CURRICULUM VITAE

PERSONAL DATA
Name: Sandi Marian

Permanent address: Street Govora nr Nationality: Romanian

6 /sector 4
Romania
Contact Numbers: Mobile Languages spoken:English and Romanian
+447766000010 Personal
Date of birth: 24 june 1977 Blog
:http://chefsandimarian2000.blogspot.ro
Marital status: Married/children Facebook:
1 https://www.facebook.com/chefsandimarian
Email sandimarian2010jr@yahoo.com

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

Economic and Administrative College Mircea Vulcanescu Bucharest Romania
HACCP Bucharest 1996

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.

CAREER EXPERIENCE
December 2016 -till present
Chef de Partie
Lambert Hotel Watlington Oxfordshire

Saucer Station ,cooking ,preparation ,mise en place breakfast preparation ,washing dishes ,event
preparation ,function ,seasonal menu and function .

August 2016 December 2016

Senior Chef de Partie
Boat House
Guernsey Island *Temporary work*

Saucier Station ,mise en place ,prepartation ,function ,wedding planner,breakfast cold and hot
station ,pastry and articipated in the preparation of the kitchen, in order to start daily activities, control
Activities cooks and washes dishes, they determine shifts and working hours
August 2015 June 2016
Executive Chef
Romanian Garden
New York United States of America
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 andespecially
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.

July 2013 to August 2015

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 followingManaging all areas of the kitchen when head chef is off Producing
new menus and training to implement themDaily Restaurant covers are between 250 to 400
coversTraining all new StaffHACCP TrainingEnsuring that all costs linked to the kitchen are kept in
lineProducing F&B calendars for all outletsProduct 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 followingManaging all areas of the kitchen when head chef is off Daily
Restaurant covers are between 200 to 400 coversTraining all new StaffHACCP TrainingEnsuring that
all costs linked to the kitchen are kept in lineProducing F&B calendars for all outletsProduct 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 peopleFrench Restaurant with 70 covers. Romanian
Restaurant with 60 covers plus a terraceMadrigal 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)