Executive CHEF DE PARTIE Resume

by UTPAL FRANCIS GOMES
(Warwick, WK-07, Bermuda)

Executive CHEF DE PARTIE Resume for

UTPAL FRANCIS GOMES

Warwick, WK-07, Bermuda

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CAREER OBJECTIVE:
Chef de Partie, with 16 years Total Experience, Seeking the opportunity to provide World Class Executive Dining hosting and staff management with a Best of Breed, Upscale hospitality organization.

CULINARY EXPERTISE:
Specializing in Italian, Indian, Chinese, Arabic and Continental Fine Dining Cuisine. Unparalled Professional Qualifications in executive meal planning, eye-appealing food display, gourmet cooking and kitchen staff management.

Leadership quantified with a verifiable record of achievement and More then 16 years in food service operations, including preparations of creative, specialty foods, and personalized customer service.

WORK EXPERIENCE:

Currently, Chef de Partie, a well-known 4 Star Caribbean island restaurant (October 2008 to present).

IN Southwest Asia (Arabia) -Worked for the GULF CATERINING CO. (U.S. Army camp in IRAQ) as an Asst. Executive Chef from 07-04-2004 to 21-10-2006.

-Worked for the ROYAL AIR FORCE (OMAN) as a Continental Cook from 01-06-2002 to 26-01-2004.

-Worked for the GULF CATERING CO. (King Abdul Aziz Univercity Hospital in K.S.A ) as a Commis-1 from 26-08-1997 to 08-08-2000.

WORKED EXPERIENCE IN INDIA
-Worked for the hotel GUESTLINE ( Mumbai ) as a Asst. Cook from 11-09-1994 to 10-09-1995.

-Worked for the hotel JAYSHREE ( Mumbai ) as a Cook from 15-01-1996 to 21-12-1996.

-Worked for the hotel LE MERIDIAN ( Bangalore ) as a Commis-11 from 02-02-2001 to 11-05-2002.

-Worked for the DEBONAIR RESTAURENT (Kalkata) as Head Chef from 03-01-2007 to 22-06-2008.

JOB PROFILE: Asst. Executive Chef
Responsibilities as Asst. Executive Chef

Responsibilities include product preparation and presentation.
Plan menu, assure quality control, and minimize waste.
Managed back house operations.
Ensured high standards of customer satisfaction and service.
Supervised 28 cooks.
Maximizing kitchen productivity and staff performance.
Executive/ Sous-Chef experience with million-dollar, upscale establishments.
Training and development specialist; teaching instructor.
Successful catering experience (4,200 + people ).
Hired and trained staff in inventory control and stock ordering.
Trained under Chef’s supervision in preparing Italian, Maxican, Spanish and Continental food.

Professional traits

Self-motivation.
Dynamic, result oriented and Team-Spirited.
Hardworking and dedicated to job.
Self-confident and quick learner. Possessing adaptability to new techniques.

Languages: English, Hindi, Bengali and Arabic

COMPUTER SKILLS
Well accustomed in MS Windows XP/ 2000, MS office – Word, Excel / PowerPoint.
Expertise in Internet navigation and software applications.

**Have passport; will travel and/or relocate for the right opportunity.**