TO,

Dear madam/sir,

Been given to understand that there exists a vacancy, I would like to apply for the same.

I introduce myself as a mature candidate with good years(13 years) of experience and quality exposure to some of the finest hotel chains in the hospitality industry. Presently working at The Hyatt Regency Riyadh Soudi Arabia as pastry chef de cuisine, I feel myself to be confident enough to make a positive difference in your esteemed organization, if given a chance to prove myself.

A brief description of my qualifications and experience is shown in my resume for your kind perusal. All documents in original can be shown for verification as and when required.

Thanking you

Sincerely yours

Murugan Sailappan

pastry chef de cuisine

OBJECTIVE

To contribute extensiveexperience and culinary skills at the position of Pastry Chef within a Hotel environment and to lead the team in preparing and producing the product at the same time.

EXPERIENCE

Hyatt Regency Riyadh (Soudi Arabia)

Pastry Chef de cuisine From 01st Sep 2016

Presently working as a pastry chef de cuisine in Hyatt Regency Riyadh,Soudi Arabia. 261 guestrooms including 40 suites, all with views of Riyadh

Versatile meeting space: 1,000 sq m of meeting venues with theater-style or ballroom seating. Fifty Sixth Avenue Diner Old-fashioned American comfort food in a diner-style atmosphere. Azure Ignite your senses with delectable Mediterranean fare

Hilton Chennai (India)

Promoted as Pastry Chef from Oct 2015

As a pastry Chef in The Hilton Chennai / Guindy,

Flagship property of Hilton in India., 204 rooms, five food and beverage outlets, Est. - lobby level “Deli”, Vasco’s – market concept café, Vintage bank – first of its kind in country, dedicated wine and cheese bar, Ayna – a seashore cuisine restaurant, Q Bar – roof top barbeque grill and bar, live music.

Hilton Chennai (India)

Sous Chef from Jan 2014 to Sep 2015

Worked as a Sous Chef in The Hilton Chennai / Guindy,

Flagship property of Hilton in India., 204 rooms, five food and beverage outlets, Est. - lobby level “Deli”, Vasco’s – market concept café, Vintage bank – first of its kind in country, dedicated wine and cheese bar, Ayna – a seashore cuisine restaurant, Q Bar – roof top barbeque grill and bar, live music.

Hyatt Regency Chennai(India)

Sous Chef Aug 2011 - Jan 2014

Chef de partie Jan 2011 -July 2011

Hyatt Regency Chennai is a premium business hotel, located conveniently in the city’s central business district, 20 minutes from Anna International Airport and Chennai’s IT corridor. Situated on the iconic Anna Salai (Mount Road), the hotel enjoys proximity to The Chennai Trade Centre, important government institutions, consulates and prime residential areas, including Boat Club Road and Poes Garden.

This 327-room contemporary business hotel has a sun-filled atrium lobby with soothing water features and extensive art work created by some of India's best-known contemporary artists.

Chef De Partie

Preopening Team at the Westin Hyderabad as Chef De Partie

March, 2010 to December, 2010

Innovation abounds in the heart of Hyderabad’s Hitech City, also known as the new Silicon Valley of India. Our location in RahejaMindspace IT Park allows guests easy access to major technology corporations as well as the Hyderabad International Convention Centre Ideal for business and leisure travelers alike, The Westin Hyderabad Mindspace inspires wellness and productivity with three pools, a WestinWORKOUT® Gym, Heavenly Spa by Westin™ services, international restaurants, and 15,000 square feet of event space With the exciting city skyline in the background, guests will enjoy complete relaxation and renewal in one of our 427 guest rooms and suites all of which feature rich Taipei carpets, lotus headboards, a spa-like rainforest shower, and our Westin Heavenly Bed

Chef De Partie

The ITC Windsor, Bengaluru

March, 2009 toFebruary,2010

The ITC Windsor, Bengaluru merges an old world ambience with international service to create a hotel experience that goes beyond expectation. The hotel has long acquired a reputation of playing host to the aristocracy of the world.

