Food Safety Chef De

AKASH GOMES CHEF DE PARTY

Location: Naigaon(W), Vasai,401207.

Email: *************@*****.***

Mobile: -797-***-****

Professional Profile

B.Sc. (Hospitality Studies) graduate (8.60 CGPA) with 5+ years of culinary experience in multi-cuisine cooking, menu development, and food safety. Skilled in high-pressure kitchen operations and adapting to evolving food trends. Recently promoted to Chef de Partie (CDP) at Raksha Catering, a leading vegetarian catering company in Mumbai, overseeing fusion menus and enhancing guest experiences. Completed a Certification in Data Science and Artificial Intelligence from the Boston Institute of Analytics to integrate data-driven insights into hospitality for improved operations, menu optimization, and customer satisfaction. Core Skills

Service Recovery Customer Service Skills Vegan Cuisine Exposure

Multi-cuisine skills Knowledge of food trends Staff Trainings

Multi-departmental exposure Molecular Gastronomy exposure Food Safety Career Summary

October 2024 – Present

Raksha Catering, Mumbai

Chef de Partie (CDP) Multi-cuisine,Fusion Cuisine & Continental Cuisine Outline:

Promoted to CDP at Raksha Catering, one of the top vegetarian catering companies in Mumbai. Overseeing the Raksha Accent Menu, a curated selection of innovative vegetarian fusion dishes. Responsible for menu execution, quality control, and leading a team in high-volume catering events. Key Responsibilities:

Leading the kitchen team in preparing and presenting multi-cuisine vegetarian dishes.

Innovating fusion dishes with a modern twist, balancing flavors, and textures.

Maintaining high standards of hygiene, food safety, and quality control.

Managing bulk food preparation, storage, and ingredient procurement.

Training kitchen staff on new recipes, plating techniques, and portion control.

Ensuring timely execution of catering events while upholding service excellence.

Assisting in menu planning, cost analysis, and inventory control. Key Achievements:

Successfully introduced signature fusion dishes such as Corn Mousse with Pomelo Flakes & Green Chutney and Portuguese Curry with Tempura Vegetables.

Received positive client feedback for presentation, taste, and innovation in menu offerings.

Played a key role in streamlining bulk food preparation processes to enhance efficiency.

Ensured cost-effective ingredient sourcing without compromising on quality.

Recognized for leadership and mentoring junior chefs. May 2023-Janurary 2024

Msc Cruises.

Commis II Fine Dining – Hola Tacos

Outline

Joined in as pre-opening team in Msc euribia as commis 2 fine dine in hola tacos. Aided CDP for miza en place and preparation for the menu as per company standard and recipes. Key Responsibilities

Overseeing the guest’s, a la carte orders and following their specifications.

Chopping and chopping vegetables in accordance with USPH sanitary standards

Maintaining USPH log books (Cooling logs, Reheating logs, Galley Personal Check list, cleaning plans, Thermometer calibration)

Receiving fruits, vegetables, and dry store as per ordering.

General cleaning as per USPH.

To have a check on end of cruise inventory.

Maintain hygiene standard as per USPH.

Key achievements.

Received positive RPF for commitment and hard work during cruise ER SR 03. February 2021 – December2022

The Bay Club, Mumbai (Managed by the Oberoi Hospitality Management) Commis Chef Indian Cuisine

Outline

Transferred and joined as commis chef (Indian Cuisine). Allotted as section assistant in charge for Arbor (Multi Cuisine Restaurant) and assistance to Zamorin (Indian Progressive Restaurant) in Bay Club. Managing Indian Section for A la carte orders includes curry and tandoor. Also responsible for butchery and vegetable receiving under assistance of Chef de party. Exposure to various Oberoi Properties such as 1. The Oberoi Cecil, Shimla. 2. Trident, BKC, Mumbai 3. Trident, Nariman Point, Mumbai.

Key Responsibilities

Managing the a al carte orders of the guest and adhering to guest specification.

Cutting, chopping of vegetables while maintaining proper hygiene standards.

Maintaining section hygiene by ensuring proper sanitization. To check whether the sanitization solutions are made at the right proposition and PPM.

