Food Chef
Resume:
Subject : Application for the post of Chef.
Respected Sir/Mam,
I, Peter Dhiraj Gomes wish to apply for the post of Chef. I am a Catering diploma holder from India& find myself suitable eligible for the above subject post. I hope to get an opportunity to appear for an interview to demonstrate my skill and ability.
Looking forward for a favourable reply
Thanking you
Peter Dhiraj Gomes
Key Person: PETER DHIRAJ GOMES
Proposed Position : CHEF Arabic/Conti
Nationality: INDIAN
Experience:
17 YEARS EXPERIANCE
IN FOOD INDUSTRIES
MANAGMENT
2 YEARS IN REMOTE
LOCATION.
Training Complete Satisfaction
TRAINING IN
HACCAP(ISO
9001 AND ISO
22000)
KITCHEN FIRE
SAFTEY BY MIFA IN DUBAI JABEL ALI HOTEL ON 1999
SERV-SAFE AND FIVE KEY DONE BY ROTANA HOTEL
FOOD HYGINE DONE BY NOVE HOTEL MASCAT
FOOD SAFTEY TRAINING DONE IN IRAQ
Education/Other Training:
PASSED CLASS 12 IN 1991
(COMM)
MERIDIAN SCHOOL OF HOTEL MANAGEMENT
(1991 TO 1994)
ASST COOK
BENGAL CLUB
KOLKATA
2ND COMMI
THE KENILWORTH
HOTEL, KOLKATA
1st COMMI HOTEL JABELALI, DUBAI, U.A.E.
CHEF DE PATIE
HOTEL ROTANA
DUBAI-U.A.E.
SENIOR COOK
DAMAC CATERINGMUSCAT- OMAN
EXECUTIVE CHEF
G.C.C. IRAQ
EXECUTIVE CHEF
G.C.C., KUWAIT
1990 TO 1992
1992 TO 1993
1994 TO 1997
1999 TO 2002
2003 TO 2004
2005 TO 2007
2007 TO 2010
CHEF COOK
C.I.S., MADAGASKAR
CHEF DE PATIE
CONRAD HOTEL
BANGKOK
CHEF PROLOG SOLUTION(KBR)
AFGHANISTAN
HEAD CHEF
DAMAC .CO
SAUDI ARAB
HEAD CHEF
KBR (Somalia)
HEAD CHEF
CIANO(Somalia)
2011 TO 2012
2013 TO 2013
2014 TO 2015
2015 TILL 2017
16TH JUN 2018 TO 29TH SEP 2019
20TH NOV 2019 TO 23RD DEC 2019
ExperienceSpecified
HEAD CHEF = KBR (Somalia)
16TH JUN 2018 TO 29TH SEP 2019
Duties and Responsibilities
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with
the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Consult and check on daily requirements, functions and last minute events
Guide and train the subordinates on a daily basis to ensure high motivation and economical working
environment
HEAD CHEF = CIANO(Somalia)
20TH NOV 2019 TO 23RD DEC 2019
Duties and Responsibilities
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with
the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Consult and check on daily requirements, functions and last minute events
Guide and train the subordinates on a daily basis to ensure high motivation and economical working
environment
NAME
PETER DHIRAJGOMES
NATIONALITY
INDIAN
DATE OF BIRTH
1ST DEC – 1971
PASSPORT NUMBER
J-1019056
DATE OF ISSUE
19/11/2010
DATE OF EXP
18/11/2020
PLACE OF ISSUE
CALCUTTA-INDIA
RELIGION
CATHOLIC
EMAIL ID
*************@*****.***
LANGUAGE KNOWN
To Write : English and Bengali
To Speak : English, Bengali and Hindi
HEAD CHEF= DAMAC. CO
SAUDI ARAB
2015 TILL 2017 NOV 5TH
Duties and Responsibilities
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with
the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Consult and check on daily requirements, functions and last minute events
Guide and train the subordinates on a daily basis to ensure high motivation and economical working
environment
CHEFsupervisor= PROLOG
AFGHANISTAN
2011 TO 2012
Duties and Responsibilities
Follow up the instruction given by Senior Manager and ensure to follow the SOP.
Check all food Production equipment for safe and proper operation and uses
According to Material Safety Data Sheet.
Follow up the instruction given by Senior Manager and ensure to follow the SOP.
Check all food Production equipment for safe and proper operation and uses
According to Material Safety Data Sheet.
Responsible for the food Production
Ensure stock rotation policy is Strictly Adhere to FIFO method.
Responsible for food Items order in weekly basic.
Setup menu for each and every meal According to store Available.
CHEF DE PATIE: HOTEL CONRAD BANGKOK 2013-2013
Duties and Responsibilities
As a CHEF DE PATIE responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
Support SOUS Chef in the daily operation and work
Work according to the menu specifications by the Sous Chef or Executive Chef
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in your section
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Setup menu for each and every meal According to store Available.
