APPLICATION LETTER
I am Thomas - Indonesia, I am looking for a new challenge to work in your company, for the one positions below:
Executive Chef, Executive Sous Chef, Sous Chef, Asian Chef or Chef De Cuisine.
in the kitchen department.
I am hard working, friendly to everyone, eager to learn to go forward, I am professional management, good documentation, creativity and culinary experience for more than 20 years, I know how to make menus & recipes like Ala carte, buffet, breakfast, room service, arrange menus, banquets, catering, and others. I also know about budgeting, cost control, inventory, understanding a lot about HACCP, FIFO, USPH, cleanliness for the work environment.
For more details, please read my curriculum vitae below
I am waiting for your answer as soon as possible.
|
DETAIL
OF CURRICULUM VITAE
THOMAS SOMAD
PERSONAL DETAILS:
FULL NAME : THOMAS SOMAD
MOBILE : +6281280571064
EMAIL : redpaprica4@gmail.com
DATE OF
BIRTH :
MARCH 25, 1969
NATIONALITY : INDONESIA
SEX : MALE
MARITAL
STATUS : MARRIED
HEIGHT : 169 CM
WEIGHT : 60KG
PERMANENT ADDRESS : PERUMAHAN BUMI MAJA WIRATAMA BLOK
C8, NO 17,
SEKTOR 2, KEC- MAJA, KAB LEBAK – BANTEN -
INDONESIA
EDUCATION,
PROFESSIONAL QUALIFICATIONS AND CERTIFICATES:
·
1987 - SENIOR HIGH
SCHOOL - INDONESIA
·
1984 - JUNIOR HIGH
SCHOOL - INDONESIA
·
1981 - ELEMENTARY
SCHOOL - INDONESIA
·
1998 - ENGLISH COURSE
- INDONESIA
TRAININGS AND CERTIFICATES
·
2005 - FOOD HYGIENES
BY INSTITUTE OF ENVIRONMENTAL HEALTH – DUBAI – UAE
·
2007 - 100% LEADER –
DUBAI – UAE
·
2012 - CROWD
MANAGEMENT - INDONESIA
·
2012 - CRISIS
MANAGEMENT AND HUMAN BEHAVIOUR - INDONESIA
·
2009 - BASIC SAFETY
TRAINING - INDONESIA
LANGUAGE PROFICIENCY
·
ENGLISH – VERY
GOOD
·
INDONESIA - FLUENT
COMPUTER:
Word,
Excel, Outlook & ETC
WORKING EXPERIENCES
Position : Executive Sous Chef
Company : Ibis Arcadia Hotel - Jakarta - Indonesia
Website : www.ibisarcadiahotel.com
Phone :
+62212300050
Date of Start : September 1, 2014 – Present
The reason : Looking the new challenges
Duties and Responsibilities summary:
To
assist of Executive Chef with overall kitchen operation as a successful
independent profit center,
Ensuring maximum guest satisfaction, through
planning,
Organizing, directing, and controlling the Kitchen operation and
administration.
Exhibits culinary talents by personally performing tasks while
assisting in leading the staff
and managing all food related functions.
Also
assists in supervising all kitchen areas to ensure a consistent, high quality
product
and more job to do.
Designation : ASIAN CHEF
Company
: Sheraton Kampala Hotel – Uganda - Africa
Web
site
: www.sheratonkampala.com
Address :
Ternan Avenue, P. O. Box 7041, Kampala - Uganda - Africa
Phone :
+256414420000
Date of
Join
: August 10.
