Executive Chef Sous

FRANCIS SUREN GOMES

EXECUTIVE CHEF

MY VIDEO CV LINK https://youtu.be/TEIn4oJ4MfQ

REACH ME

PERMANENT ADDRESS

M-141 TOP FLOOR LAXMI NAGAR,

DELHI -110092, INDIA

MOBILE CONTRACT

HOUSE :- +919*********

WHATSAPP:- +918*********

EMAIL CONTRACT

**********@*****.**.**

SOCIAL MEDIA

Member :- world master chef member from 2017

Member :- life time member Indian culinary forum from 2019 Member :- world chef choice federation

Member :- world association of master chef

Member :- chef guild of india

BIO GRAPHY OF CHEF FRANCIS SUREN GOMES

Born- NOV,1961,Bangladesh, Dacca. Our generation of families are western chef, A great deal of time and effort has been spent by the min researching and developing western cuisine’s, all over India and most of gulf countries My culinary skills were inherited from my family. I was introduced to the art of cooking when I started assisting my father, under whose watch full eye my interest developed. My sense of quality came from my father who would never compromise on quality, and taught me how to choose the best ingredients, the best spices and how to differentiate between was fresh and what was not. I developed further when I got the chance to work in U.A.E, Oman, Bahrain, Singapore, Kurdistan, Egypt with International brand and local brand of Hotels, catering and chain of bar and gastronomy PHILOSOPHY OF COOKING

Cooking is an art that comes from the heart and I like to constantly innovate and create new dishes. I like to divide food into four different categories; food that one can see, smell, taste and finally it has to surprise, which is what I like to call the “wow factor”. Presentation is very important, in fact it as vital as creating the perfect recipe. I create food that not only appeals to the palate but is also a treat to eye appeal

ACHIEVEMENTS MAGAZINE & MEDIA

In 2008 at Singapore i have got a chance to given a recipe Moroccan cuisine at Peter and Knipp Magazine In 2010 at Singapore i have got a chance in sun TV show live cooking of Mirch Taste of India. In 2019 i have got a chance to give recipe at world chef choice Magazine EXPERTISE MANAGEMENT SKILLS

Develops with the Human Resources department training plans, develops training material and implements training plans for the Food Production employees. Standard and Local Operating Procedures(SOPs and LSOPs) and supports the Peer Review Process. Planning new kitchen set-up, menu development. food presentation photographs, Establishes implements and controls performance standardsfortheStewardingOperationintheKitchen,RestaurantandBarsoas to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resources and equipment flows. Establishes and implements performance standards for the Kitchen and coordinate purchasing to establish and maintain a streamlined and efficient operation.

LEADING KITCHEN OPERATIONS TRAITS AND SKILLS

Expert for pre-opening & Post Opening Hotel as a HOD F&B Operation, for all the activities including giving planning inputs and layout of the kitchen equipment's, preparing a concept statement, menus Designing, Implementing a contemporary international Cuisine Menu/ Menu engineering, menu planning. Strong leadership skills, team player and able to build a team. Familiar with HACCP standards and Food hygiene and able to implement. Responsible for maintaining reasonable cost control in food preparation. Implements guidelines and control procedures for purchasing and receiving areas.

EXPERTISE CULINARY SKILLS

International Cuisine: Italian, European, South American, Middle East, Mediterranean, Fusion Western Asian. Asian Cuisine : India, Thai, Japanese, Malaysia, Indonesia and Singapore, Strong in new contemporary Western and Asian Cuisine/Strong presentation skills Strong in banqueting Different types of themes night. EDUCATIONAL BACKGROUND

• Industrial Technical management Kolkata : Hotel management from 1989 to 1992

• Bidhan chandra vidyalaya : 12th senior secondary school May 1980

• Bidhan chandra vidyalaya : 10th Higher secondary school May 1978 PROFESSIONAL QUALIFICATIONS

Claridges Hotel New Delhi, India : Kitchen trainee (General Cooking)-1977-1980 ADDITIONAL TRAINING AND COURSES

Grand Hyatt Muscat, Oman : Ecolab Basic food Hygiene training in 2002 Jumeirah Beach hotel,Dubai (U.A.E) : foundation in food Hygiene from Chartered institute of Environment(UK) 2004

Harry's International Singapore : Food Hygiene officer course from SEI Singapore in 2008

