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Chef Executive

Location:
Seef, Capital Governorate, Bahrain
Salary:
1200 OR
Posted:
April 26, 2020

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Resume:

FRANCIS SUREN GOMES

Mobile: +919********* +973********, / E-Mail: adcyy8@r.postjobfree.com

+973******** Skype ID :- francisgomes34

Member :- world master chef member from 2017

Member :- life time member Indian culinary firm from 2019

Member :- world chef choice federation

Member :- world association of master chef

Member :- Chefs guild of India

HOSPITALITY OPERATIONS MANAGEMENT PROFESSIONAL FOOD PRODUCTION PROFESSIONAL EXECUTIVE CHEF PROFILE- offering 4 decades Of exposure

Seeking assignments with an organization of high repute that will accomplish both personal and professional goals and objectives

Domain Exposure: F&B / Hospitality Industry

wExhaustive exposure in developing and implementing procedures, control systems for maintaining hygiene and quality standards by ensuring profitability of operations and managing and reducing utility costs; proven track record in handling Kitchen operations with thorough knowledge, skills and supervision.

wIntuitive professional offering leverage skills in restaurant planning &hotel planning, staffing, recipe development, cooking Process Planning, Hygiene and HACCP implementation, hotel and restaurant Training, recipe development for Foods, recipes of packaged spice combinations; skilled in refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions

wProven track record in developing and implementing procedures, control systems for maintaining hygiene and quality standards by ensuring profitability of operations and managing and reducing utility costs; Knowledge in selecting and developing recipes based on type of food to be prepared and applying personal knowledge & experience in food preparation and possess acquaintance in using modern cooking equipment

Synopsis

Profile: High performance head chef with an exceptional career in developing good standards, and overseeing the production of food and service menus, ensuring the maintenance of hygiene & quality standards; implementing high quality hygiene and sanitation standards in the working and; mentoring newly hired chefs; coordinate with management & staff to ensure proper communication of concerns.

Career Contour: Presently working with Millennium Hotel, Kurdistan as Head Chef. Trusted service record with 360 Degree Restaurant Oman as Executive Chef; Millennium Kurdistan Hotel and spa sulaymaniya as Executive Chef

Proficiency:Leverage skills in inventing, testing, modifying and launching new dishes according to local taste; implementing high quality hygiene and sanitation standards in the working and serving kitchens and mentoring & training of newly hired and on the job chefs. Coordinating with all work stations to ensure timely deliveries of freshly done orders

Experience: Adept at oversee menu creation, food operations, and management of ingredient stocking. Increasing productivity and efficiency in the kitchen by reorganizing kitchen operations. creating customized menus with clients for holidays, weddings, and other special events

Business & Interpersonal Traits: Excellent interpersonal, communication and organizational skills with proven abilities in customer relationship management and business communication. Articulate, consultative, strategic thinker and business relationship facilitator proficient in identifying solutions to solve complex business problems

Excellence & Expertise in:

Restaurant planning wStrategic Planning wHotel operations Management w Staffing, Recipe developmentwCooking Process Planning wHygiene and HACCP implementation,wBudgeting wHotel and Restaurant Training wKitchen operations wSituation Handling wBanquet Party Training wcosting w Policy Framework w Customer Satisfaction w Relationship Management w Multi-Disciplinary People Management w Quality Services w Team Management w Leadership AcumenwQuality ServiceswStaff Recruitmentw Menu Planning wCost Reductions

Specific Strengths Include:

Track record of achieving professional success in every endeavour; an enterprising individual with excellent problem-solving skills in fast-paced environment while maintaining a high degree of accuracy.

Capability to lead cross-functional teams to maximize productivity by utilizing creative intellect and strategic insight to transform business results

Known for utilizing time effectively and efficiently – Can concentrate efforts on important priorities along with attending to a broader range of activities as a result of organizing time; ability to orchestrate multiple activities to accomplish a goal

Profile Abridgement

Now working Asdal gulf inn Hotel under gulf hotel group at Bahrain Executive chef

From 1st March 2018 to till date

Handled entire culinary operation, menu planning, costing, Training, staffing, maintain HACCP and hygiene; managed the outdoor and indoor party Operation. Implemented new menus and new ideas and technique

Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

Provided guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilized interpersonal and communication skills to lead, influence, and kitchen staff

June 2017- Feb 2018 with Grand millennium Hotel, Kurdistan Head Chef

Ashur hotel preopening at Dokan in Kurdistan under the grand millennium hotel Kurdistan as a head chef

Key Deliverables :

Restaurant/ Hotel Operations: Assisting in developing accurate and aggressive long and short range objectives consistent with the restaurant’s mission statement. Supervising operational activities as per guidelines to provide highest standard of courteous service while permitting acceptable profit level.

Kitchen Operations: Responsible for the routine operations of the main kitchen like food preparation and production, as well as supervised kitchen staff in accordance with the standards & norms for smooth and efficient running while inculcated professional competencies amongst the staff enabling their development

Menu Planning: Accountable for menu planning in line with the national/international standards while performed order intake for food. Checked garnishes, meal presentation and maintained stock levels. planning the menu items & adhered to control systems to assure quality, portion size & consistency. Structured annual operational budget and implemented control measures to contain expenses within defined limits

Planning & Organizing Activities: Monitoring and controlling food production and maintaining food wastage reports. Reported quality issues and any shortfall of raw produce which may affect production and service. Delivering support to top management in conceptualizing plans to ensure highest standards of health and hygiene and ensured consistency, quality, cost effectiveness and highest level of sanitation.

Quality Assurance: Taking care of daily food preparation and duties assigned through the superiors to meet the standard &the quality set by Restaurant; following instructions &recommendations from the immediate superiors to complete daily tasks.

