July *, ****

Unilever PLC

Toronto, ON

Respected Hiring Manager,

I have over 9 years of experience in hospitality and culinary management and responding to your recent posting for Staff Canteen Head Chef. As a native Torontonian and an Alumini of George brown College, I am well aware of

Unilever and its reputation in the Food and Retail Industry

My educational background is a combination and well-rounded in the fields of Culinary, Customer and Retail Service and all the departments of a well-established hotel. It all started while I was pursuing my Bachelors of Science Degree in Hospitality and Hotel Administration in 2003 from Institute of Hotel Management – Mumbai, India. As a part of my internship during this period, I got the opportunity to work in various departments of the hotel, and with the best chefs in the city. Which contributed my decision to further pursue my culinary skills through Chef Training Program at George Brown College in 2008.

In the past, I have worked in various jobs, as a trainee assisting in preparing mise–en place, being part of the stations for grilling and preparing food for hotels, restaurants and caterers, My exposure and curiosity to learn more; then ventured me to participate in Dubai Air Show where I earned recognition for providing excellent customer service as a server. I have worked as a Shop Manager for Zwilling J.A. Henckels Company in India, managing its staff, training, ordering, and meeting monthly budgets. Worked as a Chef De Partie for The Palais Royale Ballroom, in charge of the Horsdeouvre department. Being part of the Opening team and the Kitchen Supervisor for OTG Management, Pearson International Airport, Toronto; assisting them to open 6 concept restaurants plus a commissary kitchen. This in turn led to my successful career at present as a Sous Chef for The Exchange Café & Bistro – Rotman School of business, University of Toronto.

For some time now, I have always wanted to integrate into a department which would allow me utilize and challenge my wealth of experience in food and retail industry, with this humble intention I am applying for the above mentioned post to joining your prestigious company with the utmost passion and greed for learning. I have a strong knowledge of Purchasing and Procurement, Costing and Food Product development, Recipe development, Staff training, Quality supervision ; which I had the opportunity of developing and delivering during my period of service as a Sous Chef for the Rotman School of Business. I have the right attitude, aptitude and skills for the position mentioned above. As a person who values diversity, is respectful, detail oriented, a team player and a fast learner and well verse with the hospitality industry and its demanding needs. Currently I am working at the Pearson International Airport; that allows me to understand diverse cultural and various guest needs and demanding industry trends.

I would really like an opportunity to present myself to you in person, so we can further discuss how my skills and knowledge can serve your organization and also learn more about the position opened. My email is acqjp5@r.postjobfree.com and phone: 416-***-****. I hope to have the pleasure of hearing from you soon.

Thank you very much beforehand,

Sincerely,

Neeraj Sawant

Neeraj Sawant

DYNAMIC HOSPITALITY & CULINARY MANAGEMENT SPECIALIST

9+ Yrs Rich, Proven Experience in Culinary, Hospitality, Customer & Retail Services, Food & Beverages

Self-Motivated - Fast Learner - Team Player - ‘Can or Will Do’ Attitude

Tel: 416-***-**** Email: acqjp5@r.postjobfree.com Linkedin: Neeraj Sawant

Excellent communication skills both oral and written

Demonstrated Culinary Experience working with established Hotels, Banquets and Restaurants

Strong commitment to an excellent service

Strong ability to work under pressure with tight deadlines within a team or independently

Excellent problem solving skills

Budget and time management skills

Established knowledge of recipe and food product development

On hands experience with Recipe & Product costing

Excellent knowledge of MS office

Experience in Purchasing/ Procurement

Experience in Cost Control and Inventory management

Proven record of Customer Service

Established knowledge of health, safety and food standards, safe work practices such as received through Food and Safety Training in Canada

Bachelors of Science degree in Hospitality and Hotel Administration

Chef training Program - George Brown College

Fluent in English, Hindi, and Marathi

WORK EXPERIENCE

Pizzaolo – First Cook (Part Time) December 2014 - Present

Boccone Restaurant – SSP Canada (Toronto Pearson Intl. Airport, Mississauga)

Efficiently run the Pizza, Pasta, Panini, Salad, Breakfast stations

Assist in the mise-en-place and mass production of the restaurant

Ensuring the quality and consistency of the food and plate presentation is always maintained

Sous Chef November 2013 – May 2015

The Exchange Café & Bistro – Pegasus Hospitality Group - Rotman School of Business (University of Toronto) (Toronto, ON)

Menu Planning- Daily and weekly specials along with weekly rotational specials

Recipe building and development

Recipe costing

Food product development

Ensuring the quality and portion of the food is per the recipe spec and consistent

Cooking mass and batch food

Scheduling, staff hiring, training and reviewing

Maintain stock rotation in accordance to the par level

Product purchasing/ procurement

Maintaining the cost budget

Ensuring the equipment and machines are up to date and in prime working conditions

Maintaining the workplace and guest area safe and in accordance to the health and safety standards

Handling guest complaints and special dietary needs

Assisting the Catering department when needed

Kitchen Supervisor September 2012- November 2013

OTG Management – Airport Concept Restaurants (Toronto Pearson Intl. Airport, Mississauga)

Overlooked the production and operations of 4 restaurants and a Commissary kitchen

