1. Respect Sir/Madam,
I am forwarding my curriculumvitae in responseto your job advertisement
for Pastry. I Gourab Pokhareland I amseeking a new, challenging career with
your company.
I have 3 years experience in pastry for an international hotel group. I also have
prior kitchen experience in several Food & Beverage in different brand hotel as
well as pastry maker and cake.
I am tasked with ensuring that the raw materials fromthe provision area are new
or freshly made. I am also responsiblefor measurements such as calculating the
materials to be used for the shift’s forecastor productquotas or as per by the
Sous Chef; Also estimating the correct fermentation time for the finished dough
to achieve quality cookies after baking.
I understand the basic functions and operation of kitchen machinery with
emphasis on the aspect of safety. I am very efficient in preparing equipment
which includes:
• Preheating the ovens
• Calibrating the weighing scales
• Checking the working conditions of dough sheeters, mechanical roundels.
• Verifying the efficiency of the fridges and mixers .
I am punctual and reliable. I am able to strictly comply with the recipes and
methods as laid down in the recipe books and manuals.
I am enclosing my work references in supportof my application. If my
qualifications are of interest to you, I can be available for an interview at your
convenience. I can be contacted at the +97336181039 or at
dazess121@gmail.com
Thank you for your time and consideration. I look forward to hearing fromyou.
Best Regards,
Gourab Pokharel.

2. CURRICULUM VITA
Name: Mr. Gourab Pokharel
Current Address: Bahrain
Contact Number : +97336181039
E-mail: dazess121@gmail.com
Career Objective:
Seeking for a progressive organization that provides a professional working atmosphere and
opportunities for advancement by bringing my abilities to the organization’s growth. My task is
to acquire new challenges which will effectively utilize my professional experience and exposure
as well as becoming a significant force within it in the Hospitality industry.
Achievementsandskills
 Best Trainee of the month February 2012.
 Best Student in Food Production of the Year 2013.
 Best employee of the month December 2015.
 Can avoid unnecessary wastage by observing proper control methods; ensure HACCP
compliance within the kitchen.
 Have the ability and experience to prepare quality variety dishes in the stipulated time.
 Responsible for making complete line of freshly baked desserts and pastry.
 Have excellent managerial ability of making varieties macaroons with different taste.
 Have excellent ability of making of different types of cookies with different taste.
 Responsible for making different types of biscuits which are suitable and good quality
for Entrée.
 Responsible for making verities of muffin and dry cakes as well as sponge cake for
wedding and function.
 Personally examined all deliveries for freshness and quality.
 Designed and tested new recipes to give restaurant a distinct dish.
 Have excellent managerial ability and have managed various teams with great efficiency.
 Have ability to produce cost-effective quality healthy delicious dishes by appropriate.
 Regular inspections to confirm tools and work area remained safe and clean.
 Can handle and prepare delicious quality healthy food to handle large orders in stipulated
time.
 Accountable for line of baked goods used for wedding birthday parties bar corporate
events and other occasions.
 Managed all cooking equipment and utensils ensuring everything was functional and up
to code.

3.  Attended client events organizing staff and distribution of foodstuff.
Qualifications:Academic
 Complete 3 Years Degree in international Hospitality Management administration
from IGNOU (New-Delhi) & AHLA (USA) from Good Shepherd IHM,
Kalimpong, Darjeeling, West- Bengal, India Passed Class 10+2 from Nepal Board.
 Passed Class 10 from Nepal Board.
Industrial Exposure Training:
• Currently working in The Westin & Le Meriden in Bahrain.
• Hotel : Successfully completed 6 month I.E.T. with Grand Hyatt Goa.
• Working in LA CIGALE Hotel in Qatar Doha since July 2013 to June 2016 in Pasrty
Kitchen.
• Got 3year experience in pastry kitchen.
• Successfully complete HACCP Hygiene level 2 with certificate.
• Have done training in service attitude, ART as well as Signature Art.
• Successfully complete training in product knowledge.
• Have done training in fire and safety.
Extra Curricular Activities and Achievements:
 Actively supervised and organized various High Profiled Outdoor Catering organised by
our college.
 Serving as Asst.treasure in Rotract Club of Good Shepherd I.H.M Kalimpong, West
Bangle india.
 I.T. Skill Base:
• Sound knowledge of Windows operating system.
• Can operate Microsoft Office with ease.
Linguistic Proficiency:
• Have a good command over English, Nepali, Hindi.
Strengths:
• A quick learner, very optimistic, good team player.
• Can effectively manage time and responsibilities.
• Good Health.
Interests and hobbies:
• Travelling.

4. • Listening Music.
• Cooking.
Personal Details:
• Name: Mr. Gourab Pokharel
• Date of birth: 25.10.1992
• Father’s Name: Mr. Shiva Prasad Pokharel
• Permanent Address: Pakali 3, sunsari, Nepal.
• Contact Number: +97336181039
• Email Address: dazess121@gmail.com
• Passport Number: 06332969
• Date of Passport Issue: 21/02/2013
• Date of Passport Expiry: 20/01/2023
• Religion : Hindu
• Citizenship: Nepalese
Reference:
Executive Pastry Chef,
Gennerat Yann.
I Hope you will find my C.V. interested to you and given an opportunity to build a carried in
your steamed organization. I shall prove worthy of consideration and oblige.