2. Rohit sethi
Babylon International
Project Chef
Raipur, Airport Road
Chhattisgarh
Dear sir ,
Dear sir Your Company recently advertised on the job website for a Chef. After reading the job
description I am confident that I would be a perfect fit for this position as my experience and
abilities precisely match your requirements. Without wishing to sound boastful I feel that I come
to you with a background that is unique and distinctive from other applicants. I possess a strong
desire to build a career within the culinary world, and I also feel that my expertise in cooking
coupled with my natural enthusiasm allows me to create dishes that others can only aspire to.
These points coupled with my proven ability to create a exciting menus have prepared me we

Results driven and able to thrive in a fast paced kitchen environment.
delivering results on time, within budget, and to the highest specification.
For additional information about my capabilities please view my attached resume. Right now I
want to work for a reputable and exciting company as a project chef like yours where there will
be a big stage for my talents. Therefore I would welcome the chance of an interview, where we
would be able to discuss in greater detail the value and strength I can bring to your already
successful company. I thank you for your time and I look forward to hearing from you. Yours
sincerely
Rohit sethi

3. Rohit sethi
Babylon group of hotel
Project-Chef/executive chef
Raipur
India tel -9977785733/8518888353/7509202747
E – MAIL ID- chefrohit0@gmail.com
rohitrsethi@rediffmail.com
Objective: My style ofInternational cuisine,exquisite continental /European /Asian food is
based on scientific and fusion cooking. Having the knowledge ofmolecular
gastronomy . I always take up the challenge where my knowledge and experience can
contribute meaningfully to increasethe productivity ofthe company.
Employment History
Project Chef/executive chef
Since 2011 till date in Babylon group of hotel(Raipur)
Currently working on this project new kitchen set-up, menus, staffing taking command to have
done this kitchen-set-up properly.
Working as Executive Chef in HOTEL Babylon International having capacity of 80 rooms,2
restaurant, bar, 4 banquet hall having capacity of 4000 pax
Planning in kitchen having capacity of 3000 capacity of banquet, 3 ala crate restaurant, plus
outdoor catering.
 Reporting to the GM and taking command in his absence.
 Prepare recipes for international flavor.
 Creative catering capabilities menu.
 Prepare VIP menu for banquet party.
 Control the menu to estimatethe food requirements.
 Prepare the special brunch menu for weekend.
 Prepare daily high standard international buffet menu.
 Prepare evaluation sheet for kitchen staff, employee ofthe month, performancenotice, leave
application, payment, sick leave, updating employee personal files.
 Research on product, quality, supplier information and maintaining procurement accounts.
 Records ofpurchases cost delivery defects and follow up on warranty food product items.
 Communication with suppliers, with bestpractices to maintain relationship.
Communicate work with administrative staffto process purchaseorders with approved vendors
supervises and co-ordinate activities ofemployees

4. Executive sous Chef
FROM 2009TILL 2011 HOTEL MAYA JALANDHAR (PUNJAB )
Worked Executive Sous Chef in MAYA HOTEL JALANDHAR having capacity of 56rooms,
restaurant, bar, 4 banquet hall having capacity of 3000pax, having 1 outlet providing 1500
catering
Planning in kitchen having capacity of3000 capacity of banquet, 2ala crate restaurant, plus
1500pax daily outdoor catering.
 Reporting to the GM & EXECUTIVE CHEF and taking command in his absence.
 Prepare recipes for international flavor.
 Creative catering capabilities menu.
 Prepare VIP menu for banquet party.
 Control the menu to estimatethe food requirements.
 Prepare the special brunch menu for weekend.
 Prepare daily high standard international buffet menu.
 Prepare evaluation sheet for kitchen staff, employee ofthe month, performancenotice, leave
application, payment, sick leave, updating employee personal files.
 Research on product, quality, supplier information and maintaining procurement accounts.
 Records ofpurchases cost delivery defects and follow up on warranty food product items.
 Communication with suppliers, with bestpractices to maintain relationship.
 Communicate work with administrative staffto process purchaseorders with approved
vendors supervises and co-ordinate activities ofemployees.
Executives Soups Chef
Nov 2007 to 2009 in hotel Narmada Jackson, I. T. C GROUP ,((Jabalpur .(m.p)
Worked EXECUTIVES us Chef in Narmada Jackson heritage HOTEL having capacity of 66
rooms, restaurant, bar, 4 banquet hall having capacity of 2000 pax
Planning in kitchen having capacity of2000 capacity of banquet, 1 restaurant, .
 Reporting to the GM & EXECUTIVE CHEF and taking command in his absence.
 Prepare recipes for international flavor.
 Creative catering capabilities menu.
 Prepare VIP menu for banquet party.
 Control the menu to estimatethe food requirements.
 Prepare the special brunch menu for weekend.
 Prepare daily high standard international buffet menu.
 Prepare evaluation sheet for kitchen staff, employee ofthe month, performancenotice, leave
application, payment, sick leave, updating employee personal files.
 Research on product, quality, supplier information and maintaining procurement accounts.
 Records ofpurchases cost delivery defects and follow up on warranty food product items.
 Communication with suppliers, with bestpractices to maintain relationship.
Communicate work with administrative staff to process purchase orders with approved
vendors supervises and co-ordinate activities of employees

