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Manager Professional Experience

Location:
Surrey, BC, Canada
Posted:
March 29, 2018

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Resume:

MANUEL UJJAL GOMES

**** **** ******, ******- *** 7L3, BC

Email: ac4y2l@r.postjobfree.com

Cell No. 604-***-****

OBJECTIVE

To develop culinary and management kills with global brand and emphasis on customer satisfaction.

Cullinary specialities

Excellent knowledge of Canadian, European, Indian,Arabic and Chinese cuisine.

Hot production including Soups, Sauces, Stews and main dishes.

Have experience in inventory, management, duty schedule, kitchen requisition

EDUCATIONAL QUALIFICATION

Passed grade 12 from St. Augustine’day school, Kolkata, India 1989

PROFESSIONAL QUALIFICATION

Completed 1 year food production course from Hotel Management Institute of kolkata 1990

PROFESSIONAL CIRTIFICATION

Alberta Food Sanitation and hygiene

Safe handling of food

First aid training

Twice employee of the month

PROFESSIONAL EXPERIENCE

1.FIVE, WHITE ROCK, BC. From April 2016 to May 2017

Worked as a Sous Chef,overseeing preparation of Sauces,Soups,handing the Saute section, and grill section.

Supervising and training of junior staff

Executing plated and buffet banquet events.

Ensured that the food is properly stored and handled, at all times.

Manage a clean work place during and end of each shift.

Ensure that the food waste and spoilage are kept to a minimum.

2. TILTED KILT, SHERWOOD PARK, ALBERTA FROM May 2014 to July 2015.

Worked as a Sous Chef, oversee the smooth movement of the kitchen, dishes are made perfectly as per the company standard. Training the new cooks.

3. PTARMIGAN INN, HAY RIVER,NWT. FROM SEPT 2013 TO April 2014.

Worked as the head chef. Overall in-charge of the back of the house, take direct order from the client for parties, functions, make menu, do quality and quantity control of the dishes, ensure the health and hygiene is maintained. Make ordering with the suppliers.

4. MITCH’S FAMILY RESTAURANT, DRAYTON VALLEY, ALBERTA, from December 2011 to Sept 2013.

HEAD CHEF. Over all in-charge of the kitchen. Responsible for menu panning, recruiting.

5. CUNARD 5 star British CRUISE SHIP, DEC 2002 TO MAY 2010.

Worked as a Chef De Partie, In- chare of a section of the galley for every contract of 6 months The sections were- Sauce section, Soup section, Roast section, Grill section, Fish section.

6. AFOC/HOTEL,ABU DHABI, FROM 1993 TO 2000 SEPT

Worked as Demi chef in the continental section. Followed the instructions of the Sous chef.

PERSONAL INFORMATION

Country of birth- INDIA

Present status-Permanent resident of Canada.

REFERENCES

MITCH’S FAMILY RESTAURANT {MANAGER}

RAJ- CELL-780-***-****

FIVE {OWNER}

GUS- 778-***-****



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