Training Quality

SUBASH AUGUSTINE GOMES

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GROSVENOR HOUSE RESIDENCE

P. O. Box: 24970

Dubai- UAE

Email:******************@*****.**.**

Mobile no:009***********

Application for a post of cook chef.

WORK EXPERIENCE

Le Royal Meridian Beach Resort& Spa

(Dubai, UAE)

Room service kitchen

Working as sous chef for room service kitchen from october 2012. It has

total of 500 rooms with 24 hours operation. We serve international

Working as sous chef for room service kitchen from December 2012. menu

including breakfast, lunch, high tea and dinner and apart from it, we have

special menu on special occasion,canopies, amenities.

Responsibilities:

Guest satisfaction.

Maintaining the standard and quality of food.

Maintaining the food cost and wastage.

Menu engineering and revise the menu once in 6 month.

Weekly staff training and counseling.

Checking stock in hand and ordering food item in line with the occupancy.

Associates requirements on duty.

Shades (bar and restaurant)

Worked in shades bar and restaurant as junior sous chef from September 2011

to October 2012 which serves international menu with a total seating

capacity of 240.

Responsibilities:

Training my staff.

Checking the quality and the standards of food that is prepared.

Giving hand to my sous chef in making of new menu and its recipe.

Maintaining the monthly food cost.

Guiding and educating my associates for better performance to minimize

wastage,

Serve quality food,avoid guest complaints,increase sale.

Being the PIC (person in charge) I have to check all the aspect related to

HACCP.

Menu planning and its costing.

Mivida kitchen(sea food market).

Worked in this kitchen as junior sous chef from may 2010 to September

2011.

It Serves breakfast (buffet) from 7am to 11am.

And dinner is served from 7pm to till mid night.

A buffet is set up where we display different kinds of fish and

shellfish, guest can choose any of these fish, shellfish, live fish or

lobsters and are cooked according to the guest choice. Apart from the

buffet a-la- carte menu is also served.

Responsibilities.

Checking the breakfast buffet.

Set up the fish market and antipasti for dinner.

Prepare mis-en-plus for al-a-carte and buffet.

Check and order food stock for the following day.

Checking guest satisfaction.

Handling guest and staff complaints.

Help in banquets during busy seasons.

Sea Breeze ( medeterrieanen kitchen) and Pool and Kitchen

Worked in a casual dining (seabreeze kitchen and pool kitchen) as chef de

partie, from July 2008 till April 2011, serving a mix menu which starts

form soups,salads, burgers, sandwiches, steaks, sea foods, pastas every

days, Day Special.

During busy seasons we do a cover of around 110 in sea breeze restaurant

and around 350 covers in pool bar.

Responsibilities:

Making of duty roaster.

Making of daily market list and store requisition, keeping in mind the

volume of business, stock in hand and the slow and fast moving item.

Keeping the outlet budgeted food cost on line.

Being the department TRAINER I train my staff on HACCP, food and personal

hygiene, to educate and guide them to avoid or reduce wastage of food, on

job training required from training department and chef office. Delivering

the a-la-carte orders, checking the standard and quality if any thing is

wrong I do correct them then and there.

Assist my chef de cuisine who is over all in charge of pool, sea breeze and

sea food (mivida) kitchen in day to day operation, planning and making of

new menu, maintaining the food cost in line as budgeted, special menus for

various occasions

Brasserie kitchen (main kitchen)

Worked in brasserie kitchen form january 2003 to june 2008.Joined as

commie 3 and was promoted to commie 1,demichef and finally was promoted to

chef de partie in December 2007.Brasserie kitchen serves buffet for

breakfast, lunch, dinner and banquet functions and sets special buffet for

special occasion (Christmas, New Year, Eid, Easter.) Which also includes

live BBQ. On a average brasserie restaurant does a cover of 900 including

breakfast, lunch and dinner.

Responsibilities:

As commie 1 I took the charge of the breakfast buffet preparing all the hot

food according to the set standard and quality, setting the full buffet

before it is open for the guest. Checking the temperature as it should be.

Later worked in the theme nights, 7 days we had 7 different theme nights,

for which we had chaffing dishes and also live BBQ based on the theme

nights. Preparing the orders as per the guest choice.

As demi-chef within few months of working in theme nights came to

production where in different span of time worked in soup, vegetable and

pasta section, in the later stage of this position I was put to do all the

main hot dishes (chaffing dishes food, roasting, all the sauces,

appetizers) apart from all this I used to check and write the market and

stores needed for the next day and give to my sous chef. Time to time

monitor the chiller, freezer if things are over stock and use it of first.

As chef de partie apart from all above I started giving training to my

staff, handling different shifts, checking the quality and standard of food

put in the buffet. Since this was a bigger operation I had given a lot of

time and I learnt a lot. When my sous chef was to be on vacation all the

responsibilities used to be on me starting from breakfast lunch and dinner.

Chills Restaurant American Chain Group

(Saudi Arabia K. S. A)

* Worked as a station cook, specially took care of the entire grill item

which included of burgers, steaks, grilled fish, fajitas, ribs. From

January 2001 to January 2003. The menu served, was Mexican & American

PROFESSIONAL QUALIFICATION

* Under gone through a course in French languages for five months from

Alliance Franchise de Calcutta, India

* Obtained first division in one - year diploma in Travel, Tourism and

Hotel Management in the year 1999 from management and professional

training institute (India)

* Successfully completed one-year post Graduate Diploma in Computer in the

year 1998 from Computer point (India)

* Under gone a management course in Food Production for six months through

Correspondence from India.

ACHIEVEMENTS

* Successfully completed a programmed of training and assessment on basic

food hygiene on August 2003. From chartered Institute of

environmental health Certified by UK, through Le Royal Meridien hotel,

Dubai

* Successfully completed the TRAIN THE TRAINER programme on August 2006.

* was awarded certificate on level 3 in supervising food safety in catering

conducted by TUV MIDDLE EAST on 30th April 2007

* Successfully completed the foundation course on LEADERSHIP training by

march 2008 Le Royal Meridian Hotel Dubai

* Was awarded a Bronze Medal by Emirates Culinary Guild for Four Plated

Appetizers at junior chef of the year Completion- Dubai 2004

* Was awarded Bronze Medal by Emirates Culinary Guild for Practical Cooking

in Fish& Sea Food on February 2007

* Won bronze medal from SUSTA basket challenge 2008 organized at Radisson

SAS

Dubai Deira by Emirates Culinary Guild.

Passed with merit the TSI quality service person-in-charge level 3

valid from 10th January2012 till 9th January 2017

EDUCATIONAL QUALIFICATION

Exams School/ Board/ Year of Marks

College Council/ Passing Obtained

University

Xth St. Vincent I. C. S. March 1992 63%

High& E.(Delhi)

Technical

School

XIIth St. Lawrence Higher April 1994 49.3%

High School Secondary

(West Bengal

Council)

Bachelor of St. Xavier's Graduation June 1996 40.3%

Commerce College Calcutta

University

PERSONNEL DETAILS

Date of Birth : 6th March 1974

Sex : Male

Religion : Roman Catholic

Nationality : Indian

Marital Status : Married

Passport Details

Number : G9443498

Place of Issue : Dubai (UAE)

Date of issue : 28TH August 2008

Date of Expiry : 27th august 2018

Languages Known : English, Hindi& Bengali

SUBASH AUGUSTINE GOMES

DATE:

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