• Vinod B
  • Chef
  • Last/current workplace: THADANI Y PRAKASH LIMITADA
  • 32 years old from Auckland, AKL

Introduction

Dear sir/madam, I would like to apply with your reputed organization for the position of chef. I am also attaching my resume with this letter for your further consideration. I have had a lot of experience of chef. I have been working with the hotel industry since the last 7 years, and have been in the CHEF since the last 10 month in Chile Santiago. I have had outstanding standards for cooking, a strong work ethic background and I enjoy working with people with my remarkable customer service skills. I would like to bring the same skills and experience to your organization. Therefore, I would request you to arrange for the possibility of an interview, so that we could meet and discuss this job opportunity further. You can e-mail me at or call me at Thank you for reading my application letter and considering my resume. Thanking you Yours truly vinod hatt

Employment History

  • THADANI Y PRAKASH LIMITADA

    • Jul 2015 - Current
    Holanda 160, municipality of providencia, city santiago, Chile) Restaurant kitchen Indian and tandoor speciality cuisine restaurant A la carte service as per recquirement of guest 120 covers fine dine restaurant Position: CHEF Period: 1July 2015 to till date Duties & Responsibilities: • I brought uniformity in all food through implementation of ideal recipes. • Involved in Pre-opening period in setting up the entire kitchen operation Proper indenting of raw material as per food court formats Requirement • Preparation of gravies & Sauces • Involved in training juniors as per menu requirements • Travel Food Service(Gourmet Food LLC, Seeb Airport, Muscat (OMAN) Central kitchen, Food court format, Delay flight services,
  • Flight catering

    • Apr 2011 - Apr 2015
    • Four Star Deluxe Hotel • Six F & B Outlets • 5 Banquet Halls • With 108 Rooms including suites Position: Tr.-C.D.P Period: 12 January 2009 to 30 June 2010 Duties & Responsibilities: • Involved in Pre-opening period in setting up the entire kitchen operation Proper indenting of raw material as per Banquet and ALA Carte Requirement • Preparation of gravies & Sauces • Involved in training juniors as per menu requirements (iv) Organization MANDOVI HOTEL, Panaji- Goa • Three star Hotel • Three Banquet Halls • Two F&B outlet Restaurants • With 64 rooms including Suits Position: Industrial Training in F&B
  • MISE. EN

    • Jul 2008 - Dec 2009
    Duties & Responsibilities • Involved in MISE. EN - PLACE • Following the instructions given by chefs • Proper arrangement of vegetable & Fruits in Walk in Cooler

Skills

  • Chef
  • Fitness Instructor
  • Menu Planning
  • Food Handling and Preparation

Certificates

  • Safe Food Handling Certificate
  • Certificate in Hospitality (Commercial cookery)