Rethish is seeking a new culinary opportunity with potential for growth. He has over 15 years of experience in various roles, including as a Chef in Charge and Junior Sous Chef. His resume outlines his strong skills in food production, quality control, staff management, and adherence to health and safety standards. Rethish is eager to demonstrate how his expertise would benefit a new employer.
Ex. Chef at Sodexo Food Solutions Bangalore since 24 August 2015.
A `la cart Pre-plated for Breakfast, Lunch, Dinner in the cuisine of Indian & south Indian and Tandoori continental
Handling the Daily Kitchen Operation, Around the Breakfast, Lunch, Food Court and Buffet Dinner.
Taking care of food cost according to the monthly budget as well as Daily Briefing and Training the Associate
To maintain HACCP standards
To take care of staff Roasters indents and maintaining culinary books
To whom it may concern, i'm seeking for a job in a position of commis chef on your company that can fit at me. I will do my best and willing to learn, I value teamwork and I am easily adaptable to new environments. I will use my skills, talent and experience to do the best job I can in your company. Thank you so much for your kindly consideration. Sincerely ,Roneil B, Sanchez
Ex. Chef at Sodexo Food Solutions Bangalore since 24 August 2015.
A `la cart Pre-plated for Breakfast, Lunch, Dinner in the cuisine of Indian & south Indian and Tandoori continental
Handling the Daily Kitchen Operation, Around the Breakfast, Lunch, Food Court and Buffet Dinner.
Taking care of food cost according to the monthly budget as well as Daily Briefing and Training the Associate
To maintain HACCP standards
To take care of staff Roasters indents and maintaining culinary books
To whom it may concern, i'm seeking for a job in a position of commis chef on your company that can fit at me. I will do my best and willing to learn, I value teamwork and I am easily adaptable to new environments. I will use my skills, talent and experience to do the best job I can in your company. Thank you so much for your kindly consideration. Sincerely ,Roneil B, Sanchez
The BRITE '12 conference (March 5-6) marked the unveiling of the Center on Global Brand Leadership and the New York American Marketing Association (NYAMA)'s first BRITE-NYAMA Marketing Measurement in Transition Study entitled, Marketing ROI in the Era of Big Data.
The aim of the study was to gain a better understanding of changing practices among large corporate marketers in the following areas: data collection and usage, marketing measurement and ROI, and the integration of digital and traditional marketing.
In surveying 253 marketing executives from large corporations, the study found both widespread adoption of new digital tools, and support for the use of new data to drive marketing decisions and measure marketing ROI. However, significant gaps exist between desire and execution as companies strive to measure marketing ROI. The overall picture of marketing by large corporations revealed significant need for improvements in the use of data, the measurement of digital marketing, and the assessment of marketing ROI.
http://gsb.columbia.edu/globalbrands
http://www.nyama.org
The BRITE '12 conference (March 5-6) marked the unveiling of the Center on Global Brand Leadership and the New York American Marketing Association (NYAMA)'s first BRITE-NYAMA Marketing Measurement in Transition Study entitled, Marketing ROI in the Era of Big Data.
The aim of the study was to gain a better understanding of changing practices among large corporate marketers in the following areas: data collection and usage, marketing measurement and ROI, and the integration of digital and traditional marketing.
In surveying 253 marketing executives from large corporations, the study found both widespread adoption of new digital tools, and support for the use of new data to drive marketing decisions and measure marketing ROI. However, significant gaps exist between desire and execution as companies strive to measure marketing ROI. The overall picture of marketing by large corporations revealed significant need for improvements in the use of data, the measurement of digital marketing, and the assessment of marketing ROI.
http://gsb.columbia.edu/globalbrands
http://www.nyama.org
Alberto Brugnoni - Assaif
Presentation within the conference "Halal Food - a border that does not divide", organized by LINK2007 in collaboration with the Italian Directorate-General of the Italian Ministry of Foreign Affairs and International Cooperation and Assaif.
Milan, October 23rd 2015
Golden Tree Jewellers is an Authorized Dealer of the biggest luxury brands in engagement ring and watches. We Serve: Vancouver, Burnaby, Surrey, Langley and B.C.
http://www.goldentreejewellers.com/
Dear Sir ,
Greeting...........................!
