Executive Chef Professional Experience
Resume:
RICHARD GOMES
ADDRESS: ***/**/*/ ****** ****** ROAD, KOLKATA – 700039
PHONE NUMBER: 869-***-****
EMAIL: ac9ukp@r.postjobfree.com
SUBJECT: APPLICATION FOR THE POST OF SOUS CHEF
DEAR SIR/MADAM,
I HAVE PLEASURE IN SUBMITING HEREWITH MY APPLICATION IN YOUR ESTEEMED ORGANISATION. I HAVE BEEN GIVEN TO UNDERSTAND THAT THERE ARE A NUMBER OF VACANCIES EXISTING AND LOOK FORWARD TO YOUR FAVOURABLE CONSIDERATION OF MY APPLICATION. MY RESUME IS GIVEN BELOW:
CAREER OBJECTIVES:
I AM SEEKING AN OPPURTUNITY TO WORK WITH YOUR ORGANISATION, WHICH ENABLES ME TO ENHANCE MY KNOWLEDGE AND ABILITY IN THE FIELD OF HOSPITALITY SO THAT I CAN BE INNOVATIVE,RESOURCEFUL AND FLEXIBLE ENOUGH TO PERFORM MY DUTIES.
EDUCATIONAL HISTORY:
PASSED 10TH STANDARD (ICSE) IN THE YEAR 2003 FROM ST.XAVIER’S COLLIGIATE SCHOOL.
PASSED 12TH STANDARD (ISC) IN THE YEAR 2005 FROM ST. XAVIER’S COLLIGIATE SCHOOL.
COMPLETED HOTEL MANAGEMENT FROM IHM TARATALA IN THE YEAR 2007.
PROFESSIONAL EXPERIENCE:
1.NEEL’S CITY RESORT, RAJKOT, GUJRAT 20TH APRIL 2018 – TILL PRESENT.
SOUS CHEF:
DUTIES & RESPONSIBILITIES :
1.ENSURING THE PROPER RUNNING OF THE KITCHEN IN THE ABSENCE OF
THE EXECUTIVE CHEF.
2.ORDER INVENTORY
3.PROPER STAFF ALLOCATION AND STAFF MAINTAINENCE
4.OVERSEE AND ORGANISE STOCK AND KITCHEN INGREDIENTS.
5.HIRE AND TRAIN NEW KITCHEN STAFF.
6.ENSURE PROPER KITCHEN HYGIENE.
7.ASSIST EXECUTIVE CHEF IN MENU PLANNING.
2. BANDHAN SKILLL DEVELOPMENT CENTER 5TH DECEMBER 2016 – 10TH NOVEMBER 2017.
FACULTY CHEF:
DUTIES & RESPONSIBILITIES :
1.PROPER TRAINING OF STUDENT IN FOOD PRODUCTION.
2.TEACHING ALL THE REQUIRED SKILLS NEEDED TO WORK IN A HOTEL/RESTAURANT.
3.MAINTAIN PROPER STUDENTS RECORD .
4.PROVIDE PROPER KNIFE SKILLS.
5.GIVE PRACTICAL DEMONSTRATIONS OF SOUPS STOCK AND SAUCES.
6.PROVIDE PROPER PLACEMENTS TO STUDENTS FOR INDUSTRIAL TRANING.
3. VITS ALLUM 10TH AUGUST 2015 – 25TH OCTOBER 2016
DEMI-CHEF-DE-PARTIE :
DUTIES AND RESPONSIBILITIES:
1.MAINTAIN THE STANDARD PROCEDURE OF THE KITCHEN.
2.STACKING UP THE STOCKS.
3.FOLLOW THE ‘’FIFO’’ METHOD OF STACKING.
4.PROVIDE TOTAL SATISFACTION TO OUR GUESTS’ VALUE OF THEIR MONEY.
5.PREPARE THE FOOD THEY HAVE CHOSEN.
6.PROVIDE PROPER TRANING AND PRODUCT KNOWLEDGE TO NEWLY HIRED SATFFS.
7.MAINTAIN CHILLER AND FREEZER LOGS.
8.MAINTAIN STORES RECORD AND ORDER INVENTORY.
9.MAINTAIN PROPER HYGIENE ACCORDING TO HACCP
4. DUBAI MARINA YACHT CLUB 6TH JUNE 2013 – 9TH JUNE 2014
DEMI-CHEF-DE-PARTIE:
DUTIES AND RESPONSIBILITIES:
1.MAINTAIN THE STANDARD PROCEDURE OF THE KITCHEN.
