APPLICATION LETTER
Dear Sir

I am Thomas, I would like to submit my application letter to your hotel, Restaurant, catering, cruise ship orAir flight as Executive Chef, Executive sous Chef, senior Asian Chef, or Senior Sous Chef Position.

My mobile phone; 
+6285219349525 or+6281298198393 Skype: redpaprica1 Email: redpaprica4@gmail.comCurriculum Vitae by Blogger, Please click here to open my CV: thomas-curriculum-vitae1.blogspot.com for dishes photo click or copy here: thomas-menus.blogspot.com

I am strongly and friendly management and I am hard working team player, eager to learn, and a management professional, proven well-documented & acknowledged record of effective professional performance over a service, career spanning more than 25 years experiences.

Exhaustive exposure in overseas assignments, organizing facility planning, sets up of standard operating procedures, food trials, developing of new concepts, training & implementation.


Extensive culinary creativity and experiences in creating menus & recipes and handling preparation of elaborate meals. Specialized in Ala carte, ala minutes, buffets, breakfast, room service, set menu, banquets, outside catering, hot station and kitchen operations


Extensive knowledge of budgeting, cost control procurement ,inventory maintenance, menus &prices, understanding of H.A.C.C.P, hygiene, and U.S.P.H regulations ,developments in food nutrition , technology & methods. And more…

Thank you very much for your time to take look and considering my application.

I am waiting to your respond as soon as possible.

Culinary Regards.

Thomas


DETAIL OF CURRICULUM VITAE
THOMAS SOMAD

MOBILE            : +6281298198393
BBM                 : 7A5BD8BE
SKYPE             : redpaprica1
EMAIL              :  redpaprica4@gmail.com
CV Blogger       : thomas-curriculum-vitae1.blogspot.com

APPLIED POSITION:
As Executive Chef, Executive Sous Chef, Senior Asian Chef or Senior Sous Chef

PERSONAL DETAILS:
FULL NAME                              : THOMAS SOMAD
PERMANENT ADDRESS           : PRUMAHAN BUMI MAJA WIRATAMA BLOK C8, NO17,
                                                  SEKTOR 2, KEC- MAJA, KAB LEBAK – BANTEN - INDONESIA
DATE OF BIRTH                        : MARCH 25, 1969 
NATIONALITY                              : INDONESIA
RELIGION                                 : MOSLEM
SEX                                         : MALE 
MARITAL STATUS                     : MARRIED
HEIGHT                                    : 169 CM
WEIGHT                                   :60 KG

EDUCATION, PROFESSIONAL QUALIFICATIONS AND CERTIFICATES:
o    1991 - BACHELOR DEGREE OF HOSPITALITY MANAGEMENT - INDONESIA
o    1987 - SENIOR HIGH SCHOOL - INDONESIA
o    1984 - JUNIOR HIGH SCHOOL - INDONESIA
o    1981 - ELEMENTARY SCHOOL - INDONESIA
o    1998 - ENGLISH COURSE - INDONESIA

TRAINING AND CERTIFICATES
o    2005 - FOOD HYGIENE'S BY INSTITUTE OF ENVIRONMENTAL HEALTH – DUBAI – UAE
o    2007 - 100% LEADER – DUBAI – U.A.E
o    2012 - CROWD MANAGEMENT - INDONESIA
o    2012 - CRISIS MANAGEMENT AND HUMAN BEHAVIOR - INDONESIA
o    2009 - BASIC SAFETY TRAINING - INDONESIA

 LANGUAGE PROFICIENCY
o    ENGLISH – VERY GOOD      
o    INDONESIA - FLUENT          

INTERESTS
COOKING, PLAY CHESS, CHATTING, FOOT BALL AND ETC.
COMPUTER LITERATE
WORD, EXCEL, AND POWER POINT, PUBLISHER, OUTLOOK, OFFICER PROGRAM ON LINE, & ETC

