Cover Letter

Dear Sir/ Madam,

I would like to offer my services as a Hospitality Associate because my extensive experience and education in providing food services and customer relationships and my commitment to maintain excellent customer care standards aligns extremely well with your needs.

I started out my career as a host at Balmoral Hotel, Edinburgh and worked myself up to a Hospitality Associate in four progressive years. Having worked this long in this capacity has instilled in me the ability to provide exceptional food and beverages services and customer relationship in a high paced professional environment. I am able to ensure the customer satisfaction, techniques and strategies required to deliver training, quality of food and make sure it is deliver timely, and maintain order and sanitation in the kitchen and service areas. My natural attention to detail and corresponding emphasis on accuracy has earned me appreciation in my career.

My ability to prioritize work and high communication level are the skills that make me perfect candidate for Hospitality Associate. The enclosed resume will provide you with further details on what I would bring to your organization.

Thank you for your consideration. I am looking forward to meet you soon.

Regards,

(Signature)

Dheeraj Chawla

Curriculum Vitae

Dheeraj Chawla Mobile No: 416-***-****

28 Yarmouth Street

Brampton, ON, L7A 4X6

Email Id: ac9y6g@r.postjobfree.com

OBJECTIVE

In Pursuit of challenging and fulfilling assignments in Hospitality Management with a frontline organization. To render the best of my abilities and skills to serve the organization and work in a healthy and balanced work environment ensuring complete growth of myself as an individual and the organization at large

SKILLS

Management Skills

A result oriented professional with years of experience in the areas hospitality management, and interpersonal skills have enhanced my success at managing people .An out-of-the-box thinker committed towards the growth of people within the organization.

Administration Skills

Extensive administrative experience coupled with excellent organizational skills and the ability to multi task effectively is an integral part of my management style. Team player, enthusiastic with excellent analytical, interpersonal and communication skills and ability to perform under pressure.

WORK EXPERIENCE

1.Food Service Supervisor and line Cook at Jungle Jim’s Bar & Eatery, Clarenville, Newfoundland And Labrador, Canada from (23rd July 2018 till 11th May 2019.)

Duties & Responsibilities: -

1.Maintained the role as an expeditor, providing the kitchen with the necessary organization.

2.Prepared all food items in a hygienic and timely manner.

3.Prepared all menu items according to Jungle Jim’s recipes, making sure all orders assigned to my station came out in a timely manner.

4.Completed all assigned prep work and set up cooking stations according to the standard operating procedures.

5.Insured proper food storage, cleanliness, safe food practices and adherence to Health Dept standards.

6.Fostered team work, safety, and professionalism

7.Maintained a clean work area making sure the stationed was always fully stocked and all menu items were easily accessible and in their proper place

8.Followed standardized recipes to assure highest quality of food served.

9.Organized and labelled all cooler, dry and freezer storage areas

10.Trainer responsible for training all new recruits on how to prepare menu items according to Jungle Jim’s recipes, plate presentation, and specification.

2.Restaurant Manager At Ching Shihh–Pan Asian Dining Restaurant, Noida, India from (16th August 2014 till 31st January 2018.)

Duties & Responsibilities:

1.To ensure that restaurant operates efficiently and profitably while maintaining its reputation and ethos.

2.Responsible for the business performance of the restaurant, as well as maintaining high standards of food, service and health and safety.

3.Accountable for pricing, positioning, budgeting, forecasting and targets for dining.

4.Analyzing and planning restaurant sales levels and profitability.

5.Creating and executing plans for staff development.

6.Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

7.Performing all assigned documentation related to the events such as pricing, venue, menu, pro forma for different groups, contracts.

8.Monitoring the hygiene, food and customer service quality and assured delivery of a world class experience to the customers

9.Constantly seeking new ways to improve customer service by monitoring guest’s feedback.

10.Conduct ongoing competitor price and product analyses to ensure proper rate positioning and product offering relative to competition.

11.Ensure customer service in all areas.

12.Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

3.Assistant F&B Manager in “Golden Tulip Hotel, Gurgaon” India from (10th May 2010 till 30th July 2014).

Duties & Responsibilities:

1.Directs food and beverage operations for restaurants, banquets, and beverage carts. Directly responsible for all FOH operational costs and inventory. Hires, trains, and manages over 40 employees while maintaining a positive work environment.

2.Oversaw the administration and control of the operation of the Food and Beverage Outlets to include: two full service restaurants

3. Accountable for achieving budgeted revenues and profits and maintain the operational and service standards.

4.Directed and maintained strategic initiatives to achieve a high level of guest satisfaction and AOS.

