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.