Sarah Hartnett is a Head Pastry Chef with over 20 years of experience, currently working at the Sheraton Park Lane Hotel in London. She manages a team of pastry chefs and oversees all pastry operations for the hotel's restaurants and events. Hartnett has received several awards for her work and regularly demonstrates her skills for industry events. She has an extensive academic background in culinary arts and pastry and a long history of managing teams and developing menus.

1. Curriculum Vitae - Sarah Hartnett
31 Chichester Court,
Royal College Street,
Camden,
NW1 9LZ
London
Mobile phone: 07811821195
Email: hartnett_s@yahoo.com
Personal Statement
I am an energetic, team player who loves guiding and developing the team I manage
to ensure we share group success for every project. The development of people is
something I feel very strongly about and I’ve been actively involved in teaching and
training students in my own time for the past 15 or so years at various colleges. I was
awarded a Professional Fellowship for Excellence in Education in 2014 from WCK
college in recognition of this.
In my workplace, I have a driving passion for testing and styling new concepts.
Whether it is food concepts for a new outlets or food from particular eras I spend a
significant amount of time researching to achieve accurate detailing and love
exploring the endless possibilities and impact this research can achieve.
I enjoy building strong diverse teams, exploring and developing their different
strengths and harnessing there participation to drive effective results
I am committed, loyal and hard-working and have great attention to detail across all
pastry aspects, particularly tailoring concepts to the individual needs of customers and
regularly exceeding expectations. I am recognised as a key member of the food and
beverage team - brainstorming, developing ideas, menu planning, adapting to
requirements of a changing clientele (with allergens increasing and customer
knowledge improving).
I pursue consistently high standards in production and execution of products in all
outlets of the hotel- supervising carefully and delegating to ensure we are constantly
evolving and achieving to an exceptionally high standard.
Current Employment Position – Head Pastry Chef – Sheraton Park Lane Hotel
My current role includes:-
Assessing potential candidates, interviewing and hiring all members of the pastry
team, including BI interviewing and line management of staff which includes
organisation and succession planning, staff development and appraisals. The team size
is currently five due to the hotel undergoing refurbishment and this will increase to
eight in October.

2. Achieving an agreed food cost target, this also includes assessing stock control in
main kitchen to achieve his goal.
Supervising the main kitchen in Head Chef's absence
All menu development, costings and specifications for all pastry related products, all
input onto online system Adaco.
Catering to all F&B outlets in the hotel- IRD, Bracewells, Palm Court lounge, Smith
&Whistle bar, banqueting and Kosher banqueting. This also includes any "surprise
and delight" occasions for guest birthdays, anniversaries and IRD amenities etc. (200+
per week)
Facilitating team build "Cook-offs" for regional management (President EAME)
Organising and execution of live demonstrations to SPG (Starwood Preferred Guests)
Requested as pastry chef for Starwood central London hotels to demonstrate at SPG
lounge at TASTE Christmas festival at Tobacco Dock, 2013. Also hosted a live cook-
along at the Bake Theatre
Supplying any specific take away requests for Clients’ of the Complex Sales Team &
Global SSO team on a weekly basis, within a strict budgeted cost. Also catering to
any seasonal requests- 3,000 pieces individually prepared items for Christmas 2014,
& specific VIP clients of SSO manager
Specific planning, researching & tailoring of concepts for VIP site inspections.
Sourcing equipment and new food products
Researching and attending Allergy UK annual conference to learn about specific
allergen requirements to ensure compliance with European legislation
Meeting clients at banquet menu tastings to discuss specific needs of customers
Liaising with suppliers, obtaining product information (allergens etc.), and uploading
to templates for correct ordering procedures
Producing and service of 150 covers off site for St Martins in the field homeless
shelter, bi-annually, as part of Starwood's charitable contributions to local area
Employment History:
Oct 2004 to present:
Head Pastry Chef, Sheraton Park Lane Hotel, London
Oct 1997- Oct 2004 :
Pastry Sous Chef, Claridge’s Hotel, London.
(progressed from Second Commis to Sous Chef)