2013 – August 09, 2014
Reason Leaving : End of Contract
Reference 1 : John kasangaki – director of human resources
Reference 2 : Basil Hamadeh - Deputy General Manager
Responsibility
and Job
summary:
·
Pre-Opening
(Seven Seas Restaurant) from zero to success operation
·
Reported
to Executive Chef, F&B Director and General Manager
·
Created and
Presentation of the menus standard
·
Budgeting and cost
control
·
Daily Prepared and
Cooking
·
Updates and renewal of
menus every 3 month
·
Daily report the
number of guests who come to eat in the restaurant
·
Concern and chat of
guest comment about food done
·
Daily report the item
used in the kitchen
·
Monthly reported
Kitchen Inventory
·
Managed and trainer of
kitchen team
·
Daily meeting of
kitchen team
·
Report of kitchen
issues
·
Scheduling and managed
of kitchen team
·
Managed of kitchen equipment
·
Report of kitchen
equipment defective
·
Follow of FIFO and
HACCP Regulation
·
Managed of Safety food
and Equipment for good and qualities
·
Follow up Kitchen
needed external and internal
·
Ordering &
checking item kitchen needed
·
Monthly and
reported kitchen inventory
·
Attend the meeting if
they needed
·
And more job to do....
Designation : ASIAN CHEF
Company
: RMAL Hospitality - Dubai - U.A.E
Web
site : www.rmalhospitality.com
Phone : +97143950101
Date of
Join : December 02, 2012 - August 03, 2013
Reason
exit : Improved and new challenges of skill
at different country
Reference
: Executive Chef Manoj
Email
: manojkumar_chef@hotmail.com
Address : Office #3, First Floor
Rasis Business
Centre, Al Barsha
Dubai, United Arab
Emirates
Responsibility
and Job summary:
·
Pre-Opening
Trader Vic’s Restaurant the second restaurant from RMAL Hospitality management.
·
Reported
to Executive Chef, Corporate Executive Chef and General Manager
·
Created and Presentation
of the menus standard
·
Budgeting and cost
control
·
Daily Prepared and
Cooking
·
Updates and renewal of
menus every 3 month
·
Daily report the
number of guests who come to eat in the restaurant
·
Concern and chat of
guest comment about food done
·
Daily report the item
used in the kitchen
·
Monthly reported
Kitchen Inventory
·
Managed and trainer of
kitchen team
·
Daily meeting of
kitchen team
·
Report of kitchen
issues
·
Scheduling and managed
of kitchen team
·
Managed of kitchen
equipment
·
Report of kitchen equipment
defective
·
Follow of FIFO and
HACCP Regulation
·
Managed of Safety food
and Equipment for good and qualities
·
Follow up Kitchen
needed external and internal
·
Ordering &
checking item kitchen needed
·
Monthly and
reported kitchen inventory
·
Attend the meeting if
they needed
·
And more job to do....
Designation :
CHEF DE PARTIE
Company
: Apollo Cruise Ships – Miami Florida – U.S.A
Address : 1775 NW 70th Ave # 500, Miami, FL 33126, USA
Web
Site : www.theapollogroup.com
Phone : +13055928790
Date of
Join : October 24, 2011 – October 03, 2012
Reason
exit : Improved Experiences and Skill at
new Position
Reference
: Agency Toni Ror
Email
: toni@ratuoceaniaraya.com
Majority
Responsibilities:
To assist executive
chef & Executive sous Chef To ensure guests satisfaction by preparing
food items in designated station, providing guests with the highest
quality of food product that consistently and effectively reflects the
luxurious nature of Regent Seven Seas Cruises
Ensuring that the
designated station is properly staffed, set up and operating as schedule, and
stocked up with supplies for the next day’s menu in accordance with anticipated
meal counts
Preparing and
supervising the preparation of all food items in designated station, ensuring
the right quantity and full adherence to Regent Seven Seas Cruises standards in
food quality
Effectively dealing
with any operational issues that may arise ensuring standards are not affected
Ensuring that the
Station team is well trained on the job and in company procedures to ensure
impeccable consistent product, ensuring the highest standards of production by
carrying out “spot checks” of portions and presentation of all food items,
taking corrective action when needed
Training, supervising
and applying corrective actions in regards to Public Health programs within the
station
Designation : CHEF DE PARTIE
Company
: Carnival Cruises of
Australia – Sydney – Australia
Address : 465 Victoria Ave, Chats wood NSW 2067, Australia
Web
Site : www.carnivalaustralia.com
Phone :
+61294328500
Date of
Join : November 14, 2009 – July 09, 2011
Reason
