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Location:
Canada
Posted:
October 30, 2018

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Resume:

Shanta Shaheen Sultana

London

079**-***-*** Facebook: https://www.facebook.com/sharemyloveforcooking/

E-Mail: ac7jwo@r.postjobfree.com Web:www.foodgalore.international

Career aspiration: Pastry Chef and Food Writing

Profile

I have five years of working experience in the hospitality and catering industry and five years of Administrative experience. I have worked as a Special Needs Teacher for four years and I have managed a team of Teaching Assistants (TA) and a classroom therefore I can transfer my management skills to the hospitality setting. My transferrable skills include managing a team of TA, Organising classroom, time management, breakfast Chef and following schedules and specific recipes and presentation styles set by head bakers, planning during busy hours, managing health & safety, stock checking and overall running of the floor. I have changed my career because I aspire to write about food, create recipes & engage in food journalism. I am committed and I want to learn as much as possible & I focus mainly on pastry.

July 2017- Present

Pastry Chef Caramel Restaurant Group- Present, Preparing various flavours of cakes, Torts, Ice- Creams, Cookies for finger buffets; birthday cakes for guests, welcome plates, schedule baking, fruit platters, planning for banquets. Items includes Cantucci, Canestrelli, Fruite Delice, Victoria Sponge, Fruit compotes, Swiss Muesli, buns, Granolla pots etc.

Temp Second Chef at Westminster Abby Choir School, preparing breakfast, lunch, dinner & cakes for 40-70 people at the boarding school

Temp work as senior Chef de Partie in various ongoing temporary positions through an agency.

Gaucho Central Kitchen (6 weeks), making sauces, baking fresh bread and Argentinian pasta on the day

Lebanese restaurant (10 weeks), experience as assistance manager FOH

Breakfast CDP at Hotel Montcalm (1 month), working on busy breakfast service, serving up to 80 breakfast a day covering for chefs holidays

Hotel Du VIN (1 month), pastry chef over Christmas period, making a la carte desserts daily. Items includes Profiteroles, Panna Cotta, Cream Brulee, Christmas Puddings, Sticky Toffee Puddings, Meringues, Scones, Trifles, Brownies etc

Ivy Collection, covered for 3 month at two different sites as pastry and cold larder chef, creating a la carte desserts such as profiterole, panna cotta, homemade ice cream and cold larders like venison tartar with a team of 20 + chefs

Oct 2016-Mar 2017 Gail’s Artisan Bakery

Baker/ Breakfast Chef

Cooking set menus with two chefs in the brigade

Scheduled al daily baking

Kitchen management

Stock and order

Catering for large orders

Health & safety administration

2012-2016 Full time studying

2012 London Olympics at the Olympic Village in Stratford

Customer Assistant/chef in various catering sites including: Fast Food- Fish & Chips, Hog Roast, Hot Dogs, Burger, Michelin Stars Restaurant, Ethnic food village- Mexican and East Asian, Bakery and Ice Cream

Promoting menus

Introducing newly added items to international guests

Promoting specific products and drinks with the main menu

Preparing platters; take away boxes and serving at the counters

Preparing hot drinks

Discuss times and facilities at the stadiums with the audiences and help the customers to make the right choices

Assist with varied dietary needs

Receiving payments and daily banking

Handing over to next shift

Restaurant management

Restaurant clearing and maintaining Food Hygiene

Sept 2007-Dec 2007 John Lewis, Sloane Square

Sales Assistant

Promoting China products and designers such as Sophie Conran

Cashier and large banking

Ordering items; arranging delivery and travel, booking orders

Stock checking and arranging display, packing items, discussing requirements and advising customers

2004-2005 Zar Zar Bar and Restaurant, London

Bar person, Waitressing

Preparing drinks at the bar

Preparing platters for the dinners

Preparing afternoon hot drinks (afternoon tea)

Promoting menus and customer services

Stock checking and purchasing items

Daily banking and managing petty cash; submitting weekly in takes to the designated bank

Assisting executive customers and arranging bookings for hotels

General maintenance and management of the restaurant

Promoting fast food and drinks at the club during evening shifts

General management at the evening club and Team working

2001-2003 Best Western Mostyn Hotel, Marble Arch

Receptionist

Front of the house duties

Meeting and greeting guests

Receiving guests with prior booking and assist with necessary requirements

Receive payments and record new expenditures of individual customers

Promote hotel rooms and suits and take overseas bookings

Correspond with regular customers globally and discuss about future arrangements, networking with potential customers

Counting daily intakes and submitting large amount of cash to the designated bank

Manage petty cash

Team work; hand over information to next shift leaders and general management of the Reception Office

1999-2000 Burgundy Cars, Heathrow Airport

Customer Service Agent for Premier Customers

Receiving executive customers such as Microsoft Office and Dream Works Staffs at different terminals and assist with any queries

Arrange travel for individuals and large groups

Arrange additional needs such as Special Needs Assistance

Monitor flight information and correspond with the head office and the airport staffs

Taking bookings from overseas customers and organizations

Manage back office

Networking with customers

Education/Qualifications

Training Certificates:

HACCP

Health & Safety

Fire Awareness

Food Safety

Allergens training

2018- Westminster Kingsway College Patisserie & Confectionary

2013-2014 University of Sunderland PGCE/PCET with English & ESOL and MLD, Mental Health & Refugees

2011 University of East London BAHONS Journalism- 2:1

2012 NCFE- level 3 NVQ Assessor

Achievements:

1998 Southampton City College- BEST STUDENT ACHIEVEMENT AWARD

2009 University of Greenwich -Certificate for Outstanding Achievement

Interests and Activities Cookery and inventing own recipes; Community activities via local church such as volunteering and community cohesion; Animals; Writing children’s stories; Movies, Travel and Cultures

Employment in between hospitality includes:

2014-2016 –Special Needs Teacher & Support via Agencies

2013-2014- Post Graduate Student at University of Sunderland

2011-2013- Freelance Community Journalist

2009-2011- Team Administrator at Age UK, Brixton

2008-2011- Student of Journalism at University of East London

2006 2008- Teaching Assistant and Administration in Schools



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