SYLVESTER ROSARIO

Subject : Application for the post of Executive Sous Chef.

Respected Sir,

With due respect that I shall be grateful if you kindly consider my application for the current vacancy of Executive Sous Chef in your esteemed organization. I take opportunity to give my candidature for the same.

My complete resume is enclosed for your sympathetic consideration. I assure you that I will carry out my duties to the best of my ability and I look forward to receive response for my application.

Thanking you, Yours sincerely,

Sylvester Rozario. Contact No - +44(0)784-***-****

CURRICULUM VITAE

NAME : SYLVESTER ROZARIO

DATE OF BIRTH : 6th MARCH 1963

PERMANENT ADDRESS : 27 Jacob Way,

Warminster, Wiltshire

BA12 8FN, United Kingdom.

CONTACT NUMBER : +44(0)198******* (Phone)

+44(0)784-***-**** (Mobile)

E-MAIL : ****************@*****.***

PASSPORT NO : GBR--513633936

PLACE OF ISSUE : LONDON

DATE OF ISSUE : 18—2—2013

DATE OF EXPIRE : 18—2- -2023

SEX : MALE

CIVIL STATUS : MARRIED

NATIONALITY : BRITISH CITIZEN

HEIGHT : 1.70 C.M.

RELIGION : CATHOLIC

PROFESSIONAL : PRIVATE SERVICE

EDUCATIONAL & QUALIFICATION

Passed Secondary School Education from St. Joseph High School, Calcutta in 1978.

PROFESSIONAL EXPERIENCE

Worked over 30 years of Successful Practical Experience as a III Commie to as a An

Executive Chef at Major 4/5 Star Hotel’s in India, Middle East &United Kingdom

WORK EXPERIENCE

30 years in Kitchen of 4/5 Star Hotel’s in India,Middle East and United Kingdom, Started Working from 2003 at Center Parcs Ltd, Warminster, Wiltshire BA12 7PU Since 12 years (2003-2014) & Agra Indian Cuisine Restaurant, Warminster, Wiltshire BA12 9BN Since 20th Months (2014-2016) in United Kingdom, All these years I acquired a very good knowledge and Practical Experience of Continental Cuisine (Soup, Appetizer and Main Course), Oriental Food, Indian Cuisine, Italian Cuisine and Butcher.

EMPLOYMENT HISTORY

1St July,2014 INDIAN HEAD CHEF

To AGRA INDIAN CUSINE RESTAURANT

28th Feb,2016 32, East Street

Since 20th Months Warminster,Wiltshire

( 2014 --- 2016 ) BA12 9BN, United Kingdom.

RESPONSIBILITIES

* Head Chef for Indian Kitchen

* In charge for Starter, Curry, Tandor Section

* Preparation of Mise-en-place all marinades

for Starter, Curry & Tandori items

* Maintain Food Hygiene of Deep Freeze & Fridge

* Checking Quality& Quantity for A Portion for

Dishes of Restaurant.

* Maintain Kitchen, Kitchen Store & Stewarding Area.

5th January, 2003 SENIOR CHEF

To CENTER PARCS LTD

20th June,2014 Longleat Forest

Since 12 years Warminster, Wiltshire.

( 2003 --- 2014 ) BA12 7PU, United Kingdom.

RESPONSIBILITIES

Assisting for Head Chef in Indian Kitchen

* Checking Quality & Quantity for A Portion for

Dishes of Restaurant.

Maintain Food Hygiene condition of Fridge, Deep Freeze, Walking Fridge, Kitchen Store and Stewarding Area.

Preparation of Mise-en-place for Special Menu’s “Christmas”& 31st of December for Indian Restaurant.

Making duties Rota of Indian Kitchen Staff.

Maintain Food cost by Emphasizing and Implement Portion Control, Measuring and Minimize wastage.

Cont

Ist. September, 1999, EXECUTIVE CHEF

TO THE PRIDE HOTEL,

15th May, 2002 Nagpur, India

RESPONSIBILITIES

Full Responsibility for Kitchen.

Supervise 35 Kitchen Staff in Different outlets such as a Tandoor, Indian, Chinese, Cold Kitchen, Continental, Pantry, Butcher, Bakery and Main Kitchen.

Preparing Menu’s for Breakfast, Lunch & Dinner for Coffee shop and Special Menu’s for Restaurant.

