Executive Chef Sous
Resume:
Curriculum Vitae
Richard Manuel Gomes
Email : adp01e@r.postjobfree.com
Skype : rmanuelgomes
Mobile : +880 181******* / 196*******
Position Applied : Executive Chef
Objectives:
Continue my professional career in the hospitality industry and improve my knowledge, acquired skill and capability in food production, management skills, food Costing and budgeting, where in my experiences will be fully utilized and contributed to the company’s team work.
Educational Qualification : Passed B.Com (Bachelor of Commerce) Under
National University.
Technical Qualification : Successfully completed 3 months course on F&B Production organized by "Bangladesh Parjatan Corporation".
: Successfully completed 3 months course on F&B Dept. organized by "Dhaka Sheraton Hotel".
: Obtained Certificate of Appreciation Awarded by "Dhaka Sheraton Hotel" during the period of SAARC Summit at Dhaka.
TRAININGS & CERTIFICATES
Group Train The Trainer Workshop in Ferrari World Abu Dhabi on 29th Aug. 2011
Task Trainer Workshop in Ferrari World Abu Dhabi on 20th Sep. 2010
Certificate of Appreciation in Ferrari World Abu Dhabi on 04th Nov.2010
Certificate of Essential Food Safety Training by TUV NORD on 24th Aug.2010
Certificate of Basic Food Hygiene Training by TUV Middle East on 30th July 2005
EMPLOYMENT HISTORY
Dec.2019 - till now
At Present taking care of my own fast food shop from December 2019 to till now.
Sous chef to Head chef June 2018 - Oct.2019
Muri Beach Club Hotel,
Cook Islands.
Scope: Directly report to F&B Manager
Responsibilities:
Daily Meeting with senior chef for daily basis staffs issue, menu planning, park event .
Responsible for special /banquet event.
Set up Menu, recipe, kitchen utensils and scheduling of staffs.
Assist the consistency and quality of food product, preparation and serving.
Check to all daily supplies and properly storage all daily products.
Responsibility for cleanliness area, date and label, cooling chart as HACCP requires.
Keep consistency and quality off food’s flow from receiving, storing, preparing, cooking and serving,
Controller purchase order, budgeting and food cost.
Sous chef March 2015 -May2018
Platinum Suites Smart Boutique Hotel
Scope: Directly report to Executive Chef
Responsibilities:
To check presentation of hot, cold & pastry buffet .
Keep eyes on guest satisfaction on food.
All food preparation according to maintain HACCP .
Use in FIFO method during work.
To take appropriate decision to maintain food cost.
Staff schedule according to the situation of business.
Every three months new menu added on guest's demand.
Sous Chef Nov.2013 - Jan.2015
Ramada Hotel Muscat, Oman
Scope:-Directly report to Executive Chef
Responsibilities:
Normal operation in Hot & Cold section.
A la Carte for room service & restaurant’s guest.
Special banquet event for groups up to 1000
VIP weddings of Arab sheikhs.
Cocktails reception in diplomatic area.
Menu & recipe set up according to guest's satisfaction .
Strictly maintain HACCP while preparing food .
Keep maintaining food cost in lowest level .
Problem solving
Staff's schedule according to hotel's operation.
Always check production & expired date while purchasing new items.
Owner of Jan.2012-Nov.2013
Peter's Authentic Food Corner. Dhaka
Scope: As a owner of that food corner I used to manage
everything from production to sell and customer's satisfaction.
Chef De Partie June 2010-Nov.2011
Ferrari World Abu Dhabi
Opening Team
Scope:-Directly report to Executive Chef, Executive Sous Chef
Responsibilities:
Daily meeting with senior chefs for daily basis staff's issue, menu planning, park event, hr required etc.
Set up Menu, recipe, kitchen utensils and scheduling of staffs.
Responsible for special banquet event.
Check to all daily supplies and properly storage all daily products.
Perform the duty and assume responsibility of all product and presentation in daily operation.
Keep consistency and quality off food’s flow from receiving, storing, preparing, cooking and serving.
Responsibility for cleanliness area, date and label, cooling chart as HACCP requires.
Controller purchase order, budgeting and food cost.
Demand on guest satisfaction .
Chef De Partie Dec.2008-April 2010
Pan Pacific Sonargaon
Scope: Report to Sous Chef
Responsibilities:
To check daily operation sheets.
Mise en place for normal operations & function
Buffet & ala carte
Cost control
Demi Chef De Partie
Hilton Abu Dhabi
July 2004-Nov2008
Scope: Maintain the standard of the product from the outlet & co-ordinate the schedule work assignment between Chef De Partie and subordinate.
Responsibilities:
Assist and report to Sous Chef / Chef De Partie to supervise outlet kitchen and discipline.
Prepare one set daily international Hot, Cold, Italian, Mexican and Thai.
Perform the duty and assume the responsibility of all product and presentation in daily operation.
Assist the consistency and quality of food product, preparation and serving.
Double check all mise en place in operational manner.
Responsibility for cleanliness area, date and label, cooling chart as HACCP required.
Commis 1
Biman Flight Catering Centre
June 2002 - Mar.2004
Responsibilities :
Report to Chef De Partie.
Prepare mise en place required for daily operation including special promotion.
Take responsibility for food store order and proper arrangement such stuffs chiller, fridge and dry store.
Commis 1 Oct.1996- Dec.2001
Jebel Ali Hotel &
Golf Resort Dubai
Responsibilities :
Prepare Mise en place, salad, breakfast and ala carte.
International cuisine in buffet.
Hot & Cold.
Ala Carte in Italian restaurant ( la tra viata).
Pick up and arrange store.
Check Label date and expired Items.
Clean as you go.
COMPUTER SKILLS
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Microsoft Office
Microsoft Excel
Microsoft Out Look
Internet application and Explorer
REFERENCES
Massimo Falsini
Former Executive Chef
of
Ferrari World Abu Dhabi
Current : Executive chef at Rosewood Miramar Beach
Montecito Cornell University Santa Barbara,
California Area.
Email : adp01e@r.postjobfree.com
Massimiliano Valenzi
Former Executive Sous Chef of
Ferrari World Abu Dhabi
Current : Executive Chef of Food & Beverage
Warner Bros. World Abu Dhabi
P.O. Box 128717 - Abu Dhabi, UAE
E adp01e@r.postjobfree.com
W www.wbworld.ae
Toni Azhari
Former Sous chef of
Ferrari World Abu Dhabi
Current: Executive Chef - Hotel Ciputra World Surabaya
Swiss-Belhotel International
Jl. Mayjen Sungkono 87 - 89
Tel: +623*-********
Fax: +623*-********
Reservation Toll Free: 080*-*-**-**-**
E-mail: adp01e@r.postjobfree.com
Website: www.swiss-belhotel.com
Ajith Gunawardena
Executive Sous Chef
Hilton Abu Dhabi
Tel: 971(0)2 6814165
Email: adp01e@r.postjobfree.com
Ahmed Al Achek
Former Executive Chef
of
Ramada Muscat Hotel
P.O. Box 1011, P.C. 112
Ruwi, Sultanate of Oman
E-mail : adp01e@r.postjobfree.com
Mobile : 002***********
Liana Scott
General Manager
Muri Beach Club Hotel
Rarotonga Cook Islands
Ph: +682 23000 or +68255089
E-mail : adp01e@r.postjobfree.com
www.muribeachclubhotel.com
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