Summary
Overview
Work history
Education
Skills
Affiliations
References
Timeline
Generic

Sivar Dosky

Coventry

Summary

Seasoned chef with expertise in high-pressure kitchen environments, consistently delivering exceptional dishes during peak service hours. Proficient in time management, ensuring seamless coordination and adherence to tight deadlines without sacrificing quality. Skilled in minimising food wastage through meticulous planning and resourceful ingredient utilisation, enhancing sustainability and cost-efficiency. Committed to continuous learning and collaboration, fostering a positive team atmosphere that elevates the overall dining experience.

Overview

6
6
years of professional experience
2018
2018
years of post-secondary education

Work history

Chef de partie

Nailcote Hall Hotel & Country Club
Solihull
01.2025 - 06.2025
  • Demonstrated versatility by preparing both hot and cold meals as required.
  • Adapted quickly under high-pressure situations to deliver consistent results.
  • Perfected traditional cooking methods including baking, grilling and braising.
  • Maintained inventory control without compromising on food quality or taste.
  • Demonstrated adaptability under pressure by smoothly managing last-minute changes at several weddings and events without disrupting overall experience.
  • Collaborated with other team members for smooth catering operations during events.
  • Maintained cleanliness of kitchen area to ensure health and safety regulations were met.
  • Assisted in the preparation of buffet services, enhancing event experiences for clients.
  • Demonstrated knowledge of dietary restrictions by preparing suitable alternatives as needed.

Commis Chef/Breakfast Chef

Hotel Indigo-Coventry
01.2024 - 01.2025
  • Ensured proper portion control reducing unnecessary wastage.
  • Enhanced customer satisfaction with timely meal preparation.
  • Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
  • Trained under experienced chefs increasing professional culinary skills.
  • Assisted in large-scale catering events of 100+ ensuring successful execution.
  • Participated in daily inventory checks to avoid ingredient shortages.
  • Supported dish development, resulting in varied menu options.
  • Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
  • Adapted quickly to changing demands and dietary requirements from customers.
  • Conducted routine inspections of food supplies for superior freshness and quality assurance.

Commis Chef/Breakfast Chef

DoubleTree by Hilton-Coventry
12.2022 - 12.2023
  • Managed breakfast shift operations, serving up to 260 covers daily.
  • Implemented new lunch menu, enhancing customer offerings and service efficiency.
  • Set up lunch buffets to streamline service processes.
  • Oversaw dating and relabelling of food items to maintain compliance standards.
  • Ensured presentation and cooking of breakfast dishes met Head Chef's standards.
  • Completed health and safety due diligence in accordance with company policy.
  • Facilitated workflow for subsequent shifts by completing advanced preparation tasks.
  • Accommodated individual diets and allergens when preparing personal meals.
  • Catered for Watford FC and various other sports clubs.

Commis Chef

Holiday Inn
05.2021 - 12.2022
  • Promoted from Kitchen Porter to Chef, overseeing Starters and Desserts.
  • Trained new Kitchen Porters on operational procedures.
  • Managed date labelling of stock to minimise waste.
  • Restocked items and prepared backups for next day's service.
  • Worked 12-hour shifts, balancing responsibilities of both roles.
  • Performed unpaid overtime to uphold kitchen health and safety standards.
  • Mastered two distinct menus within a limited timeframe.
  • Improved kitchen efficiency by maintaining a clean and organised work area.
  • Managed waste efficiently to minimise restaurant costs.
  • Met high standards of food hygiene and safety.
  • Carried out tasks assigned by Chef De Partie.
  • Cooked and presented dished in line with standardised recipes.

Kitchen-Porter

Holiday Inn
08.2019 - 05.2021
  • Ensured kitchen hygiene met health standards consistently.
  • Assisted chefs with order preparation to maintain workflow efficiency.
  • Checked stock levels regularly to facilitate timely inventory management.
  • Cleaned equipment thoroughly to uphold safety and operational standards.
  • Organised and cleaned stock areas to enhance accessibility and organisation.
  • Served over 200 guests at buffet events, maintaining high service quality.
  • Achieved Employee of the Month recognition for outstanding performance.
  • Conducted comprehensive cleaning across all kitchen areas to ensure cleanliness.
  • Achieved high levels of organisation with sorting and storing deliveries.

Education

Bachelors Degree - Media Production

University of Northampton
01.2017 - 02.2019

A-levels - Business

Stoke Park Secondary School

Skills


  • Hospitality experience
  • Time management
  • Adaptability and punctuality
  • Culinary skills
  • Deadline adherence
  • Communication skills
  • Portion control
  • Budgeting expertise
  • Service-oriented mindset
  • Gastronomy knowledge
  • Efficient delegation
  • Passion for cooking
  • Composure under pressure
  • Health and safety awareness
  • High-volume restaurant operations

Affiliations

  • Gym
  • Chess
  • Hiking
  • Football
  • UFC

References

References available upon request.

Timeline

Chef de partie

Nailcote Hall Hotel & Country Club
01.2025 - 06.2025

Commis Chef/Breakfast Chef

Hotel Indigo-Coventry
01.2024 - 01.2025

Commis Chef/Breakfast Chef

DoubleTree by Hilton-Coventry
12.2022 - 12.2023

Commis Chef

Holiday Inn
05.2021 - 12.2022

Kitchen-Porter

Holiday Inn
08.2019 - 05.2021

Bachelors Degree - Media Production

University of Northampton
01.2017 - 02.2019

A-levels - Business

Stoke Park Secondary School

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Sivar Dosky