To GM&HRM

For The Post of chef de cuisine/ executive chef .

Dear Sir,

I possess all necessary capabilities of qualification & gulf experience (Dubai, Qatar, KSA Maldives ) to execute the job in a professional & a profitable way. I am very healthy & well experienced in all type of international cuisines Menu planning in an innovative, creative & cost effective attitude with overall over 25 years hands on experience in all section of the multi kitchen food production administration & team management in star class hotels, chain of restaurants, luxury clubs in Dubai, KSA, Qatar,Maldives and luxury passenger cruise linear (German based – Norway, Denmark, Sweden France, London, Italy etc.).

I am very familiar with:

1.Bulk backup & A la carte preparation & presentation of European foods, mediterren foods, arabic specialty foods, Asian foods & Hospital diet meals with overall ISO & HACCP standard in all operational areas

2.Mega banqueting and arabic weddings managing chain of restaurants food production & Service control (indoor & outdoors)

3.Cosmopolitan food court food production activities & theme nights,special events

4.Kitchen set- ups & it’s production management in 5 star hotels, multi-restaurants kitchens & room service kitchen

5.Chain of multi concepts Restaurants food production & Central kitchen operation management

6.Pre-opening set up designing activities in star class hotels and training & development of multi skill team members as per overall set standard forecast operational vision of the owner’s & top management expectations.

My Details Bio Data on next pages

Cont page 2

For The Post of chef de cuisine/executive chef

NAME : T. RAJA KULENDRAN

PERMANENT ADDRESS : B 18 Maddumagawatte Housing Scheme

Nugegoda, Sri Lanka

NATIONALITY : SRI LANKAN

CONTACT TEL : 0094 - 729935080 (Sri Lanka)

WHATSAAPP CONTACT : 0094 - 729935080

E-MAIL ADDRESS : adme57@r.postjobfree.com

Recently MANAGERIAL JOB : From the 12th of March 2020 until 9th of March 2021 working as executive chef at

Eriyadu Resort Hotel Maldives

LAST MANAGERIAL JOB : 1) In Qatar for last five years (June 16th 2011 – 13th

August 2016) worked as food cost inspecting chef &

other senior positions in catering, coffee shop & central kitchen

divisions of Opera Group of company Total 18

operating outlets.

2) November 2017 to June 2018 – worked as project executive chef

pre-opening – startup of Karpaha sands hotel (Palmyra Palm) –

Pasikuda (owned by Hong Kong based French company)

3) Dec 2018 to Apr 2019 – Worked in German based luxury

cruise linear as executive sous chef

WORK EXPERIENCE IN HOTEL & CATERING INDUSTRY

Over 25 years in Dubai, Qatar and KSA

EDUCATIONAL QUALIFICAION

1)Diploma in Catering & Hospitality Management at Hotel School Sri Lanka

2)Passed in professional Cookery Exam at Hotel School in Sri Lanka.

CROSS EXPOSURE TRAINNING: 1) I underwent special hands on training in all aspects

of Hotel Food production & Kitchen Management

at Jabel ali Hotel, Al Ain Hilton Hotel & Fujairah

Hilton Hotel.

2) In Saudi Arabia, I underwent training in ISO &

HACCP awareness training in mega bulk food

production at Aramco.SGS

Cont Page 6

MY JOB ROUTINE :1) Suitable Budget Oriented Cost effective Menu Planning

ACCOUNTABILITY 2) Production of Cold kitchen, Hot Kitchen, Bakery &

Pastry kitchen,room service kitchen,Veg.Prep .Kitchen& Butchery

Mis en Place & backups planning

3) Food Quality & portion Control

4) Food cost control & food Cost forecasting

5) Daily kitchen issue control, backup inventory control with guiding the central food store

6) Hire – Train- Develop Productive team in coordination with hotel’s

HRM

7) Kitchen equipments & labour cost control

8) Team Roster planning for cost Effective Man hour

Consumption for decentralizing scope of jobs towards team mates

9) Organizing Proper Food Hygienic safety according to

Standard Requirements HACCP & ISO in all operational areas

10) Developing cost effective new recipes in smart way to

Satisfy the customers and to achieve & exceed

Company’s budgeted profit target .