Supervisory Functions: Instrumentally assuring the sanitation and safety standards necessary in food handling and overall galley cleanliness and motivated the man power to improve efficiency and attained performance benchmarks. Maintaining the highest standards of hygiene.

Guest Satisfaction & Retention: Efficiently handling overall operations pertaining to catering including proper maintenance of records; proficiently formulated & implemented strategic plans to enhance service quality standards & implemented strict measures to optimize guest satisfaction & retention

Team Coordination: Maintaining continuity among work teams by documenting and communicating actions, irregularities, and continuing needs. Motivating, monitoring staff activities & ensuring skills enhancement and development of every individual by providing direction, developing growth opportunities, and required training

Dec 2014 - June 2017 with 360 Degree Restaurant, Oman Executive Chef

Key Deliverables:

Handled entire culinary operation, menu planning, costing, Training, staffing, maintain HACCP and hygiene; managed the outdoor and indoor party Operation. Implemented new menus and new ideas and technique

Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

Provided guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilized interpersonal and communication skills to lead, influence, and kitchen staff

Sep 2013- July 2014 with Millennium Kurdistan Hotel and spa sulaymaniya Executive Chef

Key Deliverables:

Meticulously handled All the kitchen equipment planning, menu planning, costing, training, staff hiring, menu presentation, maintain daily operation, hygiene, HACCP.

Managed the quality and quantity according to company standard. Assist to F&B director daily function and operation. control food cost according company budget and policy

Provided and supported service behaviours that are above and beyond for customer satisfaction and retention. Making sure that all food which is presented to clientele is done so in a timely manner and in the correct sequence

October 2012 - August 2013 with the K Hotel under the gulf hotel group Bahrain Sous Chef

Key Deliverables:

Accountable for planning everyday theme night buffet and daily breakfast buffet; staffing, menu planning for corporate function and banquets; prepare menu as per company policy and current market; controlled food cost, training, maintain Hygiene and HACCP as per international standard

Delivered support to Executive chef for all the function and big events. Experience of food manufacturing, food production, as well as restaurant and catering work environments

Improved service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Ensured compliance with food handling and sanitation standards.

Ensured all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards; products are prepared in a consistent manner and meet departmental appearance/quality standards.

April 2012 - October 2012 with HussainFadhil and partners 360 Degree Oman pre-opening Executive Chef

Key Deliverables:

Responsible for new opening set up the multi cuisine kitchen with Indian, western, Arabic, Asian, Japanese, menu presentation and testing to corporate level staffing, costing, sop, Hygiene training as a international standard, promotion menu, menu plan for corporate and banquet menu plan as per company and market policy, staffing as per company budget

Interacted with guests to obtain feedback on food quality, presentation and service levels. Maintained quality levels of receiving, storage, production and presentation of food.

Followed and enforced all applicable safety procedures specified for kitchen and food servers.

October 2010 - March 2012 with Harrys group of Bar and Restaurants Kitchen Manager

Key Deliverables:

Acted as in charge of 12 outlets for daily operation and function; imparted training to local and international staff, maintain quality and quantity. accountable for menu planning, costing, maintain hygiene and HACCP; take care outdoor and indoor parties and Ala carte as well 35 chefs work under me including 3 Sous chefs, 2 junior Sous chefs, 18 chef de parties. Direct report to COO and group operation manager

actively attended Hygiene officer course from Singapore

Handled formula1 race, 1200 clients for liver pool match, outdoor, catering 300 Pax for Sun festival Singapore for 7 days

Implemented new menu deployment and train. Planned new outlets opening for equipment’s and staff hiring. Imparted safety training to handle new equipment’s. Staff relocate and staffing menu plan for corporate function and buffet set up

Initial Career Glimpse:

Feb 2010 - Oct. 2010 with Abu Soma in continental Resort, Egypt as Sous Chef

April 2006 - Feb 2010 with Harrys Group of Bar and Restaurants, Singapore as Sous Chef

Feb 2004 - April 2006 with Jumeirah Beach hotel, Dubai as Chef DE Partie (Attended Hygiene training on National environment (UK) from Jumeirah, Dubai)

May 2002 - September 2003 with Grand Hyatt Muscat, Oman as Chef De Partie (Attended Hygiene training from Ecolab Grand Hyatt Muscat, Oman)

Dec. 1992 - April. 2002 with four catering service company, Abu Dhabi (U.A.E) as Chef De Partie

April 1988 - April 1989 with Ameri court, Bahrain and Sheikh Isa Bin Al khalifa palace as Chef De partie

Nov. 1985 - April 1988 with Welcome group Maurya Sheraton, Delhi, India as Commi II

Dec. 1984 - August. 1985 with Saket cultural club, Delhi, India, Pre-Opening as Catering Supervisor

Jan. 1983- Nov. 1984 with Hotel Satkar 3 star Hotel, Delhi, India as Continental chef

Jun. 1981 - April 1982 with Delhi Cacy restaurant, Delhi, India as Cook

May 1980- May 1981 with Volga restaurant, Delhi, India as Cook

Jan 1977 - March 1980 with Claridges Hotel, Delhi, India as Trainee cook

Education & Credentials

1992 Diploma hotel management from ITM, Kolkata

IT skills: Well versed with Ms-office, SCM Systems for Ordering & Emails

Personal Snippet

Date of Birth:26th November, 1961 Linguistic Abilities:English, Hindi, Bengali, and Arabic Address: c/o Euphresia Gomes, M-141, 3rd Floor, Laxmi Nagar, Delhi -110092, India Passport No.: Z-2172548 Religion: Roman Catholic



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