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I'm Ashish Kumar Das,
I would like to apply for sous chef or junior sous chef position that would fit to my qualifications & experience. I have 12 years of experience and adapt at managing day to day work flow activities, from delivering extraordinary levels of customer service and providing creative solutions to our guests. Further I am responsible for the smooth operation of the All Day Dining Hot kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training.
My resume outlines my skills and knowledge in food preparation, presentation and excellent customer service. I believe all aspects of my past experiences can benefit your esteem property. Key elements which I possess for the success of the position include the following:
•Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines
•Monitor regular standards of production to ensure highest level of quality
•Monitor all aspects pertaining to the control of the hotel’s food cost
•Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
•Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
•Ensure consistent on the job training session for culinary colleagues and promote health & safety
Other qualities that I possess, which may not be readily apparent from my resume include integrity, intelligence, and high energy, along with a diverse background and range of abilities. I am one who embraces creativity, new ideas and able to work in fast-paced environments. My ultimate career goal is to grow with a company that is passionate about what they do, works above and beyond for their guests, and is well known for their explicit services.
I believe my dedication, experience, and advanced skills would be an ideal match for your kitchen. I am eager to learn more about the position and would appreciate the opportunity to speak with you about my qualifications.
Please review my attached resume as my application for this position. I look forward to hearing from you soon. For any interviews, kindly give me a call at +971 50 4611017 or email me at firstname.lastname@example.org
senor chef de partie
Swissotel Al Ghurair Hotel Managed by AccorHotels - Dubai, United Arab EmiratesF&B kitchenJuly 2017 - Now · 1 year and 6 months
Maintain the highest possible hygiene and maintenance standards. food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard Instruct and lead subordinates through their daily requirements in food preparation to ensure that all ready to serve dishes are of appropriate portion and presented as per standards set by the Outlet Chef Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation Control the food cost by practicing economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilages Attend required meetings and daily briefings with your team members ensuring efficient communication, to run Kitchen section smoothly Guide and train the subordinates on a daily basis to ensure highly motivated and economical working environment
Chef de partie
Al Ghurair Rayhaan by Rotana - Dubai, United Arab EmiratesF&B kitchenNovember 2012 - July 2017 · 4 years and 9 months
· Shift in charge (morning or evening) · Maintaining HACCP logs · Checking daily banquet events (BEO) · Making SOP’s and maintaining ala carte standards · Taking charge in the absence of sous chef
- sous chef
Senor Chef De Partie
Excellent communication skills and listening skills.
Works with employees to provide a motivating environment.
Self-discipline, initiative, and leadership ability
Pleasant, polite manner and a neat and clean appearance
Hard working, punctual and sincere to organization