11) Attention to detailed to customer feedback for providing cost effective solutions & keep them happy with less cost

12) Staff dining café managing with in set budget target.

13) In overall supporting – assisting – implementing – supervising towards managerial operational vision and mission.

MY PREVIOUS JOB ASSIGNMENTS &WORK HISTORY IN DUBAI, QATAR & K.S.A

1) Worked as Executive Sous Chef for central production kitchen at

BIN HENDI GROUP for 25 restaurants (Japanese, Italian,

American, Arabic & Chinese) from June2005 to Feb.2007 in Dubai

2) Worked as Executive Chef at AL SUWAIDE Catering

Company in Al – Khobar Saudi Arabia for one year

(December 2003 to Dec. 2004).

3) Executive chef - ADMA- SPINNEYS CONTRACT

CATERING ABU DHABI. U.A.E for two years

(Oct 2001 to Oct 2003)

4) Worked as Executive Sous Chef at FUJAIRAH HILTON HOTEL

in UAE for Two years (Sept 1999 to Sept 2001)

5) Worked as EXECUTIVE CHEF at ST GEORGE HOTEL

(150 rooms)DEIRA, DUBAI for 01 year (Sept. 1998 –Aug 1999)

6) Worked as EXECUTIVE CHEF AT RAMEE INTERNATIONAL

HOTEL (100 ROOMS) DEIRA, DUBAI for 02 years

(Oct 1996 – Aug. 1998)

7) Worked as SOUS CHEF AT DUBAI GOLF & RACING CLUB

NAD AL SHIBA, DUBAI for 03 years (Sept. 1993 –Aug 1996)

8) Worked as a FOOD PRODUCTION MANAGER for ANTIB

CATERING, DUBAI for 02 years (Aug, 1991 – June 1993)

9) Worked as CLUB CHEF CUM CATERING IN - CHARGE for

DUTCO GROUP CLUB, DUBAI for 08 years

(June 1983 to June 1991)

10) Worked as a CHEF DE PARTE at JEBEL ALI HOTEL, in

DUBAI. (Dutco Group) 01 year (May 1982 – May 1983)

Cont Page 7

MY WORK HISTORY IN SRI LANKA: (1979 – 1982)

1)Worked as Trainee Production line chef at Thai – Lanka Air Line Catering Flight Kitchen

2) Worked as Trainee Chef de partie at Browns Beach Hotel (250 rooms)

3)Worked as Trainee Diet Chef at National Hospitals Catering

Colombo

REFERENCE :1) Mr.Jerome

Managing Director,

Karpaha Sands Resort Hotel

Pasikuda

T.P No : 070 -3662001

2) Mr.Saddam Al Saddi

General Manager,

Opera FSC Group

Qatar

T.P.NO :009**********

Moreover I always enjoy my challenging and demanding job by doing something more than the expectations. I am very healthy and result oriented, energetic, enthusiastic, honest, dependable & hard working team player & team leader who excels in challenging & competitive job environment. I always have open mind to learn latest food trends.

Furthermore, always I have passion for food to make others happy. I am very disciplined in all personal and professional aspects, with my over quarter century hands on experience in multi cuisines food production and in pre – opening involvements, I am very able to invent, develop & manage successful cost effective new concepts which will contribute to the customer satisfaction & the company’s commercial success. I will be very useful in company’s new expansions & in new startups – setups. Looking forward to take up a challenge hard job to proof my worthiness. I am requesting a job chance from the company.

Sir I am waiting forward to hear from you.

Thanking you

Yours sincerely

T. Rajakulendran

(Chef Rajah)

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