist

Hotel De Orangerie by CW Hotel Collection

May 2026 - Aug 2026 (3 months)

Welcomed guests, handled check-in/check-out, managed reservations, and provided personalized service in a luxury hotel setting. Coordinated with housekeeping and resolved guest issues professionally.

Guest Service Reservations Check in Check out Housekeeping Coordination Problem Solving Communication Skills

F&B Manager

Villa Fregn

Dec 2025 - Apr 2026 (4 months)

Managed food and beverage operations, planned events, created staff schedules, and handled purchasing. Also worked as Sous Chef, supervised daily kitchen operations, designed menus, and controlled costs.

Food and Beverage Management Event Planning Staff Scheduling Purchasing Menu Design Cost Control Sous Chef International Communication

Education

Degrees, certifications, and relevant coursework

VIVES University of Applied Sciences

Bachelor of Hotel Management, Management and administration

2022 - 2026

Bachelor of Hotel Management with a focus on culinary arts, covering food science, business, marketing, HR, and team management. Thesis on the influence of the Michelin Guide.