3. April- Aug 1997: Commis chef in larder, main kitchen sections & outside catering.
Idlerocks Hotel, Guernsey
Sept 1996- Feb 1997: Pastry commis, Cashel Palace Hotel, Co. Tipperary, Ireland.
June- Sept 1996: Pastry/ larder commis at the Bantry Bay Hotel, Cork, Ireland.
Nov 1995- Mar 1996: Pastry commis at The Bosun Restaurant, Monkstown, Co.
Cork, Ireland
June 1995- Sept 1995: Pastry commis at the Bayview Hotel, Ballycotton, Co. Cork,
Ireland
June 1994- Sept 1994: Pastry commis. Ballymaloe House, Shanagarry, Midleton, Co.
Cork, Ireland
Relevant Accomplishments:
2014 Honorary fellowship awarded from Westminster Kingsway College for
Excellence in education
2014 Co-Chairperson for AAE pastry
2013 - Manager of the Year award at the Sheraton Park Lane Hotel.
2013 - Winner of Outstanding contribution to the F&B department, Sheraton Park
Lane Hotel.
2012 Invited to judge at the UK World Chocolate Masters in London (Sept 2nd
2012)
2012 Participated in the Queen’s first official Jubilee luncheon at Waltham Forest,
London (March 29th
)
2012 Judged the senior National Chef of the Year competition and Junior Pastry Chef
of the Year competitions respectively
2012 (June) Conducted an afternoon tea Masterclass at Café Spice Namaste in Tower
Hill, London
2012 (Jan) Conducted the banqueting plated desserts course as a guest teacher on
behalf of Callebaut Barry in Dublin, Ireland
2012 (Jan) Conducted the Banqueting plated desserts as guest teacher on behalf of
Callebaut Barry at the Chocolate Academy in Banbury.
2011 (Nov) Salute to Bomber Command fundraising dinner held at the Natural
History museum. Contributed the dessert course for 450 people
2011 (Sept) Mini Masterchef for gifted and talented children in Leicester.
Demonstrated and executed healthy eating options classes with 25 children in four
sessions. Ages ranging from 9-11 years old.
2011 (Sept) Guest judge for the pastry sector at the Graduate Awards on behalf of the
Craft Guild of Chefs Association
2011 (May) Contributed dessert course for the Academy of Culinary Arts
Restauranteurs association dinner at the Dorchester hotel, Park Lane for 430 people
2011 (May) Demonstration at Great Ormond Street Children’s hospital, London. As
part of the Adopt a School programme this demonstration’s purpose was healthy
eating to children. 35 participants in ages ranging from 4- 14 years old.

4. 2010 Awarded Craft Guild of Chefs Pastry Chef of the Year Award
2010 Awarded the President’s Award by Starwood Hotels and Resorts, (Europe,
Africa & Middle East division).
2010 Supported the Senior England Team with the British Culinary Federation at the
Culinary World Cup, Luxembourg. (Results- Gold in hot kitchen, Silver in buffet)
2010 (Oct) Contributed to the success of charity dinner at Barnfield college in Luton
for Keech hospice, by demonstrating and teaching students to cater for 200 people for
fundraising dinner
2010 (May) Mini Masterchef, Birmingham. Same as 2011 (above)
2010 Awarded Tea Guild Award of Excellence for afternoon tea
2009 Contributed to the success of the Bomber Command dinner at Coningsby,
Lincolnshire, by doing the dessert course for this fundraising dinner for 200 war
veterans from WWII.
2009 Awarded Tea Guild Award of Excellence for afternoon tea
2008 Nominated to become a member of the Academy of Culinary Arts UK, and also
a member of the pastry committee which determines, sets and assesses the tasks for
the Awards of Excellence. Also lend support to the various other projects- Adopt a
School project, Take 3 college’s dinners, Restauranteurs dinners.
2008- 2012 External examiner for various colleges- Stamford college exams for level
1, 2 and VRQ. Examiner for West London University for level 4, Advanced Diploma
in International Culinary Arts & Foundation degree. Also examiner for WKC
(Westminster Kingsway college, London) for Apprentices final first year exams.
2007 Pastry judge for semi-finals of Knorr National Chef of the Year, Birmingham
2007 (Feb) Teenage Cancer Trust dinner hosted at the Park Lane hotel, supported
with specialised petit fours for 440 people.
2007 Awarded Tea Guild Award of Excellence for afternoon tea
2007 Hotel Olympia- Grand Prix Team Event- Bronze medal winners. (Park Lane
Hotel team).
2003 Hotel Olympia- Grand Prix Team Event- Silver medal winners (Claridge’s
Hotel).
Feb 2000: National Licensee Certificate.
1999 Achieved the Award of Excellence conducted by the Academy of
Culinary Arts

5. Academic Achievements:
1999-2000: Bachelor of Science in International Culinary Arts (TVU, Ealing).
1997-1999: Advanced Diploma in International Culinary Arts (Result-Credit. TVU
Slough).
1998-1999: Awarded Victor Ceserani Award for the highest advanced craft profile in
Pastry Advanced Diploma Course
1997-1999: NVQ Level 4, Patisserie and Confectionary specialist
1994-1996 City & Guilds 7061 & 7062. Result- Credit. (Cork Institute of
Technology, Ireland)
1994-1996 CERT Professional Cookery Course, Year 1 & 2. Result- Credit. (Cork
Institute of Technology)
Referees:
Available on request