1. JOB POSITION: -
Executive 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.
2. Yours sincerely
HARSHMANI RAWAT
(Executive Chef)
ATTACHMENT:- ExECuTivE CHEF
RESuME…
RESUME FOR - CHEF. HARSH
Harshmani Rawat,
CANAL ROAD GUMANI WALA
{RISHIKESH}
DSTT- DEHRADUN UTTERAKHAND (STATE)
MOBAIL NO - 8878334811
E-mail id: - chefharsh27@gmail.com
Skype Id: - harsh.com101
---------------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 Commies I in Indian Curry
and Tandoor, South Indian. Sweets & Chinese 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.
3. # 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
-------------------Executive 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 8-9 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 Shri Khedapati International:-
(3* PRO) :- 01/July/ 2015 TO 10/ November
2015
Madhya Pardes Dewas
Executive Chef:
To ensure that all staff are constantly trained to effect good portion control and pleasing presentation
of all dishes.
To hold daily meetings with the Restaurant Manager to ensure that VIP's are timorously identified
and any special arrangements properly communicated.
To hold daily meetings with the Sous-Chefs and Chefs des Parties to ensure smooth running of all
Kitchen departments,
------------My Culinary
Journey-------------
HOTEL Shri Khedapati International:-
(3* PRO) :- SEPT/01/2013 TO TILL
DATE
Madhya Pardes Dewas
Sous Chef:
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 Shri Khedapati International:-
(3*pro) : April 15/2013 TO August
25/2013
Madhya pardes Dewas
4. Chef De Parties
Scope or General Purpose To take full responsibility for the running of a particular section of a large
kitchen Responsible to Sous Chef Responsible for Subordinate kitchen staff, cooks, commis de parties,
apprentices (or trainees)
HOTEL The Red Maple Mashal : -
(3*pro) DT:-Feb 02, 2011 to April 08,
2013
Madhya 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-
2011
R.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
HOTEL Vishal International: -
(3*pro)
JAMNAGAR (Gujarat), SCINCE:-17-Dece-2008 to 31-August-
2009
POSITION: - COMMI- III
FIVE MONTH JOB TRANING: -
AHMDABAD (GUJRAT) SCINCE: - 10-July-2008 to 10-Dec-
2008
THE PRIDE HOTEL
(5*pro)
POSITION : - JOB TRANING
SIX MONTH INDUSTRIAL TRANING:-
5. 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 Goaw
# Secondary (10th) from S.S.C.U.A BORD 2005 FROM Kotal Goaw,
# 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-----------------
6. NAME---------------------------------------------------------- HARSHMANI RAWAT
FATHER’S NAME --------------------------------------------BASANT SINGH RAWAT
DATE OF BIRTH----------------------------------------------15-07-1988
MARITAL STAD-----------------------------------------------MARRIED.
FAMILY MEMBERS------------------------------------------- 08
HEIGH------------------------------------- ----------------------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
