
Rusu Georgel
@rusugeorgel
AI & Automation Engineer at FLOWENTIC building operational AI systems, from voice agents to tested RAG services.
What I'm looking for
At FLOWENTIC, I build operational workflows to order, deliver them end to end, and hand them over ready for production. I’m also working on Kitchen, an anti-waste scale for restaurants.
At Atos, I maintained more than 300 production workflows for teams in India, Germany, Poland, and the US, and coordinated the maintenance team. The processes I automated removed up to 85% of manual workload and saved up to 80% of time and cost.
At StockLink, I worked on agent pipelines, LLM decision layers, and human-in-the-loop approvals inside live operations. I then moved from RPA into agent workflows, RAG, and data processing at Atos.
I also built four open-source projects with recorded demos: an on-call voice agent, a tested RAG service, a multi-agent assistant, and an agent playground. Before software, I spent eight years in professional kitchens, where I learned to focus on what happens in real operations—not just the architecture diagram.
Experience
Work history, roles, and key accomplishments
Founder
FLOWENTIC
Aug 2026 - Present (2 months)
Operational workflows built to order, delivered end to end and handed over to production. Kitchen: an anti-waste scale for restaurants.
AI Integration Engineer
StockLink
Jun 2026 - Aug 2026 (2 months)
Agent pipelines, LLM decision layers and human-in-the-loop approvals inside live operations.
Moved from RPA to agent workflows, RAG and data processing, carrying enterprise standards into agent design.
Maintained 300+ production workflows with my team for teams in India, Germany, Poland and the US: on-call, ticket triage, spreadsheet processing, reusable templates. Coordinated the maintenance team. Up to 85% of manual workload removed; up to 80% time and cost saved.
Chef and Team Coordinator
Professional kitchens
Jan 2012 - Dec 2020 (8 years 11 months)
Led teams of up to 20 in professional kitchens, 100 to 300 covers a day, and learned where operations lose money.
Chef
Buhne 35
Mar 2015 - Nov 2017 (2 years 8 months)
Restaurant on Wangerooge, a North Sea island with no car access.
Supplies arrive by ferry on a fixed schedule. Whatever isn't ordered in time can't be fixed the same day, and whatever gets thrown away was paid for twice: once to the supplier and once for transport.
300 covers a day in season, with a team of 6 in the kitchen.
That is where I learned that stock is not a number on paper, it is a p
Chef
Reya Event Club
May 2012 - Dec 2014 (2 years 7 months)
Event hall: weddings, baptisms and banquets, several hundred portions at once, with a single serving window.
I coordinated up to 20 people, kitchen and floor, and was responsible for the stock order for every event. A miscalculation showed the same evening: either plates that didn't go out, or stock left on my hands.
That is where I learned that season decides cost: same recipes, different suppl
Pizza Maker
Restaurant Criss Mediaș
Mar 2009 - Jul 2012 (3 years 4 months)
My first years in kitchens, in pizzerias and small restaurants in Mediaș. Shifts where the same person receives the stock, prepares it, cooks and locks up at night.
That is where I first saw how far what's on the invoice is from what reaches the plate, and that nobody has time to check.
Education
Degrees, certifications, and relevant coursework
DataCamp
AI Engineer for Developers Associate
Mar 2026 · Expires Mar 2028
WellCode RO
Computer Programming
2021 - 2022
Career change from kitchen to software through an eight-month mentorship program, done alongside work.
I built the foundations in C++: over 200 algorithm problems solved, object-oriented programming, testing and project architecture. Toward the end I moved to JavaScript and built my first web apps.
The mentors came from teams at Facebook, Google and Palantir, each with more than eight years of t
Availability
Location
Authorized to work in
Portfolio
georgelush.github.io/PortfolioSalary expectations
Social media
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