Mr. Chitta Ranjan Das is applying for the position of Executive Chef or Executive Sous Chef. He has a diploma in hotel management from 1991-1994 and over 20 years of experience working in prestigious hotels in India and abroad, including Saudi Arabia, Jordan, Kuwait, Iraq, Maldives, and Germany. He is looking to prove his culinary abilities and leadership skills in kitchen operations, food safety and quality control, and ensuring exceptional customer service.

1. From
MR. CHITTARANJAN DAS
Contact no-91/7875699047
Sub: Application for the post of Ex. Chef/Ex.Sous Chef
Respected
I would like to offer my candidature for the above mentioned post in
your esteemed establishment.
I have completed my three years diploma course in hotel management
in the year 1991 94 and worked in most prestigious 5 star hotels in India
and worked in abroad also.
I have enclosed here with my bio data for your ready reference.
Hoping that you grant me an interview so that I could prove my
abilities to your satisfaction.
I shall be waiting for your favorable consideration.
Thanking you.
Yours faithfully
CHITTA RANJAN DAS
Encl. Bio- Data &Photographs
BIODATA
Name: ChittaRanjan Das

2. Fathers Name: Sri RadaPada Das
Date Of Birth: 9th
Jan 1969
Permanent Address: C/O Joseph Anthony Dcosta
H.No 753, Culmorod,
Assolna, Salcete Goa. 403 701
E-Mail Address:crdasraj@yahoo.com
Cell No : 0091/7875699047
Marital Status: Married
Religion: Roman Catholic
Physical Fitness: :Eyesight :Normal
: Blood Group :O+
: Height :5ft 3 Inches
:Weight: 50kgs
Passport Details: :Passport No. : K4577204
:Place of Issue: Goa, India
:Date of Issue: 20/02/2013
:Date of Expiry: 19/02/2023
Educational Qualification
B.com Graduate In 1991 From Burdwan University.
3 Years Diploma In Hotel Management From Jamshedpur
Catering College (1991 1994).
Work Experience - (20 + Years)01 year worked as a ex. Sous chef in a well known
branded restaurant in Riyadh,Saudi arabia.
10 years worked in Jordan as a Asian sous chef in a luxury multicuisine bar and
restaurant in (AMMAN) JORDAN

3. 1 year worked in Kuwait & Iraq as a Chef in U.S Army Base.
2 years workedin sixthsense Botique Hotel in Maldives as ajr.souschef.
Worked in Hyatt Resort & Spa (GOA) as Specially Chef in the F & B production
Department from 06/01/2000 To15/01/2001.
2 years worked in Reputed Catering Company (Hulliburtion) in Kuwait as a
Continental Chef.
3 years worked in Germany as a specialty chef inAsianFusion restaurant.
Worked in MajordaBeach Resort Goa, Five Star Deluxe as Specialty Chef (INDIAN)
in the F & B Production Department from 01/10/1996 To 01/02/1997.
Worked in Cidade De Goa Beach Resort , Five Star as a Chef De Partie , in the F & B
Production Department From07/08/1995 To 30/09/1996.
Worked in Goa Renaissance Resort, Five Star as a Chef de Partiein the F & B
Production Department (Indian &Tandoory) From01/02/1994 To 02/03/1995.
Has Undergone Vocational Training in Hotel Clarks Varanasi Ltd., From Clarks
Group Of Hotels, in F & B (Service) Department From 20/08/1993 To
18/09/1993.
Six Months Industrial Training in OberoiBogmaloBeach, Five StarFrom 02/10/1992
To 01/04/1993.
Special Ability
Menu Planning, Food cost Control, High standard
FoodSafety & food Hygine, Quality Controll,To Respect the
companys rules and regulation,Can work under pressure
Knowledge Of Cooking (Indian(Authentic & contemporary)
Thai,Malayaian, Japanese sushi, Middle
eastern,,Carribean ,International cuisine including fusion
Cuisine). My job resposibilities is ensuring culinary

4. standards and responsibilities are met
* manages kitchen shift operations and ensures compliance
with all food & beverage policies, standards and
procedures. * estimates daily production needs on a weekly
basis and communicates production needs to kitchen
personnel daily. * assists executive chef with all kitchen
operations and preparation. * prepares and cooks foods of
all types, either on a regular basis or for special guests or
functions. * develops, designs, or creates new applications,
ideas, relationships, systems, or products, including artistic
contributions. * assists in determining how food should be
presented and creates decorative food displays. * maintains
purchasing, receiving and food storage standards. *
ensures compliance with food handling and sanitation
standards. * performs all duties of kitchen managers and
employees as necessary. * recognizes superior quality
products, presentations and flavor. * ensures compliance
with all applicable laws and regulations. * follows proper
handling and right temperature of all food products. *
operates and maintains all department equipment and
reports malfunctions. * checks the quality of raw and
cooked food products to ensure that standards are met.

5. Leading kitchen operations
* supervises and coordinates activities of cooks and workers
engaged in food preparation. * leads shifts while personally
preparing food items and executing requests based on
required specifications. * utilizes interpersonal and
communication skills to lead, influence, and encourage
others; advocates sound financial/business decision
making; demonstrates honesty/integrity; leads by example.
* encourages and builds mutual trust, respect, and
cooperation among team members. * serves as a role model
to demonstrate appropriate behaviors. * maintains the
productivity level of employees. * ensures employees
understand expectations and parameters. * establishes and
maintains open, collaborative relationships with employees
and ensures employees do the same within the team. *
ensures property policies are administered fairly and
consistently. * communicates performance expectations in
accordance with job descriptions for each position. *
recognizes success performance and produces desired
results.

6. Ensuring exceptional customer service
* provides services that are above and beyond for customer
satisfaction.
Languages Known
English, German& Arabic.

7. Ensuring exceptional customer service
* provides services that are above and beyond for customer
satisfaction.
Languages Known
English, German& Arabic.