This curriculum vitae is for Abel Musarara, a Zimbabwean male who is married with no criminal record. He has an Ordinary level education and completed a 5 week management training course at Dominos pizza. His work experience includes positions as a Head Griller, Kitchen Assistant Manager, Assistant Manager, and Head Waiter at various restaurants. His duties in these roles involved food preparation, quality control, stock management, customer service, and event catering. He has references available from his previous employers and is motivated, willing to learn, and holds a valid work permit and driver's license.
Rajendra Singh Chundawat is seeking a career in the hospitality industry utilizing his skills, knowledge, and experience. He has over 5 years of experience working in food and beverage service and as a butler at Taj Lake Palace Udaipur. He holds a Bachelor's degree in Hotel Management from the Institute of Hotel Management & Catering Technology Udaipur. His skills include unobtrusive butler service, inventory management, guest preference tracking, and meeting in-room dining requests.
This document provides materials to help write a cover letter for a prep cook position, including two sample cover letters, tips for writing an effective cover letter, resume samples, and interview preparation resources. The samples cover letters emphasize the applicant's cooking skills, attention to detail, familiarity with food preparation procedures, and availability. They request an interview and enclose a resume for further information about the applicant's qualifications. The document also lists additional free resources on a career website for cover letter writing, resumes, and interview preparation.
This document provides materials for writing a cover letter for a line cook position, including two sample cover letters, cover letter writing tips, and other job application resources. The samples highlight the writers' experience in food service and cooking skills. Additional resources listed at the end include interview questions, resume examples, and guides for effective cover letters, interviews, and follow-up.
Raj Kumar Ghimire is seeking an international opportunity that allows him to utilize his experience and skills in communication and organization while providing career growth. He has over 10 years of experience in kitchen roles such as Commis Chef, Steward, and Demi Chef De Partie in hotels in Kuwait and Bahrain. He has qualifications including SLC and intermediate level education as well as training in computer skills and cooking. He aims to maintain high standards of hygiene, prepare ingredients accurately, and deal with deliveries and stock.
Bishnu Jana has over 14 years of experience working in North Indian, continental, and oriental cuisines. He has worked in several hotels in Goa and has held roles including Commis Chef and Chef de Partie. He is currently working as a Chef de Production at the Ramada hotel in Alleppey, Kerala. Bishnu has an education qualification of passing matriculation and has completed a six month professional training program at IHMCT in Parvorim, Goa.
Mamon Mondal is applying for the position of Executive Chef with over 13 years of experience. He currently works as Executive Chef at Hotel Teacounty in Assam, India and has previously held positions as Executive Chef at other hotels and resorts in India. Mamon has a diploma in Hotel Management and specialized training in hot kitchen preparation. He seeks to use his experience in menu preparation, kitchen management, and team leadership to contribute as an Executive Chef.
This document is a resume for Manmohan Singh Sajwan. It summarizes his objective of seeking a long-term career opportunity in hospitality services. It lists his areas of specialization as North Indian food production. It provides details of his educational qualifications including diplomas in cookery operations and computer fundamentals. It describes his professional work experience as a commi chef at several hotels in India since 2009. It includes contact information and a declaration by Manmohan Singh Sajwan.
This curriculum vitae is for Abel Musarara, a Zimbabwean male who is married with no criminal record. He has an Ordinary level education and completed a 5 week management training course at Dominos pizza. His work experience includes positions as a Head Griller, Kitchen Assistant Manager, Assistant Manager, and Head Waiter at various restaurants. His duties in these roles involved food preparation, quality control, stock management, customer service, and event catering. He has references available from his previous employers and is motivated, willing to learn, and holds a valid work permit and driver's license.
Rajendra Singh Chundawat is seeking a career in the hospitality industry utilizing his skills, knowledge, and experience. He has over 5 years of experience working in food and beverage service and as a butler at Taj Lake Palace Udaipur. He holds a Bachelor's degree in Hotel Management from the Institute of Hotel Management & Catering Technology Udaipur. His skills include unobtrusive butler service, inventory management, guest preference tracking, and meeting in-room dining requests.
This document provides materials to help write a cover letter for a prep cook position, including two sample cover letters, tips for writing an effective cover letter, resume samples, and interview preparation resources. The samples cover letters emphasize the applicant's cooking skills, attention to detail, familiarity with food preparation procedures, and availability. They request an interview and enclose a resume for further information about the applicant's qualifications. The document also lists additional free resources on a career website for cover letter writing, resumes, and interview preparation.
This document provides materials for writing a cover letter for a line cook position, including two sample cover letters, cover letter writing tips, and other job application resources. The samples highlight the writers' experience in food service and cooking skills. Additional resources listed at the end include interview questions, resume examples, and guides for effective cover letters, interviews, and follow-up.
