Thomas KK is applying for the position of Pastry Chef. He has over 15 years of experience working in pastry roles at prestigious hotels in Kuwait, India, and Dubai, including the Ritz Hotel Kuwait, Grand Millennium Abudhabi, Radisson Blu Beach Resort in Goa, and currently the Palace Hotel Downtown Dubai as Sous Chef Pastry. He has a diploma in Hotel Management and several achievements including medals from culinary competitions and employee of the month awards. He provides references from two executive chefs.

1. CURRICULUM VITAE
THOMAS Kk mobileno+971-050-8776217
Rock.thomas126@gmail.com
TO WHOM IT MAYCONCERN
Personnel Manager
ExecutiveChef
SUB:POST OF A PASTRY CHEF
DearSir/ Madam,
I, Mr. Thomask.k, workedat Ritz Hotel Kuwaitand GrandMillenniumAbudhabi Taj hotel India.Radisson
BluHotel in goaIndia. Windsor Castle–Hotel.IndiaPresentlyworkingatPalaceHotel DownTown
ManagedbyTheaddressHotels asa Pastry souseChef.And I wouldliketo applyforthe abovementioned
post.i have a DiplomainHotel ManegementFromconsultInnInstitute of Hotel ManegementKottaya
KeralaIndia.
I have attached my resume with this covering letter. I hope to receive a favorable response from your
management at your earliest convenience.
Thankyou,
Thomaskk,

2. CURRICULUM VITAE
THOMAS KK mobileno+971-050-8776217
Rock.thomas126@gmail.com
STYILE OF LEADERSHIP
Seekingpositionwithaprofessionallymanagedorganizationasan Sous Chef Pastry.Myobjectiveisto
optimallyutilizemyexperienceandqualificationforthebenefitofthe companyandbe loyal anddevoteto
the organizationwithaviewto further my career prospects.
Professional Experience
ThePalaceDownTownbuildontheedge ofa lake, isa harmoniousblendofpastandpresent with242
guest roomsassuitesboastingacaptivatingMiddleEasternthemeand hostsan arrayof international
restaurantsfeaturingfinecuisine,a breathtakingluxuryspa,recreational facilities,alargepool and
comprehensivebusinessCentre
PRESENT : PalaceHotel DownTownManagedbyTheaddressHotelsDubai
Product : Workingasa Souschef pastrymay 2013Till now
Planning of menu for a la carte and various theme buffets. Consistency in product.
Implementation of new dishes.
Maintaining hygiene and sanitation of kitchen.
Procuring of ingredients and liaison with stores for procuring ingredients.
Coordination with other departments for smooth functioning of the department.
To check quality control of ingredients while receiving.
Planning of gala dinners and emphasizing on various guest requests.
People : Certified departmental trainer.
Developing the team skill wise and technically.
Meeting budgeted training man hours for the department by conducting various training sessions.
Assisting chef in developing the entire team.
Conducting training sessions on hygiene and sanitation and its importance.
Conducting team appraisal and job chats for personal development of individual.
Setting key result areas for team members, chalk out career path for individual team members.
Deciding uponinter departmental transfersforindividual team member andthus emphasizing on personal
development of every individual.
Operating the department at budgeted food cost.
Implementing various measures to control cost.
Controlling wastage and optimum usage of trimmings and usable ingredients in most suitable manner.