Planning quality & quantity for Buffet Set up at Restaurant, Coffee shop and Banquet Functions.

Dealing with Suppliers regarding food supplies and A Dairy Production for the quality.

Controlling Requisitions of A Daily purchasing food supplies and a Maintaining stock.

Maintain High Level of Food Hygiene in Kitchen, Kitchen Store and Stewarding area.

Attending Management Meeting.

Conducting Training Programs for Kitchen Staff and Training Staff.

Making duties Rota of Kitchen Staff of Different Outlets.

Maintain Food cost by Emphasizing and Implement Portion Control, Measuring and Minimize wastage.

Cont……

10th January, 1999 ASSISTANT CHEF

to the Shipra Hotel

16th August, 1999 Vikas Marg, Delhi, India.

RESPONSIBILITIES

Assisting Executive Chef in Various Capabilities.

Supervising Coffee shop, Room service, Banquet Functions and Main Kitchen with 10 Kitchen Staff.

Checking quality and quantity for a portion of Coffee shop.

Maintain Food Hygiene Condition of Fridge, Work- place and Stewarding area.

Mise-en-place in food preparation of Ala Carte and Lunch & Dinner for Coffee shop & Room service.

Set Kitchen Staff work schedule of duties.

3rd. June, 1995 EXECUTIVE CHEF

to Al- Buraimi Hotel

8th December 1998 Sultanate of Oman

RESPONSIBILITIES

Full Responsibility for the Kitchen.

Supervised 20 Kitchen Staff in the different outlets such as Coffee shop, Night Club, Banquet, Butcher, Cold kitchen, Outside Catering and Main Kitchen.

Preparing Menu’s for Breakfast, Lunch & Dinner for Coffee shop.

Planning the quantity and quality and Buffet set up for Coffee shop and Banquet Functions.

Dealing with Suppliers regarding food supplies and A Dairy production for the quality.

Cont

* Controlling Requisitions of A Daily Purchasing

food supplies and A Maintaining stock.

Maintain High Level of Food Hygiene in Kitchen, Kitchen Store and Stewarding area.

Attending Management Meeting.

Conducting Training Programme for Kitchen Staff and Training Staff.

Making duties Rota of Kitchen Staff of Different Outlets.

Maintain Food cost by Emphasizing and implement portion control, Measuring and Minimize wastage.

12th December, 1993 CHEF DE PARTIE

To Aden Movenpick Hotel

28th April, 1995 Aden, Yemen.

RESPONSIBILITIE

In charge for Coffee shop Kitchen.

Supervising 10 Kitchen Staff.

Checking quality & quantity for Buffet Set Up for Coffee shop.

Assisting by Sous Chef in Various Capacities.

Maintain High Level of Food Hygiene in Kitchen, Working- place, Deep Freeze, Working Cooler, Store and Stewarding area.

Preparation of Sauce’s, Chicken, Meat and Sea- foods and Mise-en-place of Ala Carte Menu’s & Food Promotions.

Making duties Rota for Coffee shop Staff.

Cont

3rd. August, 1992 SOUS CHEF

to The Land Mark Hotel

30th October, 1993 Kanpur, India

RESPONSIBILITIES

In charge of the Main Kitchen.

Supervising 30 Kitchen Staff with Coffee shop Room- service, Banquet Functions and Main Kitchen.

Checking with quality & quantity for Buffet set up from Coffee shop and Banquet Functions.

Maintain High Level of Food Hygiene in Main Kitchen, Store, Freeze and Stewarding Area.

Making Staff work schedule and Monitored Performance of Kitchen Personnel.

Hotel Rajdoot, New Delhi as a Continental Chef for 1 years (1991-1992).

Riyadh Inter-Continental Hotel, Saudi Arabia for six Months as a Jr. Sous Chef (1990).

Hotel Kuwait Sheraton, Kuwait for 1 years as a Ist Commie. (1998-1989).

Dammam Al-Nemer Hotel, Dammam, Saudi Arabia for 8 years as a Chef de Partie (1980-1987).

Holiday Inn Hotel, Bombay as a III Commie for 1 year (1979).

I do hereby certify that the foregoing particulars are true and correct to the best of my knowledge.

Thanking you,

Yours sincerely,

Sylvester Rozario

27 Jacob Way,

Warminster, Wiltshire BA12 8FN

Phone No +44(0)198*******

Mobile No +44(0)784-***-****

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

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