CALISTUS GOMES GOMES

Responsible for Menu planning set up new outlets Kitchen, purchasing, receiving, storing, payroll and food cost.
Scheduling and supervising a brigade of 22 Chefs.
Responsible and In charge all Day Dining, offering an extensive A'la Carte Menu.
In Charge the daily operations of all outlets' kitchens to ensure maximum quality service and perfect functionality of the kitchen and stewarding.
Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. With a progressive career encompassing over 26 years, experience in managing the preparation and service of a wide variety of different cuisines in leading five star hotels in Middle east and in Europe..

 Reporting to G.M
 Leading a team of 2 Sous Chef, 3 cdp, 2 dcp 4 commis
 Co-ordinate with the Management for the smooth Operation
 Making Menus & Promotions for all the outlets,
 Prepare & supervise mis-en-place for daily operation & banquet function
 Maintain the food quality, quantity, timeliness & consistency
 Food Costing, Monthly Control wastage by proper planning & utilization
 Co-ordinate with engineering to ensure proper functioning of all equipments in the kitchen
 Co-ordinate with stewarding department for proper cleaning & sanitation
 Maintain a clean & hygienic work place & meet the legal requirements laid down by the municipality. Maintains HACCP.
 Requisition of raw materials, check & sort raw materials received
 Supervise & control Sous Chef, C.D.P Commis & apprenties
 Prepare training plan & On Job training for the staff
 Make Duty Roster for & Annual Vacation Plans for the Kitchen Staff

Efficient and effective with:
-Building Culinary Teams
-Training/Developing
-Controlling Cost
-Driving Results
-Maintaining Hygiene Standards/HACCP Certified
-Menu Engineering and Development



I consider myself to be:
-Patient
-Creative, Hand On
-Calm Under Pressure
-Team Player
-Friendly & Out Going
-Passionate About Food
-Results Driven

Experience with:
-Pre-opening, Opening,
-Fine Dining A La Carte
-Large Banquet Operations & Outside Catering
-Both Leisure & Business Sectors
-Italian, Indian, Asian Fusion, French, British, Mediterranean, BBQ, Tex Mex, Seafood, Thai and Middle eastern Cuisines.
I believe that my background and strong accomplishments would be valuable addition to your property.
If you are interested in opening for further details regarding my credentials please do not hesitate to contact me at:

Culinary Regards

Hands on- Sous Chef
Strong leadership skills
Kitchen management skills
Financial insight
Good organizer
Excellent team player
Motivator, coaching, developing and training
Problem solver,
Customer-oriented