SIMON PULOK GOMES

Sous Chef

The Gulf Hotel Convention & spa

Manama

Bahrain

Mobile No. : +973-****-****

E-mail Add. : add36a@r.postjobfree.com

OBJECTIVE

Looking for a suitable position where I can excel my expertizeness, with my continuous exertion of my profound cooking skills and knowledge, in the hospitality industry through my strong educational and professional skills.

ATTRIBUTES

Experienced in banqueting, a-la-carte, different restaurant, concept & cuisine.

Certified kitchen Trainer, Supervisory skills, leadership.

Certified PIC in food safety, personal hygiene, personal safety.

Profound knowledge on HACCP, FIFO/FEFO, Stock rotation.

Result Oriented Team Builder, Persuasive communicator, diligent.

Multi cuisine knowledgeable, Multi skilled & Up to date with the latest trends.

Positive Team Player, Multi Tasking, Planned & Organized to produce positive results.

Innovative, Pro-active and reliable. Able to work under extreme pressure.

Understands P&L, Budgeting, Marketing, Menu planning, Costing.

Do have a “YES I CAN “ Attitude and always do exceed guest expectation.

Have a thorough knowledge of MS Office & Recipe Maintenance System.

TRAININGS AND KEY SKILLS

Completed “Yes I Can” Training from Radisson SAS, December, 2005.

Completed the “Foundation Certificate in Food Hygiene”, LRM, Dubai, 2007.

Completed “Train The Trainer” Course from LRM, Dubai, February, 2008

Completed “Train The Trainer” Course by t3, LRM, Dubai, September,2012.

Completed “Level-3 Award in Supervising Food Safety” (QCF), Dubai, September,2012.

Completed “TSI Quality Service Person-in-Charge Level-3 Award” with Merit, Sep,2012.

Completed “Highfield Person-in-Charge Level-3 Award” with Merit, Dubai, March,2018.

Completed “Fire Fighting & Safety” Level-1 with Merit in September, 2018.

ACHIEVEMENT

Ranked 1st in Human Resources Development - Hotel Management Institute (1993 – 1996)

Employee of the Month - Dubai Marine Beach Resort & Spa, Dubai - April 2002

2012 Best in Class – Property Department Manager by Starwood Hotels (EAME)

Gold medals in 2008 & 2010 (Annual Team Building) - Most Outstanding Team

Health, Safety & Hygiene Committee Member - DM Audit, LRA Audit & Clifton Audit.

CAREER EXPERIENCE

1)The Gulf Hotel convention & spa. Manama, Bahrain

-Sous Chef ( October,2019 till date )

Currently working in the capacity of a Sous Chef. Worked in the Main kitchen, Lebanese kitchen, Room Service kitchen as well. Main Kitchen caters to Italian, Thai, Chinese, Continental, Indian and Arabic Cuisine, involved in indoor & outdoor Catering as well.

JOB PROFILE

Planning the yearly food revenue budget & the desired food cost.

To ensure formal on the job training for all Kitchen personnel.

To follow all SOP, Standard recipe, Food quality standards

To ensure HACCP, Personal hygiene & Personal safety are followed.

Ensure Par stock, Stock Rotation & FIFO/FEFO & Wastage Control.

To monitor guest satisfaction and to follow up with constructive resolutions.

Maintain Documented Standard recipes, food allergens, product description.

2)Le Royal Meridien Beach Resort & Spa. (Dubai)

- Sous Chef ( April,2010 – Nov,2018 )

Worked in the capacity of a Sous Chef in Shades Kitchen (2014 – 2018) (Sports Bar restaurant) has a capacity of 262, serving a-la-carte, showing English Premiere league, Football World cup, Rugby, Grand prix, Boxing Championships, Cricket, Golf, etc.

I was also responsible for the Room Service Kitchen, (508 Rooms & 1000 paxs+ guests) peak season, which comprised of 2 kitchens with 11 staffs for its smooth operation, whenever the Room service Chef is not around.

Promoted to a Sous Chef in Pool & Beach kitchen (2010 – 2014), serving a-la-carte, catered to a 1000+ during peak season. Had a brigade of 11 staffs with 2 kitchens.

JOB PROFILE

To assist the Executive Chef plan the yearly food revenue budget & the desired food cost.

To plan & implement formal on the job training for all Kitchen department personnel.

To ensure that all kitchen staffs follow SOP, Standard recipe, Food quality standards.

To ensure HACCP, high standards of personal hygiene & personal safety are followed.

To ensure all staff are aware of Revenue, Budget, Forecast & Food cost.

Maintain all documentations HACCP audits, LRA Audit, Clifton Audit or DM Audit.

Ensure Par stock, Stock Rotation & FIFO/FEFO is followed.

To monitor & check guest satisfaction and to follow up with constructive resolutions.

To ensure Chillers and Freezers temperature is been monitored, documented & correct.

To ensure and monitor that all equipments are been cleaned and maintained regularly.

Maintain Documented Standard recipes, food allergens, product description, actual cost.

