Richards Cover Letter

To whom it may concern

Dear Sir/ Madam;

Good afternoon Sir/ Madam, I am writing in regard to your job opening of Sous Chef at your reputable establishment, as a candidate with extensive experience as a Head Chef/ Sous Chef, I am highly skilled in culinary leadership, Critical thinking, business acumen, Menu compilation and costing, Menu Engineering, Coaching, Delegating, Team Management, Customer Focus and Rapport build up, Time & Cost Management and Budgeting. I am familiar with Great Hotels Guests Love, Winning Ways, True Hospitality Skills as well as IHG R&B procedures.

The opportunity to join your establishment, greatly interest me because of a reputableness of the organization. as a holder of Professional Diploma in international Cookery with distinction being the batch top of the class, I can competently execute the Culinary Responsibilities meeting guest’s satisfaction.

Most importantly I can get along and make great working relationships with the team and management I work with and treat people well as well as could assist to be better at work and on a personal level. I get along with valued guest well have build rapport and delivered value and experience they could

truly remember and cherish.

As per my professional summary, my qualities and experience make me highly suitable for the role of Head Chef/ Sous Chef. I am highly regarded for competent culinary skills and coaching skills equipped with good administrative abilities. I am proficient in Ms.Office, FMC and ADACO.Menu and recipe management software.

Throughout my career, I have demonstrated the highest levels of service and commitment to the mission

Of any organization I have worked for. Help achieve the monthly and yearly revenue targets, cost targets monthly and yearly, guest’s satisfaction index targets including breakfast, lunch and dinner satisfaction targets and resolution of guests needs.

Achieving set budgets including training, coaching, directing and keep and developing the team.

Thus, if you are looking for a well grounded Head Chef /Sous Chef – International Cuisine, please contact me to arrange an interview. I am eager to learn more about how your organization can benefit from my contribution.

I can provide NOC and Sponsorship transfer as well as available immediately. I thank for your time and consideration, and I look forward to hear from you, wishing you a pleasant day.

Thank you

Yours Sincerely

Richard Nai Shing

+974-********

Richard Shu

2B, Ri Ilang Ilang Street, Concepcion

Subdivision, Baliuag, Bulacan, Philippines

Mobile Number: +974-****-****/+639*********

E mail:add5at@r.postjobfree.com Skype: peterson lumber

Head Chef/ Sous Chef International Cuisine

Executive Profile Summary

Self-motivated and proactive Culinary Professional with competitive 15 years experience, supporting kitchen operations. Quality-focused and efficient Sous Chef adapt at preparing and plating food in high energy fast-paced kitchens.

Have been well communicated with the Management and gained administration skills, Create

Confidence, Encourage Success and make it happen are core values of mine learnt from

My previous company. Microsoft Office, FMC, Oracle and Adaco. Trust worthy and has integrity as a professional, accountable.

Assisted in achieving departmental 27%-30% Food cost for the year 2018 and 2019 as part of co-operate targets surpassing 29.1% yearly hotel target for yearly food cost led by R& B IHG.

Surpassed Hotel yearly food gross and net revenue budgets for the year 2017 and 2018.Has good feasibility study experience, to understand and promote the upsellings to maximize profits.

Accomplished 2 Gold, 4 silver and 6 Bronze medals at the Emirates Culinary Guild in Live Main courses and creative and attention to detail in food preparing, portioning, presenting, comparative pricing and purchasing seasonal produce as well as cross using ingredients, minimizing wastages,

Achieved yearly Guests Love medallia scores 89% for 2018&2019, for guest’s satisfaction and exceeded 84% Breakfast guest’s satisfaction score, table visits, feedback collected and practically improved standards within the budgets set. Achieved budgets for the kitchen, set.

Poses and acted on good emotional intelligence, projected Professional behavior with Hotel Staff in and out, achieved Leadership Certification 1 and 2 from Jumeirah International by Dubai Holding.

Achieved Diploma in Professional Cookery from Sri-Lankan School for Tourism and Hotel Management, adjudged batch top in Professional Cookery, pass with merit.

Have PIC Certification Level 3 from Future Learning UK Body and Leadership qualifications and as well as is a Departmental Trainer at IHG Hotels & Resorts.

