Sous Chef

MANUEL GOMES

White Rock,BC, British Columbia V*B 2Y8 604-***-**** ************@*****.*** WWW: Bold Profile Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 20-year background in high-end restaurant industry. Adaptable and enterprising chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Food Safety

Workflow Optimization

Vendor Relationship Management

Customer Service

Menu Development

Safety Management

Mentoring and Coaching

Sous Chef, 10/2023 - Current

Cascade Casino – Delta, BC

Planned and directed high-volume food preparation in fast-paced environment. Trained kitchen staff to perform various preparation tasks under pressure. Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Collaborated with staff members to create meals for large banquets. Monitored food and labor costs to verify budget targets were met. Coordinated with vendors to order supplies and maintain high quality standards. Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

Led daily staff meetings to communicate expectations and review safety procedures. Assisted with menu development and planning.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques. Coordinated with team members to prepare orders on time. PROFESSIONAL SUMMARY

SKILLS

WORK EXPERIENCE

Chef De Partie, 06/2023 - 10/2023

Starlight Casino – Edmonton, AB

Maintained well-organized mise en place to keep work consistent. Rotated stock to use items before expiration date. Plated meals paying special attention to garnishes and overall presentation. Operated all kitchen equipment safely to prevent injuries. Executive Chef, 01/2021 - 04/2023

Flame And Barrel – Edmonton, AB

Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes. Obtained fresh, local ingredients to improve dish flavors and limit grocery costs. Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

Planned promotional menu additions based on seasonal pricing and product availability. Oversaw business operations, inventory control, and customer service for restaurant. Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Sous Chef, 05/2018 - 12/2020

Sea Horse Grill – Cresent Beach, Surrey, BC

Planned and directed high-volume food preparation in fast-paced environment. Trained kitchen staff to perform various preparation tasks under pressure. Mentored kitchen staff to prepare each for demanding roles. Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Collaborated with staff members to create meals for large banquets. Sous Chef, 04/2016 - 04/2018

Five – White Rock, BC

Planned and directed high-volume food preparation in fast-paced environment. Trained kitchen staff to perform various preparation tasks under pressure. Mentored kitchen staff to prepare each for demanding roles. Executive Chef, 09/2013 - 02/2016

Ptarmigan Inn – Hay River, NT

Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes. Obtained fresh, local ingredients to improve dish flavors and limit grocery costs. Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

Planned promotional menu additions based on seasonal pricing and product availability. Head Chef, 12/2011 - 09/2013

Mitch's Family Restaurant – Drayton Valley, AB

Created recipes and prepared advanced dishes.

Trained kitchen staff to perform various preparation tasks under pressure. Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen. Placed orders to restock items before supplies ran out. Chef De Partie, 12/2002 - 05/2010

Cunard Cruise Line – Southhampyon,England

Maintained well-organized mise en place to keep work consistent. Rotated stock to use items before expiration date. Plated meals paying special attention to garnishes and overall presentation. Operated all kitchen equipment safely to prevent injuries. Demi Chef De Partie, 12/1993 - 09/2000

AFOC/HOTEL – Abu Dhabi,UAE

Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities. Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals. Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.

Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.

High School Diploma

St Augustine's Day School - Kolkata.India

Bachelor of Science: 01/1992

IHM,KOLKATA - Kolkata,India

EDUCATION

LANGUAGES

English

Professional Working

Hindi

Full Professional

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