3)Le Royal Meridien Beach Resort & Spa. (Dubai)

- Chef de partie (August,2007 – April,2010)

Joined Le Royal Meridien, 5 star property (508 Rooms & 12 outlets)as a Chef de Partie, worked in the Banquets for 2 years catering to all kind of functions/Christmas/New Years buffet.

Worked in Brasserie Kitchen (Main Kitchen) for 1 year catering to International

breakfast 500+, International lunch buffet 300+ & International Theme-night dinner 350+ .

Worked in Sea-Breeze Restaurant, a Mediterranean theme based Restaurant serving a-la-carte, serving on an average of 200+ daily

JOB PROFILE

Responsible for the daily kitchen operation & duty roster.

Ensure cleanliness hygiene standard following by team.

To ensure food preparation, presentation, quality & standard are followed.

Ensure that kitchen equipments are clean and in proper working condition.

Maintains waste at minimum, portion control, food cost control.

Assists Chef in menu planning, executing and plating new recipes.

To ensure a high hygienic standard of cleanliness is maintained in the kitchen.

To ensure all Health, Safety Hygienic documentations are recorded and filed.

Ensure HACCP & stock rotation (FIFO/FEFO) of products are followed.

4) Radisson SAS Hotel (Dubai Media City )

- Chef-de-partie (December,2005 - June,2007 )

Joined Radisson SAS, (4-star property ) Pre-Opening Team as a Chef-de-partie. Was in charge of Media-Lounge, Icon bar & Room-service with 244-Rooms, catering buffet-breakfast and a-la-carte. Coordinated with Chef of all the banqueting, cocktail parties and outdoor parties.

JOB PROFILE

Follow SOP, Standard recipe, Duty roster, market & store list

Supervise daily operations of the hot kitchen, Cold kitchen and Butchery.

Menu planning, organizing, plating, executing, quality control, cost control.

Monitor staff grooming and maintain high personal hygienic standards.

Maintain kitchen safety environment, free from any kind of Hazards.

Ensure HACCP procedures are followed and clear records are maintained at all times.

Control par stock taking and follow rotation of items (FIFO/FEFO)

5) Dubai Marine Beach Resort & Spa ( Dubai )

Demi chef-de-partie ( November,1998 - Noveber,2005 )

Joined as Commis-lll in the Main kitchen (Taverna Kitchen) handling breakfast buffet 500+, lunch buffet 200+ and theme nights 250+. Got promoted to a demi-chef.

Worked in the Beach Bar kitchen, the Italian kitchen (La Cappana), Arabic kitchen (Al-Qasr), Room service kitchen, Discotheque (Tropicana), Butchery and Banqueting too.

JOB PROFILE

Preparation of different kind of international cuisine for buffet & TDH menu.

Follow up day to day operations of the Main kitchen, Cold kitchen and Butchery.

Run and organize the kitchen in absence of the chef de partie.

Maintain HACCP, & best hygienic practices & clear records are maintained.

Oversee par stock and stock rotation of items.

6) The Park Hotel ( Calcutta )

- Production Assistant ( November 1995 - November 1998 )

Joined Park Hotel, (5-star) as “Production Assistant-3” working in the Main kitchen in both hot and cold kitchen banqueting. Got promoted to “Production Assistant-2” Worked in breakfast a-la-carte (Residence) Indian section, saucier section & butchery.

JOB PROFILE

Helping in Continental, Cold, Hot, Breakfast & Indian section.

In-charge of all store item & vegetables, helping in mise-en-place.

Implement HACCP standards & following hygienic standards.

7) Quality Inn ( Calcutta )

Industrial Training ( April 1994 - September 1994 )

Successfully completed my 6-months Industrial training, part of my 3-years Hotel Management Diploma course. Got trained in the continental section, cold kitchen, hot kitchen, breakfast a-la-carte, banqueting kitchen and butchery section as well.

ACADEMIC QUALIFICATION :-

Institute of Advanced Management ( Calcutta ) Completed 3-years Diploma Course in Hotel Management (1993 - 1996 )

St. Xavier's College ( Calcutta ) Graduated in Bachelor of Commerce – 1992

Don Bosco School ( Calcutta )

Passed ISC ( +2) in Commerce – 1989.

PERSONAL DETAILS

Date of Birth : 07.06.1970

Marital Status : Separated

Religion : Roman Catholic

Nationality : Indian

Permanent Address : 30, Christopher Road, P.O.-Tangra, Gobra

Calcutta-700046, India

Languages : English, Bengali, Hindi & working knowledge of French

Interests : Watching cookery videos, Fusion Cookery & listening Music

Passport Details : Passport No. : Z 2406408

Place of Issue : Dubai

Date of Issue : 05/07/ 2012

Date of Expiry : 04/07/2022

REFERENCES :-

1.Chef Menino Fernandes, Group Executive Chef - GBL Group, Bahrain.

Mobile No. +973-****-****

2.Chef John Sinjobi, Executive Chef – Le Royal Meridien Beach resort & spa, Dubai.

Mobile No. +971-**-***-****/ +971-**-***-****

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