5. Chef –de-partie
INTERCONTINENTAL GROUP OF HOTEL (JEDDHA )SAUDHI ARAB
Worked in INTERCONTINENTAL HOTEL IN JEDDAH AS Demi chef de Partie in COLD
SECTION having capacity of 350 rooms ,3000 banquet , 3 restaurant
Planning in kitchen having capacity of3000 capacity of banquet, 3 restaurant, .
 Reporting to the EXECUTIVECHEF& SOUS CHEF and taking command in his absence.
 Prepare recipes for international flavor.
 Creative catering capabilities menu.
 Prepare VIP menu for banquet party..
 Research on product, quality, supplier information and maintaining procurement accounts.
 Records ofpurchases cost delivery defects and follow up on warranty food product items.
 Communication with suppliers, with bestpractices to maintain relationship.
Communicate work with administrative staff to process purchase orders with approved
vendors supervises and co-ordinate activities of employees
Demi- chef – de –partie
QATAR AIRCARAFT CATERING COMPANY (DOHA.QATAR)
Worked in Demi chef de Partie in kitchen having capacity of 40000 meal per day .
 Reporting to the EXECUTIVECHEF& SOUS CHEF and taking command in his absence.
 Prepare recipes for international flavor.
 Creative catering capabilities menu.
 Prepare VIP menu for banquet party..
 Research on product, quality, supplier information and maintaining procurement accounts.
 Records ofpurchases cost delivery defects and follow up on warranty food product items.
 Communication with suppliers, with bestpractices to maintain relationship.
Communicate work with administrative staff to process purchase orders with approved
vendors supervises and co-ordinate activities of employees
1st commi
Emirates flight catering Dubai (uae)
 Worked as chef in Emirates Flight Catering, Dubai (U.A.E.) as chef in Continental & Indian
Kitchen. Having capacity of 90000 meal per day
 WORKED in the first class grade manger where all the cold meals for first class and business
class are being prepared.
 Individually responsible for the preparation of all vip flights
 Working as a team leader supervising timely flight operations
 Reporting to sous chef
 Making request for the requirement &other stuff used in kitchen
 Having knowledge of food costing &menu planning
 Having knowledge of fruit carving
Commi 2
Hotel sea princess (Mumbai )
 Worked as commi 2 in continental kitchen .

6.  Individually responsible for the preparation of all mezza.
 Working as a team leader supervising timely flight operations
 Reporting to chef –de- partie
 Making request for the requirement &other stuff used in section..
 Having knowledge of fruit carving
Achievements
 Letter ofappreciation given by Babylon group ofhotels for I.P.L cricket
matches which held in Raipur in year 2014 and 2015 for best banquet .
 Prepared breakfast and lunch for Hon'ble Prime Minister Sri Narendra Modi at the
Launch of National Rurban Mission in Rajnandgaon, Chhattisgarh. on 20 feb 2016 .
Education Training &Diploma
 Completed a Course on Intermediate Food Hygiene From Emirate Catering Co. LLC (U.A.E.)
Dubai.
 Completed a Course on Quality Awareness from Emirate Flight Catering (U.A.E.) Dubai
 Apprenticeship Cook Training Program in food production 1999 to 2002 from centaur
GROUP)hotel Mumbai ,( H.C.I)
 Passed higher secondary. from St. Mary’s High School, Kalina, Mumbai – 29
STRENGTHS
 Effective communication and good interpersonal skills
 Capable for grasping things quickly
 Efficient in managing time, people and performing under stress.
 Strong believer of team work and understanding responsibilities
 PERSONAL DETAILS
 Date of birth : 5th September 1978
 Sex : Male
 Marital Status : MARRIED
 Languages Known : English, Hindi Marathi & Punjabi.
 Passport Details
 Passport No. : j8012516

7. I hereby declare that the above information are true and assure you to give my best for the job.
ROHIT SETHI