Level 2 Business Management

Mr.SAMIR SUNUWAR

PERSONAL INFORMATION:

Mobile number: 077********

Email: **************@**********.***

PROFILE:

I am a hardworking person with exceptional, functional and communicational skills. I am passionate about cooking and a firm believer of professionalism. I can operate in a team as well as on my own. I love learning and I am always open-minded about learning new things and experimenting. I would do my best to reach the goals of the organisation if given an opportunity.

EDUCATION:

Primary Education: Siddharth Sishu Sadan, Nepal (1997-2004).

Secondary Education: Vijayapur Higher Secondary School, Nepal (2005-2008).

Higher Secondary Education: Eureka Higher College, Nepal (2009-2010) - Business Management.

South Kent College (2011-2014) : I did my NVQ’s in Professional Cooking and I am on my level 3. I was apprentice of the year 2013. I also did my Business Management Level 2 but I couldn’t continue my course due to Full-time work as a Chef.

WORK EXPERIENCE:

Everest Café (3/04/11-21/9/11):

I started working as an Assistant Chef/ Kitchen Porter. I worked as a breakfast chef when I left the job. I couldn’t carry on because of my college timetables.

Prince Of India (5/10/11-4/3/12):

I worked as a Tandoori Chef preparing various breads and grilled meats.

The Grand Hotel (20/03/2012-12/11/2014):

I started working as a cdp and finished my N.V.Q Level 2 as an apprentice. In this place, I learned more about stock ordering, management, paper works, rotas and catering on a large scale because we used to cover functions, weddings, run a bar, restaurant and food for their hotel accommodation. I loved this job because it was challenging and I got to learn a lot but eventually moved on for better opportunities..

Blue arrow (10/12/2014- 05/04/15):

I worked as a chef de partie from this agency. Jobs included catering for Microsoft, Aramark and other various corporate catering.

The Change Group (20/06/15- 12/04/16) :

I used to work as a chef de partie. I was sent to lots of fine dining restaurants as well as banqueting including the army and navy club in Piccadilly Circus, hotels in Marble Arch and Westminster area.

RHUBARB Terminal 5, Pilots bar and kitchen ( 25/04/16-25/08/2017) :

I was working as a chef de partie at this restaurant usually working one of the sections and managing its day to day running supporting the sous chef.

Chom chom(09/10/2017-20/1/2020) :

I was working as an assistant manager. My job included management of all the relevant paperworks, suppliers, stocks, rotas for kitchen as well as for the front of house.It closed due to pandemic.

Momo Wood Green 20/11/2021-21/07/2022: I was working as a Manager as well as head chef in the restaurant.

* My job included checking and dealing with paperwork, health and safety, haccp /coshh regulations, fire safety, pests control, costs cutting/ budgeting, waste management, stocks, staff training, suppliers,

* Planning ahead for business needs as well as checking the menus and creating dishes .

Radisson Blu Edwardian Hotel(steak and lobster )(Bath Road)20/08/2022-12/09/2023

* I was working as a sous chef and my job included managing coshh, health and safety, fire safety, pest control, maintaining and training junior chefs due diligence and high standards set by company and senior chefs,

*Stock intake/ checks, equipment calibrations, up keeping planning day to day, running of the sections I.e menus, stocks, cost cutting, record keeping of all the deliveries, stock, wastages.

* I updated and provided information with allergens with the council from senior chefs and much more but, overall, supporting senior chefs to run the kitchen with haccp and coshh followed with utmost due diligence following company specifications and set standards.

I didn’t renew my contract due to a pay dispute.

Off to work Agency(19/11/2023-10/07/2024) .. My work included working at the Tower Hotel for banqueting, fine dinings, A la Carte including The Peninsula Hotel( where I worked as a sous chef for the lobby and Brooklands), Morgan Stanley office based in Canary Wharf, the army and navy club,etc

Hawksmoor (20/07/2024-21/11/2024) : I was working as a Sous Chef, as there was no other available position.Unfortunately, I had to leave as I moved to Milton Keynes. However, I learned a lot of new things which will definitely add value to my next job.

Parrilla Steakhouse 25/11/2024 - 30/01/2025) : I was working as a Head Chef. My job included managing Health and Safety, COSHH, Allergens, Orders and Deliveries, Stocktake, Budgeting, Rotas, Staff training, Managing Booking and Events, Developing New Recipes and Menus, Reviewing & Sourcing Suppliers and Stocks, etc.

Evolve Hospitality agency : I am currently working with this agency . My job includes working at the BAFTA, Harrods Grill & Masa (Sushi),Warner Bros music, BBC. etc.

I am looking for a new job which suits my skill level as I want to progress and add value, knowledge and skills where I would be working next .

OBJECTIVE: I want to be able to work efficiently with my team following haccp and coshh regulations with upmost due diligence and drive profit for the company that I work for.

HOBBIES: Surfing the internet, playing basketball, reading books, experimenting with new flavours and making friends.

REFERENCE:

●Mrs. Faustina, my apprentice tutor at K College.

Mobile number: 077********

●Ace agency(Puru)(Manager)

Mobile number: 074**-******

●Mr. Rohit Bishe(Executive chef) Holidayinn Sutton

Mobile no: +44-740*-******

Email:*****.*****@********.**.**

● Mr. Zdzislaw walczak (Executive Head Chef)

Mobile no: +44-738*-******

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