Raj Kumar Ghimire is seeking an international opportunity that allows him to utilize his experience and skills in communication and organization while providing career growth. He has over 10 years of experience in kitchen roles such as Commis Chef, Steward, and Demi Chef De Partie in hotels in Kuwait and Bahrain. He has qualifications including SLC and intermediate level education as well as training in computer skills and cooking. He aims to maintain high standards of hygiene, prepare ingredients accurately, and deal with deliveries and stock.
Bishnu Jana has over 14 years of experience working in North Indian, continental, and oriental cuisines. He has worked in several hotels in Goa and has held roles including Commis Chef and Chef de Partie. He is currently working as a Chef de Production at the Ramada hotel in Alleppey, Kerala. Bishnu has an education qualification of passing matriculation and has completed a six month professional training program at IHMCT in Parvorim, Goa.
Mamon Mondal is applying for the position of Executive Chef with over 13 years of experience. He currently works as Executive Chef at Hotel Teacounty in Assam, India and has previously held positions as Executive Chef at other hotels and resorts in India. Mamon has a diploma in Hotel Management and specialized training in hot kitchen preparation. He seeks to use his experience in menu preparation, kitchen management, and team leadership to contribute as an Executive Chef.
This document is a resume for Manmohan Singh Sajwan. It summarizes his objective of seeking a long-term career opportunity in hospitality services. It lists his areas of specialization as North Indian food production. It provides details of his educational qualifications including diplomas in cookery operations and computer fundamentals. It describes his professional work experience as a commi chef at several hotels in India since 2009. It includes contact information and a declaration by Manmohan Singh Sajwan.
This document is a curriculum vitae for Durgesh Yadav that summarizes his work experience and qualifications. It lists his current role as a senior chef at a Hyderabad restaurant since 2015. It also outlines five previous roles as a chef in India and Dubai between 2006-2015. It provides details of his responsibilities, achievements, and training of kitchen staff at each role. It concludes with personal details like date of birth, languages spoken, and contact information.
Yeong Peng Chung is a Malaysian citizen born in 1995 who is pursuing a Diploma in Culinary Arts. He has work experience in kitchen internships and jobs in restaurants, bakeries, and sales. Through these experiences, he has improved his culinary skills, customer service, communication, teamwork, and time management abilities. In addition to his studies and work, he has also participated in event kitchen crews and helped plan a party menu. He aims to continue enhancing his personal and professional skills through new opportunities.
Piyush Mishra is seeking a position in food and beverage service. He has over 5 years of experience working in various roles such as F&B Executive, Senior Captain, and Captain at hotels in Rajkot, Ahmedabad, and Pune. His experience includes managing restaurant and banquet hall operations, taking food orders, maintaining inventory, and ensuring customer satisfaction. He holds a bachelor's degree and is proficient in English, Hindi, and other languages.
Bhuvanesh Sharma has over 11 years of experience in the food and beverage industry with leading luxury hospitality brands in India. His objective is to grow professionally with discipline, sincerity, and skills to help the long-term growth of his employers. He currently works as a faculty member at CHANDRAWATI GROUP OF INSTITUTIONS after previously serving as Food and Beverage Supervisor at AMANBAGH RESORT from 2009 to 2015. He aims to ensure high quality service and customer satisfaction through optimizing resources and customizing to guest needs.
- Mohd Shabuddin Malik is an experienced chef from Sahaspur, India seeking a position in hotel management.
- He has over 10 years of experience in Indian cuisine specializing in curries and tandoor.
- His most recent role was as Director of Curry and Tandoor Production at Amanbagh hotel in Alwar, India where he oversaw kitchen operations and staff.
Manohar Singh is seeking a challenging management position to utilize his skills and experience. He has over 5 years of experience working in kitchens for hotels and cruise ships in various roles and responsibilities including maintaining cleanliness, quality control, training staff, and suggesting new menus. His areas of interest include bakery and pastry. He has an education in food production and hotel management and basic computer skills.
Kunchala Srinivas is an experienced chef seeking a responsible position. He has over 20 years of experience working in hotels, restaurants, and cruise ships in various roles such as Executive Chef, Sous Chef, and Chef de Partie. He has a B.A. and M.T.M. and qualifications in food production, safety, and hygiene. Srinivas is trained in food production and has experience training others. He is proficient in English, Hindi, Telugu, Spanish, and Tamil.
Sukanta Mandal is seeking a position in food and beverage service with a reputable organization. He has over 11 years of experience working in hotels and restaurants in various roles such as steward, senior steward, and food and beverage executive. Mandal has completed several training programs and holds qualifications including a certificate in hotel operations and a bachelor's degree. He is skilled in teamwork and learning new skills.
1. Avik Majumder provides his contact information and educational background which includes completing a course in food and beverage service and pursuing an integrated BBA.
2. He has 9 years of work experience in various roles related to food and beverage management and operations at hotels and restaurants in Kolkata, Chattisgarh, and Chennai.
