Melroy Gomes

PROFESSIONAL SUMMARY

Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.

CONTACT

India

+91-989**-*****

ad4nb7@r.postjobfree.com

WORK HISTORY

Chef Instructor

Don Bosco College of Hospitality Studies - India

• Develop a curriculum for classes

• Lead lectures and hands-on sessions

• Grade your students on their performance

• Assign cooking projects and written assessments

• Advise your students on their future careers

11/2012 - Current

SKILLS

• Recipe development

• Signature dish creation

• Completed training courses to keep up-to-date with new teaching methods and developments in the field.

• Provided reading instruction to special needs students.

• Kitchen sustainability improvements

• Made-to-order meals

COMMI CHEF 04/2010 - 11/2012

P&O Cruises, Southampton - LONDON, United Kingdom

• Budgeting and cost control

• Regulatory compliance

• Inventory temperature control

• French cuisine

• Workflow optimization

• Produce purchasing

• Inventory control

• Steady food flows

• Performance assessments

• Engaging leadership style

• Food safety & hygiene expert

• Pastry expertise

• Company quality standards

• Detail-orientated

• Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.

• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.

• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.

• Utilized proper cleaning techniques to sanitize counters and utensils, enabling safe preparation of raw produce.

• Minimized kitchen waste through effective recycling, composting and disposal systems.

• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.

• Project budgeting Chef Commi I 03/2009 - 12/2010

• Menu planning

• Effective communications

• Meat slicing

• Equipment maintenance

• Food preparation techniques

• Pantry restocking

• Kitchen inventory control

• Banquets and catering

• Hospitality service expertise

• Food inventories

• Company safety standards

• Mathematical aptitude

• Innovative plating techniques

• In-store baking

• Kitchen sanitation procedures

• Fine-dining expertise

The Royal Botanical Gardens at KEW - LONDON, United Kingdom

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.

• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.

• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.

• Monitored line work processes to ensure consistency in quality, quantity and presentation.

• Communicated with servers and FOH staff to maintain efficient workflow and address special requests.

• Enforced safe food-handling, preparation and storage protocols to reduce risk of food-borne illnesses.

PERSONAL DETAILS

Date of Birth / Age: 25-08-

1988

Nationality: Indian

Gender: Male

Passport: R0588184

LANGUAGES

English

Upper intermediate

Chef Commi II 03/2008 - 12/2009

The Royal Automobile Club - LONDON, United Kingdom

• Directed kitchen workflow to meet high-volume needs in busy restaurant environment.

• Negotiated with vendors to source ingredients and supplies at cost- effective terms.

• Curated seasonal menus to promote new business and encourage use of local vendors.

• Sourced local and imported food and ingredients to fulfil menu needs.

• Mastered multitude of culinary techniques to demonstrate knife skills, innovative preparation methods and shortcuts.

• Communicated with patrons to promote friendly rapport and address grievances.

• Drafted and implemented new recipes to drive patron satisfaction.

• Minimized kitchen waste through effective recycling, composting and disposal systems.

EDUCATION

Masters In Travel and Tourism Management, 09/2021 – Current Indira Gandhi National Open University – India

Bachelor In Tourism Studies, 06/2013 – 05/2016

Indira Gandhi National Open University – India

NVQ Level 3 in Culinary Arts, 09/2009 – 12/2009

Thames Valley University – United Kingdom

Advance Diploma in Culinary Arts, 06/2007 – 05/2008 Anjuman-I-Islam College of IHMCT – India

HOBBIES

• Learning new skills

• Social worker

• Travelling

Contact this candidate