Vira International

REF NO: Production

APPLICATION FORM
PHOTO

DATE: FIRST NAME (AS PER PASSPORT): _____________________________ MIDDLE NAME (AS PER PASSPORT): ___________________________ SURNAME NAME (AS PER PASSPORT): _________________________ PERMANENT ADDRESS: ____________________________________________ ADDRESS OF NEXT OF KI N (RELATIVE): _______________________________ DATE OF BIRTH: ____________________ PASSPORT DETAILS: _____________________ . CONTACT NO. WITH CODE: ____________________________________________________ EMAIL: ______________________________________________________________________ QUALIFICATION: (Please mention details in reverse chronological orders)
DATED FROM (Yr.) TO (Yr.) NAME OF INSTITUTION /city /state DEGREE / DIPLOMA / CERTIFICATE

Position Applied

EXPERIENCE LAST 5 YEARS (START WITH CURRENT EMPLOYER)

Sr.No. EMPLOYER DESIGNATION DEPT. REPORTING TO FROM TO

HAVE YOU WORKED ON CRUISE LINER OR SHIPPING COMPANY IF YES PLEASE GIVE DETAILS BELOW.
Sr.No. EMPLOYER DURATION OF EACH CONTRACT NO. OF CONTRACTS

HAVE YOU TRAVELLED TO UK? IF SO GIVE DETAILS TYPE OF VISA PERIOD OF STAY IS YOUR VISA VALID PURPOSE OF VISIT

FOR OFFICE USE ONLY COMMENTS:

Copyright Vide Registration No: L-26314 / 2006

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NAME
PRODUCTION SKILL SHEET - 2
HOW WOULD YOU RATE YOUR LEVELS OF PROFICIENCY WITH REGARDS TO SKILLS:

PASSPORT NO.

POSITION

LEVELS OF PROFICIENCY: 0 No Experience: Never performed this task / skill. 1 Limited Exp: Performed this task /skill infrequently, needing practice and/or supervision. 2 Experience & Competent: Performed this task/skill frequently and proficiently. 3 Experienced and Able to Teach: Proficient at performing this task / skill; able to teach and supervise.
Skills DEPARTMENT HOT RANGE GARDE MANGER / COLD KITCHEN BUTCHERY CONFECTIONERY PANTRY BAKERY LIVE COUNTERS 3 2 1 0 Skills CULINARY SKILLS VEGETABLE CARVING ICE CARVING KITCHEN ARTISTE BUTTER CARVING SUGAR CRAFT CHOCOLATE WORK BREAD DISPLAY FOOD PRESENTATION PROCEDURES * COST CONTROL MENU PLANNING STANDARD RECIPE DUTY CHARTS STORE INDENTING INVENTORY RECEIVING VOLUME FORECASTING INNOVATIVE RECIPES 3 2 1 0 Skills KEY PROD. STRENGTH HOT APPETIZERS COLD APPETIZERS SOUPS SAUCES ENTRE VEGETABLE ROAST / GRILL SEAFOOD PASTAS PIZZAS SALADS PASTRIES DESERTS (HOT/COLD) BREAD 3 2 1 0

CUISINE * CONTINENTAL ITALIAN FRENCH THAI INDIAN TANDOOR INDIAN CURRY MEXICAN CHINESE MEDITERRANEAN ARABIC FUSION

Have you completed any of the following Training Programmes? If so please (Tick). a) Food & Hygiene Certificate b) HACCP c) USPH d) Others Specify Have you worked under / alongside an expatriate Chef? If so give details in brief. (Chefs Name/Hotel)________________________________________________________________________ ___________________________________________________________________________________ Have you worked for a Fine Dining Kitchen? If so give details below of the Fine Dining Restaurant. a) Name of the Restaurant ____________________________________ b) Type of Cuisine _______________________________________ c) No. of Covers _________________________________________ COMMENTS: Suitable: Preference: Copyright Vide Registration No: L-26314 / 2006