3. Currently, he works as the Restaurant Manager at The Pride Hotel in Chennai and aims to satisfy customers and make them want to return through following company rules.
Nimain Charan Jena is seeking a challenging career opportunity utilizing his diverse culinary training and experience. He has over 10 years of professional experience working in various roles in hotel kitchens in Hyderabad, Kolkata, and Cuttack, India, including his current role as Chef de Partie at the Park Hyatt Hyderabad. His duties have included requisitioning adequate food stock, ensuring quality and budget standards are met, overseeing junior staff, and adhering to hygiene and safety procedures. He holds a 9th class secondary education qualification and is fluent in English, Hindi, and Oriya.
Ramchander Singh is applying for a new position and has included his cover letter and CV. [1] He has extensive experience working in kitchen production and management roles in India and China. [2] He implemented an incentive scheme as an Indian chef in China that increased productivity by 50%. [3] He is looking for a new opportunity to further develop and utilize his skills in the hospitality industry.
Raden Sarachwati Agustia is a 27-year old Indonesian female from Bandung who graduated from Bandung Institute of Tourism with a diploma in Food Production Management. She has experience working in hotels and catering and holds several certificates in culinary fields. Her hobbies include cooking and traveling and she is looking for new opportunities in the culinary industry.
Srinivas Vanacharla is seeking a position as a Chef De Partie. He has over 5 years of experience working in hotels and restaurants in Qatar, Malaysia, and India. He has extensive knowledge of Indian, Mediterranean, and continental cuisines. He is proficient in preparing appetizers, soups, sauces, vegetables, and Indian curries. He has experience managing kitchen sections and staff. He aims to further develop his career in the hospitality industry through a job offering growth opportunities where he can apply his skills.
Shaji George is seeking a position that utilizes his skills and experience in food production and catering. He has over 10 years of experience working in kitchens and restaurants in India, the Middle East, and the United States. His resume details his educational background in hospitality and culinary arts as well as his work history managing food production and maintaining quality and hygiene standards.
- Akhil K.S is seeking a position in hospitality where he can utilize his qualifications and experience.
- He has a Bachelor's degree in hotel management and catering technology. His areas of expertise include fine dining restaurants, coffee shops, banquets, and Microsoft Office.
- His work experience includes being trained at a resort and spa in Kumarakom and working as a waiter at another resort and spa in Khorfakkan, UAE where he is currently employed.
Shantanu Jaywant Deshpande is seeking a position in human resources. He has over 15 years of experience in hospitality and food and beverage roles. Most recently, he has worked as the Head of Department for Food and Beverage Service and Training and Placement Coordinator at a hotel management college. He is proficient in Marathi, Hindi, and English and has experience developing training programs, conducting interviews, and organizing campus recruitment drives.
Curriculum Vitae shaikshian sha28- 112015shaik shah
Shaik Shainsha is a head chef and sous chef currently working in Saudi Arabia. He has over 15 years of experience in various kitchen roles, including positions as a head chef, shift manager, and assistant cook. He has expertise in European, Indian, continental, Arabic, and some Italian cuisines. Shaik Shainsha is responsible for overseeing entire kitchen operations, training staff, planning menus, and ensuring food safety and quality. His objective is to work efficiently in all sections of the kitchen.
Kamlesh Oza is seeking a position that allows him to utilize his skills and abilities to help an organization achieve its goals. He has over 15 years of experience as a restaurant manager at various establishments in Surat and Vadodara. Oza has strong skills in food and beverage service, guest handling, training, store handling, kitchen handling, and planning outdoor functions for up to 500 people. He is computer literate in Microsoft Office applications and restaurant management software. Oza holds a 10th standard education and is married with no objections to a 15 day notice period.
This document contains a resume for Devender Kumar Singh. It summarizes his professional experience working in banquet and catering roles for hotels in New Delhi from 2011 to the present. It also lists his educational qualifications which include a diploma in hotel management. His duties involved coordinating events, serving guests, and ensuring functions ran smoothly. He seeks to further his career in a challenging environment where he can learn and help the organization achieve its goals.
Sagar Byndoor is seeking a new position in the culinary industry. He has a Bachelor's degree in Hotel Management and over 5 years of experience working in kitchens at various 5-star hotels. His most recent roles include working as a DCDP at Lavasa International Convention Centre and as a Comi I at Four Points by Sheraton, Navi Mumbai. He is passionate about the culinary industry and is looking to further develop his skills and knowledge.
1. The study isolated the pigment prodigiosin from the soil bacterium Serratia marcescens and characterized it through techniques like TLC and HPLC.
2. Prodigiosin was tested for its antimicrobial activity against bacterial strains and exhibited inhibition of their growth. It also showed dose-dependent cytotoxic effects on cancer cell lines but not normal cell lines, indicating specific anti-cancer activity.