Exit : Improved Experiences at other ship
Reference
: Agency Michel
Email
: michel@merantimagsaysay.co.id
Majority and
Responsibilities
Pre-Opening Pacific
Jewel Ship at Singapore until operation in Sydney – Australia
I am As CDP in the
main galley kitchen, fully in charge for smooth and thorough operation
organization at respective section, Food presentation – responsible for
maintaining the overall standards of food presentation and execution to
passengers and crew according to carnival Australia guidelines and standards
at respective section or area responsibility, Cooking/Food preparation
–responsible for the upkeep of international food handling standard and
maintain correct cooking and preparation methods, directly responsible at
respective section at area of responsibility, Menu cycle and rotations – ensure
compliance with the existing rotations/menu cycle and ensure that the
consistency is maintained on board the respective vessel, Food cost/Food
consumption – ensure the efficient running of my area responsibility by ordering
to the current food cost limit and monitoring the consumption of food on a day
to day basic by all passenger and crew onboard, Recipes database – follow and
maintain our recipe database at all times, Training- regularly holds and
attends professional training sessions to maintain the
Required level of
expertise of staff, Budget- accountable for the budget control compliance
within food production according guests needed, Administration – executes
galley kitchen administrative matters in all aspects required and as directed
by the sous chef, Appraisals – reviews the progress of my staff as needed and
assistant the sous chef in the preparation of staff’s appraisals, Code of
practice – comply with and adhere to all code of practice as explained in the
company’s database for policies and procedures
Designation :
CHEF DE PARTIE
Company
: Kempinski Hotel – Jakarta - Indonesia
Web
site : www.kempinski-jakarta.com
Date of
Join : June 01, 2009 – November 09, 2009
Reason
Exit : Improved Experiences and New Challenges at
Cruise Ship
Reference
: Daniel K. Sembel (Director of Human resources)
Phone :
+62212358 3800
Job Responsibilities:
To assist the culinary
team in pre-preparation, production and plating of various food items, ensuring
that all are prepared according to Kempinski hotels and specifications,
Follow FIFO system of storage. Follow all hygiene and sanitation policies and
procedures. Display hospitality by having a positive personality in all
circumstances and to take pride in all facets of responsibility, be ready to go
the extra mile to deliver high quality products. Take the ownership of my work
place/ department. Be creative and innovative in my field. Prepare all cold and
hot food in accordance with the Kempinski Hotel standards and specifications.
Providing culinary products that are above and beyond for customer satisfaction
and retention strictly adhere to all safety and health hazard related policy
and procedures put in place by Kempinski International, Demonstrating knowledge
of job-by learning and maintaining use record standards put in place by
department head. Show genuine interest in continuous learning process, attend
departmental trainings and meetings, share ideas and view point, take pride in
the process of continuous improvement, developing constructive
and cooperative working relationships with others,
and maintaining them over time, Informing / updating the Restaurant Captain,
Superiors and peers on relevant information in a timely manner, Providing
information to supervisors and co-workers by telephone, in written form,
e-mail, or in person, Improving products by communicating and assisting
individuals to understand guest needs and feedback, taking corrective
actions.
Designation : DEMI CHEF DE PARTIE
Company
: JW Marriott Hotel –
Dubai – UAE
Web
site : www.jwmarriotthoteldubai.com
Date of
Join : April 27, 2008 – November 02, 2008
Reason
Exit : Back home to my country and work at new
position to improved experiences
Reference
: KittiriRajagopalan (Director of Human resources)
Phone
: +97142624444
Job Responsibilities:
Report to Chef De
Cuisine and Executive sous chef
Preparation, Cooking
and following recipes for Teppanyaki barbecue Mongolian style in
bamboo lagoon kitchen, Order and inventory kitchen needed, Checking and
reported log book of HACCP system in the kitchen operation, attending of daily
meeting in the kitchen.