Lush, landscaped gardens, wood panelling, and Queen Anne furniture paint a picture of the charm and grace of the Regency era. 240 guest rooms and suites promise a respite filled with opulence and grandeur. For those with more contemporary tastes, there is also the exclusive Towers wing.

An unparalleled range of six speciality restaurants have allowed the ITC Windsor, Bengaluru to become known as the hotel “where the city dines.” Our master chefs create authentic and varied cuisines, allowing you to taste something novel with every visit.

Plan and prepare desserts on a daily basis for oasis Restaurant

Produce Breakfast Rolls and Desserts for airlines Catering

Prepare dessert and Breakfast rolls for Lemon tree Hotel.

Prepare Bread and breakfast and dessert for stlaurn hotel kauragoan park

Day to day production in Bakery and pastry kitchen

Making staff Rota on weekly bases.

Demi Chef De Partie

Grand Hyatt Mumbai

2005 to 2009

This luxury hotel is located in Mumbai (North Mumbai Business District), near the airport, University of Mumbai, U. S. Consulate, and Rishi Dayaram National College. Also nearby are BandraKurla Complex and MMRDA Grounds. Set in a lush garden in Mumbai, the Grand Hyatt Hotel has two outdoor pools surrounded by sun loungers and palm trees. Guests can enjoy a variety of cuisines at one of the fine-dining restaurants.

Rooms at Grand Hyatt feature modern décor and floor-to-ceiling windows with courtyard or city views. Some rooms have a balcony. The en-suite bathrooms have a separate bath and come with free toiletries.

There are 3 restaurants offering a variety of cuisines at Mumbai Grand Hyatt, and guests can enjoy a cocktail in the lobby bar. Local and international produce can also be purchased at the gourmet store.

The 24-hour front desk can organise chauffeured cars for hire, or guests can relax at the spa and fitness centres. Babysitting can be organised and there is a playground for children.Hotel Rooms: 547

Job Description

Maintaining standard recipes

Preparing breads & desserts

Making mis en place for A la Carte

Baking breads for restaurant

In charge for restaurant

In charge for temperature log in shee

Quality

To make day to day inspection trip of the pastry area to observe conditions, method and progress of production

To make a demonstration of pastry cook when necessary to improve preparation while introducing new recipes and their methods

Good experience in desserts and functions

To confer with the executive chef to consider changes or placement in the equipment, fixture and procedure to smoothly run the show

A very good knowledge of sugar and chocolate pastry displays

Prepared an extensive assortment of desserts, rotating on a weekly basis, including cakes, cookies, cobblers, puddings, tarts, special order desserts and wedding cakes.

Commi

Grand Hyatt Mumbai

Duties Responsibilities

Reporting to the pastry chef

Making mis en place

Learning new desserts and different type of garnishes

Cleaning the pastry area

Working closely with the team to develop good quality pastry and desserts

Training

The Duke Retreat

2003 to 2004

The Duke's Retreat in Khandala is situated on a cliff that overlooks the valley from a 500 foot high cliff. The Duke's retreat is located 100 kms from Mumbai and 65 kms from Pune, making this perfect for a weekend getaway. This premier resort is sprawled over a very large 11 acres and the Duke's Retreat enjoys scenic views. The nearby attractions include Duke's nose, Kune Falls, Rajmachi Fort, Lohagad Fort, Bushi Lake and Ryewood Park.

Education

Diploma in Hotel management from IHM Mumbai

Completed 6 months Extensive Course Bread & Chocolate carving.

H.S.C from St. Mary’s High school & College

S.S.C from St. Mary’s High School

Personnel information

Name: Murugan Sailappan

Nationality: Indian

Marital status: Married

Language: English, Hindi, Tamil and basic French

E-mail ID: acyfy2@r.postjobfree.com

Mobil: +966-*********

Reference

Yogender pal

Executive chef,

Marriott Hotel,Hyderabad

Mob:+91-966*******

Praveen Shetty

Executive sous chef

Hilton Conrad Pune

Mob:+91-984*******/+91-978*******

E mail :acyfy2@r.postjobfree.com

Vivek Kadam

Pastry Chef

Grand Hyatt Mumbai

Email: acyfy2@r.postjobfree.com

Contact this candidate