Bashar Kdemati

I'm always excited to learn new things and build on my experience. I'm someone who likes to get things done on time and is always looking for better ways to work. I enjoy being part of a team and never shy away from asking any questions if it helps me do a better job. A lot of what I know comes from spending time in the family kitchen and my time in professional kitchen too, where I learned to be patient and saw how much joy a tasty dish or dessert can bring people around it.

Kitchen Staff at Klarent Hospitality, Double Tree by Hilton Coventry (Present)

• Working in the pastry and central kitchens, serving main dishes and desserts
• Multitasking
• Working with fresh ingredients
• Cooking, prepping, and plating up food to be served in a restaurant
• Keeping up a fast pace, working on prep, cooking, and serving food to standard

Intern at The Celtic Manor Resort (The Grill Restaurant) (2024-06 – 2024-09)

• Prepared meals in place of daily tasks in a bustling kitchen
• Multitasked
• Worked with fresh ingredients and minimised wastage
• Cooked and served food up to the required standard in the restaurant

Kitchen Staff at Hilton Metropole Birmingham (2022-02 – 2024-05)

• Banqueting, worked with the pastry and central kitchen, serving main dishes and desserts
• Improved knife skills
• Kept up a fast pace, working on prep, cooking, and serving food to a high standard
• Took courses on kitchen skills and earned the qualifications
• Improved creative thinking
• Worked with fresh ingredients
• Multitasked
• Worked for the Commonwealth, and that was the most significant event worked on

Kitchen Staff at Livera Italian Restaurant (2022-01 – 2022-01)

• Made fresh dough for pizza daily
• Prepared fresh topping for pizza daily
• Operated wood oven pizza to cook pizza

Volunteer at National Citizenship (NCS) (2018-06 – 2018-07)

• Organised a barbecue for the charity
• Held an event within a group to explain about the charity and raise awareness

Work Experience at A.G.G Restaurant (Nigerian Restaurant) (2017-03 – 2017-03)

• Work experience organised by the school for a week to have an idea of what chef life would be like
• Introduction to Nigerian food
• Working with fresh ingredients
• Improving knife skills

BSc (Hons) / FdSc in Bakery and Patisserie Technology – University College Birmingham

BA (Hons) / FdA in Culinary Arts Management – University College Birmingham (2024)

City & Guilds Level 3 NVQ Diploma in Professional Cookery – University College Birmingham (2023)

City & Guild Level 2 Technical Certificate in Professional Cookery – South & City College (Digbeth Campus) (2022)

GCSE in Maths, English and other subjects – Barr's Hill School (2018)