Abel esteves

Dear Sir / Madam

 

WARM GREETINGS
 

                 Hello, good day. I would humbly like to stress on the opportunity of submitting my letter of application to your good office, With my proven ability to consistently deliver a high quality rate of Hotel and Restaurant, and Cruise lines Service, whilst also helping to establish new ways of developing and increasing a company’s performance rate, I feel that I would be able to make a significant contribution to your Company’s Operation Team. With regards to your job hiring for Chef Position- Bound to Australia . I would therefore convey my sincerity and willingness to be part of your key team player in your Prestige Company iPeople Manpower Resources Inc. (Overseas)

              Please be advised that my name is Chef Abel Esteves Bulanadi, Seasoned and Experience Executive Chef in Hotel and Restaurant Operation, Cruise Lines, Research/ Recipe Development Chef, and Certified Culinary Educator. An international practitioner for more than 10 years in the field of hotel & restaurant in different sectors of Hospitality in Tourism Industry local and abroad. 

             I would be extremely grateful if you could respond positively to my letter of application. Attached herewith are my Curriculum Vitae and some pertinent document as per your kind perusal
 
Thank you for your kind consideration.
 

Respectfully Yours
 

Chef Abel Esteves Bulanadi
Corporate Executive Chef

Certified Culinary Educator

Research/ Recipe Development Chef

Safety, Hygiene & Sanitation Officer

Seasoned and Experience Executive Chef in Hotel, Restaurant, Cruise Lines Operation, Research/ Recipe Development Chef and Certified Culinary Educator. Full of Courage, honesty, integrity and flexibility, as these are the indispensable qualities that must be possessed by a dynamic leader. Man of action particularly towards duties and responsibilities, Creative mind, always a good asset to the company, when it comes to customer satisfaction. 

I am a passionate, energetic and self-motivated individual who leads by example and pride himself on a strong ethic, professional approach and loyalty. Specializing in delivering high quality dining in corporate/ office environments, servicing staff restaurants, café, bars, delis, bespoke events, hospitality, fine dining, banqueting, and have experience in contract catering mobilizations.  I am able to recognize the demographics of a client base to develop food offers, dishes and menu accordingly.

I have the ability to produce work of a high standard, deliver consistently and ensure productivity within pressure driven environments through organization and structure. I thrive on both small and large working projects from initial panning through successful conclusion and implementation.

Building strong professional working relationships. I can positively influence large teams through strong communication skills and fell. I am solution oriented, friendly and approachable by nature, I am client and customers focused, have a very keen eye for detail.

I am hands-on individual and have an ability to adapt to and work levels of staff within multicultural organization to ensure individual, company and client objectives are met to required standards.

I very much enjoy progressing teams through training, professional development and menu demonstration and encourage a creative learning environment at all times. This inspires enthusiasm and commitment from teams that I lead.

I am a good listener; open communication, reliable and sobriety person, ability to interact with other manager and to express myself thoughtfully take initiative to communicate effectively with colleagues, respect of the chain of command when communicating.

I am PC literate and very familiar with word and excel.

Objective:

To Acquire the Highest Rated position in a Deluxe Hotel, Resorts, Restaurant, Cruise Lines and Catering industry Exceptionally innovative Corporate Executive Chef, Food and Beverage Service,  Research/ Recipe Development Chef and Certified Culinary Educator with more than 10 years’ experience, Pre-Opening Experience in operation for Renowned 5 Star Hotels , Cruise Line , Restaurant. Proficient in Numerous Cooking Techniques and Cuisines with talent for working with ingredients from Countries around the world including Proven Leadership Skills with a track record of training developing with regards to Food/Beverage/Restaurant Service and Fostering Strong team focused on Customer Service and Food Quality presentation Cost Containment and Safety. Knowledgeable in Good Manufacturing Practices GMP.

01. Creative &Developed Skills New Stylish Menu Planning:

02. Actively Organize Special Huge Events Planning:

03. Drafting New Concept ideas food Presentation Daily Buffets Setup Arrangement:

04. Maintaining the Food Costs and Recipes Accordingly to financial Budgets & inventory Control:

05. Daily Food Purchasing & Receiving follow up with According to the Hotel Budgets & Special Huge event orders on Line which is required for the Hotel Business

06. Frequently Tour all the related outlet areas ensuring the Highest Cleanliness and Maintaining HACCP Health Standards Municipality System during the Operation. 

EDUCATIONAL and PROFFESIONAL QUALIFICATION

Technical Education and Skills Development Authority (TESDA)

National Certificate II 

Commercial Cooking NCII

National TVET Trainer Certificate Level I

Commercial Cooking NCII

American Culinary Federation

Certified Culinary Educator

December 05, 2008

American Hotel and Motel Association (AHMA)

Certified Hospitality Supervisor

Managerial and Supervisory Qualification

February 10, 2000

Polytechnic University of the Philippines 

Bachelor of Science in Hotel and Restaurant Management (BSHRM)

1978-1982

Midland Plaza

Culinary School

12 months course in Culinary Arts and Science

March 18, 1983