1. Curriculum vitae
ANARUL SK
The Palm, Dubai (UAE)
E-mail: chef.anarul@gmail.com
Anarul_83@yahoo.com
Mobile: +97 155 3977418
SKYPE: anu.sk1
Home :( + 91)-7384322623
Career objective
Active participation in Company operations in ways that will enable me to
Contribute my skills and knowledge to provide on opportunity for professional
Development and growth.
PROFESSIONALEXPERIENCE
Company: Rixos The Palm Hotel
The Palm Jumeirah, U A E
Designation: DEMI CHEF DE PARTIE
Joining Date: November 24, 2015-till date
Company Profile: A five star Turkish brand with a distinct Arabic hospitality,
330 rooms with 8 F&B outlets.
Specialist: SALT seafood Restaurant (Nominated for top 10 seafood
Restaurant in Dubai by BBC ) and EDEN beach club.
Job Description:
• To assist and participate in the running of an efficient and profitable operation of restaurant.
to actively encourage a professional and dedicated team. To provide friendly, responsive
service and create an exceptional dining experience for all guests so that they will return time
and time again.
• Responsible to maintain HACCP Standards &Responsible for take care of hygiene
• Raising the level of service, to enhance guest satisfaction
• In charge for training of junior staff.
• Proactive look at how the internal processes can be developed
• Focus to keep team motivation high ,to achieve results
• Keeping standard A ’La carte orders
•

2. Company: Royal Rose Hotel (Pre opening)
302 Zayed the First (Electra / 7th) Street, Abu Dhabi, U A E
Designation: DEMI CHEF DE PARTIE
Period : February 12, 2014-october 15,2015
Company Profile: It’s a Five star Business class hotel run by City season groups of
hotels situated in the heart of the city with 355 guest rooms.
Specialist: All day dining restaurant and Signature restaurant operation.
Job Description:
• To assist and participate in the running of an efficient and profitable operation of coffee shop
& signature restaurant. to actively encourage a professional and dedicated team. To provide
friendly, responsive service and create an exceptional dining experience for all guests so that
they will return time and time again.
• Responsible to maintain HACCP Standards &
Responsible for take care of hygiene
• Raising the level of service, to enhance guest satisfaction
• In charge for training of junior staff.
• Proactive look at how the internal processes can be developed
• Focus to keep team motivation high ,to achieve results
• Keeping standard A ’La carte orders
Company: Comfort Inn Emirates Hotel
P.O. Box – 52957 ABU DHABI – UAE
Designation: DEMI CHEF DE PARTIE
Period: May 5, 2012 TO November 25, 2013
Company Profile : It’s a four star Business class hotel run by comfort inn group of
hotels situated in the heart of the city with 158 guest rooms,
Banquet and outdoor catering
Specialist: Indian, (also have knowledge in Continental Chinese)
Job Description:
• To assist and participate in the running of an efficient and profitable operation of
coffee shop & Banquets for which, I am responsible. In liaison with the coffee shop &
Banquets, to actively encourage a professional and dedicated team. To provide
friendly, responsive service and create an exceptional dining experience for all guests
so that they will return time and time again.
• Responsible to maintain HACCP Standards &
Responsible for take care of hygiene
• Raising the level of service, to enhance guest satisfaction
• Established staffing levels as per requirement
• Keeping track of vendors work as per decided standard
• Proactive look at how the internal processes can be developed
• Focus to keep team motivation high ,to achieve results
• Responsible for over-all function

3. Company Royal Ascot Hotel
P.O. Box – 115160 Bur Dubai - UAE
Designation Commi -1 Food Production
Period: MARCH 5, 2009 TO APRIL 26, 2012
Company Profile: It’s a five star Business class hotel run by khamas group of hotels
& Resorts situated in the heart of the city with 181 guest rooms
and eight F&B outlets
Job Description:
• Work in Wellington Steak house and lounge bar.
• Raising the level of service, to enhance guest satisfaction
• Established staffing levels as per requirement
• Work in steak and comfortably handled grill section
• Work in banquets and coffee shop, room service
• Proactive look at how the internal processes can be developed
• Focus to keep team motivation high ,to achieve results
• Responsible for over-all function
•
Company Heidi Papeta Restaurant, Malaysia
Period: August 2007 till September 2008
Company profile It’s a modern European and Asian cuisine Restaurant.
Designation: Commi-1
Job Description:
• Responsible for all food preparations as per requirement of the guest.
• Co-ordinate with other outlet chefs.
• Take care of special guest requests.
• Handling guest enquiries and complaints.
• To ensure the cleanliness of the kitchen as per standard.
Company: IN 2 Eat Café, Malaysia
Period: May, 2006 till July, 2007
Company profiles A multi- cuisine outlet.
Designation: commi-2
Job Description:
 Responsible for all food preparations as per the university standards.
 Co-ordinate with other outlet chefs.
 Take care of special guest requests.
 Handling guest enquiries and complaints.
 To maintain the hygiene standard.
Company: Country inn & suites by Carlson, Jaipur, India.
Five star Hotel with all modern amenities comprising 100 luxurious rooms and suites. A unit of
Carlson worldwide hospitality, which owns some of the most prominent brands in hospitality
industries, like, Radisson, Regent, Park Plaza, Park inn

4. Period: January 2005 till May 2006
Company profiles A well-known international chain of hotel.
Designation Commis -3
Job Description:
 Take care of Indian kitchen.
 Take care of buffet set up.
 .Work in coffee shop
 Handling Misc-en place
 Preparing food for banquets party and conference.
Company: Swami Hotel, Ajmer, India
Period: February 2001 till July 2004
Company profiles A three star hotel.
Designation On-Job trainee
Job Description:
 Providing friendly and courteous customer service.
 Providing excellent service and develop reputation with customers.
 Take care of restaurant for breakfast & dinner.
Training and achievement
• Food Hygiene
• Fire Safety
ACADAMIC QUALIFICATION
8TH
FROM JAHALDA KOLKATA, INDIA
REFERENCE
EXECHEF RAVI SAMUEL: +971-557683204 (chefravi@comfortinnha.com)
Chef IQBAL MOHAMMAD mobile: +971-505091754 Royal Ascot Hotel
Chef VINESH SINGH RAWAT: +971558253817 Crown plaza HOTEL
Chef Abhishek Sarkar: +971-526961935 (abhishek_nips@yahoo.co.in)