CAREER OBJECTIVE.

Over **, years of experience in Food and Beverage industry, having –deep

knowledge as Executive Chef, food manager, Kitchen Executive, planning and setting of kitchen and worked in some of the finest establishments in aboard like hilton hotel. Hyaat regency, westin hotel, and carnival cruise line, & some restaurant in bahrain,

Cuisine concept Design and Planning, Facility Planning, set up of Restaurants,Hotel

& F & B Operations including Menu design, Food and Beverage Development,Vendor Management,Staff recruitment and Training

- Creative and innovative in franch and italian cousine, a bit of maxican, Mediterranean,western, Indian,Continental,Oriental and Fusion World Cuisine. Pre-opening experience and well versed in all aspect of Kitchen and Business Operations varied from Restaurants, Banquet and Hotels.

- Comprehensive knowledge in Food Safety, Hygiene Specialties

hand's on chef with expertise’s includes Project Conceptualization, Design and Planning, Menu Finalization, Food and Beverage Development, Menu Engineering, Standardization,S.O.P, Creation of Supply Chain, Recruitment, Training, Operation Review and Analysis,Customer Response Management, Cost Control and Staffing. Kitchen management skill, strong leadership skill, excellent organizer, team player and motivator.

PRESENTLY I AM LOOKING FOR SUITABLE JOB.

EXECUTIVE CHEF/ OPERATION MANAGER.

KUMARI'S MULTI CUISINE RESTAURANT. SEPTEMBER 2017, TO FEB 2020. BAHRAIN This is a fine dining restaurant and I am responsible for making menu, and recipes, pricing. costing. we serve mix menu. Indian. Italian and local foods. My job is Purchasing, outdoor catering. special promotion. Managing a team of 24 nos staff, EXECUTIVE CHEF/ OPERATION MANAGER.

BRUNCH DINER CAFE AND RESTAURANT, april 2015 to jan 2017 BAHRAIN. Pr-opening with concept and restaurant design. Menu planning and. kitchen layout. Sop's and managing daily operation for 240 cover restaurants, for breakfast, lunch & dinner. Many special promotion and festivals menu executed, daily purchasing. Monthly inventory, costing. implementing recipes standards. Along with this we had a catering contract with Alba aluminum factory. Every day 250 breakfast and lunch. EXECUTIVE CHEF/ OPERATION MANAGER.

UNI SUSHI JAPANES RESTAURANT, jan 2013 to feb 2015.BAHRAIN. This is a multi-cuisine fine dining restaurant. And we serve local style sushi and maki. For lunch and dinner. I have the responsibilities for making menus. Daily specials and promotion in outlet. With a managing 29 staff. Responsible for day to day operation and purchasing for the outlets. And we did 300 cover catering every day for ministry of interior police fort.

Taking care in training of the staff on different aspect. standard, quality food. EXECUTIVE CHEF/ MANAGER.

VILLA MAMA FINE DINING RESTAURANT.NOV- 2011 TO DEC- 2012. BAH- Pr-opening this fine dining restaurant and also making menus, kitchen designs, ordering equipment. Alongs with market survey, managing kitchen staff, suppliers and product

specification, purchasing and price comparison. Recipes and costing, culinary formats and job descriptions, food tasting, and product sampling . EXECUTIVE SOUS CHEF.

HAYYT REGENCY GRAND CAYMAN. (CAYMAN ISLAND,).

DEC- 2006, TO JUNE 2010. BRITISH WEST INDIES. B.W.I. My Responsible was main kitchen, including AL-day dining restaurant. Room service and banquets. Liaised with all departments to ensure proper communication and gust service investigated and solved any customer concern. Daily food service in the operation of a. 265- room. and an exclusive 150 seated coffee shop, and banqueting service. Cayman island best fine dining restaurant is Hemingway, Italian food, Caribbean food. It has 110 seating capacity, full setup and buffet for brunch, our Sunday brunch named as the best brunch in cay man island. 4 times.Coordinated and managed market purchases, planned on a daily basis. Managed multi dining and high-volume outlets, costs and deliver a profitable department, processed daily market orders for the operations and maintained a very strong food cost. Provided administrative support for maintaining high standards of hygiene, with 72 kitchen staff.

EXECUTIVE CHEF.

MINERVA INDIAN CUISINE, HERNDON (VIRGINIA).

APRIL -2005. TO JUNE 2006. UNITED STATE OF AMERICA. As a head chef my responsible was looking after a banquet hall for 250 cover. In charge of links and members lounge operations.

Production, presentation and for the special promotional menus. In finding the daily commodities and overseas item which are available in the market suggest the different menus for the outlet which has opened and about to open.Took care in training of the line staff on different aspect, like HACCP. Standard recipe and Sops as per the specification set. In charge for the quality off food, menu catering service and daily AL-a-cattie and keep eye. On hygiene and cost cost control food ordering. SENIOR SOUS CHEF.

HAYYT REGENCY GRAND CAYMAN CAYMAN. OCTOBER -2002. TO FEB- 2005.GRAND CAYMAN. BRITISH WEST INDIES.B.W.I.

Totaly charge for main kitchen, including all-day dining restaurant. Room service and banquets, full setup for buffet and all the banquet and events. Processed daily market orders for the operation and maintained a very strong HACCP. And good quality food to be serve,

SOUS CHEF.

WESTIN CASURINA & RESORT.AND SPA. JUNE-2001 TO SEPT 2002. CAYMAN ISLAND. BRITISH WEST INDIES. (B.W.I.)

I was handling Casa Havana fine dining restaurant. With Another 34 kitchen staff members. Casa Havana is the best fine dining restaurant in grand Cayman. We had mix menu. Mostly verity seafood, USA prime beef. And Kobe beef. Suggest different kind of menus for the outlets. Taking care of the other staff on different aspect. Like haccp standard recipe and according to our company rules. SOUS CHEF.

CARNIVAL CRUISE LINE. SHIP-TRIUMPH. PR-OPENING.JANUARY- 1999. TO APRIL -2001. FLORIDA. MIAMI. U.S.A.

my responsibilities were to handle the main galley with another 82 staff.and 28 cleaner.

We prepare breakfast and lunch & dinner for 3800 nos. guest on board. We serve plated service maintaining high standards of hygiene. CHEF DE PARTIE.

DUBAI HILTON INTERNATIONAL HOTEL. SEPTEMBER 1992. TO JULY 1998.DUBAI,(UNITED ARAB EMIRATES ).

my responsibilities were to receiving. Delivery. And maintaining proper inventory of all the food items. Achieving sales target and profitability on a the overall. Planning and directing food preparation and managing kitchen staff to ensure food is prepared. Properly and always prepared to come up with on the spot solutions for the problems. That may occur in the kitchen.

EDUCATION = IHM. KOLKATA.

INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY & APPLIED NUTRITION.

HOSPITALITY AND TOURISM MANAGMENT.

1989.

LANGUAGES KNOWN.

ENGLISH, - HINDI . BENGALI-URDU.

PERSONNAL DETAILS.

NAME ; PETER S. GOMES.

MARITAL ; MARRIED.

PERMANENT

ADDRESS ; POST, BEGOPARA. DIST -NADIA. WEST BENGAL. INDIA.

SEX ; MALE.

DATE OF BIRTH ; 23rd

APRIL 1970.

NATIONALITY ; INDIAN.

HOBBIES : COOKING LISTENING MUSIC. DRIVING.

PASSPORT : K 3682281.

DECLARATION

I hereby declare that all the details mentioned here are true to the best of my knowledge and belief.

Yours Sincerely

MR. PETER S. GOMES. DATE=

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