Customer Service Inventory Management

Cover Letter

Dear Hiring Manager

I would like to apply for the position of Commis Chef, I carry Years of experience working as a Commis 3rd Chef in a very reputed hotel. With my experience in the hospitality industry, I can prove to be an asset to your Team. Being in the industry for this long period I have a keen eye on details and expertise in inventory management. My experience has helped me to learn a lot about

Food Presentations.

Managing the ingredients by avoiding wastage.

Time management to have timely order deliveries. I am a diligent worker who works well under supervision, as well as on my own initiative. I am a stickler for high-quality work and I constantly drive myself to perform better. My past track record is excellent, as my past employers will attest, and should you consider me suitable for this post, I will give you my very best effort at all times.

The most important factor in the hospitality industry is – Cleanliness, which is something I am very careful about.

Thank you for considering my profile for this job position. Looking forward to hearing from you soon.

Sincerely,

Shubham Barbiyal

Shubham Barbiyal

U.S. Nagar, Uttrakhand- 262308, India

Email- *****************@*****.***

Contact No: +91-741*******, 750-***-****

Summary: Hard-working, dependable Customer Service Specialist with vocational training in Hospitality/Hotel & Lodging. Reliable and a strong team member with the ability to work individually. Motivated and capable of working under pressure in a busy environment, providing excellent customer service. Strong verbal and written communication skills, with the ability to work with diverse groups of people.

Experience details:

Company name:

Sandli Darwaja, Utter Pradesh

Designation:

COMMI 3rd, Nov 2019 to till date

Responsibilities:

To maintain a high standard of specified work in accordance with the Executive Chef’s instructions

To prepare, cook and serve food is delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef

To monitor stock movement and be responsible for ordering in your section

To aid in achieving food cost, kitchen standards, and overall objectives

To carry out daily and weekly procedures, including temperature checks, food labeling/dating, and storage

To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef

To keep high standards of personal hygiene, clean uniform, and overall camaraderie

To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules, and hygiene regulations at all times ensuring that all records of such are maintained

To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to

To be punctual for work and report directly to the manager on duty on arrival in the kitchen

To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit

To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated

To keep high standards of cleanliness in the section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef

To be fully aware of all hygiene control and chemicals used in the workplace

To have full knowledge of, and be able to act upon, fire procedures

To be responsible, whilst liaising with the Executive Head Chef, for self- development

To carry out and assist in the smooth running of the kitchen

Attend all meetings and training sessions as required

To comply with any reasonable request from your superiors

To assist on other sections or help with other duties when the kitchen is short-staffed, in emergencies, and/or when a number of covers require. Company name:

Radisson Blue Resort and SPA Kajrat, Mumbai

Designation:

TRAINEE, 6 MONTHS (2019)

Responsibilities:

Provide support in the day-to-day operations of the Hotel including accounts (cash, lotto, and vendor machine count), accommodations, facility bookings, guest services, hospitality, maintenance, kitchen, and bar operations.

Anticipate guest needs and build relationships through maintaining constant communication, assisting with general inquiries, requesting feedback, and addressing complaints or concerns in a timely and professional manner.

Ensure customer bookings are accurately entered with all required information in the 5 Star Booking System and assist with account collection.

Adhere to all safety requirements as per standard operating procedures and OHS regulations. Perform other duties as requested by Hotel Management.

Computer skill:

Office suites.

Social media.

Database management.

Web.

Troubleshooting.

Personal skills:

Punctual.

Discipline.

Hard-working.

Organizational.

Concentration.

Integrity.

Dependability.

Problem-solving.

Work ethic.

Adaptability.

Conflict resolution.

Flexibility.

Leadership.

Empathy.

Professional Skills:

Team-work oriented.

Motivated.

Good listener and communicator.

Organizational and planning skills.

Decision-making.

Customer service.

Responsibility.

Decisiveness.

Ability to work under pressure.

Time management.

Detail oriented.

Education Details:

Advanced Diploma In Food Preparation and Culinary Supervision from ISHTA Institute of Hospitality and Culinary Arts.

High School Graduate from CBSE Board.

Basic knowledge of computers

Proficient in reading, writing, and speaking Hindi & English languages

Contact this candidate