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RETHISH CV updated2015

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RETHISH CV updated2015

  1. 1. RETHISH .K.R. Ph-+971-556819793 +971-567376956 Email: chefrathish@gmail.com To, HUMAN RESOURCES DEPARTMENT Respected Sir/Madam, I am Rethish, young, energetic and ambitious person with culinary background looking for a challenging job opportunity where the organization offers potential growth and better future prospects. I would like to present my credentials before you. My enclosed resume reflects my interest to presume a career path in culinary, in which I am well qualified and well experienced. I am eager to campaign my experience with my knowledge in demonstrating my capabilities if given an opportunity. As an adaptable person who understands that sound education and thorough experience, proficiency and ability are pivotal to an organization's success. In short let me take this opportunity to express my sincere thanks for the valuable time and consideration that you may extend to my application. I would appreciate an interview to your utmost convenience to discuss my qualifications in greater details and to see how my expertise would be of mutual benefit. Yours faithfully, RETHISH K.R.
  2. 2. Enc : resume, photo Name : RETHISH K.R Email id : chefrathish@gmail.com Contact no: 00971-567376956 ______________________________________________________ Career Objective: Seeking a challenging and responsible position in a reputed company where my skills and knowledge are realized and developed for myself as well as for the organization contributing the growth of the company and provide ample scope for career growth. Q-GOURMET L.L.C PIZZARO RESTAURANT (JUNE 2, 2013 to till date) DUBAI. Role: Chef In Charge. Roles and Responsibilities: • In charge of indenting store items for the daily production of food that features in the menu. • Responsible for the smooth running of the restaurant. • Checking quality of food production each section. • Responsible for all food quality and complaints . • Follow HACCP standard and guidelines • Daily briefing prior to operation start to all staffs. • Marinating Pizzaro brand standards and quality. • Assist with brand chef to make new menu planning • Reporting directly to the brand Chef in the daily operations of the restaurant. • Working under strict hygiene standards and company’s guidelines • Checking the quality of pizzas.
  3. 3. Food Mark LLC -CARLUCCIOU’S ITILIAN RESTURANT ( OCT 25, 2010 to MAY 31, 2013) QATAR. Role : Junior Sous Chef Roles and Responsibilities: • In charge of preparing market lists and other food order. • In charge of indentining store items for the daily production of food that features in the menu. • Responsible for the smooth running of the restaurant. • Checking quality of food production each section. • Follow HACCP standard and guideline. • Daily chef instruction to other staffs. • Maintaining carluccios brand standards and quality. • Assist chef to make menu planning . • Reporting directly to the brand Chef in the daily operations of the restaurant. • Working under strict hygiene standards and company’s guidelines • Checking the quality of pizzas. • Worked as a ‘ Acting Head Chef’ for tenure of 6 month. CARNIVAL CRUISE LINE , MAIAMI UNITED STATES OF AMERICA ( From SEPT 11,2009-JULY 1, 2010) U.S Role : Commis 1st Roles and Responsibilities: • Work with bulk production in salad section. • In charge of Breakfast section. • In charge of indenting store items for the daily production of food that features • Plating with cold food in variety of dishes • Following HACCP standards. • Follow USPH standards • Responsible for the smooth running of the restaurant. The Ritz-Carlton Hotel, Dubai (From July 15, 2005 TO 30 aug2009) UAE.
  4. 4. Role : Commis 1st Roles and Responsibilities: • In charge of preparing market lists and other food orders form the store and ensuring the products are received of standard quality. • Implementing standardized recipes to ensure food cost is maintained as. • Designing new menus for different banqueting functions, setting up of the brunch. • Ensuring the quality of hot food are of high standard that are served in Lobby Lounge Restaurant and at the club level dining outlet. • Worked in variety of section in splendido Italian fine dining restaurant • In charge of grill section. EURO EMIRATES CATERING LLC. (From SEPT 5,2002 TO JUNE 30 ,2005) DUBAI Role : Commis - Chef Roles and Responsibilities • Handling all the sections inside kicten as per needed. • Reporting to Head chef , chef in charge etc. • Assist and monitor food stocks and stock movement. • To understand daily departmental costs and how they influence profit and loss results. • To ensure minimum kitchen wastage. • To learn and record skills and recipes from other members of the department. • To follow the cleaning schedules for the kitchen and clean the section and other areas as directed. • To ensure stock is controlled and rotated. Accept and store deliveries ▪ • To ensure that mis en place is completed in your section. • To report any maintenance issues to the Head Chef immediately. • To comply with all Goodwood policies and procedures to ensure that all-statutory regulations are observed. • To comply with the conditions of the food hygiene policies.
  5. 5. • To be flexible and willing to help other departments at busy times if required. ABAD PLAZA HOTEL , COCHIN ( From SEPTEMBER 2, 2000 to OCTOBER 3, 2005) INDIA. Role : Commis - Chef 2nd Roles and Responsibilities • Reporting to Sous Chef in the daily operations of galley. • Following standard recipes as well as creative in daily special events. • Production of display items for buffet. SIDDHARTHA REGENCY , TRICHUR (From AUGUST 20, 1999 to AUGUST 2000) INDIA. Role : Trainee Roles and Responsibilities • Reporting to chef de party in the daily operations of galley. • Following standard recipes as well as creative in daily special events. • Production of display items for buffet. Educational Qualification • Diploma in Professional Cookery from Academy for Management studies(1998-1999) Cochin, Kerala India • SSLC from Thirumady Government High School, Kerala, India.(1998) INDIA. Skill Sets & Capabilities • Experience and sound knowledge in the field of culinary. • Excellent communication skills both verbal and written. • Well organizer in the field of culinary. • Contributing my own style.
  6. 6. • Good attitude with co workers • Self motivated • Working experience in bulk production of South Indian and North Indian cuisines. • Experience in different outlets of Ritz-Carlton hotel Dubai. • Good knowledge in the preparation of Chinese, continental, , and Indian cusines. • Well experience in Italian cousine( fine dining, and casual dining resturant. • Experience in large cruise line in United States(U.K). • Experience in traditional & authentic Italian pizza. Achievements • Part of the winning team of Dubai Quality Gold Award, 2006. A 5* Deluxe luxurious resort with 138 rooms & suites and 5 different dining outlets to cater to with a busy banqueting operation. Personal Profile Name : RETHISH RAJAPPAN Date of birth : 19-05-1982 Sex : Male Nationality : Indian Marital Status : Single Passport no : J7437783 Place of issue : COCHIN Date of issue : 17-08-2011 Date of expiry : 16-08-2021 Linguistic Abilities :English, Hindi, Tamil, Malayalam. POSITIVE ABILITIES
  7. 7. I am confident that my Hard working, self-motivated, positive thinking, good observation, I can get well versed with the work of your esteemed organization earliest If an opportunity offered to serve as your need and I can execute my work to the entire satisfaction of organization in anticipation. Very truly yours, Date: Place: Rethish Rajappan

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