5.Perform goal setting, motivation/ discipline of employees, labor expense control, control of general expenses and resolving guest related issues in accordance with the company goals.

6.Initiated program that standardized employee training which led to increase guest/customer satisfaction by 40%

7.Coordinated with supervisors to maintain optimal standards in a high-output setting while taking into consideration budget, food quality, cleanliness, and safety codes.

8.Negotiated with suppliers to reduce cost and consistently achieved 15% department profitability

9.Successfully planned and organized numerous banquet events and requisition lists

10.Planned menus for daily customers as well as corporate functions and outings

11.Investigated and resolved quality- control issues

12.Expected to be proficient in all restaurant job functions.

4.Worked as a Supervisor, Food & Beverages Services in “ Radisson Blu Hotel, Edinburgh“ Scotland from (3rd October 2008 till 25th March, 2010)

Duties & Responsibilities:

1.Creates 100% guest satisfaction by providing employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! Service &teamwork

2.Prepares work checklist and organizes work stations for each shift, maintaining high levels of productivity and sanitation at all time

3.Consults with Chefs regarding menu, controls the portioning and rotation of foods to contain food costs while maintaining the standards of brand hotel

4.Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall of this position

5.Perform any other reasonable duties as directed by your Department Head, the General Manager or his /her designate

6.At all times projects a favorable image of the Hotel to the public

7.Skilled in the use of techniques and strategies required to deliver training material in group and one on one setting.

8.Work closely the Purchase Manager for developing Standard Purchase Specifications for various items.

9.Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens.

10.Ensure good physical upkeep, condition of equipment and utensils in all the working area and Co-ordinate with the engineering department for the repairs and maintenance.

11.Service to all guests along with the best quality products.

12.Review the monthly business reports of the hotel, specifically F & B report and assist the Head F&B Manager in developing a work plan.

13.Schedule duties of restaurant staff.

14.Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.

5.Worked as a Part time in Food & Beverages Service in” Balmoral Hotel,Edinburgh” Scotland from (1st Oct 2007 - 1st October,2008)

Duties & Responsibilities:

1.Service of food & beverage in the food and beverage outlets: banqueting, restaurant & bar

2.Deal with payments for guests

3.Carry out set up and cleaning duties

4.Meet and greets guest on arrival

5.Up sell of food and wine

6.Ensure the highest level of customer satisfaction in food and beverage.

INDUSTRIAL EXPOSURE:

Organization: Trident Hilton

Location: Gurgaon, Haryana,India

Time Period: 9th April, 2006 – 25th Sep, 2006

Responsibilities:

1.Worked in the front desk to deal with the customer satisfaction.

2.Worked in Indian, Italian, larder, pastry, continental and tapas bar kitchens.

3.Worked in rooms division, food and beverage service, receiving, human resource, marketing departments, front desk.

4.Completed a management trainee report on the property which was highly appreciated.

5.

Competence:

Budgeting and Cost Control

Inventory Management

Restaurant, kitchen and dining room design

Quality control

Safety sanitation

Strategic Marketing and Sales

Customer service excellence

Profit and growth strategies

Achievement

1.Gold Award from Great Rail Journey for Food & Beverages services in UK and Ireland

2.Silver Award from Great Rail Journey for overall Customer satisfaction in UK and Ireland

3.The Radisson Blu Hotel was honored by Her Majesty the Queen for its superior efforts in sustainable business development.

4.http://www.radissonblu.co.uk/contact/queens-award.

5.Feedback of the guests to review performance of the team and take necessary action.

6.Introduced new measures to control wastage and breakage within the department.

7.Completed the food and hygiene level 2 certificate.

8.Academic Qualification:

Bachelor in International Hospitality Management 2007 till 2008

Edinburgh Napier University, Edinburgh (Scotland), UK

Modules: Events and Conference Management, Facilities Management, Attractions Management, Small Business, Marketing Planning, Customer Care, Strategic Human Resource Management, Culture Food and Hospitality, Internal Marketing, Entrepreneurship, Research Data Analysis.

Diploma in Hospitality and Catering Management 2005 till 2007

Institute of Advanced Management, Kolkata, India

Modules: Food and beverage service and production, Rooms Division, Food Commodities, Food hygiene and nutrition, Economics, Management Accounts, Law, Human Resource Management, Marketing, French.

Senior Secondary in Commerce Stream 2003 till 2004

Noida Public School. India

Other Details

Hobbies Watching Cricket, Playing Volleyball, Badminton, Walking

Strengths Quick Learner, Strong determination, dedicated to organization

and an ambition to succeed.

Height 5ft 5 inch

Date of Birth 25/08/1986

All the information given by me is true and best to my knowledge.

(Dheeraj Chawla)

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