Shanta Shaheen Sultana
London
07985 460 552 Facebook: https://www.facebook.com/sharemyloveforcooking/
E-Mail: [email protected] 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, American food with an Asian twist: Preparing various flavours of cakes, Torts, Ice- Creams, Cookies for finger buffets; birthday cakes for guests, welcome plates, schedule baking, Buns, 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