I am very interested in the position of chef . My culinary experience
combined with my food handlers certificate and diploma in food Production
makes me an exceptional candidate for this position. I have the real
potential to become a key member of your kitchen.
As indicated in the enclosed resume, I am highly skilled in inspecting food
items, planning and developing menus, food purchase specifications, recipes,
presentation standards and pricing for all menu items and specials.
Moreover, I am well versed in developing techniques for food preparation and
presentation and able to assist in establishing menu prices. In addition, I
have a demonstrated ability to train line cooks on technique and utilization
of products and able to ensure that inventory is stocked with fresh
ingredients.
Furthermore, I possess a professional appearance, and capable of maintaining
high standards of sensitization, health and safety. Over and above, I am
extremely capable of evaluating food products to assure freshness and
quality standard are attained, and inspecting supplies, equipment, and work
areas to ensure compliance to established standards.
I’m excited about putting my culinary skills to work for your
organization. If you have any questions in the interim, please contact me at
+971551518637.
Thank you for your time and consideration
1. RETHISH .K.R.
Ph-+971-556819793
+971-567376956
Email: chefrathish@gmail.com
To,
HUMAN RESOURCES DEPARTMENT
Respected Sir/Madam,
I am Rethish, young, energetic and ambitious person with culinary
background looking for a challenging job opportunity where the
organization offers potential growth and better future prospects. I would
like to present my credentials before you.
My enclosed resume reflects my interest to presume a career path in
culinary, in which I am well qualified and well experienced. I am eager to
campaign my experience with my knowledge in demonstrating my
capabilities if given an opportunity.
As an adaptable person who understands that sound education and
thorough experience, proficiency and ability are pivotal to an
organization's success.
In short let me take this opportunity to express my sincere thanks for the
valuable time and consideration that you may extend to my application.
I would appreciate an interview to your utmost convenience to discuss my
qualifications in greater details and to see how my expertise would be of
mutual benefit.
Yours faithfully,
RETHISH K.R.
2. Enc : resume, photo
Name : RETHISH K.R
Email id : chefrathish@gmail.com
Contact no: 00971-567376956
______________________________________________________
Career Objective:
Seeking a challenging and responsible position in a reputed company where
my skills and knowledge are realized and developed for myself as well as for
the organization contributing the growth of the company and provide ample
scope for career growth.
Q-GOURMET L.L.C PIZZARO RESTAURANT (JUNE 2, 2013 to till
date) DUBAI.
Role: Chef In Charge.
Roles and Responsibilities:
• In charge of indenting store items for the daily production of food that
features in the menu.
• Responsible for the smooth running of the restaurant.
• Checking quality of food production each section.
• Responsible for all food quality and complaints .
• Follow HACCP standard and guidelines
• Daily briefing prior to operation start to all staffs.
• Marinating Pizzaro brand standards and quality.
• Assist with brand chef to make new menu planning
• Reporting directly to the brand Chef in the daily operations of the
restaurant.
• Working under strict hygiene standards and company’s guidelines
• Checking the quality of pizzas.
3. Food Mark LLC -CARLUCCIOU’S ITILIAN RESTURANT ( OCT 25, 2010
to MAY 31, 2013) QATAR.
Role : Junior Sous Chef
Roles and Responsibilities:
• In charge of preparing market lists and other food order.
• In charge of indentining store items for the daily production of food
that features in the menu.
• Responsible for the smooth running of the restaurant.
• Checking quality of food production each section.
• Follow HACCP standard and guideline.
• Daily chef instruction to other staffs.
• Maintaining carluccios brand standards and quality.
• Assist chef to make menu planning .
• Reporting directly to the brand Chef in the daily operations of the
restaurant.
• Working under strict hygiene standards and company’s guidelines
• Checking the quality of pizzas.
• Worked as a ‘ Acting Head Chef’ for tenure of 6 month.
CARNIVAL CRUISE LINE , MAIAMI UNITED STATES OF AMERICA
( From SEPT 11,2009-JULY 1, 2010) U.S
Role : Commis 1st
Roles and Responsibilities:
• Work with bulk production in salad section.
