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To,
The Personnel Manager,
Dear Sir/Madam,
I, Mr. Samson Rijoe, am looking for a challenging position in your establishment
where I can implement and put into practice my previous knowledge and experiences
thus benefiting your organization and at the same time learn new methodologies of
operation and management. I have previous experience of working in stress related
atmospheres, whereby I have learnt to manage time and stress efficiently
As you will see from my enclosed CV, I have almost 8 years of hospitality expertise
gained in different roles and in different hotels. I also have experience of working in
different countries
I am a hospitality graduate from Napier University of Edinburgh, Scotland. I have also
done a 2 years diploma in Hotel Management & Catering from IAM College in Goa,
India.
My profile includes a wide range of client skills and achievements including excellent
customer services, problem solving, well-developed communication skills and a
consistently high level of service. I am confident that I could make a positive contribution
to your company
If you have any questions, please contact me at rijosamson@yahoo.co.in or at
0097450658445. I will be more than willing to provide you with more information about
myself. Thank you for your time and consideration
Yours Faithfully
Samson Rijoe.

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Samson Rijoe
Mobile number: +97450658445
E-mail: rijosamson@yahoo.co.in
Qatar, Doha
Work Experience
 Banana Island Resort Doha By Anathara.
Designation: Chef de partie. All day dining/ In room dinning.
March2015-till date.
Employ of the month. (October 2015)
Jobs and responsibilities.
 Responsible for the lunch and dinner buffet in the All day dining
restaurant.
 To ensure the food is on time according to the restaurant timings with
proper consistency and along with beautiful garnish.
 Cooking classical dishes for the buffet and implementing new ideas with
new recipes.
 Follow the HCCAP.
 Guiding the new colleagues.
 Cost control practices.
 Making new menus with chef de cuisine.
 Hot section buffet incharge.
 New A LA CARTE menu presentation.
 Fairmont Hotel and Resort(Palm Jumeirah,Dubai,UAE)
Designation: Chef de partie. All Day Dinning/ Banquets. September 2013-
February2015.
Jobs and responsibilities
 Ensure garnishes all food orders as they are received in accordance with
menu specifications, insuring proper plate presentation
 Responsible for lunch, dinner & Banqueting by ensuring proper amounts
are in place for forecasted covers, special functions and all reservations
 Adheres to High standards of food quality, preparation, recipes, and
presentation to Chef de cuisine to achieve the quality & standard
 Ensure orders are adequate in supply for all Kitchens, and ensures “mis-
en-place
 Supervises the proper set-up of each item on menus and ensures their
readiness
 Ensures that food from Kitchen is delivered on time.
 Person incharge of HACCP in Banquets.
 Certified Train the trainer of the department.
 Follows proper safety, hygiene, and sanitation practices

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 Train & Develop Chef’s in station for prospective areas.
 Kutties Residency, India.
Designation: Jr sous chef. All Day Dinning.
From 06.07.2012 to 07.07.2013
Jobs and responsibilities.
 To ensure the production of food is of consistent quality and cost per
company standard
 To assist the Chef De Cuisine in directing and leading the Commis and
Trainees
 Monitoring Quality and specification of all items delivered and report
direct to the Chef de cuisine
 Menu planning.
 Staff training.
 Orderings
 The Lion Quays Waterside Resort Oswestry, United Kingdom.
Designation: Jr. sous chef. Fine dining Restaurant.
from 01.07.2011 to 30.06.2012
jobs and responsibilities:
 Maintain the kitchen at high standared.
 To deliver the food on time with proper quality, consistency and texture.
 Follow the health and safety procedures.
 Train the new staff and develop them in their perspective areas.
 New menu planning with the head chef.
 Orderings from the different supplier.
 Smiths Hotel Gretna Green, Scotland, UK.
Designation :chef de partie. Fine dining Restaurant.
from 01.01.2010 to 28.06.2011
Jobs and responsibilities:
 (Joined the smiths hotel Gretna green as a demi chef de partie,and after
6months got promoted as chef de partie. smiths hotel has won a second
AArosette for the restaurant. And I was a team member of the kitchen
team which has won the Best chef’s team in 2010 in the Scottish hotel
‘Oscars’.)
 Responsible for working on the grill preparing Steaks, Beef Burgers,
Grilled Chicken, pastas, vegetables, Helping the Head Chef taking
inventory, Food requisition, Quality control and working in Salad sections,
plate presentation, portion control and taking control of Chef counter
during week days.

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 Frankenstein pub Edinburgh, Scotland, UK.
Designation: Demi chef de partie.
from 18.11.2008 to 29.12.2009.
Jobs and responsibilities:
 Responsible for the food production.
 Make sure the food is prepared according to the recipes.
 Responsible for the hot kitchen, preparing protiens, sauces, vegetables and
starch and garnish.
 Caledonian Hilton Edinburg, Scotland, UK
Designation: commis
from 28.10.2007 to 15.11.2008
Jobs and responsibilities:
 Keep the kitchen clean at all time.
 Follow the standards recipes of the hotel.
 Follow the standards’.
 Learning new recipes and dishes.
 Prepare the soups, side dishes and garnishes.
Educational Qualification:
Institution Education year percentage
Marina English high
School
Secondary School
Certificate
2003 52%
Government High
School, Kerala state
Higher Secondary
Education
2003-2005 74%
Institute of
advanced
management
Diploma in hotel
Management.
2005-2007 55%
Edinburgh Napier
University
B.A Hospitality
Management.
2007-2008 52%
PERSONL PROFILE
Date of birth 17-11-1987

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Nationality Indian
Marital status married
Passport number G 4296560
Mobile number +97450658445-+
E-mail I.D Rijosamson@yahoo.co.in
Educational trainings
 The leela Palace Banglore, India.
 Worked as a trainee in the food and beverage department, in the year
2005.
 Majorda beach resort Goa, India
 Industrial training: Six months
` `November2006- may2007.
Department: Food production.
 Worked as trainee chef in the continental kitchen for six months.
DECLARATION
I hereby declare that the above information is correct and complete to the best
of my knowledge and belief.
Samson rijoe

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