HIGHLIGHTS OF QUALIFICATIONS • 18-years’ experience in food production and management level positions. • Robust international work experience. • A bachelor of hotel management degree, from Bundelkhand University. • A Bachelor of Arts degree, from M.G. Kashi Vidya Pith University. • Menu planning and kitchen management in ranging from small operations to very large. • Strong foundational knowledge in Executive Chef management duties and requirements. • Strong computer skills, including Microsoft 360 Office suite, Zoom, Skype. SPECIALTIES PROFESSIONAL SKILLS AND EXPERIENCE Sous chef - Eldorado Resort Kelowna BC, January 2024 to Present. ● Currently supervising MANTEO MEDITERRANEAN restaurant. Sous Chef – Sparkling Hill – Vernon, BC Jan 2021 - jan 2024 ● Currently supervising breakfast services, overseeing production of buffet and al la carte services. ● Previously worked supervising lunch and dinner service also. ● Responsible for making requisitions for ordering daily. ● Making month end inventory reports. ● Planning and scheduling all staff on shift weekly, from dishwashers to the cooks. ● Negotiation with local vendors when required for certain menu items or events. ● Checking quality of items, and if not up to standards reporting to management. ● Daily briefings on functions, status of the kitchen, complaints, or specific requirements for the shift. ● Motivating all kitchen staff, and creating a positive work environment for everyone to succeed in. Executive Chef – Aberdare Country Club & The Ark Lodge – Kenya 2015 - 2020 ● Responsible as the executive chef for an operation that included 150 rooms, 6 conference halls, 2 banquet halls, and 2 restaurants that spanned over 1400 Acres. ● Oversaw the reservation system, monthly or daily, and ensured efficient table and staffing levels. ● Handled VIP Reservations and special requests/ • Planning, concept development and management • High levels of multi-tasking and execution of task. • Staying up to date on current advancements in and trends if food and beverage production/management. • Kitchen equipment operation and maintenance. • Interacting with customers to ensure all are served to the highest standards. • Indian, Mexican, Continental, fine- dining, and Lebanese. • Recruiting, training, staffing. • Liaising with management at all levels of the organization. ● Handled unexpected issues, such as health emergencies, staffing crises or supply chain disruptions. ● Prepared financial reports and analyzed performance metrics, while identifying trends and areas for improvement. ● Ensured supplies were met as per company quality specifications and liaise with procurement in case of poor quality. Executive Chef – Jinja Sailing Club – Uganda 2013 - 2015 ● Was Responsible for pre-opening of the Jinja Sailing club, fine dining restaurant & bar. ● Prepared the restaurant budget and monitored expenses and revenue to optimize profitability. ● Implementing cost control measure to reduce waste. ● Excel in performing administrative tasks, taking stocks of the food and equipment supplies. ● Aligned seasonal plans with ingredient availability and key events for optimal promotions. ● Successfully designed new recipes, planning of menus, and selecting plate presentation by local market demand and culinary trends. ● Operated within the management team, including family director, general managers, front office managers, and Sales & Marketing managers. ● Composed confidential correspondence for signatures, and information. ● Actively involved in reviewing staffing levels to meet service, financial objectives, staff recruiting, training, and monitoring their performance. ● Successfully implemented and maintained hygiene policies and examining equipment for cleanliness. WORK EXPERIENCE Senior Chef De Partie May 2011 – Nov 2012 Ramada Group Gurgaon, India • Followed all health and safety protocols. • Worked closely with executive chefs. • Learned leadership role. Senior Chef De Partie Oct 2009 – Apr 2011 Majestic Park Plaza Ludhaina, India Demi Chef De Partie Mar 2007 – Aug 2009 Carnival Cruise Line Miami, USA EDUCATION Bachelor’s Degree in Hotel Management 2000 - 2004 Bundelkhand University Jhansi, India Bachelor’s degree in the Arts 1997 - 2000 M.G. Kashi Vidya Pith University Varanasi, India Microsoft Office Certification 2005 Microsoft Polytechnic Institution

Subject: Application for Job Dear Hiring Manager, I am writing to express my strong interest in potential positions in your organization . I was excited to share my resume with you. an extensive background in culinary management positions and a passion for guiding and motivating teams while focusing on quality and innovative menu features, I am excited about the opportunity to contribute to your team's success. I bring a unique perspective and background with an extensive experience in international, continental, Indian, Mexican, and Lebanese cuisine. I believe that I can be a great fit for your team, as I am extensively qualified to be a leader and manager based on my experience and education. I have experience in controlling the flow and quality of services, with ample experience in coordinating and executing events which I gained while opening the Jijna Sailing club in Uganda. Over the span of 12-months I was solely responsible for the planning from the initial stages, concept development and business strategies and followed through with it from budgeting and finance to testing and soft openings. I took pride in the work that was completed on that project, and stayed with them to ensure they were on-track for another year following open. Since then I have worked in high end Golf & Country clubs in Kenya and prestigious spas like the Sparkling Hill, here in Vernon. I am confident that my skills can be transferred and extremely beneficial to your company, and I would like to thank you for considering my application. Please find my resume attached for your reference. I can be contacted via email or telephone anytime. Kind Regards Anuj