I am a 30yr old ugandan.. married and just moved to the UAE to look for better experience in the field of hospitality.. i am willing to learn the difference dynamics under which hospitality bisiness in the area operates...

I have learned the professional English level of international cruise ships and hotels, and I can reach daily communication. I have participated in professional knowledge training of western food and Chinese food, and I have a skill certificate. At the same time, I also passed the interview of Royal Caribbean Cruise, but I want to work in a hotel because of the slow sailing time.

Bilingual customer service-oriented, with more than 5 years of experience as a Housekeeping supervisor. Skill at communicating with people from all backgrounds while providing exceptional customer service. A natural leader with a passion for team building and promoting positive company morale. Exceptional problem solving and conflict resolution skills with a superwork ethic and desire to succeed. Listens actively to questions and resolve issues and disputes tactfully and effectively.

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various vegetables for preparation Daily verification of our dairy products expiration dates and disposing of any out of date products.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