shankar jeganathan
- chennai, India
- March 2, 2021
Dear Hiring Manager,
I am writing this letter to apply for a suitable position in your organization. I will be coming onboard with 10 years of rich experience in hospitality, As a Chef De Partie (CDP) responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipe and preparation techniques.
Presently, I am associated with Celebrity X Cruises as Chef de partie (CDP). Creative menu planning using seasonal ingredients, Cost calculations and budget forecasting for 6 months ahead, Dealing with our suppliers on a daily basis, keeping up with latest available products, Overseeing a large number of catering events, both private and corporate. I enjoy building and maintaining strong relationships with suppliers, I believe a happy supplier means a happy Chef and a happy kitchen.
Prior to this, I worked with Taj Business Hotels, The Accord Metropolitan. My educational backgrounds includes a Professional Household Managers/Butlers from South African butler Academy, Bachelor of Science, H &CM from Jaya college of arts and science & a Cruise hospitality course from ITDC.
With my extensive experience along with my outstanding work ethic and dedication to quality excellence, while offering competent assistance and a willingness to take on any tasks delegated to me, I believe that I will be a potential contributor for the organization. I am well prepared to extend my record of success in your organization.
For any additional information please review my resume and to set up an interview at your earliest convenience you can contact me via Mobile: +91-8939316653 .
Thanks for your time and consideration, looking forward to hearing from you
Sincerely,
Shankar. J
Education
PROFESSIONAL HOUSEHOLD AND BUTLER MANAGEMENT
HOTEL MANAGEMENT AND CATERING
Experience
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food cost on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.