3. The study demonstrated prodigiosin's ability to stain DNA on agarose gel electrophoresis from concentrations as low as 3 μg, with effective staining between 10-40 μg and DNA fragmentation at 50 μg.
1. Serratia marcescens was found to produce prodigiosin when cultured in nutrient broth, with an estimated production of 1516.9 prodigiosin units per cell. 2. Characterization of the isolated red pigment indicated it was prodigiosin through analyses including TLC, HPLC, and biochemical tests. 3. Prodigiosin demonstrated antimicrobial activity against test pathogens and cytotoxic effects on cancer cell lines in a dose-dependent manner, suggesting specific anti-neoplastic activity.
This document is a curriculum vitae for Durgesh Yadav that summarizes his work experience and qualifications. It lists his current role as a senior chef at a Hyderabad restaurant since 2015. It also outlines five previous roles as a chef in India and Dubai between 2006-2015. It provides details of his responsibilities, achievements, and training of kitchen staff at each role. It concludes with personal details like date of birth, languages spoken, and contact information.
Yeong Peng Chung is a Malaysian citizen born in 1995 who is pursuing a Diploma in Culinary Arts. He has work experience in kitchen internships and jobs in restaurants, bakeries, and sales. Through these experiences, he has improved his culinary skills, customer service, communication, teamwork, and time management abilities. In addition to his studies and work, he has also participated in event kitchen crews and helped plan a party menu. He aims to continue enhancing his personal and professional skills through new opportunities.
Piyush Mishra is seeking a position in food and beverage service. He has over 5 years of experience working in various roles such as F&B Executive, Senior Captain, and Captain at hotels in Rajkot, Ahmedabad, and Pune. His experience includes managing restaurant and banquet hall operations, taking food orders, maintaining inventory, and ensuring customer satisfaction. He holds a bachelor's degree and is proficient in English, Hindi, and other languages.
Bhuvanesh Sharma has over 11 years of experience in the food and beverage industry with leading luxury hospitality brands in India. His objective is to grow professionally with discipline, sincerity, and skills to help the long-term growth of his employers. He currently works as a faculty member at CHANDRAWATI GROUP OF INSTITUTIONS after previously serving as Food and Beverage Supervisor at AMANBAGH RESORT from 2009 to 2015. He aims to ensure high quality service and customer satisfaction through optimizing resources and customizing to guest needs.
- Mohd Shabuddin Malik is an experienced chef from Sahaspur, India seeking a position in hotel management.
- He has over 10 years of experience in Indian cuisine specializing in curries and tandoor.
- His most recent role was as Director of Curry and Tandoor Production at Amanbagh hotel in Alwar, India where he oversaw kitchen operations and staff.
Manohar Singh is seeking a challenging management position to utilize his skills and experience. He has over 5 years of experience working in kitchens for hotels and cruise ships in various roles and responsibilities including maintaining cleanliness, quality control, training staff, and suggesting new menus. His areas of interest include bakery and pastry. He has an education in food production and hotel management and basic computer skills.
Kunchala Srinivas is an experienced chef seeking a responsible position. He has over 20 years of experience working in hotels, restaurants, and cruise ships in various roles such as Executive Chef, Sous Chef, and Chef de Partie. He has a B.A. and M.T.M. and qualifications in food production, safety, and hygiene. Srinivas is trained in food production and has experience training others. He is proficient in English, Hindi, Telugu, Spanish, and Tamil.
Sukanta Mandal is seeking a position in food and beverage service with a reputable organization. He has over 11 years of experience working in hotels and restaurants in various roles such as steward, senior steward, and food and beverage executive. Mandal has completed several training programs and holds qualifications including a certificate in hotel operations and a bachelor's degree. He is skilled in teamwork and learning new skills.
1. Avik Majumder provides his contact information and educational background which includes completing a course in food and beverage service and pursuing an integrated BBA.
2. He has 9 years of work experience in various roles related to food and beverage management and operations at hotels and restaurants in Kolkata, Chattisgarh, and Chennai.
3. Currently, he works as the Restaurant Manager at The Pride Hotel in Chennai and aims to satisfy customers and make them want to return through following company rules.
Nimain Charan Jena is seeking a challenging career opportunity utilizing his diverse culinary training and experience. He has over 10 years of professional experience working in various roles in hotel kitchens in Hyderabad, Kolkata, and Cuttack, India, including his current role as Chef de Partie at the Park Hyatt Hyderabad. His duties have included requisitioning adequate food stock, ensuring quality and budget standards are met, overseeing junior staff, and adhering to hygiene and safety procedures. He holds a 9th class secondary education qualification and is fluent in English, Hindi, and Oriya.
Ramchander Singh is applying for a new position and has included his cover letter and CV. [1] He has extensive experience working in kitchen production and management roles in India and China. [2] He implemented an incentive scheme as an Indian chef in China that increased productivity by 50%. [3] He is looking for a new opportunity to further develop and utilize his skills in the hospitality industry.
