I atlas shahzad a akiaan resident works with Bank for the last five yearsand will be furnished on demand

I can work under pressure while being patient and sincere

My Name is Romey sohbar. I am 27years old I am from Shillong meghalaya west khasi hills.793119 My father's Name.Stanly marak. Mother's name.Phiserda Sohbar. We have sixth member including me. I have done my 8th standard from Don bosco school. I have done my 3month hospitality course. I have 6 month job training in fnb services at Best weatern Hotel hyderabad in the year 2019. I am work here from 22nd December of the year of 2021 till now i'm working as Waiter at Radisson blu paschim vihar new Delhi.110063. My Hobbies.Exploring new places. My gaol is to become a Good hotelier. That alls about my Selft. Thank you.

Dear Executive chef, I am very much interested for the available position of Commis Chef. Presently I am working for Park Hyatt 5* Hotel in India and I done my ON JOB Training with Capitol 4* Hotel. I would very much like to advance in my career and believe that I am ready for this position of Commis Chef that you are offering. The job requirements appear to be far more challenging and varied than those I know and have grown used to at my current job. I would like to expand my knowledge, learn new responsibilities and be able to further my career within the field. I have for the last (2) years been working as Commis Chef where my responsibilities were: - Clearing the kitchen stations of all unnecessary utensils and food. Preparing basis sauces, soups. Clearing/cleaning cooking vessels and utensils from all the work surfaces and sinks. - Chopping, peeling various vegetables for preparation Daily verification of our dairy products expiration dates and disposing of any out of date products. - General assistance in food presentation for selected events. The opportunity with your hotel I feel would allow me to express my culinary expertise and valuable, gained experience through a larger array of tasks and responsibilities. I am a fast learner and work well in a team. I believe that I would excel at menu suggestions and planning, cooking meals, guiding the serving staff as to what the daily/weekly specials were all while being able to continue to learn along side the chefs during their daily tasks. I wish to thank you for your time today and I very much hope to hear from you soon and being given the opportunity to discuss your expectations further. Sincerely, Srinivas Chunchula