WORKING EXPERIENCES

Designation                  : ASIAN CHEF
Company                      : Sheraton Kampala Hotel - Uganda - Africa
Web site                       : www.sheratonkampala.com
Date of Join                  : August 10. 2013 – August 09,2014
Reference                     : john kasangaki director of human resources  and Basil Hamadeh
                                      ( Deputy General Manager)
Email                             ;john.Kasangaki@sheraton.com and :basilhamadeh@yahoo.com 
Responsibility and Job summary:
o    Pre - Opening (Seven Seas Restaurant)
o    Reported to Executive Chef, F&B Director and General Manager
o    Created and Presentation of the menus standard
o    Budgeting and cost control
o    Daily Prepared and Cooking  
o    Updates and renewal of menus every 3 month
o    Daily report the number of guests who come to eat in the restaurant
o    Concern and chat of guest comment about food done 
o    Daily report the item used in the kitchen
o    Monthly reported Kitchen Inventory
o    Managed and trainer of kitchen team
o    Daily meeting of kitchen team
o    Report of kitchen issues
o    Scheduling and managed of kitchen team
o    Managed of kitchen equipment
o    Report of kitchen equipment defective
o    Follow of FIFO and HACCP Regulation
o    Managed of Safety food and Equipment for good and qualities
o    Follow up Kitchen needed external and internal
o    Ordering & checking item kitchen needed
o    Monthly and reported kitchen inventory
o    Attend the meeting if they needed
o    And more job to do....

Designation      : ASIAN CHEF
Company          : RMAL Hospitality - Dubai - U.A.E  
Web site           : www.rmalhospitality.com
Date of Join      : December 02, 2012 - August 03, 2013
Reason exit       : Improved and new challenges of skill at deferent country
Reference         : Executive Chef Manoj
Email                : manojkumar_chef@hotmail.com
Responsibility and Job summary:
o    Pre-Opening Trader Vic’s Restaurant
o    Reported to Executive Chef, Corporate Executive Chef and General Manager
o    Created and Presentation of the menus standard
o    Budgeting and cost control
o    Daily Prepared and Cooking 
o    Updates and renewal of menus every 3 month
o    Daily report the number of guests who come to eat in the restaurant
o    Concern and chat of guest comment about food done 
o    Daily report the item used in the kitchen
o    Monthly reported Kitchen Inventory
o    Managed and trainer of kitchen team
o    Daily meeting of kitchen team
o    Report of kitchen issues
o    Scheduling and managed of kitchen team
o    Managed of kitchen equipment
o    Report of kitchen equipment defective
o    Follow of FIFO and HACCP Regulation
o    Managed of Safety food and Equipment for good and qualities
o    Follow up Kitchen needed external and internal
o    Ordering & checking item kitchen needed
o    Monthly and reported kitchen inventory
o    Attend the meeting if they needed
o    And more job to do....

Designation      : CHEF DE PARTIE
Company          : Apollo Cruise Ships – Miami Florida – U.S.A
Web Site           : www.theapollogroup.com
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 
Web Site           : www.carnivalaustralia.com
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   
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                   : +62 21 2358 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
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         : Kittiri Rajagopalan (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 – UAE
Date of Join      : March14, 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
Email                ;cjbiesbrouck@hotmail.com
Job Responsibilities:
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.jumeirah.com/hotels-and-resorts/destinations/dubai/jumeirah-emirates-towers
Date of Join                  : PEBRUARY 17, 2004 – JULY 15, 2004
Reason Exit                  : Back home as family matter.
Reference                     : Luigi farer Rosa (Executive Chef)
Phone                           : +971 4 330 0000
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                      : ALFAISALIAH HOTEL – SAUDI ARABIA – KSA
Website                        : http://www.alfaisaliahhotels.com
Date of Join                  : DECEMBER 05, 1998 – PEBRUARY 28, 2003
Reason Exit                  : Improved my experiences
Reference                     : Warren Pearson ( Executive Chef)
Email                            : warrenpearson@usa.net
Job Responsibility        :
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
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.ibishotel.com/gb/hotel-1734-hotel-arcadia-jakarta/index.shtml
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        : 

Cooking & preparation for ala carte room service, restaurant and buffet lunch and dinner, we have very busy everyday during Hotel business and we have permanent guests of Accord around the world and the hotel location on capital city of Jakarta – Indonesia
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