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LA BOULANGERIE Chennai : Chef Executive
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LA BOULANGERIE Chennai : Chef Executive
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[QUOTE=Guest;30033]Hello sir: I am Prabhu,SOUS CHEF (shiva s brother) as he is coming on 10th of october on behalf of him I applied for him and plz let me know any urgent message before he come as he working in cruise line he don’t have any mobile no. And my mob. No. is (9840110463) Thanking you. COVER LETTER From SIVA PITCHAIMUTHU Chennai. 00919789890653 shivagopi AT yahoo.co.in To The Concerned, Dear Sir/ Madam, RE: JOB APPLICATION I am a Indian male in my early twenty fives, currently working in Oceania Cruises, Inc. as demichef de partie [pastry] awarded as the best dining experience of the year 2009. I have experience working with Michelin star chefs and celebrity chefs in Pastries and Bakery, especially in French pastries, fine dinning plated desserts, cold desserts, homemade chocolates, chocolate works, sugar garnishes, homemade ice creams and have tendency to work in both fine dinning and bulk production. I am currently working in Oceania Cruises, Inc. as a Indian expatriate in the capacity of the position. I consider myself a talented pastry man and a person with excellent organizational, communicative and interpersonal skills coupled with a team-oriented work approach. I have outlined more of my details in the attached updated CV. I remain awaiting for your kind reply Sir / Madam. Yours faithfully, SIVAPITCHAIMUTHU OCEANIA CRUISES.INC CURRICULAM VITAE Objective: To secure a suitable position in the hotel industry [F&B] production department where I can leverage my knowledge, skill, ability and experience for the advancement of my career and the success of the company. EDUCATIONAL QUALIFICATION: 1. Bachelors In Business Administration [Hospitality Management] Year : 2003-2006 University: Belford University 2. Post Graduate Diploma In Hotel Management Year : 2007 University: Institute Of Healthcare Administration 3. Certificate In Bakery & Confectionery Year : 2005 College : Institute Of Hotel Management And Catering Tech & Applied Nutrition, taramani. COURSES & TRAINING [ STCW ‘95] 1. Personal survival techniques [PST] 2. Fire prevention & fire fighting [FPFF] 3. Elementary first aid [EFA] 4. Personal safety and social responsibilities. [PSSR] Highlights of Qualifications: 1 Expert level experience working with various international pastries and trends in the market. 2 Excellent human relation skills, team player motivator. 3 Excellent organizational, communication and international skills. 4 High standards of work ethics-discreet, punctual and totally dedicated. 5 Solid and comprehensive knowledge of food in its various global forms 6 Proven ability to analyze, plan, manage and motivate 7 Computer literate PRESENT EXPERIENCE: Pattissierie : Oceania cruises . inc. Apollo ship chandlers. Work station :pastry production ,taking care of proper flow of Production as per the recipe and to maintain The USPH standard while production. Job Description: 1 Report directly to chef de partie. 2 Strictly adheres to all recipes, techniques and instructions from chef. 3 Maintaining an organized and efficient flow of production with regards to changes in forecast and menus. 4 Responsible for mis-en-places and food service for the station. 5 Maintaining effective store system and indenting. 6 Experienced in costing, inventory and purchasing 7 Helping chef in controlling the cost and implementing new menus. 8 Maintaining kitchen log book and temperature log book according to the USPH standard. PAST EXPERIENCE: Demi chef de partie [pastry]: "Sardinia" Fine–dining Restaurant. Abu Dhabi Health & Fitness Club, Abu Dhabi. Executive chef : "FABRICE CANELLE" [Celebrity Chef] Executive pastry chef : "ERCAN YETIM" [Michelin Star Chef] Work station : French pastries and fine dining platings, which Includes chocolate works & sugar garnish, homemade chocolates, desserts, homemade ice creams etc. From April 2nd 2008 to march 15th 2009. 1 As commis I : "Ecstasy" Mickael Besse Sathyam Cinemas.Chennai Executive pastry chef : "MICKAEL BESSE" [Michelin star] Work stations : Pure & Ethnic pastries of Mickael Besse Specialization : French pastries and bakery, chocolate Making, Sorbets & homemade ice creams etc From 24th July 2006 to March 16th 2008. 2 First experience : TAJ Madras Flight Kitchen Pvt. Ltd.Chennai India. From 2nd November 2005 to 1st May 2006. Trained departments: bakery & pastry. 3 Second experience : Hotel Woodbridge International, Hyderabad, India. From 5th May 2006 to 20th July 2006. Department : pastry 4 Apprenticeship : Hotel Kings Park, Chennai. From Feb. 6th 2004 to March 10th 2005 Department : Pastry & bakery Personal profile: 1 Inherent skill in the preparation and presentation of food. 2 Innovation in preparing new recipes. 3 A quick learner and adaptable. 4 Highly motivated towards work. 5 Handling the quest request and the choice of food. PERSONAL DETAILS. Nationality : Indian Father name : M.Pitchaimuthu Date of birth : 04-05-1985 Place of birth : Neyveli Gender : Male Languages : English & Tamil IT skills : MS word, power point, excels, internet operations Hobbies : 2nd Dan black belt in martial arts [kung-fu] Passport no : G2079720 Place : chennai Date : [P.SIVA][/QUOTE]