Training and guiding the crew with company policies and standards

Ensuring the work place and guest area is safe and in accordance to the health and safety standards

Ensuring the stock rotation, daily logs, maintenance and standards are up to date and at its best in

co ordinance with Front of the house and other departments

Customer service and guest handling

Kitchen Manager / Consultant January 2013 – May 2013

The Caribbean Bistro (Toronto, ON, Canada)

Built an effective work flow layout for the kitchen operation

Marketing ideas

Upgraded the kitchen standards and operations

Line and prep cook

Staff training

Maintenance and upkeep of the restaurant

Menu planning and consultation

Production Manager August 2012 - September 2012

Benourished – Raw food Kitchen (Toronto, ON, Canada)

Responsible for the operations of the assembly, production and packaging of the food service

Chef de Partie May 2009 – August 2012

Palais Royale - Ballroom (Toronto, ON, Canada)

Successfully ran the Hors d’oeuvre section, maintained and improved upon its existing standards

Guided and assisted cooks in basic knowledge of cooking and sanitation procedures

Managed the stock rotation and orders of the produce

Assisted and periodically managed the service during large catering events

Inventory and ordering

First Cook/ Tournant May 2010 – May 2011

The Grand Luxe Event Boutique - Pegasus Hospitality Group (Toronto, ON, Canada)

Assisted and catered large wedding, corporate, private events by preparing mise-en-place, cooking, baking, inventory control, stok rotation, maintenance and cleaning of the kitchen or work area under the supervision of the Executive Chef

First Cook/ Tournant May 2010 – May 2011

Casa Loma - Pegasus Hospitality Group (Toronto, ON, Canada)

Assisted and individually catered large wedding, corporate, private events by preparing mise-en-place, cooking, baking, inventory control, stok rotation, maintenance and cleaning of the kitchen or work area under the supervision of the Executive Chef

First Cook/ Tournant May 2009 – May 2011

THE WYNDHAM ARMS HOTEL LTD. - Pegasus Hospitality Group (Toronto, ON. Canada)

Assisted in daily banquet operations with mise-en-place, cooking, baking, stock rotation, cleaning and service of events and functions

Sales Associate Cashier January 2009 – June 2009

George Brown College (Toronto, ON, Canada)

Provided excellent customer service to Hospitality students which contributed to an increase of sales of the culinary department by 100%

Assisted students and customers in their purchasing needs and suggested products to the culinary department of the bookstore

Culinary Trainee January 2009 – April 2009

North 44 - Chef Mark McEwan Restaurant (Toronto, ON, Canada)

Staged under the mentorship of the Executive Chef and restaurant staff, assisted in the mise-en-place various departments of the kitchen

Assisted the fry, dessert and salad station

Cook January 2009 – April 2009

CBC - Dragon's Den (Toronto, ON, Canada)

Catered breakfast, lunch and appetizers for the show's crew and dragons for one whole season

Assistant Cook June 2008 – August 2008

Hotel Marine Plaza (Mumbai, India)

Assisted in preparing mise-en-place for the Indian and Continental sections

Actively helped the Mexican Master Chefs with daily mise-en-place for the hotel’s Mexican Food Festival

Shop Manager cum Cook Desk Promoter June 2006 – July 2007

Zwilling J. A. Henckels (Mumbai, India)

Managed daily store operations including daily cash handling

Overlooked the maintenance and upkeep of the store

Inventory control

Purchasing and Procurement

Promoting the company's cookware and knife products through cooking demonstrations in the store

Involved in marketing and promotion of the company’s products - knives, cookware, kitchen

gadgets and beauty care products

Outstanding communication skills demonstrated when training staff

Problem solving skills demonstrated when handling customer services and grievances

Assistant Cook August 2006 – February 2007

Salt Water Grill (Mumbai, India)

Assisted various stations of the restaurant with mise - en – place

Server November 2005

European Aeronautical Department Services (EADS)

Emirates Flight Catering, Dubai Air Show 2005 (Dubai, U.A.E)

Received recognition for providing excellent customer services throughout the event

Organized and provided professional food services to exclusive business representatives who were bidding on purchasing Aircrafts.

Hospitality Intern May 2004 – October 2004

The Orchid,Mumbai

Trained in various departments of the Hotel including: Food Production, Food & Beverage, House Keeping, Front Office, Purchase, and Stores & Receiving

EDUCATION

Culinary Skills – Chef Training Certificate September 2008-June 2009

George Brown College (Toronto, ON, Canada)

Diploma in Retail Management Jan 2007-June 2007

K10 Institute (Mumbai, India)

Bachelors of Science in Hospitality and Hotel Administration June 2003-June 2006

Institute of Hotel Management (Mumbai, India)

PROFESSIONAL DEVELOPMENT AND ACHIEVEMENTS

Culinary Scholarship April 2009

Canadian Red Cross CPR/AED Level A (Toronto, ON, Canada) October 2008

Basics Food Safety Training in Canada (Toronto, ON, Canada) September 2008

George Brown College’s Dean’s Recognition Program September 2008-June 2009

Actively volunteered for the CRFA (Canadian Restaurant & Foodservice Association) such as in Cooking with The Stars on stage, cooking competition with Chef Jason Rosso - The Distillery Restaurant Corp

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