1. To
The Personal Manager
…………………………..
…………………………….
Sub:-APPLICATION FOR THE POST OF AS A EXECUTIVE CHEF.
Respected Sir,
Being given to understand that there are vacancies in your organization. I big to
offer myself for the post of chef my bio-data is as under.
I would be grateful, if you give me chance so that I will discharge my duties in
your esteem states.
Thanking you.
Yours Faithfully
Date: Sagarmoy Biswas

2. CURRICULAM VITA
Name :Sagarmoy Biswas
Working Exp- :21years
Father name :Kanchiram Bisaws
Permanent add :Vill Raghab Pur,Post-Panpara,,Ps-Ranaghat,Dist-
Nadia, Pin-741201,(West Bengal).
Present add : 9405428308/7276892659(Home)s no: 33.shani
nagar,near shani
,mandir, jambul wadi road, katraj_411046,pune,
MH.
Email ID : sagarmoychef@gmail.com
Date Of Birth :21/9/1979
Material status :Married
Sex : Male
Height/Weight :5’3”/60kg
Educational :HSC
Passport No :Old-B1741138/New-J2160303
Date of Issue : Old-16.06.2000/New-09.07.10
Date Of Expire :Old-15.06.2010/New-8.07.20
Palace Of Issue Old :Nagpur
Palace Of Issue New :Pune
Religion :Hindu
Work Experience :Hotel Raviraj
Pune ,20.12.95 To10.9.97
As A Assist. Chinese Cook.(60 cover restaurant & 30
cover coffee shop, small conference hall,40 room.)
*Hotel Poonam, Pune
26.8.98to1.5.99 Pantry Cook.
(50 cover restaurants & banquet 200 cover two hall )

3. *Hotel Tuli International,Nagpur,
25.07.99to18.12.2000.As A Commi-II
(chines restaurants, Indian restarunts, coffee shop,
conference hall two, 500 cover banquet hall,
swimming pool side vip party lone & 90 room.
*Hotel The Central Park,Pune,
29.12.2000to26.06.01 As A Commi-I
(72 cover restaurants,200 cover banquets hall two,
conference hall, room
*Hotel President,Pune,5.7.201to20.10.2002
As A Continental & Pantry H.O.D
(120 cover restaurants, big banquets hall two & room
also)
* Pancard Clubs,Pune,1.11.2002to 04/04/10 Working
Continental & Pantry Chef( restaurants & garden
restaurants, 500 cover banquets hall, conference hall,
two big event lane more 5000 cover, room and
cottages total 60 & 17 staff is my under)
*Hotel Elite Suite,Vimannagar.Pune.All Deparment,
Date-06/04/10 20/06/10,Exe- Chef.(40cover
restaurants, 35 room & 11 staff is my under)
*Hotel Asterix, Rahatni Road.Pune,25/06/10
Working Till Date. Sous Chef. All Department.(60
cover restaurants, 74 room, two big banquets, two
conference hall, lounge bar, garden restaurants,27
kitchen staff in my under)
*Hotel Ambiance Executive, Kalewadi
Phata,Wakad,Pune.01/12/10 To 15/04/12. Executive
Chef. All Department.(84 room ,200 cover banquets
hall, open terrace party place, two conference hall,46
cover restaurants, and garden restaurants)
*Dnd Restaurent & Night Club
In Accra , Ghana ,Warking 22/10/12 To 10.11.14.As A
EXECUTIVE CHEF .(240 cover indian restaurants and 300
cover night club)
*Hotel Ambiance Executive, Kalewadi
Phata,Wakad,Pune.11/02/15 To 28/6/2016 Executive
Chef The All Deparment. .(60 room ,200 cover
banquets hall,600 cove big banquets hall, open
terrace party place, two conference hall,46 cover
restaurants, and garden restaurants

4. *Bay leaf bistro, Magnum Opus & Lollapalooza as a
Restaurant.
This is 375 to 400 Capacity, and lounge bar also,
Am working as a Executive Chef, Date-26/8/2016 to till
Strength :Ability To Handle all Working In Continental,
Chinese ,Indian,Tandoor,Pantry.
Language Known :Hindi, Bengali, English. Marathi
Hobby :Football
Declaration :I Do Hereby Declare That The Above.
Date:
Place:
Job Responsibilities
 Check The Food Quality.
 Check Proper Timing For Food Pickup And Delivery.
 Check The Quality Of Raw Materials.
 Make Duty Roster For Each Month.
 If Needed Cook The Food.
 Have The Knowledge Of Food Cost.
 Make The Order Up To The Mark.
 Know The Function’s Menu.
 Know The Quantity Of Pax.
 Have The Knowledge Of Food Cost.
 Know The Garnish And Portioning Of Dish.
 Keep His Own Area & Kitchen Clean.
 Have Knowledge Of Waste Food.
 He Should Work Like A Barker.
 Ensure About The Cleanliness Of The Kitchen.
 Responsible For Utility Duty Chart And Their Work.
 Coordinating With Chef For Indenting.
 Ensure About Weekly Cleaning Roster. Need To Be Followed.
 Maintain Available & Non-Available Chart.
 Write Day-To-Day Specialties.
 Take Interview For F&B Candidates.
 Check The Banquet Set-Ups.
 Make Duty Roster For Every Month.