To

The Human Resources

Sir,

Having come to know that there are job opportunities at your establishment.

I wish to submit my application for your kind attention and favourable consideration.

In these eleven years that I have been employed as a professional in the hospitality industry, I have held a variety of positions that have provided with a broad understanding of the industry and vast experience in many areas. I grew in the kitchen from the lowest position, and that’s why I have good relationship with all my subordinates because I respect them and I understand them.

A conscientious hard working, catering and hotel management professional, having experience and pleasant personality with, good customer relation's background and a thorough skill on kitchen operation.

I am a good communicator who works well in a team environment and capable of assuming any challenging assignment. Good ability to work with personnel at all levels.

I enjoy working in a multicultural environment because it gives me always opportunity to learn from others.

It’s my pleasure to mention that it has been my ambition to see the world and gain more experience about hospitality industry. Further to my experience in India ( kerla, Hydrabad, Pune,Banglore) and Doha Qatar.

Finally, it would be much appreciated if you could kindly consider my application for the above post, as I am highly interested to take my job with great sense of responsibility and enjoy working in challenging environment. And my earnest endeavour will make a positive contribution to support the further growth of your esteemed establishment.

Tanka Badhur Rai

Okhaldanga,Nepal

Mob: - +974********

+918*********(India)

Email: adfnqo@r.postjobfree.com

WORK EXPEREINCE

Demi chef de partie

2019, April, 23 to 2020, Aug, 8

Al, Messila The Luxury Collection Resort & Spa

Doha,Qatar (Pre Opening)

Actively share ideas, opinions and suggestions in daily shift briefings

Ensure all kitchen Colleagues are aware of standards and expectations

Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback

Complete daily checks of all mis en place to ensure freshness and quality standards

Maintain proper rotation of product in all chillers to minimize wastage/spoilage

Have full knowledge of all menu items, daily features and promotions

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Follow kitchen policies, procedures and service standards.

Chef de partie

Grand Hyatt Kochi Bolgatty

Bolgatty Island

Kochi 682504

Kerla,india (Pre Opening)

18 sep 2017 to 02, april 2019

The role of a chef de partie is one of the most important jobs in any kitchen. Here at Three Q we’re a hands on recruitment team who work to match our clients with the perfect Chef de Partie for the job. How hands on are we? We go out on site on help to train our temps and perms so that they have a great start to their new job. Our consultants are ex hospitality professionals, we undertake CPD in healthcare and hospitality training and we have served at events. We know what it’s like to be a Chef de Partie in a busy Dublin restaurant, so if you’d like to know more, read on..

REFERENCE,

Anthaony Huang

Exucutive Chef

Contact;+91-988*******

Mail id:adfnqo@r.postjobfree.com

Demi chef de partie

Sheraton Hyderabad Hotel

115/1,IBS Road,finacial district

Nanakramguda,Gachibowli

Hydrabad-500 032,Telangana,India (Pre Opening)

+91-40-492*-****

17th January 2017 to 10th September 017

Job discription

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards

Actively share ideas, opinions and suggestions in daily shift briefings

Ensure all kitchen Colleagues are aware of standards and expectations

Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback

Complete daily checks of all mis en place to ensure freshness and quality standards

Maintain proper rotation of product in all chillers to minimize wastage/spoilage

Have full knowledge of all menu items, daily features and promotions

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Follow kitchen policies, procedures and service standards

Follow all safety and sanitation policies when handling food and beverage

Other duties as assigned

REFERENCE,

Hochi ming

Chef De Cusion

Contact :+91-910*******

Mail id:adfnqo@r.postjobfree.com

Demi chef de partie

Kochi,Marriott Hotel

Lulu International Shopping Mall PVT.LTD

34/1111 N.H 47,EDAPPALLY,KOCHI-682024

KERLA,INDIA

15,Oct 2014 to 12 Dec 2016 (Pre Opening)

JOB DISCRIPTION

Support the Chef de Partie or Sous Chef in the daily operation and work

•Work according to the menu specifications by the Chef de Partie

•Keep work area at all times in hygienic conditions according to the rules set by the hotel

•Control food stock and food cost in his section

•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

•Follow the instructions and recommendations from the immediate superiors to complete the daily tasks

•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

•Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions

.

REFERENCE,

Akshay pandit

EXCUCATIVE CHEF

Contact :+91-859*******

Mail id:adfnqo@r.postjobfree.com

Demi chef de partie

ADJACENT TO AGA KHAN PALACE

88 NAGAR ROAD,KALYANI NAGAR

Pune 411006,India (Pre Opening)

+91-204*******

Pune.hyatthotels.hyatt.com

24 oct 2011 to 01 july 2014

Job discription

1.Preparation and cooking of food

2.Assisting in all areas of the kitchen for breakfast, lunch and dinner

3.Ensuring the kitchen areas are clean and tidy

4.Maintaining Health & Safety standards

5.Providing customer service to staff and customers.

6.REFERENCE,

Anthaony Huang

Exucutive Chef

Contact;+91-988*******

Mail id:adfnqo@r.postjobfree.com

Academic Qulaification.r

• School leaving certificate(slc)in 2007 from shree Baruneshower Higher Secondary School, Rampur,Okhaldunga, securing second division with Gconomics and geography .

SKILLS

Key Skills: Culinary skills – Hand on oriental chef “Chinese & Thai Cuisine “with basic in Indian cuisine & Butchery, Birch street “inventory software”, Oriental theme Set Up, HACCAP Standard, Food Safety Certification “Marriott’s International”

Permanent Address

8jhagarpor,kuntadevi,okhaldhanga,Sagarmatha Nepal

Passport no. : 06166670

Date of Birth

:

08-03-1989

Sex

:

Male

Marital Status

:

Single

Religion

:

Hindu

Nationality

:

Nepali

Languages:

Nepali,English &

Hindi

Contact this candidate