New dish trials for menu addition under the observation of Sous chef.

In charge of vegetable receiving from local vendors including processing and storage.

In charge of meat and seafood receiving including processing, storage and distribution. Key achievements.

Handpicked to be trained for section in charge for butchery and currently under training for the same.

Exposure to various Oberoi Properties such as 1. The Oberoi Cecil, Shimla. 2. Trident, BKC, Mumbai 3. Trident, Nariman Point, Mumbai.

August 2019- Janurary,2021

The Oberoi sukhvilas resort and spa, New Chandigarh Commis Chef Indian & Multi-Cuisine

Outline

First job as commis chef in the Oberoi group. Was allotted as pantry chef at Kaanan (Indian speciality restaurant). After few months was transferred to the Anant Mahal (Multi Cuisine Restaurant) as Larder Chef in Grade Manger kitchen and part time internal hygiene auditor during covid 19 pandemic. Key Responsibility

Managing the a al carte orders of the guest and adhering to guest specification.

Cutting, chopping of vegetables while maintaining proper hygiene standards.

Maintaining section hygiene by ensuring proper sanitization. To check whether the sanitization solutions are made at the right proposition and PPM.

Responsible for internal hygiene audits during covid 19 pandemic.

New menu trials for trial and error.

Responsible for fruit inventory.

Key Achievements

Appreciated for the performance by the sou’s chef by the medium of kudos card.

Responsible for internal hygiene audits. Was appreciated for the same by the medium of kudos card. June 2017- October 2017

Hyatt Regency, Mumbai.

Outline

Internship in all the major departments of the hotel like Food and Beverage (Café shop and Multi Cuisine Restaurant - Glasshouse, VIP Lounge-Regency Club and Banquet), Housekeeping(rooms), Front Office (Bell desk and Back office), Kitchen (Restaurant- Glasshouse). First exposure to hospitality industry. Key Responsibility

To learn the basics of all the major department.

To help service to dispense orders.

To make setups for breakfast, lunch, hi tea, brunch and dinner.

To assist guest with luggage at bell desk.

To help kitchen to cut vegetables, make base gravy and hygiene assistance.

To assist guest with orders and preferences.

To reports any glitches and faults.

Key Achievements

Have won best trainee award by Hyatt Regency Mumbai for Food and Beverage.

All Day Every Day Award for 100% Attendance and Punctuality by Hyatt Regency Mumbai. Education

May 2024-October 2024 Boston Institute of Analytics, Virar I have completed a Certification in Data Science and Artificial Intelligence from the Boston Institute of Analytics. With a strong analytical mindset and a passion for problem-solving, I aim to harness the power of data to drive strategic decision-making and contribute to groundbreaking projects in these evolving fields. Tools

Excel

Python

SQL

Machine Learning And AI

Power BI

Tableau

2016-2019 B.Sc. (Hospitality Studies)

St Andrews College, University of Mumbai, Mumbai.

Commenced Bachelor of Science in Hospitality Studies in St Andrew’s College affiliated to University of Mumbai in subjects as in Advance Front Office, Housekeeping, Food and Beverage, Advance food production, Accounts, IT, Food Safety, Organisational behaviour, Strategic management, Financial Management, Event marketing and management practice and French. Was done training internship at Hyatt Regency, Mumbai during the same period of time.

Key Achievements

Member Head for student council for B.Sc. Hospitality Studies section.

Event in charge for college theme dinner.

Passed the final semester with 8.60CGPA.

2014-2016 Commerce Don Bosco Jr College, Naigaon(E). Commenced 11th and 12th grade with commerce studies in subjects like Accounts, IT, Secretarial Practice, Organization of Commerce and Management, English.

Key Achievements

Head of Event management for college fest for singing department.

Student of the year by Don Bosco Jr College 2014-2015. Projects.

Event Management project in the 6th semester.

Complaint Management Program presented to student council to address complaints, suggestions, and feedback.

Complaint Management Program presented to college canteen council to address complaints, suggestions, and feedback.

Event management for 12th grade college fest singing division.

Research done on SAR radiation through smartphones for 12th grade submission project.

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