1. COVER LETTER
Sub: Application for the Executive Chef
Dear Sir,
Now I am working at Long Beach Suites Dhaka as Executive Chef at 20 February 2016 still
work.
I am worked at Sayeman Beach Resort Hotel Cox’s Bazar as Executive Chef at 01/09/2014 t0
18/02/2016 (New Opening Hotel- 228 Rooms) I am now looking forward to work in a similar
position in your reputed hotel. I have long experience as executive chef.
I am capable to run a large brigade of food production department at (Dhaka Sheraton)
including stewarding and F&B Service successfully. I do the recipe and costing, menu
management independently as par (Starwood Hotels and Resorts) standard.
Please find attached my C/V for your kind review.
Your cooperation will be highly appreciated
Looking forward for your response
Team work is our strength.
Thanks--
You’re sincerely
Linus Rozario
E-mail:linusrozario@yahoo.com
Call: 01830036536

2. Curriculum Vitae
Linus Razario
106, Green Road, Farm Gate,
Shar-E-Bangla Nagar, Dhaka-1215.
Mobile: 01830036536 / 01777718569
linusrozario@yahoo.com
Have 30years of experience in making delicious health dishes in star hotels. Expert in making
food at reduced cost without compromising on quality and taste. Have god training form chefs of
various star hotels and so expertise in quality procedures and regulation to be followed while
making food. Also specialized in preparing menu for the day. With good combination to attract
customers. Can handle high pressure environments and make dishes of good taste and health
for large volumes in stipulated time efficiently. Also efficiently managing a team of chef and
cooks & training for them to handle tasks efficiently and make good delicious dishes.
Career Objective:
To utilize my abilities and experience of managing a team making special variety dishes of
different countries in a professional rewarding environment. Attainment of maximum value
through offering well merited performance and interchanging benefit with the organization. I want
to be a perfect working hand of the organization to attain its goal and to build up my career.
Achievements and Skills:
Have the ability and experience to prepare quality variety dishes in the stipulated time.
Have expertise in variety of techniques in cooking to prepare healthy tasty dishes.
Have excellent managerial ability & have managed various teams with great efficiency.
Have ability to produce cost-effective quality healthy delicious dishes by appropriate.
Have experience of managing all operations related to dish in star hotels.
Have also trained team mates, by conducting practical and training cooking classes.
Have got many appreciation & certification, for making excellent new delicious dishes.
Able to cook a variety of different dishes including English and foreign dishes.
An awareness of all health and hygiene requirements.
Manu planning.
Extensive experience in food preparation rules & regulation by FDA standards.
Strengths:
Can handle & prepare delicious quality health food to handle large orders in stipulated time.
Efficient in making different delicious menu charts to attract customers.
Efficient in cost control while preparing delicious quality health food and thereby gives
Profit to the organization as well as satisfactions to customers.
 Basic mastery of cooking philosophy and technique.
Understanding of all key health and sanitation concerns.
Proven ability to produce quickly under pressure, without sacrificing quality.
Able to work as part of a team.
Relaxed personality with excellent communication skills.
Eager to learn new recipes and cooking techniques.
 Maintaining personal and professional development to meet changing demands of the job.

