Chef de parties

Lawrence K.Gomes

Mobile Tel: +1-441-***-****

Skype: lawrence9227

E-mail: **************@*****.***

Location : Bermuda Traignle(currently)

Visa : USA( C1)

Position applied for : Chef de parties(International cuisine )

Objective:

To work in a challenging environment where my educational, knowledge and practical experience can be improved to maximum.

Professional Career:

26th October to till now: Fairmont Southampton, Bermuda

www.Fairmont.com

Chef de parties ( Room Service)

Kitchen in charge for Room dining and Restaurant, it has 300-500covers.

Open for Lunch and Dinner & early Breakfast.

Taking responsibility for the business performance of the restaurant & Room dining.

Analyzing and planning restaurant sales levels and profitability

Organizing marketing activities, such as promotional events and discount schemes.

Managing staff and providing them with feedback.

Responding to customer complaints.

November/2013 to 7th October2015 Djibouti Palace Kempinski, 5*, 320 rooms, Djibouti

www.kempinski.com

Senior Chef de parties

Managing a team of 9 Chefs and 5 Stewards in Room dining kitchen as well as supervision of nightclub kitchen.

Kitchen in charge for Room dining Kitchen, Bar & restaurant, it has 100 covers.

Open for Lunch and Dinner.

Taking responsibility for the business performance of the restaurant.

Analyzing and planning restaurant sales levels and profitability

Organizing marketing activities, such as promotional events and discount schemes.

Preparing reports at the end of the week, including staff control, food control and sales.

Creating and executing plans for department sales, profit and staff development.

Setting food cost and agreeing them with executive chef.

Planning and coordinating menus.

Managing staff and providing them with feedback.

Responding to customer complaints.

Recruiting, training and motivating staff.

Chef De Parties

22nd Jun 2013 to 15th November 2013 ‘Mermaid ECO Resort ‘Dhaka, Bangladesh.

Responsible for par stocks in the outlet kitchen.

Departmental trainer.

Helping for menu coasting and designing.

Monitoring HACCP compliance.

Conducting team building activities and motivating them for staff satisfaction.

Introducing new dishes with the help of head chef in the kitchen.

15th November2011 to 9th Jun2013 . The Palace Hotel Down Town, 5*, 242 rooms,

www.Thepalace-dubai.com

Demi Chef De Partie

Worked at Room dining Kitchen.

Responsibility for kitchen operations.

Taking care of International and Arabic cuisine kitchen.

Responsibility for HACCP in Room dining kitchen.

1st November 2007 to 7th November 2011 Sofitel city centre hotel & residence.

Commie 1

Worked in Arabic, International and Cold kitchen.

Following General Hygiene and HACCP.

In charge for Cold Kitchen and Pizza Counter.

1st May2005 to 30th September 2007, Le-Saigon Restaurant gulshan Dhaka, Bangladesh

Commie 1

Worked with Vietnamese cuisine.

Preparing Mise in place for Ala cart menu and buffet dishes.

Following HACCP, General Hygienic.

Maintain the store and chiller.

Educational Qualifications:

Passed H.S.C 2003 from Notredame collage Dhaka, Bangladesh.

Computer Skills:

MS Office Suite (Basic)

Reference:

Mr. frank Fuhrmann,

Executive chef

Djibouti Palace Kempinski Hotel, Djibouti

E mail: *****.********@*********.***

Uma Rashpassing

HR director

Djibouti Palace Kempinski Hotel,Djibouti

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

Contact this candidate