3. Conduct competition analysis and thus decide upon the pricing strategy.
To develop casted recipes for every product in the control cycle.
To keep a constant check on the coasted recipe portion size with actual being dispensed
Junior sous chef Pastry November2011 To may2013
ThePalaceHotel DownTownDubai managedby the address
As a junior sous chef I manage operation of the morning shift by coordinating withmy pastry chef, have an overall
view of junior staff on shift by assisting them and workingas a team to establish and achieve goals. I enjoy working
as a team of your, talented and diverse individuals with varying skills and emotional needs.
My responsibilities include
Preparing daily items forcake shop which has 12 different types of pastries.
Effectively manage the preparation for the buffet items, which consists of 8 different individual pastries,4 types of
glasses,6 wholecakes and crepe station.
Preparing coffeebreaks for meeting rooms and banquets.
Maintain a constant watchover banquet guarantees and changes
Ordering supplies of market lists in accordancewith quality and quantity standards.
Maintain high standards of cleanliness and sanitation in the working areas to comply with the HACCP regulation
Grand Millennium Abudhabi Chef De Partie May 2008 to March 2011
As a Chef de partie I manage operation of the prodaction shift by coordinating with my pastry chef, have an
overall view of junior staff on shift by assisting them and working as a team to establish and achievegoals. I enjoy
working as a team of your, talented and diverse individuals with varying skills and emotional needs.
Managing all kind of pastry products for VIP longue, Banquettes, All Day Dining, Amenities and Cake Shops.Meeting
the pastry requirements of different outlets.
Ritz Hotel- Salmiya finttas Kuwait
Demichef deParties (Pastry) July 2004 till 10 December 2007
one of the fastest developing business districts of the city,combines spectacular architecture,5-star luxury and
the most amenities with the way of life and warm Arabian hospitality.
As Demi chef de Parties I was section in charge with one commies to handle the pastries for our exclusive pastry
shop which consists of 14 individual pastries and 08 whole cakes.
Preparing a wide range of Asian and International Dessert, along with Bakery products which move on a daily
cyclic menu for various outlets.
Planning, producing and finishing the products and checking the quality and quantity of the product moving out.
Effectively manage to introduce new pastries and implementing new techniques with the approval of pastry chef.

4. Designing exquisite wedding and special cakes under the guidance of pastry chef.
Checking and maintaining hygiene as per hotel standards.
***** (Luxury)Hotel Commie1 (Pastry) 12 November 2003 Till 3 May 2004
Taj isa prestigious5starhotel and resortproperty
Workingforthe buffet.weddingstrctures,plateddessertandala-cart
Makingchocolatedecoration.chocolateshowpiecesandsugarshowpieces.
Maintaininghighqualityfoodstandard.attendingOperationandbudgetmeetings
Radisson Blu Beach Resot goa India **(Luxury spa Hotel commie
II Pastry) 8August 2002 till 2 November 2003
Radissonisa prestigious5star BeachResothotel and Spa propertyingoa.India
one of the fastest developing business districts of the city,combines spectacular architecture,5-star luxury Resort
And Spa
As Commis II. Iworked under the guidance of Pastry Chef and Chef de Parties
Responsible formaking Mise en place fordessert section and plating of dessert to name a few Californian
brownie with caramelized nuts and butterscotchsauce, brioche chocolatepudding, banana strudel with vanilla
semi redo and a choice of home made ice creams
Windsor Castle Hotel commieIIIpastry India)
Responsible forthe preparation of lunch buffet and pool side restaurants.
Initiate in the preparation to buffetmise en place
Co. ordinate with Chef de Party fornext day’s buffetmenu
IndustrialTrainee July 2001 till October2001
Initiate in the preparation to buffetmise en place Coordinate with chef de parties fornext day’s buffet menu
Personal information
Date of birth : 07february1982
Sex : Male
Nationality : Indian
Languages : English, Hindi, Malayalam

5. Interests : Sports, Reading. Cooking
License : Holding UAE driving license
ACHIEVMENTS
Person In-Charge Level 3 Award from TSI.
Silver medal holder in SalonCulinary Competition(3 Tier-Wedding Cake) held in Dubai2007
Bronze holder in SalonCulinary Competition(6 Plated Dessert) held in Dubai 2008
Gold Medal” for(plated Dessert)black box competition held in Dubai 2013
Bronze medal hold in salon culinary competition( bread show piece)held in Dubai
Certificate warded for best employ of the month 2009 and 2011
REFERENCE
01/ Jean-luc Morcellet, 02/ Mr. David Contreras
Executive Chef St Regis Doha Executive Chef Westin Abudhabi
Mobil 0097455342384 Mobile 00971562249381
jean-luc.morcellet@stregis.com david.contreras@westin.com
THOMAS K K