3. Full range of managerial skills.
Cooking Competencies:
Full knowledge of the statutory regulation contained in the health & safety at work act.
Comprehensive understanding of food hygiene regulation.
Experience of high volume eating in a busy work place.
Detailed knowledge of seasoning and recipes.
Full conversant with various cooking methods like boiling, roasting and steaming.
Supporting the management of budgets and participating in marketing activity.
Managing motivation and developing kitchen staff.
Executive chef with managerial, coordinating, menu developing experiences in various foods.
Profile:
 Successfully completed the “hazard analysis critical control point” (HACCP).
 Possess excellent leadership and management capabilities.
 Punctual, honesty with creative flair.
 Completed Mexican food promotion in “Dhaka Sheraton Hotel” 2008
 Completed American food promotion in “Dhaka Sheraton Hotel” 2007
 Completed Australian food promotion in “Dhaka Sheraton Hotel” 2006.
 Completed British food promotion in “Dhaka Sheraton Hotel” 2006.
 Completed SAARC summit “Dhaka Sheraton Hotel” 2005.
 Completed Pakistan food promotion in “Dhaka Sheraton Hotel” 2003.
 Completed SAARC summit “Dhaka Sheraton Hotel” 1993.
 Completed second D-8 summit 1999.
Training Course:
 2003 Intensive southtech (SCALED) program
 2004 Successful completion of facilitator’s( Star Loyalty)
 2002 Successful completion of facilitator’s (Star Recovery)
 2002 Successful completion of facilitator’s (Star System)
 Food safety & (HACCP) course on the environmental health consultancy (E.H.C)
Australia march 2007.(Under Sheraton Hotel)
 Food safety and HACCP quality assurance course board on the
Syllabus of the royal Institute of public health UK 2003.
 Successfully completed on personal hygiene, health & safety training under
Ecolab in (Dhaka Sheraton Hotel)
 Industry skills council tourism & hospitality sector (ILO) Management Training Program
Conducted at the peninsula Chittagong 19th to 20th
September 2014.
 Professional development 25th
to 30th
October 2010 conducted by Brac University.
 Successfully completed the G.S.I and A.S.I training program (Under Sheraton).
 Successfully completed the Fair Fighting training program (Under Sheraton).
 Successfully completed the First Aid course (Under D.S.H).
 Workshop on customer relationship management.
 Successfully completed the Time Management.
 Successfully completed the Team Building program.
 Successfully completed the Train the trainers.

4. Excellence Award:
 Manager of the month (Platinum Chain of Boutique Hotels) July 2011.
 Certificate of excellence jobs (Platinum Chain of Boutique Hotels) April 2010.
 Food compotation I achieved 1st
Position (Starwood Hotels and Resorts) in Asia pacific
at April 2007.
Computer Skills:
 MS word
 MS excel
 MS power point
 E-mail correspondence
Hobbies and Interests:
 Watching cricket
 Non-fictional reading
 Reading classical Bangladeshi poetry
 Traveling & cultural cities
 Visiting museums
 Collecting antiques
Personal Information:
Father’s name : Late Thomas Rozario
Permanent address : Vill-chotogalla, p.o.- deatolla,
: P.S.-nawabgonj, dist- Dhaka, Bangladesh.
Present address : 106 Green road, farmgate,
: Shar-e-bangla nagar, Dhaka-1205.
: Mobile: 01830036536
Nationality : Bangladeshi (by birth)
Date of birth : 9th
October, 1963
Place of birth : Dhaka, Bangladesh
Passport no. : AD-5067001.
: Date of issue 14July 2012
: Date of expiry13July 2017
Qualification : H.S.C and culinary art.
Language:
English : Fluent in speech and well versed with written
Hindi : Fluent in communication

5. Religion : Christian (R/C)
Marital status : Married
Height : 1m.75cm.
Weight : 90 kg
Professional Experience:
 Long Beach Suites Dhaka as Executive Chef at 20/02/2016 still working
 Sayeman Beach Resort & hotel cox’s bazar 01/09/2014 to 18/02/2016 worked as executive
chef (New Opening Hotel-228-rooms) and food & beverage division.
 Platinum chain of boutique hotels Dhaka 02/05/2009 to 11/08/2014 worked as executive chef
and In-charge of food & beverage division.
 Dhaka Sheraton hotel (Starwood hotels and resorts) 19/9/2003 to 28/4/2008 worked as
executive chef.
 Dhaka Sheraton hotel (Starwood hotels and resorts) 1/3/2004 as executive sous chef.
 Dhaka Sheraton hotel (Starwood hotels and resorts) 16/1/2003 as sous chef
 Dhaka Sheraton hotel (Starwood hotels and resorts) 1/1/1998 as chef de partie
 Dhaka Sheraton hotel 1/8/1997 as demi chef
 Dhaka Sheraton hotel 1993 as 1st
commies
 I.T.T Sheraton hotel Dhaka 28-04-1986 as 2nd
commies
 Kuwait international hotel January 01,1985 to February 15,1986 as 3rd
commies
 Ritz hotel hyedrabad India January, 1983 to December,1984 as commies
Reference Information to Include:
Ajit Gomes
Deputy Manager
F&B Production
National Hotel & Tourism Training Institute
ajitgomesnhtti@yahoo.com
Jahidul Hasan Chowdhury
F&B Manager
jahidul hasan@ruposhibanglahotel.com
Linus Rozario
E-mail:linusrozario@yahoo.com

6. Call:01830036536

7. Call:01830036536