Raden Sarachwati Agustia is a 27-year old Indonesian female from Bandung who graduated from Bandung Institute of Tourism with a diploma in Food Production Management. She has experience working in hotels and catering and holds several certificates in culinary fields. Her hobbies include cooking and traveling and she is looking for new opportunities in the culinary industry.
Srinivas Vanacharla is seeking a position as a Chef De Partie. He has over 5 years of experience working in hotels and restaurants in Qatar, Malaysia, and India. He has extensive knowledge of Indian, Mediterranean, and continental cuisines. He is proficient in preparing appetizers, soups, sauces, vegetables, and Indian curries. He has experience managing kitchen sections and staff. He aims to further develop his career in the hospitality industry through a job offering growth opportunities where he can apply his skills.
Shaji George is seeking a position that utilizes his skills and experience in food production and catering. He has over 10 years of experience working in kitchens and restaurants in India, the Middle East, and the United States. His resume details his educational background in hospitality and culinary arts as well as his work history managing food production and maintaining quality and hygiene standards.
- Akhil K.S is seeking a position in hospitality where he can utilize his qualifications and experience.
- He has a Bachelor's degree in hotel management and catering technology. His areas of expertise include fine dining restaurants, coffee shops, banquets, and Microsoft Office.
- His work experience includes being trained at a resort and spa in Kumarakom and working as a waiter at another resort and spa in Khorfakkan, UAE where he is currently employed.
Shantanu Jaywant Deshpande is seeking a position in human resources. He has over 15 years of experience in hospitality and food and beverage roles. Most recently, he has worked as the Head of Department for Food and Beverage Service and Training and Placement Coordinator at a hotel management college. He is proficient in Marathi, Hindi, and English and has experience developing training programs, conducting interviews, and organizing campus recruitment drives.
Curriculum Vitae shaikshian sha28- 112015shaik shah
Shaik Shainsha is a head chef and sous chef currently working in Saudi Arabia. He has over 15 years of experience in various kitchen roles, including positions as a head chef, shift manager, and assistant cook. He has expertise in European, Indian, continental, Arabic, and some Italian cuisines. Shaik Shainsha is responsible for overseeing entire kitchen operations, training staff, planning menus, and ensuring food safety and quality. His objective is to work efficiently in all sections of the kitchen.
Kamlesh Oza is seeking a position that allows him to utilize his skills and abilities to help an organization achieve its goals. He has over 15 years of experience as a restaurant manager at various establishments in Surat and Vadodara. Oza has strong skills in food and beverage service, guest handling, training, store handling, kitchen handling, and planning outdoor functions for up to 500 people. He is computer literate in Microsoft Office applications and restaurant management software. Oza holds a 10th standard education and is married with no objections to a 15 day notice period.
This document contains a resume for Devender Kumar Singh. It summarizes his professional experience working in banquet and catering roles for hotels in New Delhi from 2011 to the present. It also lists his educational qualifications which include a diploma in hotel management. His duties involved coordinating events, serving guests, and ensuring functions ran smoothly. He seeks to further his career in a challenging environment where he can learn and help the organization achieve its goals.
Sagar Byndoor is seeking a new position in the culinary industry. He has a Bachelor's degree in Hotel Management and over 5 years of experience working in kitchens at various 5-star hotels. His most recent roles include working as a DCDP at Lavasa International Convention Centre and as a Comi I at Four Points by Sheraton, Navi Mumbai. He is passionate about the culinary industry and is looking to further develop his skills and knowledge.
1. The study isolated the pigment prodigiosin from the soil bacterium Serratia marcescens and characterized it through techniques like TLC and HPLC.
2. Prodigiosin was tested for its antimicrobial activity against bacterial strains and exhibited inhibition of their growth. It also showed dose-dependent cytotoxic effects on cancer cell lines but not normal cell lines, indicating specific anti-cancer activity.
3. The study demonstrated prodigiosin's ability to stain DNA on agarose gel electrophoresis from concentrations as low as 3 μg, with effective staining between 10-40 μg and DNA fragmentation at 50 μg.
1. Serratia marcescens was found to produce prodigiosin when cultured in nutrient broth, with an estimated production of 1516.9 prodigiosin units per cell. 2. Characterization of the isolated red pigment indicated it was prodigiosin through analyses including TLC, HPLC, and biochemical tests. 3. Prodigiosin demonstrated antimicrobial activity against test pathogens and cytotoxic effects on cancer cell lines in a dose-dependent manner, suggesting specific anti-neoplastic activity.
S Sensharma is a marketing professional based in Pune, India with over 30 years of experience in automotive components. He is currently the Head of Marketing at Minda Stoneridge Instruments Ltd., where he has helped add new customers and maintain sales. Prior to this, he held marketing roles at companies like Bagla Group, Alkraft Thermotechnologies, Minda Instruments Ltd., and Pegasus Castalloy Ltd. Sensharma has expertise in areas like strategic marketing, business planning, team building, and customer relationship management. He has extensive experience working with major automotive OEMs in India such as Tata Motors, Ashok Leyland, Mahindra, and Yamaha.
Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice experience in maternity primarily in relation to corporate and international matter delivery.Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice experience in maternity primarily in relation to corporate and international matter delivery.Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice experience in maternity primarily in relation to corporate and international matter delivery.Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice experience in maternity primarily in relation to corporate and international matter delivery.Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice experience in maternity primarily in relation to corporate and international matter delivery.Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice exp
1) Carbohydrate quality and quantity are both important for blood sugar management. Complex, low glycemic index carbs are best and should be the focus over refined grains.
2) The glycemic index measures how much a food increases blood sugar, with a higher number correlating to a larger spike. Low GI foods below 55 are recommended.
3) Daily carb intake should aim for 100-150g with grains limited to 2-3 servings per meal. Carb counting by grams is a strategy to monitor intake.
Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice experience in maternity primarily in relation to corporate and international matter delivery.Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice experience in maternity primarily in relation to corporate and international matter delivery.Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice experience in maternity primarily in relation to corporate and international matter delivery.Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice experience in maternity primarily in relation to corporate and international matter delivery.Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice experience in maternity primarily in relation to corporate and international matter delivery.Dr archana dhawan bajaj's Sales JetView.Dr archana dhawan bajaj is a renowned practising doctor of non-commercial of India and Dr archana various Hospitals and Meternity.Dr archana dhawan bajaj has a PH.d master's degree in both human & International client Management along with other fellow.Dr archana is known to be proficient in Hindi,English,Sanskrit and Urdu.Dr archana dhawan bajaj has acquired extensive practice exp
Pooja Desai is seeking an opportunity to gain experience working with an organization where she can build her knowledge foundation and prove her worth. She has a Bachelor's degree in Information Science and completed testing courses. She has proficiency in manual testing, SQL, Java, and HTML. Her project experience includes testing a time tracking application. She has strengths in teamwork, learning, and being a hard worker.
This document discusses the production of microbial pigments for use in the food industry. It describes several microorganisms commonly used to produce pigments like beta-carotene, riboflavin, lycopene, and Monascus pigments. These pigments have applications as natural food colorants and additives. The document also outlines some benefits of microbial pigments like lower production costs and their potential health benefits.
Ajitava Sahoo is a Banquet Manager with over 5 years of experience in the hotel industry. He is currently working at Fortune Inn JP Cordial in Bangalore. He has experience managing banquet operations including staffing, inventory controls, and ensuring guest requirements are met. He holds a hotel management degree and has completed training programs in wine and hospitality management.
John Edouard M. Melgo is a chef currently working as a Demi Chef de Partie at Four Seasons Hotels and Resorts in Riyadh since May 2013. He has over 10 years of experience working in various kitchen roles in the Philippines. He is described as a calm, helpful, and hardworking individual with an advanced knowledge of Italian cuisine and commercial cookery. John is looking for a new suitable position with a company seeking talented and enthusiastic individuals.
The resume summarizes Tilak Khatri's experience working as a chef in Dubai over the past 7 years. He is currently employed as a Commis I at Atlantis the Palm Dubai and is seeking a position as a Chef De Partie. He has extensive experience working in 5-star hotels in Dubai and Abu Dhabi, including Grosvenor House Dubai and Fairmont Bab Al Bahr Abu Dhabi. He has strong culinary skills and qualifications in food safety and hygiene. His objective is to further develop his skills and take on more responsibility in a competitive work environment.
Arun Kumar Rajhans has over 15 years of experience in food and beverage operations management. He is currently the Deputy Manager at Sterling Holidays Resort in Ooty. He has previously held roles such as Assistant F&B Manager at Alcor Jamshedpur and Club Mahindra Ooty. He has strong skills in menu planning, inventory management, maintaining hygiene standards, and reducing operating costs. He is recognized for his organizational abilities, problem-solving skills, and ability to exceed guest expectations.
This document is a resume for Padam Ghirmire seeking a position as a waiter in Dubai. He has over 2 years of experience as a casual waiter in several 5-star hotels in Dubai. His qualifications include strong customer service, communication and problem solving skills. He is proficient in Microsoft Office programs and has experience taking orders, serving food, checking on customers, processing payments and removing used dishes. He is seeking a challenging position that offers growth opportunities.
Md. Motiur Rahman is applying for the position of Restaurant Manager. He has over 15 years of experience working in restaurants, including his current role as Team Leader in Room Dining at The Westin Dhaka. He holds an M.A. and B.A. from National University. As Restaurant Manager, his responsibilities would include overseeing food preparation and quality, staff scheduling, budgeting, and ensuring high customer service standards. He has extensive knowledge of Japanese and continental cuisine. Motiur Rahman believes he is well qualified for the role through his leadership experience and commitment to customer satisfaction.
