Summary
Overview
Work History
Education
Skills
Timeline
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Richard Gomes

Modbury,SA

Summary

Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven cooking skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Indian, Italian, French, Lebanese, Mediterranean, Turkish cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English, Hindi, Arabic, Bengali, Panjabi skills.

Overview

31
31
years of professional experience

Work History

Chef

Estia Health
07.2016 - Current
  • Evaluated food products to verify freshness and quality.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored food production to verify quality and consistency.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Cook meal for age care's resident according to their diet plan and IDDIS Standards for texture modified food and fluids.

Head Chef

Saffron Indian Restaurant
11.2007 - 04.2012
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained well-organized mise en place to keep work consistent.

Chef

Group Of Imperial Hotels
08.2005 - 08.2007
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Utilized culinary techniques to create visually appealing dishes.
  • Evaluated food products to verify freshness and quality.

Chef

The Palace Hotel
02.2000 - 06.2004
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Hired, managed, and trained kitchen staff.
  • Set up and broke down kitchen for service.
  • Placed orders to restock items before supplies ran out.
  • In charge of large Banquet functions.
  • Staying at pass and calling out orders.

Chef Incharge

F K International
01.1993 - 04.1999
  • Coordinated with team members to prepare orders on time.
  • Prepare mis-en-place for ala-carte.
  • Set up for buffet.
  • To help commie chef in kitchen.
  • Perform other duties as may be assigned by executive chef.

Education

National Apprenticeship Certificate -

National Council For Vocational Training
Delhi, India
05.1991

Skills

  • Food Preparing, Plating, and Presentation
  • Sanitation Practices
  • Sauce preparation
  • Butchery skills
  • Kitchen Management
  • Vendor Management
  • Food plating and presentation
  • Coaching and Mentoring
  • Ingredient Knowledge
  • Food Safety
  • Verbal and written communication
  • Staff Coordination

Timeline

Chef

Estia Health
07.2016 - Current

Head Chef

Saffron Indian Restaurant
11.2007 - 04.2012

Chef

Group Of Imperial Hotels
08.2005 - 08.2007

Chef

The Palace Hotel
02.2000 - 06.2004

Chef Incharge

F K International
01.1993 - 04.1999

National Apprenticeship Certificate -

National Council For Vocational Training

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Richard Gomes