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    Curriculum Vitae: Sandi Marian Personal Data

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    Sandi Marian
    This curriculum vitae outlines Sandi Marian's experience as a chef. She has over 20 years of experience working in restaurants, hotels, and private catering in Romania and the UK. Her most recent role was as a freelance chef in Bucharest, Romania, where she created menus and cooked for families, companies, and institutions. She is proficient in English and Romanian and enjoys cooking, traveling, and striving for perfection in her work.

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    Curriculum Vitae: Sandi Marian Personal Data

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    Sandi Marian
    60 views5 pages
    This curriculum vitae outlines Sandi Marian's experience as a chef. She has over 20 years of experience working in restaurants, hotels, and private catering in Romania and the UK. Her most recent role was as a freelance chef in Bucharest, Romania, where she created menus and cooked for families, companies, and institutions. She is proficient in English and Romanian and enjoys cooking, traveling, and striving for perfection in her work.

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    This curriculum vitae outlines Sandi Marian's experience as a chef. She has over 20 years of experience working in restaurants, hotels, and private catering in Romania and the UK. Her most recent role was as a freelance chef in Bucharest, Romania, where she created menus and cooked for families, companies, and institutions. She is proficient in English and Romanian and enjoys cooking, traveling, and striving for perfection in her work.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    60 views5 pages

    Curriculum Vitae: Sandi Marian Personal Data

    Uploaded by

    Sandi Marian
    This curriculum vitae outlines Sandi Marian's experience as a chef. She has over 20 years of experience working in restaurants, hotels, and private catering in Romania and the UK. Her most recent role was as a freelance chef in Bucharest, Romania, where she created menus and cooked for families, companies, and institutions. She is proficient in English and Romanian and enjoys cooking, traveling, and striving for perfection in her work.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 5

    CURRICULUM VITAE

    Sandi Marian

    PERSONAL DATA

    Permanent address: Street Govora nr 6 /sector 4


    Romania

    Contact Numbers: Mobile 0722409269

    Date of birth: 24 june 1977


    Marital status: Married/children 1
    Nationality: romanian
    Full clean drivers license.

    Qualifications: * Course chef / waiter chef _association September 1995-1996


    Economic and Administrative College Mircea Vulcanescu
    Bucharest Romania
    HACCP Bucharest 1996

    Languages spoken: English and Romanian

    Interests: * Participating in cooking free air


    * Travelling, learning about different countries
    *My target is perfection, I like to make things come out perfect
    as possible, because I delight when I see people happy with my work.

    My motto: Learn from the best, all the best

    Personal Blog http://chefsandimarian2000.blogspot.ro

    Facebook https://www.facebook.com/chefsandimarian

    Email [email protected]

    CAREER EXPERIENCE
    July 2013 to present
    Freelancer Chef Private
    Bucharest /Romania
    Creating menus, shopping, cooking for family and free institutions or companies.
    Swedish buffet,
    -cocktail party,
    -Business dinner,
    -dineu,
    -receptii,
    -aniversary,
    -wedding,
    -party theme.
    :
    - Specific Romanian, French, Italian (Neapolitan, Romania, Sicily), lacto-
    vegetarian, international,
    - Promotion of new management units and newly opened restaurant,
    - Implementation of new systems of work, taking into account the specifics of your
    culinary choice, the environment, location and thus
    essential point successful development of a viable business.
    Provides services for restaurants, catering, fast food, hotels, bars, pubs, individuals
    in preparing various festivals and private parties.

    March 2011 to June 2013 (closed)


    Best Chef Caf/ Restaurant /catering Pullman hotel ex Sofitel
    Bucharest /Romania
    Head Chef

    Pasta Chef Station day to day


    Daily Restaurant covers are between 400 to 1000 covers
    Participated in the preparation of the kitchen, in order to start daily activities, control
    activities cooks and washes dishes, they determine shifts and working hours
    , responsible for .quality food, appearance and presentation, creating new menus for a la
    carte, as well as special programs, introduce procedures for ways to cook and especially
    the presentation of new dishes responsible for. efficient use of raw materials, supply
    planning and control the quantity of stocks of raw materials, strict control compliance
    with food storage and treatment, sanitary hygiene and safety rules according to
    HACCP and food safety rules kitchen staff agreed with the manager company menu and
    prices, production planning, monitoring technological flow.

    During the best chef I worked, I made some changes that saved the company from
    bankruptcy, bringing new recipes, promoting and training staff do not have enough
    experience to run for this restaurant.
    I won the contest for the best chef of the year organized by the best chef

    June 2010-March 2011


    AEH company S.R.L
    Xpress Lux cafeteria/Restaurant
    Romanian &international cuisine
    Bucharest/Romania
    Deputy Chef

    I was responsible for the following


    Managing all areas of the kitchen when head chef is off
    Producing new menus and training to implement them
    Daily Restaurant covers are between 250 to 400 covers
    Training all new Staff
    HACCP Training
    Ensuring that all costs linked to the kitchen are kept in line
    Producing F&B calendars for all outlets
    Product and personal development
    Pre opening experience and training

    March 2009 to October 2009


    Kindergarten private/after school Smart Kids international
    Bucharest /Romania
    Executive chef

    - Preparing Menus (hot or cold kitchen products).