Gained valuable insight into Harvard Training Management modules

Core Competencies Highlights

Food Safety & Sanitation & Inventory Management

Strategic Thinking and execution & Customer Focus & Selling

Leading Teams & Time, Team and Change Management

Coaching and Delegating Training& Development Strong Butchery Skills

Labour &Food Cost control & Creative Quality Cooking Skills Well Tuned Palette

Diversity and Building trustworthy & accountable work ethics and relationships

Career Highlights

IHG Hotels & Resorts, (677 Rooms) Qatar – Sous Chef/ Head Chef –In Room Dining, International All Day Dining & Pool Bar kitchen. Nov 2017- till April 2020

Build rapport with valued guests, attend to their special food concerns, learns needs of guests and likings and adjust the Breakfast set up, live counters, Business lunch menus and special menus for long staying in house guests.

Reached and accomplished departmental and Stand alone kitchen budgets 2017-2019, accomplished guests’ goodwill, increased revenue 80% in 2019 compared to 2018

Slashed payroll/ administrative cost 30%by negotiating prices and fees, while ensuring continuation of services and enhancement of services..

Retained and managed to control cost for the year 2018 at 29.1%, budget and guests satisfaction scores, 89%,while assist colleagues to promote by getting the best out of them, promoted 20% team yearly target of development through goal setting and directing the team.

Strategizes the kitchen operation through going through guests preferences and by communicating with the Management and Service Manager to consistently deliver desired results.achived Breakfast medallia YTD 2017- 80.14%, and 2018 83.78%

10% turn over last two years of operation, accomplished %GOP and TGOP

Emaar Life Style Dining- La Serre Bistro And Boulangerie, Sous Chef, May 2016 till June 2017

Accomplished operational duties at the Boulangerie operation on guide lines of the executive Chef, making it the most profitable among Emaar Restaurants.750 – 830 A La carte orders daily basis, 87% contribution for GOP from Food alone,

Best Restaurant of the year La Serre 2015, Less average expenses and more volume to make it one the most dynamic Restaurants in Emaar, top 10 busiest restaurants in Dubai

Operationally does Rota, Encodings and Updates Rota’s in Oracle, Does payroll, Ordering, Costing, Cost Controlling, Constantly adding new menu items and preparing du jours and brainstorming to make the operation better.

80-150 K (DHS) daily sales achieved and keeping up with 27% -35% net profit margins yearly

Counseling, Mentoring and training colleagues at work, Developed 20% team members

Interact with the guests, management and Colleagues and work along with them.

Frioul Bistro Deluxe and Ganges Pacha, Madinat Jumeirah- Junior Sous Chef promoted to Sous Chef, August 2014 to May 2016

Followed directives of the executive Chef, Organize and Manage sections to reach full productivity. Accomplished Breakfast, Lunch and Dinner Cash flow targets and assisted increase revenue.

Hands on, on Ordering, Purchasing, Waste Management, Storing and Production .Achieved operational budgets, Net Revenue increased 27% to 31-32% 2014-201

Actively carried out Briefings, Trainings, Developing Manuals and Mentoring. Commended and promoted for the effectiveness of duties which effected GOP, TGOP and Breakage, wastage reduction.

Did French Cuisine, has good understanding in the Hot and Cold Sections, eager to learn and develop.

Pre opening, Build Rapport with valued guests and good in working under pressure and working communications.

Jumeirah Zabeel Saray, Palm Jumeirah,400 Rooms 34 Residential Deluxe Villas- Junior Sous Chef, August 2012 to July 2014

Proactively involved in Music hall, Imperium, Room service, Lalezar, Amala kitchens.

Prepared Training manuals and matrix along with the Chef de Cuisines.

Attend Briefings; communicate the needs and wants of the operations.

Did Adoco Software, Food Presentations, tasting sessions, feedbacks, Ordering,

Organizing functions, communicating with Front of the house as well as back of the house

Departments.

Did yield tests, Basic recipes and Main recipes in Adaco System.

Operationally reduced wastages through inter kitchen food transfers

Accomplished good feedback from valued guests.Worked on Guests feedback and requirements and wants to enhance profitability.

Achieved PIC Certified with Merit, Certifications from the DM and HACCAP International certification.

FMC and OASIS Trainings and exposure, administrative, production and complaint resolving skills

Gained Allergens Trainings and Certification, at The Marriott Marquis, Dubai

Mina A Salam Resort, Madinat Jumeirah(3 Resorts) Dubai, Dubai Holdings, Chef De Partie to Senior Chef De Partie, May-2010 to Aug. 2012

Worked in banqueting, Room service and in Coffee shop Kitchen adjudged for best Friday Brunch in Dubai 2011, Mina a Salam al Muna restaurant in Madinat Jumeirah

Accomplished Jumeirah leadership 1 and 2 Trainings, Allergen and task Trainer Trainings.

