CHEF DE PARTIE (Pastry)

COVER LETTER

To:

The Human Resources Department &

Food and Beverage Production Department

Application for the post of CHEF-DE-PARTIE ( PASTRY)

Dear sir/ madam:

I am very keen to apply for the above position. My plans for a career in F&B production have always included a period of time in the kitchen. I feel confident that I would be competent at the job. At the same time, I would like to learn more about the hotel systems and procedures. I have a proven track record in almost all of the competencies you're seeking, here are a few highlights:

•In addition to my extensive Hotel experience, I have strong communication, customer service, and administrative skills. My broad background makes me an excellent candidate for this position.

•My long term experience in the Hotel industry with companies like Grotto Bay Beach Resort and Spa, Bermuda. Ezdan Hotel &Suites, Qatar .Mercure Gold Hotel, Dubai.Wind Flower Resort &Spa, India.Ocean Spary Hotel & Resorts,India. All has taught me how to meet and exceed each customer's expectations with service that provides. I have assisted all types of customers in all types of Situations.

•I would enjoy an opportunity to talk with you or someone in your organization to see where my skill set would be of the greatest benefit to the company.

Thanks With,

Culinary Regards,

Mohanraj. S

Grotto Bay Beach Resort and Spa,

11,Bluehole hill,

Hamilton parish. CR04,

Bermuda

email : *************@*****.***

mobile:+1-441-***-****

CURRICULAM VITAE

OBJECTIVE

To become a technically and conceptually skilled person to satisfy the needs of the Management and the Guest With best possible service.

Chef in Grotto Bay Beach Resort & Spa, Bermuda Luxury Hotel with 202 luxury guest Rooms and 2 Restaurants and Reborn Spa.

PERSONAL DETAIL

Name : Mohanraj .S

Father Name : Subramani

Date of Birth : 28 March 1986

Marital Status : Married

Sex : Male

Nationality : Indian

E-mail : *************@*****.***

Passport No : H 3971527

Mobile No : +1-441-***-****

Skype ID : S.Mohanraj28

PERMANENT ADDRESS

S.Mohanraj

No 108, Annai Sathya Street

Vaithikuppam, Puducherry

INDIA

EDUCATIONAL QUALIFICATIONS

•ONE YEAR CRAFT COURSE IN FOOD PRODUCTION

LANGUAGES KNOWN

•TAMIL

• ENGLISH

• HINDI

HACCP TRAINING

• Basic Food Safety & Hygiene Training Sponsor SAFE HAND FOODTECH

CONSULTANTS,DUBAI MUNICIPALITY, Dubai, UAE

• L2 Award in Food Safety Basic Food Hygiene Sponsor BOECKER,

Held at DOHA, QATAR

EMERGENCY FIRST RESPONSE

•The Basic Life Support & First Aid Course Conducted by QATAR RED

CRESCENT . DOHA, QATAR

ACHIEVEMENTS

•Nominated as EMPLOYEE OF THE MONTH of MAY, 2014

•Selected as a STAR of the month of MAY, 2014

SPECIALIZATION

•Pastry, Bakery, Arabic Sweets, Halwai (Indian Sweets )

•Intersted In making Show Piece ( Pastillage, Chocolate, Bread )

Name of the hotels worked

•Mercure Gold Hotel, Dubai, UAE

•Ezdan Hotel & suites, Doha,QATAR

•The Wind Flower Resort & Spa, INDIA

•Ocean Spray Hotel & Resort, INDIA

•Anandha Inn Hotels, INDIA

•The Residency Group Of Hotels, INDIA

CURRENT EXPERIENCE

• Presently working as a Demi chef-de-partie (Pastry) in Grotto Bay Beach

Resort &Spa, Bermuda, Feb 2017 till now.

• Luxury Hotel with 202 luxury guest Rooms and 2 Restaurants serves Breakfast, lunch buffet and Al a carte,Sunday Brunch, Dinner al a carte and every Tuesday and Friday theme buffet of Surf &Turf, BBQ and International buffet.

Responsibilities:

•Assist with the enforcement of health standards(HACCP),

•Checks periodically expiry dates and proper storage of food items in the section.

•Establishing and maintaining effective inter-departmental working relationships

•Full awareness of all menu items, their recipes, methods of production and presentation standards.

•Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

•Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared.

•Taste all products produced to assess quality Prepares and serves items in accordance with established portion and presentation standards. .

•checking banquet event order sheets

•Followup workorders with maintenance team and checking all equipment condition and make sure colleagues are safety in work and kitchen cleaning

•Ensure that guest have a positive and memorable experience.

EXPERIENCE

•EZDAN HOTEL &SUITES as a Demi Chef-de-Partie (Pastry) from Jun 2013 to to Jun 2016

Ezdan Hotel& Suites Doha, QATAR is the Biggest Hotel in the Middle East Having 300 rooms, 5 Banquet halls, Coffee Shop and Restaurant

Responsibilities:

•Production for Buffet Restaurants, Ala-Carte and Banquet

•Maintaining cleanliness of the section and following FIFO and enforcing HACCP standard every time.

•Checking banquet event mise en place and implementing chef's idea for special and special events.

•Assist the pastry chef to update Recipe Standards and develop new Receipe and concepts

MERCURE GOLD HOTEL Worked as a Commis chef From

DUBAI, UAE (Jan 2011 to Sep 2012)

THE WIND FLOWER RESORT & SPA Worked as a Service Associate From

INDIA (Nov 2013 to Jun 2013)

OCEAN SPRAY HOTEL & RESORTS Worked as a CommisChef( pre-opening)

INDIA From (May 2010 to Dec 2010)

ANANDHA INN HOTELS Worked as a Commis Chef From

INDIA From ( Dec 2007 to Apr 2010)

THE RESIDENCY Group Hotels Worked as a Traniee Commis From

INDIA Nov (2006 to 2007)

KNOWLEDGE, SKILLS, AND ABILITIES

Successful when working in Team environments and individual assignments

•Excellent written and oral Communication skills

•Excellent work ethic and Commitment to employers goals

•Dedication to Professionalism and Quality, while keeping an eye on Costs

•Proven record of Punctuality & consistency of Food Quality

•Successful when working in a multicultural environment

•Ability to work calmly and effectively under pressure.

•Proven Leadership skills & Patient and having ability to manage critic situation

•I have problem solving abilities, be self-motivated and organized.

•Commitment to quality service, and food and beverage knowledge.

•Creativity and presence of mind in doing the things.

DECLARATION

I here by declare that the above mentioned details are true to the best of my knowledge and belief.

Place: Bermuda yours sincerely,

Date:05/11/2017 MOHANRAJ.S

REF : CHEF ANURA HEARTH

PASTRY CHEF

EZDAN HOTEL & SUITES

DOHA, QATAR

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