Abhijit Kanungo has over 10 years of experience in food and beverage management. He is currently the Assistant Restaurant Manager at The Leela Palace in Chennai, where he oversees the Spectra restaurant. Previously, he worked at The Leela Kempinski in Goa, rising from F&B Steward to Assistant Manager. Kanungo holds a B.Sc. in Hotel Management and has a strong background in training staff, operations management, and customer service. He is proficient in English, Hindi, and Bengali.
This document contains a resume for Jaime Benito Villegas Jr., who is seeking a position that utilizes his abilities and skills. He has a Bachelor's degree in Hotel and Restaurant Management from Our Lady of Fatima University in the Philippines. His work experience includes positions as an Assistant Waiter/Cashier at Lurette Italian Restaurant in Saudi Arabia and as an Office Staff member and Service Crew at companies in Manila. He also lists relevant training, computer skills, values, and personal details. References are provided.
Harihar Bhandari has over 10 years of experience working as a waiter in hotels in Qatar, Nepal, and Malaysia. He has excellent customer service skills and is proficient in English, Hindi, and Nepali. Bhandari is currently employed as a waiter at The Torch Hotel in Doha, Qatar, where he has worked since 2012. He is seeking a new challenging position that allows him to further contribute to an organization's growth and goals.
Sunil Kumar is seeking a middle level position in operations management, guest servicing, or quality compliance in the hospitality industry. He has over 5 years of experience as an F&B professional with a BSC degree in Hotel Management from SAMS IHM Varanasi. His resume details his qualifications, experience working at hotels like Crowne Plaza and The Claridges, responsibilities including maintaining beverage control and maximizing revenue, and skills like knowledge of MICROS and Opera software.
Mr. Samson Rijoe is applying for a position in hospitality management. He has 8 years of experience in roles such as Chef de Partie and Junior Sous Chef in hotels in Qatar, Dubai, India, Scotland, and the UK. He holds a bachelor's degree in hospitality management from Edinburgh Napier University and a diploma in hotel management. He is looking for a challenging position where he can apply his skills and experience in customer service, communication, and quality control.
Carlo B. Agustin is seeking a career in food and beverage or hospitality management with experience as a shift manager at Sariwon Korean Barbeque and B&P Just Like Home as well as service associate roles at Edsa Shangri-La Hotel and barista at Rustan Coffee Corporation. He has a bachelor's degree in international hotel and restaurant management from Jose Rizal University and national certificates in food and beverage services, housekeeping, and front office services.
Satya Prakash is seeking a career in hospitality with over 7 years of experience as a bartender and F&B supervisor in Dubai, Doha, and India. He has a bachelor's degree from Dr. R. M. L. University and completed a 6-month computer course and 1-year industrial training in hospitality. Currently working as an F&B supervisor in Dubai, his responsibilities include managing customer service, daily operations, inventory, and staff training.
The document provides an overview of business etiquette and career preparation topics for students, including creating resumes and cover letters, interviewing etiquette, social etiquette, and dining etiquette. It discusses preparing for a career by developing a positive attitude, researching employers and interests, and considering ideal job factors. Tips are given for creating powerful resumes and cover letters, interviewing successfully, greeting others, shaking hands, and displaying proper posture and manners when dining. The importance of cultural sensitivity in the workplace is also covered.
Gourab Pokharel is applying for a pastry position and has 3 years of experience in pastry for an international hotel group. He is responsible for ensuring raw materials meet standards and calculating material needs. He is experienced with kitchen equipment like ovens, scales, dough sheeters, and mixers. He follows recipes and methods carefully and is punctual and reliable. He has a degree in hospitality management and references are available upon request.
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Cobert Kodzai is an Assistant Restaurant Manager with over 10 years of experience in the hospitality industry. He is currently employed by Barcelos Restaurant LLC in the UAE and holds a degree in Tourism and Hospitality Management. His responsibilities in his current role include providing excellent customer service, administrative duties, promotions, overseeing food quality and inventory controls, and supervising staff. Prior to his current role, he worked as a Restaurant Supervisor, Waiter, and Bartender for Barcelos Restaurant LLC in the UAE and Greenfields Coffee Bar in South Africa.
Sandip Singh is seeking a position in the hotel industry. He has over 5 years of experience in food and beverage roles, including as an Assistant Outlet Manager and F&B Executive. He enjoys developing new ideas to improve service and customer satisfaction. Singh has a strong ability to lead teams and drive initiatives even under pressure. He possesses good communication skills and values discipline, honesty and ethics.
