My long-term experience in the service industry has taught me how to meet and exceed each customer's expectations with service that sells. I have assisted all types of customers in all types of settings. I realize that acquiring and maintaining loyal repeat business as well as spreading the word of your business through these loyal patrons is of the utmost importance in every company. Positioning a company for better exposure and greater marketability is a task that I have performed with success many times.

By name, I'm called TAMUTENE LOUIS FOMEBATE. I speak two languages (English and French) . I worked as a waiter in one of the biggest Hotels ( Restaurant L'Ovalie) in Cameroon and i have also worked in Dubai in kief Restaurant as a waiter for 6months . I am a multi-tax worker with physical strength, reliable and conscious. I also posseses good communication skills , welcoming and always attentive to details. As a waiter, my priority is welcoming and sitting guest, taking orders and make sure my working environment is very convenient for every customer.

I'm post graduated microbiologist with HACCP LEVEL-3 and international award in LEVEL-4 food safety in manufacturing, has an 5 months experience in a medical microbiology laboratory, currently at dubai in visiting visa,I assure that I have the capability to work with all my knowledge and efforts if you gave me an chance.

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various vegetables for preparation Daily verification of our dairy products expiration dates and disposing of any out of date products.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