• In charge of Breakfast section.
• In charge of indenting store items for the daily production of food that
features
• Plating with cold food in variety of dishes
• Following HACCP standards.
• Follow USPH standards
• Responsible for the smooth running of the restaurant.
The Ritz-Carlton Hotel, Dubai (From July 15, 2005 TO 30 aug2009)
UAE.
4. Role : Commis 1st
Roles and Responsibilities:
• In charge of preparing market lists and other food orders form the
store and ensuring the products are received of standard quality.
• Implementing standardized recipes to ensure food cost is maintained
as.
• Designing new menus for different banqueting functions, setting up of
the brunch.
• Ensuring the quality of hot food are of high standard that are served in
Lobby Lounge Restaurant and at the club level dining outlet.
• Worked in variety of section in splendido Italian fine dining restaurant
• In charge of grill section.
EURO EMIRATES CATERING LLC. (From SEPT 5,2002 TO JUNE 30
,2005) DUBAI
Role : Commis - Chef
Roles and Responsibilities
• Handling all the sections inside kicten as per needed.
• Reporting to Head chef , chef in charge etc.
• Assist and monitor food stocks and stock movement.
• To understand daily departmental costs and how they influence profit
and loss results.
• To ensure minimum kitchen wastage.
• To learn and record skills and recipes from other members of the
department.
• To follow the cleaning schedules for the kitchen and clean the section
and other areas as directed.
• To ensure stock is controlled and rotated. Accept and store deliveries ▪
• To ensure that mis en place is completed in your section.
• To report any maintenance issues to the Head Chef immediately.
• To comply with all Goodwood policies and procedures to ensure that
all-statutory regulations are observed.
• To comply with the conditions of the food hygiene policies.
5. • To be flexible and willing to help other departments at busy times if
required.
ABAD PLAZA HOTEL , COCHIN ( From SEPTEMBER 2, 2000 to
OCTOBER 3, 2005) INDIA.
Role : Commis - Chef 2nd
Roles and Responsibilities
• Reporting to Sous Chef in the daily operations of galley.
• Following standard recipes as well as creative in daily special events.
• Production of display items for buffet.
SIDDHARTHA REGENCY , TRICHUR (From AUGUST 20, 1999 to
AUGUST 2000) INDIA.
Role : Trainee
Roles and Responsibilities
• Reporting to chef de party in the daily operations of galley.
• Following standard recipes as well as creative in daily special events.
• Production of display items for buffet.
Educational Qualification
• Diploma in Professional Cookery from Academy for Management
studies(1998-1999) Cochin, Kerala India
• SSLC from Thirumady Government High School, Kerala,
India.(1998) INDIA.
Skill Sets & Capabilities
• Experience and sound knowledge in the field of culinary.
• Excellent communication skills both verbal and written.
• Well organizer in the field of culinary.
• Contributing my own style.
6. • Good attitude with co workers
• Self motivated
• Working experience in bulk production of South Indian and North
Indian cuisines.
• Experience in different outlets of Ritz-Carlton hotel Dubai.
• Good knowledge in the preparation of Chinese, continental, , and
Indian cusines.
• Well experience in Italian cousine( fine dining, and casual dining
resturant.
• Experience in large cruise line in United States(U.K).
• Experience in traditional & authentic Italian pizza.
Achievements
• Part of the winning team of Dubai Quality Gold Award, 2006.
A 5* Deluxe luxurious resort with 138 rooms & suites and 5 different
dining outlets to cater to with a busy banqueting operation.
Personal Profile
Name : RETHISH RAJAPPAN
Date of birth : 19-05-1982
Sex : Male
Nationality : Indian
Marital Status : Single
Passport no : J7437783
Place of issue : COCHIN
Date of issue : 17-08-2011
Date of expiry : 16-08-2021
Linguistic Abilities :English, Hindi, Tamil, Malayalam.
POSITIVE ABILITIES
7. I am confident that my Hard working, self-motivated, positive thinking, good
observation, I can get well versed with the work of your esteemed
organization earliest If an opportunity offered to serve as your need and I
can execute my work to the entire satisfaction of organization in
anticipation.
Very truly yours,
Date:
Place:
Rethish Rajappan