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Valavan Subramaniam is applying for the position of Executive Chef/Executive Sous Chef and has over 20 years of experience rising through the ranks as a chef. He brings expertise in kitchen crew management, menu development, cost control, hygiene, and catering to large groups. Valavan is also able to develop standard operating procedures to produce consistent food and believes his knowledge of Asian and Western cuisine would be an asset to the organization.
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R. Senthilkumaran is seeking a career in the hospitality field with a progressive organization. He has over 15 years of experience in various roles such as Restaurant Manager, Food & Beverage Manager, DFAC Supervisor, and Restaurant Captain. He is proficient in English, Tamil, and Hindi and has a degree in Hotel Management and Catering Technology from SRM Institute of Hotel Management. His goal is to achieve excellence without compromising ethical values.
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Saurabh Tiwari is submitting his resume for a job in the organization's hospitality sector. He has 5 years of experience in food and beverage operations, quality assurance, and client servicing. He possesses strong communication skills and a positive personality, as recognized by previous employers. His objective is to create a challenging and growth-oriented career in hospitality. He is looking forward to hearing back from the organization regarding consideration of his request.
Duties and responsibilities of a restaurant manager
A restaurant manager is responsible for the smooth running of the restaurant outlet. They should have a charming personality, professional communication skills, and knowledge of food and drink. Restaurant managers typically require a relevant degree, practical experience, and customer service skills. Their key responsibilities include recruiting and supervising staff, managing budgets, ensuring compliance with regulations, promoting the business, assessing profitability, and making improvements to operations. They also oversee tasks like maintaining stock levels, ordering supplies, planning menus, and handling customer issues.
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R. Senthilkumaran is seeking a career in the hospitality field with a progressive organization. He has over 15 years of experience in various roles such as Restaurant Manager, Food & Beverage Manager, DFAC Supervisor, and Restaurant Captain. He is proficient in English, Tamil, and Hindi and has a degree in Hotel Management and Catering Technology from SRM Institute of Hotel Management. His goal is to achieve excellence without compromising ethical values.
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Jocedelle S. Langi is applying for an available position at Radisson Blu Cebu that was advertised on Facebook. She has a Bachelor's Degree in Hotel and Restaurant Management from Mindanao State University - Iligan Institute of Technology. Through her degree, she developed skills in kitchen operations and experience working in quality establishments. Langi is passionate about providing excellent customer service and working well in a dynamic team environment. She included her resume and contact information, and is available for an interview.
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Soumyaranjan Behera is seeking a career opportunity that provides challenges for growth. He has 1 year of experience as a Commii III in Continental Cold Kitchen/Garde Manger at Sheraton Hyderabad Hotel. He obtained a Bachelor's Degree in Tourism and Hospitality Service from Xavier College of Hotel Management in 2015. He is skilled in following recipes, food production procedures, hygiene practices, and kitchen standards and procedures. His interests include playing cricket, volleyball, and badminton.
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- 1. VALAVAN SUBRAMANIAM No 69, Jalan Wijaya, Taman Century 80250, Johor Bahru 012 724 6979 | westernchef25@yahoo.com 7 July 2015 Re: Job Application for Excutive Chef Having risen through the ranks for the past 20 years in developing my competencies as a chef, I am excited to apply for the Executive Chef /Executive Sous Chef position to contribute my expertise in building a highly profitable Food and Beverage Department. Here’s what I have to offer: I bring with me a wealth of experience in kitchen crew management, menu development and cost control as well as hygiene and sanitation where I have successfully catered to more than 3,000 patrons at any one time. Besides that, my ability in developing standard operating procedures in food preparations had enabled the crew to produce highly consistent food at all times. Furthermore, I believe my strong hands on knowledge in a myriad of Asian and Western delights will make me an asset to your organization. Throughout my career, I have always been known as dedicated team player and able to excel under pressure. Hence, I would welcome the privilege of speaking with you further on how my experience will best meet your needs. Thank you for your time and consideration. Sincerely your Valavan Subramaniam