    - Establishing the necessary products and making purchase orders and / or make
    purchases that supervision required.

    - Preparing the recipe depending on set menus, children's nutritional needs and
    budget.
    - Ensuring standards for storage and storage products and preparations, in
    compliance with sanitary.
    - Implement quality control procedures.
    - Periodic verification of equipment in the kitchen and keeping them in good
    condition.
    - Coordination of subordinate staff kitchen and sets it work sectors.
    - Must check every morning to each group number of children and staff present in
    the institution, thereby checking the number of servings
    needed follows day.
    - Actively manages contracts with suppliers of raw materials for the kitchen.
    - Collaborate with your institution and medical office for approval and
    endorsement of the proposed menu.

    March 2005 to September 2008


    Hall&Wood House Company
    Christchurch ,Avon UK
    Sous chef
    I was responsible for the following
    Managing all areas of the kitchen when head chef is off
    Daily Restaurant covers are between 200 to 400 covers
    Training all new Staff
    HACCP Training
    Ensuring that all costs linked to the kitchen are kept in line
    Producing F&B calendars for all outlets
    Product and personal development
    Pre opening experience and training

    October 2003 to march 2005


    Euro Inter Trade Company
    Luxury Restaurant /PUB/Pizza .Night Club
    Bucharest /Romania
    Head Chef

    Large ballroom which can seat up to 350 people


    French Restaurant with 70 covers
    Romanian Restaurant with 60 covers plus a terrace
    Madrigal Restaurant which can seat up to 130 covers
    Weekly Weddings and Baptisms for up to 300 covers per weekend

    Responsibilities:
    Training and developing the Kitchen team
    Planning Menus, costing and Training for all the Outlets
    Restaurant specialist in Mediterranean Cuisine, Irish style Pub, serving Bistro food.
    * Functions in the nightclub up to 200 covers.
    * Had a kitchen brigade of 30 chefs divided over 2 kitchens.
    * Was part of an opening task force, implementing all the menus,
    costing, finding suppliers, hygiene standards, training etc
    ,

    September 1997 to February2001


    Hotel Athne Palace Hilton, 5*****
    Bucharest, Romania
    Chef

    Athne Palace Hilton, Bucharest is located in the heart of Bucharest Business


    district. Known as one of the Countries best hotels.
    The Hotel has 272 luxurious guestrooms and suites, plus an executive floor.
    The property consist of four food and beverage outlets, Robertos a traditional
    Italian restaurant, Brasserie fine dining restaurant, Le Bistro which includes
    the Pastry Counter the place to go for a quick bite, coffee or to indulge in the
    pastry chefs specialties and La Strada which is our outdoor restaurant
    serving a range of light dishes and a full A la carte selection and BBQ.
    Banquets our main ballroom Le diplomat can cater for up to 250 sitting down or
    400 for a cocktail reception, the Regina Maria can caterer for up to 130 sitting
    down and up to 300 for a cocktail reception. We are also heavily involved in
    outside catering for up to 2000 covers.

    Responsabilities

    Preparation of raw materials and finished products in compliance technology and


    getting finished products at the highest quality level, ensuring quality control and
    freshness of articles, recommended temperatures of spaces for production, storage
    and storage products, order and hygiene requirements, and training prepare
    permanent nature kitchen gurus to obtain personal specialization
    Swedish buffet ,day to day ,cold and hot appetizer ,terrine ,galantine ,soup ,grill
    ,sandwich bar, banquet ,brunch ,weeding etc

    Other skills:
    Within seven years we have acquired a pretty good professional experience acquired
    through hard work, perseverance and permanent
    documentation.
    Own recipe with over 500 recipes that you can put into practice rather easily (gross
    amounts recipes and necessary thing for finite-, rapid
    preparation of a recipe in the kitchen and kitchen management
    control).
    Able to realize menu for. of the cart (regional cuisine, traditional Romanian or
    combination of these and international recipes) for menu.
    breakfast hotel, menu for dinners.
    Database HACCP (hygiene plan, training plan, production spaces, checklists, rules of
    hygiene, etc.)
    Specialist of traditional Romanian food and preparation techniques (classic traditional
    recipes, homemade products (sausages, baked pig, sheep
    dishes, pickles, bread, cake house)
    Good knowledge of international specialties, Italian, German, French (pasta, pi ?? a,
    seafood, sauces, various specialties)
    Specialist in preparations for special events: buffet, weddings, christenings, birthdays
    (complex of 14-16 parts appetizers, hot snacks with special
    sauces, side dishes prepared decorative for various specialties.
    Buffet served on the mirror (rolls, terrine, piglets, fish and
    poultry, hunting, scenery of melon, fruit and vegetables,
    desserts)

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