: Advance awareness of HACCP, FSMS,FSSC from EP info ways, Delhi India in 2020

: Training on food handler for covid19

ORGANIZATIONAL HISTORY

BLOOM CAFÉ AND CAKERY,NEW DELHI KHAN MARKET

AS A CONSULTANT CUM EXECUTIVE CHEF FROM JULY 2021 TO TILL DATE CAFÉ YARD, NEW DELHI PITAM PURA

AS A CONSULTANT CUM EXECUTIVE CHEF FROM JAN 2021 TO JULY 2021 ASDAL GULF INN BOUTIQUE HOTEL BAHRAIN

EXECUTIVE CHEF FROM 1ST MARCH 2018 TO 28 TH FEB 2020 GRAND MILLENNIUM HOTEL KURDISTAN SULAIMANIYA, IRAQ

HEAD CHEF FROM JUNE 2017 TO FEB 2018

360 DEGREE RESTAURANT, OMAN, MUSCAT

EXECUTIVE CHEF FROM DEC. 2014 TO JUNE 2017

MILLENNIUM KURDISTAN HOTEL AND SPA SULAIMANIYA

EXECUTIVE CHEF FROM SEP.2013 TO JULY 2014

THE K HOTEL, UNDER GULF HOTEL GROUP BAHRAIN

SOUS CHEF FROM OCTOBER 2012 TO AUGUST 2013

HUSSAIN FADHIL & PARTNERS 360 DEGEE RESTAURANT, OMAN EXECUTIVE CHEF FROM APRIL 2012 TO OCTOBER 2012

HARRYS GROUP OF BAR AND RESTAURANTS, SINGAPORE

KITCHEN MANAGER FROM OCTOBER 2010 TO MARCH 21012

ABU SOMA INTERCONTINETAL HOTEL AND RESORT, EGYPT

SOUS CHEF FROM FEB, 2010 TO OCTOBER 2010

HARRYS GROUP OF BAR AND RESTAURANTS, SINGAPORE

SOUS CHEF FROM APRIL 2006 TO FEB, 2010

JUMEIRAH BEACH HOTEL, DUBAI (U.A.E)

CHEF DE PARTIE FROM FEB, 2004 TO APRIL 2006

GRAND HYATT, MUSCAT,OMAN

CHEF DE PARTIE FROM MAY 2002 TO SEP. 2003

FOUR CATERING SERVICE COMPANY, ABU-DHABI (U.A.E)

CHEF DE PARTIE FROM DEC 1992 TO APRIL 2002

AMERI COURT ROYAL COURT OF BAHRAIN

CHEF DE PARTIE FROM APRIL 1988 TO APRIL 1989

WELCOME GROUP MAURYA SHERATON, DELHI, INDIA

COMMI-2 FROM NOV 1985 APRIL 1988

SAKET CULTURAL CLUB, DELHI, INDIA

CATERING SUPERVISOR FROM DEC. 1984 TO AUGUST 1985

HOTEL SATKAR,GREEN PARK, DELHI, INDIA

CONTINETAL CHEF FROM JAN 1983 TO NOV 1984

FIVES CAIL BABCOCK, IRAK

WORK AS A AID COOK FROM MAY 1982 TO DEC 1982

DELHI CACY RESTAURANT, DELHI, INDIA

WORK AS A COOK FROM JUN 1981 TO APRIL 1982

VOLGA RESTAURANT, DELHI, INDIA

WORK AS COOK FROM MAY 1980 TO MAY1981

SOME CULINARY PHOTO LINK

EXPERIENCE CERTIFICATE LINK

ACHIEVEMENT CERTIFICATE LINK

REFFERENCE

MR. GEORGE PALLIS ( GROUP MANAGING DIRECTOR )

EMAIL:- george.pallis@savoy-

sharm.com

MOBILE NO :- +201*********

MR, HAMEED ALI (GENERAL MANAGER)

EMAIL :- *******@****************.***

MOBILE NO:- +973********

MASTER CHEF SYLVESTER ROZARIO ( CHAIRMAN)

WORLD CHEF CHOICE FEDERATION & ROYAL

BENGAL MASTER CHEF

EMAIL:- ***********@*******.***

MOBILE NO :- +917********* / +917*********

COVER LETTER

Respected sir

First of i like to brief myself of my culinary works 34 year of culinary journey with 27 years of middle east, Asia and north Africa as various position like commi, cdp, sous chef, kitchen manager, head chef, and executive chef

An Executive Chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. I am very much hands on chef and i have good cooking knowledge of Mediterranean, Lebanese, asian, Mexican, italy and western foods as well as Indian. please find attach my cooking dishes. as well as admin part and kitchen trainings

thanks

best culinary regards

francis gomes

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