Designation : FIRST COMMIS Started Demi Chef De Partie
Action
Company
: Courtyard by JW
Marriott Hotels – Dubai - UAE
Phone :
+97148852222
Date of
Join : March 14, 2005 – April 17, 2008
Reason
exit : Improved experiences and transfer to
add new position at same brunch hotel
Reference
: Christian biesbrouck(Executive Chef)
Mobile
Phone : +971504546608
Job Responsibilities:
Pre-Opening the
Courtyard hotel, the new courtyard green community at Dubai- UAE
My position as First
Commis report to Sous chef, Executive sous chef and Executive Chef
Duty of night shift,
prepare and cooking for ala carte room service, rendezvous lobby lounge, The
bar, home delivery, and preparations & cooking for buffet breakfast in pine
grill restaurant and cooking for night meal & breakfast all of staffs and
every morning and attending to prepare for function.
Designation : DEMI CHEF DE PARTIE
Company
: EMIRATES TOWER HOTELS
– DUBAI – UAE
Web site
: www.emiratestowershoteldubai.co.ea
Phone :
+97143300000
Date of
Join
: FEBRUARY 17, 2004 –
JULY 15, 2004
Reason
Exit
: Back home as family matter
Reference
: Luigi farer Rosa (Executive Chef)
Job
Responsibility :
Preparation &
Cooking for ala carte Chinese wok and preparation & Cooking for production
for out lets noodle house kitchen, and supervise my staff and doing little
paper work report to chef De cuisine
Designation : CHEF CANTEEN STAFF
Company
: AL FAISALIAH HOTEL – SAUDI ARABIA – KSA
Website
: www.alfaisaliahhotels.com
Phone
: +966112732000
Date of
Join
: DECEMBER 05, 1998 –
FEBRUARY 28, 2003
Reason Exit
: Improved my experiences
Reference
: Warren Pearson (Executive Chef)
Email
: warrenpearson@usa.net
Job Responsibility :
Pre-Opening Al
Faisaliah by Rose wood International Hotels & Resort management
We have here 3
building Hotels & Apartments is Al khozama Hotel, Al khozama center
Apartment and Al Faisaliah Hotel & Apartment. My job responsibility cooking
& preparations for all of staff meal for dinner & lunch and every day I
take over times outstanding cooking for buffet many function party needed. The
hotel is fully busy every day we have a lots function party from inside hotel
and outside hotel function catering, the hotel very big capacity and super star
Hotel in Riyadh- Saudi Arabia.
Designation : FIRST COMMIS
Company
: NOVOTEL HOTELS - BOGOR – INDONESIA
Website
: www.novotelhotelbogor.co.id
Date of Join
: NOVEMBER 10, 1997 –
DECEMBER 05, 1998
Reason
exit
: Improved experiences in abroad
Reference
: Rina Director of Human Resources
Phone
: +62251/8271555
Job
Responsibility :
Cooking and
preparations for ala Carte, room service, buffet dinner & lunch in the main
kitchen, and we have sometimes function wedding party in ball room the capacity
1000 persons standing and every weekend I have duty night and cooking ala carte
for room service, breakfast buffet early morning. We have very busy every
weekend. The hotel location golf area and we have group member of company
meeting regular, we have group a tournament of golf local and we have member of
Accord around the world, the hotel is famous in Bogor city and the Bogor city
is the centre city of Jakarta – Indonesia
Designation : DEMI CHEF DE PARTIE
Company
: IBIS ARCADIA – JAKARTA
– INDONESIA
Website
: www.ibisarcadiahotel.co.id
Date of
Join
: MEY 07, 1994 – JULY
14, 1997
Reason
exit
: Improved my experiences
Reference
: Jackson simanjuntak Director of Human Resources
Phone
: +62212300050
Job
Responsibility :
Pre-Opening Arcadia
hotel, the first Arcadia joined with Ibis Hotels & resort management the
based in Francis My job as cooking & preparation for ala carte room
service, restaurant and buffet lunch and dinner, we have very busy every day
during Hotel business and we have permanent guests of Accord around the world
and the hotel location on capital city of Jakarta – Indonesia
DOCUMENTATION, CERTIFICATION & FOOD PHOTOS
|
                                                  |
FOOD
PHOTOS
|
                                              |