Achieved an A grade from Dubai Municipality throughout for HACCP inspections.

Went through Culinary trainings and Cross exposure in Butchery, Bakery, Chinese kitchens

Gained trainings at Jumeirah regarding Culinary and managing time and staff.

Gained Employ of the month recognition and commendation.

Gained promotion through merit at work

Sheraton Abu Dhabi Resort & Hotel, Chef De Partie (Italian & Seafood Cuisine)Nov-2009 to2010 May Sheraton Dubai Creek Hotel & Towers, Nov-2006 to Sep-2009, Demi Chef De Partie (Italian Cuisine)

Supervised and direct activities Kitchen staff of (Italian Cuisine) in improving the standard of the cuisine. Responsible for managing and maintaining the pasta and Risotto section covering the production as well as the maintaining the quality, proportion and consistency of the Cuisine Served, increase profits by creating new menus items. Report to the Italian Chef through the Chain of command. Achieved departmental Budgets, %GOP and TGOP results.

Assist the Hot, Antipasti (Starters) and the Pizza Section to cover up the daily production requirements.

Leveraged expertise in the implementation of superior levels of hygiene standards. Proactively ran the Section in the kitchen to ensure dishes were to the highest quality standards

Control and managed staff issues.

Supervise cooking and Section kitchen personnel, coordinating their assignments to ensure economical and timely food production.

Devise special dishes and develop recipes. Introduce new styles of presentation and assist the Italian Chef to promote and enhance the sales of monthly promotions

Introduce and implement cost cutting measures in the kitchen.

Nad Al Sheba 5 Star Golf and Horse Racing Club (Zabeel) Presently The Meydan, Commis-I. Sep-2004 –Oct-2006 Assisted the British Executive Sous Chef in preparing and cooking foodstuffs in the Hot Kitchen (Links Steakhouse of the Club). Achieved a milestone with team catering for 15000 race

Sheraton Dubai Creek Hotel & Towers, Commis 2 to Commis 1, Sep-2002 – Sept2004

Managed cooking of Pizza, Italian Hot Dishes, Pasta and Risotto and Antipasti Sections, Fresh Pasta using Semolina Floor, production of stocks, fondants and sauces for the hot dishes as well as for the pasta. Took ownership and accountability. worked and learn the craft with two Italian Chef De Cuisines

Honing my cooking skills

Lanka Oberoi, presently Cinnamon Grand (5 Star – 600 Rooms) Apprentice Chef/Commis 3 Coffee shop Kitchen Feb-2000 – Sep-2002 Sri- Lanka

Achieved Commis 3 from Kitchen Apprentice, Gained and practiced skills in The Cold, Salad, Soup, Sri Lankan, Chinese, Authentic Indian, Banquets, Pool Bar, All Day Dining Cuisine.

Majored and specialized in Room Service and All Day dining A La Carte Cuisine as well as in Buffet Cuisine covering 7 theme nights per week with 8 Rotational Menu for each theme night.

The Lanka Oberoi (The Cinnamon Grand) Sri -LankaDec-1998 – Jun-1999,Waiter

Enthusiastically represented the Hotel by professionally performing the relevant tasks of a waiter gaining selling and upselling techniques and courteous impeccable service standards, Worked All day

Dining and Fine Dining Restaurants (The Colombo Club and The London Grill)

Education Qualification

General Certification of Education (Ordinary Level) & Advanced Level in Accounting & Economics Stream with Merit.

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Refrees

Chef Robert Murray Chef Rober Salloum

Director of Culinary, Marriott International Executive Chef

add5at@r.postjobfree.com The Fairmont Ajman

Contact Number: +628********* United Arab Emirates

add5at@r.postjobfree.com

Chef Louie Mallorca

Chef De Cuisine

Jumeirah Beach Hotel by Dubai Holding

add5at@r.postjobfree.com

Contact Number: +971 050******* Mr. Sanish T.K

Qatar Airways, Policy Specialist

Human Resources Department

add5at@r.postjobfree.com

Contact Number: +974-********

Chef Mohamed Albalkhi

Executive Sous Chef

Waldorf Astoria Hotels & Resorts

United Arab Emirates

add5at@r.postjobfree.com

Contact Number: +971*********

Contact this candidate