JOB POSITION : - Executive Souse Chef Application

DEAR MR.GENERAL MANAGER, Are you looking for capable and experienced Sous Chef? Read the next lines to be persuaded you have found him. What can I offer to your hotel/restaurant? First of all it is good –quality education in the area of gastronomy and gastronomic courses in my opinion-what I consider to be my biggest advantage ? Above all it is many years standing in Rajasthan. The standing in jeshalmer Rajasthan, Jamnagar Gujarat. Pune Maharashtra. Indore, Madhya Pradesh, made possible for me to recognize specific atmosphere I learn secret recipes of local specials too. My life long passion will always stay Indian. Tan door cuisine. Naturally I do not defend from new impulse-at recent time I found out magic of Indian, south Indian, and Tan door cuisine. It gives me a lot of inspiration. I am not scared of activities exigent of some manager’s skills, team working is not problem for me-I am capable to lead a group of cooks and I can motivate them to work too. I am helpful to my workmate the same way as the guess wishes. Necessity of my work is representation of restaurant. I will be employed; finally I have been employed at restaurant with long time tradition and world fame (abbiente restaurant group for season’s hotels and resorts). I have a good command with kitchen working (menu creating, pricing, calculation, food offering ECT…) cooking is still the biggest interest in my life. I will be very pleasant if you invite me to job interview to your hotel/restaurant. .

Yours sincerely

HARSHMANI RAWAT (Sous Chef)

ATTACHMENT: SOUS CHEF RESUME….

RESUME FOR - CHEF. HARSH Harshmani Rawat ,

CANAL ROAD GUMANI WALA RISHIKESH

DSTT- DEHRADUN UTTERAKHAND (STATE)MOBAIL NO - 8878334811,8224009417E-mail id:- chefharsh27@gmail.com

-------------------------------------PERSONAL SUMMARY--------------------------------------- A calm, pleasant, helpful and hardworking individual who has a passion for great food and who enjoys cooking mouth watering dishes. I have working experience as a Commie I in Indian Tandoor and Italian cuisines. I am looking for a suitable position with a company that is best in the industry and want to recruit hard working and enthusiastic individual.

--------------------------------------------- SKILLS----------------------------------------------------- # Good communication skills allowing effective interaction at all levels. # A proactive team player used to working in a target driven environment skills. # High commitment to staff development, willing to embrace change, Flexible in Adapting to a wide range of cooking styles and volume

-------------------------------------------SOUS CHEF -----------------------------------------------Restaurants. Unique blend of creative flair and passion for food, strong business sense and engaging inter personal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer- Progressive culinary professional withover 08 years of experience in establishment that include 5*, 4*, 3*, hotels and several upscale oriented professionals. Highly skilled at performing financial analysis, trouble shooting operations and recommending effective cost controls.

--------------------------MY CULINARY JOURNEY--------------------------HOTEL SHERI KHEDAPATI INTERNATIONAL:- ( 3 * PRO ) :- SEPT,01 2013 TO TILL DATEMadhya Pardes DewasSous Chef : Managed the food preparation for staff on 28 members. and we are given

standard food cost 30 % -32 % and industry standard 32%-34% HOTEL SHERI KHEDAPATI INTERNATIONAL:- (3*pro) : April 15,2013 TO August 25,2013Madhya pardes Dewas Chef de Party :Managed the daily operations of restaurant and Banquet facility with a staff of 30 Trained new hires and retrained existing staff on food presentation techniques and wine decanting Maintained food cost’s at 30%,in line with industry standard 32%34%

HOTEL The Red Maple Mashal : -

(3*pro) DT:-Feb 02,2011 to April 08,2013Madhya Pardes Indore. Depti Chef De Party :-Helper owner with preparation of all food, assisting chef/owner with ordering, organization of kitchen staff, and menu planning. Augmented culinary skills and gained hands-on business experience to advance professional career in culinary arts and hospitality, assisted in planning, development and construction of a new restaurant

SODEXO , Food & Facilities Management India Pvt Ltd Maharashtra, SCICE:- 05-May-2010 to 02-Feb-2011R.S.I Club Pune. POSITION: - Commi-I

HOTEL VAWA INTERNATIONAL :- Maharashtra SCINCE:- 20-Sept-2009 to 02-May-2010 Birle Parle Esht (Mombai),POSITION :- COMMI-II &SR,COMMI- Il

HOTEL VISHAL INTERNATIONAL: - JAMNAGAR ( Gujrat), SCINCE :-17-Dece-2008 to 31-August-2009POSITION :- COMMI- III FIVE MONTH JOB TRANING: - JAM NAGAR (GUJRAT). SCINCE:- 15-July-2008 to 16-Dec-2008HOTEL VISHAL INTERNATIONALPOSITION :- JOB TRANING

SIX MONTH INDUSTRIAL TRANING:- HOTEL FORT RAJWADA IN (RAJESHTHAN) #POSITION: INDUSTRIAL TRANING (5*pro)

---------------------- Education -----------------------

# One year diploma in management food and beverage production from A.F.C.I HM Collage Gumani wala Rishikesh District Dehradun (UTTRAKAND)# Higher Secondary (12th) from S.S.C.U.A BORD 2007 FROM Kotal goa# Secondary (10th) from S.S.C.U.A BORD 2005 FROM Kotal goa, # 6 Month indusial training from FORT RAJWADA IN (RAJSTHAN)# Basic knowledge of Computer,

--------Responsibilities and Duties-----

Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.

Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.

Washing, cutting and preparing food before it is cooked.

Making sure good nutritional standards are maintained when preparing meals.

Making sure that all food at point of delivery is of the highest quality.

Responsible for high standards of food, hygiene, and health and safety.

Keeping an eye on the temperature of cookers and roasters.

Constantly checking the quality of the food being served to customers.

Encouraging junior staff in their training and development.

----------------Personal Details------------------

NAME : HARSHMANI RAWAT

FATHER’S NAME : BASANT SINGH RAWAT

DATE OF BIRTH : 15-07-1988

MARITAL STAD : MARRIED.

FAMILY MEMBERS : 07 HEIGHT : 6 fit

NATIONALITY : INDIAN (HINDU)

PLACE OF BIRT : RISHIKESH UTTRAKHAND (STATE) ------------------PASSPORT DETAILS-----------------

# PALCE OF ISSUE: -----------------------------------------------------------:- DEHRADUN

# PASSPORT NO. : -------------------------------------------------------------- :- H-7852278

# DATE OF ISSUE: --------------------------------------------------------------:- 07-01-2010

# DATE OF EXPIRE: -----------------------------------------------------------:- 06-01-2020

---------------EXCLUSIVE SUMMARY------------ # Expertise in work of hospitality work.

# Areas of expertise food production. # Strong knowledge of Indian Tandoor South Indian Chinese work. # Excellent interpersonal skill ability to work well with Other in both Supervisory of kitchen staff roles.

REFERENCES: ---------------------------------------------:- Available on request

PLACE…………………

DATE……………….… { Harshmani Rawat}