Vira International
Remarks: JOB HISTORY PRODUCTION 3 Name Passport No. Designation

PROPERTY / CRUISE SHIP INFORMATION Details of your Current Work Experience Name of Hotel / Cruise Ship City State Hotel / Ship Rating No of F & B Outlets

DUTIES & RESPONSIBILITIES (CURRENT JOB): Please be Brief & Specific:

Copyright Vide Registration No: L-26314 / 2006

Vira International
Name Passport No Designation

CUISINE KNOWLEDGE - Menu Sheet - 4 (Give details of a few menu items under the following Headings) a) b) c) d) e) f) g) Breakfast Soup Sauces Starters / Appetizers Main course Salads Deserts Ingredient Qty Ingredient Qty

RECIPE OF ONE MAINCOURSE Ingredient Qty

METHOD

ASSESSMENT CRITERIA Consistency Texture Flavour Predominating Taste (Spicy/Mild/Rich) Nutrition Value Colour Of Final Recipe Accompaniments Best Suitable
Copyright Vide Registration No: L-26314 / 2006

Vira International
(Sauce/Potato/Vegetable)

GUIDELINES FOR CV FORMAT

(PLEASE MENTION ALL YOUR JOB ASSIGNMENTS .THERE SHOULD BE NO GAP BETWEEN YEAR OF PASSING DIPLOMA & 1st JOB ON THIS CV. FOR EVERY JOB: 1) DESCRIBE THE HOTEL ( star rating , no. of rooms , no.of restaurants , their cuisine ,no. of banquet venues & maximum capacity , other guest facilities like pool ,gym , shopping arcade etc.) 2) WRITE WHICH KITCHEN YOU WORKED( Main kitchen /Banquet kitchen . If restaurant kitchen then mention name of restaurant , no. of covers & cuisine served) & WHAT CUISINE YOU HANDLED- (Indian / Conti /Asian etc.) 3) PLEASE MENTION THE DATE OF JOINING AND LEAVING THE CURRENT AND PREVIOUS EMPLOYER WHERE THE DATE HAS BEEN MENTIONED (Erase the dates mention and fill in your own employment dates) 4) YOUR POSITION (If a change in designation is involved pls mention month& year of of promotion ) Eg. Chef De Partie : June 05 till date Demi Chef De Partie : April 04 May 04 5) MENTION ATLEAST 8-10 DUTIES & RESPONSIBILITIES FOR EACH JOB ( The duties mentioned in this CV are just to guide you .Please do not use the same , wordto-word)

Copyright Vide Registration No: L-26314 / 2006

Vira International
CURRICULUM VITAE Name (as per passport): Surname (as per passport): Telephone/Mobile No: Martial Status: Date of Birth: Passport Number: VFS: Education Qualification: Hotel Qualification: Total Work Experience: Jan 2004 to Till Date: Position: Section: Hotel Information: Duties & Responsibilities: Feb 2004 to Mar 2004: Position: Section: Hotel Information: Duties & Responsibilities: Mar 2004 to Apr 2004: Position: Section:
Copyright Vide Registration No: L-26314 / 2006

Mr.

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Vira International
Hotel Information: Duties & Responsibilities: Apr 2004 to May 2004: Position: Section: Hotel Information: Duties & Responsibilities: May 2004 to Jun 2004: Position: Section: Hotel Information: Duties & Responsibilities: Jul 2004 to Aug 2004: Position: Section: Hotel Information: Duties & Responsibilities: Aug 2004 to Sep 2004: Position: Section: Hotel Information: Duties & Responsibilities: Feb 2004 to Mar 2004:
Copyright Vide Registration No: L-26314 / 2006

Vira International
Position: Section: Hotel Information: Duties & Responsibilities:

CUISINE KNOWLEDGE a) Breakfast: b) Soup: c) Sauces: d) Main Course: e) Salads: f) Deserts:

Copyright Vide Registration No: L-26314 / 2006