2.STACKING UP THE STOCKS.
3.FOLLOW THE ‘’FIFO’’ METHOD OF STACKING.
4.PROVIDE TOTAL SATISFACTION TO OUR GUESTS’ VALUE OF THEIR MONEY.
5.PREPARE THE FOOD THEY HAVE CHOSEN.
6.PROVIDE PROPER TRANING AND PRODUCT KNOWLEDGE TO NEWLY HIRED SATFFS.
7.MAINTAIN CHILLER AND FREEZER LOGS.
8.MAINTAIN STORES RECORD AND ORDER INVENTORY.
9.MAINTAIN PROPER HYGIENE ACCORDING TO HACCP
5.CELEBRITY CRUISES 15TH MAY 2010 – 24TH FEBRUARY 2013.
2ND COOK:
DUTIES AND RESPONSIBILITES:
1.MAINTAIN THE STANDARD PROCEDURE OF THE KITCHEN.
2.STACKING UP THE STOCKS.
3.FOLLOW THE ‘’FIFO’’ METHOD OF STACKING.
4.PROVIDE TOTAL SATISFACTION TO OUR GUESTS’ VALUE OF THEIR MONEY.
5.PREPARE THE FOOD THEY HAVE CHOSEN.
6.PROVIDE PROPER TRANING AND PRODUCT KNOWLEDGE TO NEWLY HIRED SATFFS.
7.MAINTAIN CHILLER AND FREEZER LOGS.
8.MAINTAIN STORES RECORD AND ORDER INVENTORY
9.MAINTAIN PROPER HYGIENE ACCORDING TO HACCP
6.DUBAI CREEK GOLF AND YAUCHT CLUB 1ST OCTOBER 2007 – 13TH MAY 2010
COMMIS CHEF:
DUTIES AND RESPONSIBILITIES:
1.MAINTAIN THE STANDARD PROCEDURE OF THE KITCHEN.
2.STACKING UP THE STOCKS.
3.FOLLOW THE ‘’FIFO’’ METHOD OF STACKING.
4.PROVIDE TOTAL SATISFACTION TO OUR GUESTS’ VALUE OF THEIR MONEY.
5.PREPARE THE FOOD THEY HAVE CHOSEN.
6.PROVIDE PROPER TRANING AND PRODUCT KNOWLEDGE TO NEWLY HIRED SATFFS.
7.MAINTAIN CHILLER AND FREEZER LOGS.
8.MAINTAIN STORES RECORD AND ORDER INVENTORY
9.MAINTAIN PROPER HYGIENE ACCORDING TO HACCP.
7.NAD-AL-SHEBA 5TH JANUARY 2007 – 30TH JUNE 2007
(COMPANY CLOSED)
COMMIS CHEF:
DUTIES AND RESPONSIBILITIES:
1.MAINTAIN THE STANDARD PROCEDURE OF THE KITCHEN.
2.STACKING UP THE STOCKS.
3.FOLLOW THE ‘’FIFO’’ METHOD OF STACKING.
4.PROVIDE TOTAL SATISFACTION TO OUR GUESTS’ VALUE OF THEIR MONEY.
5.PREPARE THE FOOD THEY HAVE CHOSEN.
6.PROVIDE PROPER TRANING AND PRODUCT KNOWLEDGE TO NEWLY HIRED SATFFS.
7.MAINTAIN CHILLER AND FREEZER LOGS.
8.MAINTAIN STORES RECORD AND ORDER INVENTORY
9.MAINTAIN PROPER HYGIENE ACCORDING TO HACCP
LANGUAGE ABILITY:
ENGLISH: EXCELLENT
HINDI: FLUENT
PERSONAL INFORMATION:
FATHER’S NAME: SUNIL GOMES
SEX: MALE
MARITAL STATUS: MARRIED
NATIONALITY: INDIAN
RELIGION: CHRISTIANITY
PASSPORT DETAILS:
PASSPORT NUMBER: J 7591364
DATE OF ISSUE: 12-07-2011
DATE OF EXPIRY: 11-07-2021
HOBBIES:
READING BOOKS, PLAYING CRICKET.
YOURS SINCERELY,
RICHARD GOMES.
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