Ensure to give Hostility service to Customer.
Ensure to give food Quality/presentation and food taste to customer.
CONTACT DETAILS
PETER DHIRAJ GOMES
PURBA PUTIARY SAT BIGHA, NUTAN PALLY KOLKATA- 93 WEST BENGAL INDIA
CONTACT NUMBER
FATHER NAME
LUCAS GOMES
MOTHER NAME
MARIA KIRAN GOMES
MARITAL STATUS
MARRIED
CHEF COOK=C.I.S MADAGASKAR
2011 TO 2012
Duties and Responsibilities
As a Chef COOK are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Coordinate daily tasks with the Sous Chef or Executive Chef
Follow the instructions and recommendations from the immediate superiors to complete the daily Task
ASST-EXECUTIVE CHEF: G.C.C CATEERING CO. KUWAIT
Duties and Responsibilities
As a ASST EXECUTIVE CHEF for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
Applies and follows the Contractual Obligations of GCC policies and procedures.
Follow, Imply and Maintain all the ISO Standard and Requirements.
Ensure personal Hygiene and Safety Measures’ Including Code of behaviour among all
Staff.
Establish to Maintain a Good Relationship with Customer and staff.
Follow up the instruction given by Senior Manager and ensure to follow the SOP.
Check all food Production equipment for safe and proper operation and uses
According to Material Safety Data Sheet.
Responsible for the food Production
Ensure stock rotation policy is Strictly Adhere to FIFO method.
Responsible for food Items order in weekly basic.
Setup menu for each and every meal According to store Available.
Ensure to give Hostility service to Customer.
Ensure to give food Quality/presentation and food taste to customer.
Ensure Staff are maintaining the food Temperature as per Serve-Safe
ASST-EXECUTIVE CHEF: G.C.C
CATEERING IRAQ
Duties and Responsibilities
NAME
PETER DHIRAJGOMES
NATIONALITY
INDIAN
DATE OF BIRTH
1ST DEC – 1971
PASSPORT NUMBER
J-1019056
DATE OF ISSUE
19/11/2010
DATE OF EXP
18/11/2020
PLACE OF ISSUE
CALCUTTA-INDIA
RELIGION
CATHOLIC
EMAIL ID
*************@*****.***
LANGUAGE KNOWN
To Write : English and Bengali
To Speak : English, Bengali and Hindi
As a ASST-EXE CHEF are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
Applies and follows the Contractual Obligations of GCC policies and procedures.
Follow, Imply and Maintain all the ISO Standard and Requirements.
Ensure personal Hygiene and Safety Measures’ Including Code of behaviour among all STAFF
Establish to Maintain a Good Relationship with Customer and staff.
Follow up the instruction given by Senior Manager and ensure to follow the SOP.
Check all food Production equipment for safe and proper operation and uses
According to Material Safety Data Sheet
SENIOR COOK: DAMAC CATEERING MASCAT- OMAN 2003-2004
Duties and Responsibilities
As a Senior Cook responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
Support Executive Chef in the daily operation and work
Work according to the menu specifications by the Sous Chef or Executive Chef
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in your section
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Setup menu for each and every meal According to store Available.
Ensure to give Hostility service to Customer.
Ensure to give food Quality/presentation and food taste to customer.
Ensure Staff are maintaining the food Temperature as per Serve-Safe
CHEF DE PATIE: HOTEL ROTANA DUBAI-UAE 1999-2002
Duties and Responsibilities
CONTACT DETAILS
PETER DHIRAJ GOMES
PURBA PUTIARY SAT BIGHA, NUTAN PALLY KOLKATA- 93 WEST BENGAL INDIA
CONTACT NUMBER
FATHER NAME
LUCAS GOMES
MOTHER NAME
MARIA KIRAN GOMES
MARITAL STATUS
MARRIED
As a Chef de PartieRotana are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Coordinate daily tasks with the Sous Chef or Executive Chef
Follow the instructions and recommendations from the immediate superiors to complete the daily Task.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with
the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Consult and check on daily requirements, functions and last minute events
Guide and train the subordinates on a daily basis to ensure high motivation and economical working
environment
HOTEL JABEL ALI 1ST COMMI DUBAI-UAE 1993-1997
Duties and Responsibilities
As a Commi 1st responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
Support Chef de patie or Sous Chef in the daily operation and work
Work according to the menu specifications by the Chef de patieor sous Chef
Keep work area at all times in hygienic conditions according to the rules set by the
hotel
Control food stock and food cost in your section
Prepare the daily mis-en-place and food production in different sections of the main
Kitchen or satelite
Follow the instructions and recommendations from the immediate Superiors to
complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up
to date with the new products, recipes and preparation techniques
Coordinate and participate with other sections of requirements, cleanliness, wastage and
cost control
Contact this candidate