Kawenja Edward has over 8 years of experience as a waiter providing excellent customer service. He is responsible for taking orders, assisting in food preparation, overseeing food and beverage services, collecting payments, and implementing marketing strategies. He has worked as a waiter at AWJ Investments in Dubai since 2016, where his duties included serving up to 80 customers per day, assisting with menus, serving dishes, recommending drinks, and helping to close the restaurant. Kawenja has strong customer service, communication, teamwork, and leadership skills.
Maire Aitken has over 11 years of experience in the hospitality industry, including her current role as a supervisor at a restaurant/bar in Putney, London. She has a background in customer service, event management, and team leadership. Aitken is looking to progress her career and utilize her skills and experience.
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F&B Excecutive
1. Jeevan Khanal
+977 9843887996
Jeevan.asim@gmail.com
Objective
Seeking a calling position in the hospitality and catering Organization to used skill and idea,
effectively.With.Information for the growing, offirm and professional carrier.
Key Qualifications
I have over8 years experienceworking as food and Beverages at two high end restaurants. I pride
myselfon
Always delivering quality, efficient service, and creating happy customers.
I enjoy working with people,am always punctual, and possess excellent personal managementskills.
Education Qualitfificatiom
School
Saraswoti Higher Secondary School
● Shree Saraswoti higher Secondary School Borlang Gorkha Nepal.Pass SLC
College
Pokhara University Pokhara B.B.A Level
Work Experience
T he Grand Ashok Bangalore
Food and Beverage Tanning waiter
● The Grand Ashok Bangalore.
● Apprenticetanning under the Apprentice Act.1961 in the trade Hotel, from 26/03/2006 to
14/10/2008.
T he Spice Garden
Head waiter
● The Spice Garden Marthahalli Bridge, Banglore.Fine Daining Restaurant.
2. More Bites N Food Pvt.ltd
Caption
● The More Bites N Food Pvt. Ltd
● Food and Beverages Caption post from 25/03/2008 to 05/10/2010
Mehman Restaurant Doha Qatar
Caption
● Meman Restaurant in Doha Qatar. Food and Beverages as Caption from 10/11/2011 to 15 /12/2012
Hotel Saravanna Bhavan
Caption
● Hotel Saravanna Bhavan in Dubai. Working as Caption from 02/10/2013to 10/01/2016
Goal
To work in a challenging environment.This would help me in improving knowledge.Skill and
abilities and hence forth use them to the fullest ofmy potential for the concern.
Summary ofQualitfificatiom
● 1. Excellent verbal &written communication skill.
● 2.To complete a give for wistful dedication.
● 3.Quick learner, a darting easily to new protocols.
● 4. Since & hard working.
● 5. Intermediatein helping each other.
Job Summ ary
To organize, supervise and train all service personal in the Restaurantwith a view to providing quick
and
Personalized food &Beverage Serviceto guest.
1. Miss-en-place ofa station.
2. How. Side - station is started.
3. Work lord distribution in the station.
4. Familiarization ofthe men.
5. Received guest and setting.
6. Coordination with the kitchen.
7 . K.O.Tand B.O.T control.
3. 8. Stock control ofcutlery, crockery, Learning and glassware.
Area of Interest
● 1. Preparing costing report offood and Beverage Servicedepartment.
● 2.Make Sale report offood and Beverages department on daily &monthly basic.
● 3.Taking care ofbanquet, room service &the Restaurant service.
● 4.Making logo book ofthe f&bout late.
● 5Cash handles darling the operation time.
● 6.Taking inventory ofCGS of f& bout late.
● 7 . Chick the bar Salam & report.
Learning Objective ofthe Food and Beverages
1. To help the reader learn the differenttype ofWines, Spirits, Wishes, Rums, Vodakas,Gin, Tequila,
Beer,
And their manufacturing.
2. To help the reader learn about different non-alcoholic Beverages and they are serving.
3. To help the reader learn the professional peachy established to serve alcoholic Beverages along with
the
Appropriate glass is.
4. To help the reader learn how to enhanceprofit through suggestiveselling’s.
5. The help the reader becomeaware ofessential tasks ofa Restaurant supervisor.
6. To help the reader learn the different methods ofcooking,so that they can correlatefood order
from guests to what they serve.
7 RestaurantService ofEquipment
Extra Knowledge
● 1.Basic Computer knowledge.
● 2. Browsing for Microsoft and Excel-mail &internet.
● 3. Food cost report end ofthe month.
● 4.Cashir (Job) prism system and mille stone System
4. Personal Profile
Name : Jeevan Khanal
Father's name : Bishnu Prasad
Date of birth. : 1’st Nov 1983
Status. : Married
Sex : Mail
Blood Group : O+ve
Nationality : Nepali
Languages : English, Hindi, Tamil, Kannada, Nepali, Arabic
Passport No : 09647380NPL
Pavement Address : Darbung-6 Gorkha, Nepal.
I Hereby certify that the information madeby me in this CV is true, complete and correct to the
best ofmy
Knowledge and belief. Thank you.
Faithfully
Jeevan Khanal