Management Quality

CURRICULUM VITAE

Anthony Gomes

N – **,

Laxmi Nagar,

Delhi 92, India.

Mobile: 0091 – 869-***-****, 895-***-****

Residence No.:989*******

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

CAREER OBJECTIVE:

To be a Passionate Professional in a rapidly expanding Organization that offers

opportunities for growth, creativity, flexibility, and Good advancement potential.

QUALIFICATION:

Passed Higher Secondary Education through correspondence in India

Three Years Course in Food and Beverages 2001 (apprentice)

Food Hygiene Course (Level I) Abu Dhabi International Airport Catering.

Basic operating knowledge of Computers.

WORK EXPERIENCE

September 2012 To Till Date

Sodexo Hospitality and Services Pvt. Ltd, as a Executive chef site is BITS Pilani

Job Description included…

Plan menu for the customer a weekly menu

Check hygiene and sanitation while preparing food.

Worked in the kitchen cooking menu and a-la-carte meals daily schedules.

Handling and inspecting incoming raw material and giving feed back to management.

Handling 7 Mess Kitchen, 1 a-al-carte Kitchen and 150 Kitchen Staff.

April 2011 To August 2012

Sushiya pvt. Limited as a Sous chef. ( noida)

Job Description includes…

Plan menu for the customer a weekly menu

Worked in the kitchen cooking menu and a-la-carte meals daily schedules.

Undertaking customized and exclusive menu for the all parties.

Ensure 100% hygiene and sanitation while preparing food through all checklists

Staff supervision in the Kitchen ensuring Hygienic and Quality processing

Handling and inspecting incoming raw material and giving feed back to management.

April 2010 To March 2011

Devyani International Limited (India) as a C.D.P (food court chef in-charge)

Site is Airtel (Atlas chowk )

DIL is the master franchisee firm that has international brands like Pizza Hut, KFC, and

Costa amongst many other prominent brands.

Job Description includes…

Undertaking customized and exclusive menu for the all parties.

Ensure 100% hygiene and sanitation while preparing food through all checklists

Responsible for cooking continental, Indian, Chinese & Tandoori cuisine.

Staff supervision in the Kitchen ensuring Hygienic and Quality processing

Handling and inspecting incoming raw material and giving feed back to management.

September 2008 to October2009

Sodexo Hospitality and Services Pvt. Ltd, as chef de partie. (Site is RBS)

Job Description included…

Plan menu for the customer a weekly menu

Check hygiene and sanitation while preparing food.

Worked in the kitchen cooking menu and a-la-carte meals daily schedules.

Handling and inspecting incoming raw material and giving feed back to management.

August 2006 to August 2008

Anand caterers Delhi India working as chef in-charge

Job description

Responsible for cooking food, Indian & continental with live station set up.

Indian, continental, Chinese, & gar-mengar.

May2005 to June 2006

Abu Dhabi International Airport, Worked as Commi-1 for Airport Hotel

Job Description:

Responsible for cooking continental, Indian and Chinese food for Airport Hotel as well

as VIP Lounges such at Etihad Airways Lounge, Gulf Air Lounge etc.

Abu Dhabi International Airport, Worked as Commi-1 for Flight Kitchen

Job Description:

Preparing variety of meals for Airlines like Etihad Airways, Gulf Airways, KLM,

Lufthansa, British Airways, and several Mid East Flights for First and Business Class &

Economic Class.

November 2004 to April 2005

Bikanervala Restaurant India, worked as Assistant Chef

Job Description:

Preparation of Continental and Indian foods.

Staff supervision in the Kitchen ensuring Hygienic and Quality processing

Involved in efficiently handling customer’s orders supervising portioning and set up

Discussing menus for customers

January 2002 to March 2004

Manadrigals Restaurant Kuwait, worked as Senior Cook

Job Description:

Worked in the kitchen for cooking meals as per daily menu as well as per client request

Handling and inspecting incoming raw material and giving feed back to management.

In charge for implementing Good Personnel Hygiene in the restaurant.

TRAINEE:

August 1998 To August 2001

Radisson Hotel New Delhi India

Received training in continental, Indian, Chinese and Germengar Cuisines

Worked in Bakery section for four months.

Got several appreciations while evaluations.

February 1996 To August 1998

The Treat restaurant New Delhi India

Worked in the kitchen for cooking meals & helping chef in continental Cuisines.

PERSONAL INFORMATION:

Father’s Name: Mr. Sebastain Gomes.

Date of Birth: 22-07-1978.

Nationality: Indian

Religion: Roman Catholic.

Marital Status: married

Mob #: 0091 – 895-***-****, 869-***-****

Contact this candidate