Dear Hiring Manager,

My name is Kumar Kamath and I am currently looking for employment in a professional Kitchen environment. I am looking for an organization that will allow me to build on my strong culinary skills, as well as challenge me to learn, prosper and grow.

Over TEN years, I have worked in the food/beverage industry. I take great pride in my work and always see that the job is completed to the best of my ability. Although I have many responsibilities, guest preference is primary. Also, my work history has strengthened my critical thinking skills and my ability for decision making and multi-tasking.

I am interested in obtaining a position with your establishment. I am a team player, self-motivated, and a fast learner. Over the years I have acquired many diverse skills and great work habits. I enjoy new challenges, as well as providing a quality culinary experience. With my qualifications and dedication, I feel I would be a real asset to your team

I am eager to hear from you to set up an interview at your earliest convenience to discuss my expertise or any other matters you wish to raise. At your request, I would also be pleased to supply references.

Thank you in advance for taking the time to consider my qualifications.

Sincerely,

Kumar Kamath

KUMAR KAMATH

3141 Hastings Street Port Coquitlam BC V3C 3H3

Phone: +1-780-***-****

Email: adsrj8@r.postjobfree.com

OBJECTIVE

To use my skill and ability to the best possible extent

SKILLS

Strong organizational and time management skills

Ability to multi-task and meet deadlines

Undertake tasks in an efficient and effective manner

Adaptability and flexibility to deal with various requests or unexpected events

Excellent communication and interpersonal skills for dealing with customers/guests

Ability to work independently and support a team-based environment

WORK EXPERIENCE

JUNE 2016 TILL DATE

CIVEO CAMP SERVICES LTD

COOK

Plan and organize the culinary team in the preparation of food items

Assist Executive Chef with menu ordering, par stock levels and daily production planning

Ensure daily production levels are met

Ensure all daily, weekly and monthly cleaning lists are completed

Ensure food quality, food safety, service standards are met and maintained daily

JUN 2014 TO JUN 2016

ATRIA IRNWOOD ESTATES INDEPENDENT RETIREMENT LIVING

SOUS CHEF

Plan and organize the culinary team in the preparation of food items

Assist Executive Chef with menu ordering, par stock levels and daily production planning

Ensure daily production levels are met

Ensure all daily, weekly and monthly cleaning lists are completed

Ensure food quality, food safety, service standards are met and maintained daily

Adhere to safety policies and procedures by following company Safe Work Practices

JULY 2013- MAY 2014

ROYAL CAMP SERVICES

SECOND COOK

Prepares or assists in preparation of complete meals - preparing and cooking soups, meats, gravies, vegetables, desserts, salads, baked goods, etc.

Acts as Assistant to Charge Cook in preparation, cooking, and distribution of therapeutic diets.

NOV 2012- MAY 2013

Ricks Grill

DEMI CHEF DE PARTE

Ordering inventory and Training new cooks

Cooking meal to order

Maintaining clean, sanitized and safe work environment

September 2010 To September 2011

Hilton Philadelphia City Avenue Hotel

CHEF DE PARTE

Cooking meal in banquets kitchen meal for more than 1000 people

Also cook staff meal and cook food for the front of the house Café.

July 2008 - July 2010

Fourseasons, Mumbai

CHEF DE PARTE

Responsible for catering quality food to the masses

Displayed strong leadership qualities and quickly acquired more responsibilities, such as training and supervising staff

Had both opening and closing responsibilities

Every shift I looked to add to my cooking repertoire

Ordered and maintained stock

Feb 2007 - Jan 2008

OBEROI FLIGHT CATERING SERVICE,MUMBAI INDIA

TRANEE

Maintaining clean sanitize and safe work environment

I worked in all departments of the hospitality sector and received first class training from top chefs and management

EDUCATION

Rizvi College Of Hotel Management, Bandra Mumbai

BSc. Hotel Management

GPA: 68%

CERTIFICATES:

FOOD SAFE

ADVANCE FIRST AID CERTIFICATE

OSSA & CSTS CERTIFICATE

WHMIS CERTIFICATE

JOURNEYMAN CERTIFICATE

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