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Cover letter & curriculum vitae

Chef de Partie

To

The Hiring Manager

Human Resource Department

Dear Sir

Further to your advertisement for an experienced Chef de partie. I would be pleased if you consider my application. I do have experience of this position. I am presently working in Food catering service with fewer facilities. I feel that it is now the right time for me to upgrade my career to pro-chef. I would enjoy the challenge of working in a larger, more prestigious establishment which is recognized for high standards throughout every department. I really appreciate being able to input ideas for the menu and can guarantee that my work ethic is impeccable. I take pleasure in teaching more junior members of the kitchen brigade and I look up to senior chefs to pass their knowledge to me. I realize that there are likely to be several applicants for this position, but I feel that I am suitable, I would be willing to work during any shifts so that your chefs will able to assess whether I would fit in with your existing brigade.

In the meantime I enclose copies of my certificates and CV, and I am available to attend an interview at any time convenient for you. I hope to hear from you in due course. Yours faithfully

Mohammed Abdul Rahman

Address

18-8-589/7

Edi bazar, Kumar wadi colony

Telangana, Hyderabad-500023

Chef de

partie

Cover letter & curriculum vitae

1

Address: 18-8-589/7, Edi

Bazar, Kumar wadi colony,

Hyderabad, Telangana-

500023.

mohdabdulrahman95@yaho

o.com

+919*********

+919*********

mohdabdulrahman95@yaho

o.com

SKILLS:

Food preparation

techniques

Banquets and Catering

Budgeting and cost control

Fine-dining expertise

Menu planning

Purchasing

Knife work

Leadership

Adaptability

Quick learner

Customer Service &

Presentation

Cover letter & curriculum vitae

Chef de Partie

Chef de Partie

CAREER OBJECTIVE:

Preparing, cooking and presenting dishes with specialty. Managing and training demi-chef de parties or

commis working with the organization. Helping the

sous chef and head chef to develop new dishes and

menus. Ensuring high standards of food hygiene and follow the rules of health and safety. Passionate, spirited to learn new techniques, new skills and taking up new challenges

PROFESSIONAL SUMMARY:

Professionally trained cook with deep insight into preparing and cooking world cuisines French, Italian, Indian, Russian, Turkish, American, Middle-east dishes. Competent in creating recipes and setting menu items based on the individual tastes of a varied patron base. EMPLOYMENT HISTORY:

Working as a Line Cook with (Salam Caterers & Events)

[October 2016 to Presently Working]

Worked as Relief Cook (Salam Caterers & Events)

[June 2014 to September 2016]

Personal Chef

[March 2012 to till date, available for personal clients] Duties & Responsibilities

• Oversee food handling and preparation throughout a kitchen.

• Monitor and evaluate staff and coordinate break

schedules.

• Stock and maintain all food stations, ensuring hygienic workspaces.

• Answer guest questions about menu and preparation

• Cleans food preparation areas as determined by law and company policy.

• Prepares foods to the specifications of the client.

• Prepares food before the arrival of guests.

Cover letter & curriculum vitae

2

• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.

• Manages other employees in the kitchen.

• Ensure the freshness of food and ingredients.

• Weigh, measure, and mix ingredients according to recipes.

• Bake, grill, or fry meats, fish, and vegetables.

• Boil and steam of meats, fish, and vegetables.

• Arrange, garnish, and sometimes serve food.

• Clean work areas, equipment, utensils, and dishes.

• Cook, handle, and store food or ingredients

(Specialized in preparing Multi-Cuisine Dishes)

• North Indian South Indian

• Chinese Continental

• Mughlai Mediterranean

• Mexican Russian

• French Italian

• Soups Salads

• Seafood Steak

• Broiling Frying

• Desserts Shakes

COMPETENCIES:

Comprehensive understanding & experience of complete operations of kitchen.

Resourceful and well organized.

Deep understanding the principles of clients.

Ability to manage multiple priorities.

Excellent analytical, critical thinking, time management and strategic skills EDUCATION:

Qualification University

Year of

passing

Course

Pre-commis chef World chefs academy 2019 Pre- commis Chef Certificate & Badge B.com Kakatiya University 2012 Commerce

Diploma IIBIT(Sydney, Australia) 2010

Certificate IV in Business

Management

Intermediate(10+2) Narayana Junior College 2006

Civics, Economic, Commerce

X class(10th) Indo American School 2004 SSC

Cover letter & curriculum vitae

3

LANGUAGES KNOWN:

English, Urdu, Hindi, Telugu

IT SKILLS:

Conversant with MS Office (word, excel, power point & outlook) and Internet Application HOBBIES:

Experimenting New Cuisines, Playing Cricket, Collecting Antiques. PERSONAL DETAILS:

Nationality : Indian

Passport Number : T8130531

Civil Status : Single

REFERENCES:

References would be provided on demand

BADGES AWARDED:

NUTRITION, HYGIENE & SANITATION, CULINARY PROFESSIONALISM, CULINARY THEORY, PROFESSIONAL COOKING, KITCHEN OPERATIONS, PRE-COMMIS CHEF

MOHAMMED ABDUL RAHMAN

DATE: 24/02/2020

HYDERABAD

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