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Abel Gomes, BUTCHER

Abel Gomes

BUTCHER·Qatar National Convention Centre

Bangladesh

Work experience

Total years of experience: 13 years, 9 months

BUTCHER

January 2014 - December 2014

Qatar National Convention Centre

Qatar

January 2014 - December 2014

Company industry:
Hospitality & Accomodation
Job role:
Sales

CHEF DE PARTIE

October 2011 - December 2011

Qatar National Convention Centre

Qatar

October 2011 - December 2011

International Convention Centre, first built to LEED standards
•Instrumental in the direction, vision and leadership of the culinary team.
•Ensure that all guest expectations are exceeded during every dining experience due to providing up to the minute, cutting edge culinary offers.
•Oversee operations in all culinary areas.
•Manage Teams to ensure functional food costing.
•Monitor rosters, operations from a daily basis.
•Menu screening, development and delivery.
•Implementation of HACCP requirements and monitoring standards.
•Menu descriptions, planning, writing and monitoring.
•Staff recruitment, disciplinary requirements.
•Food development within all kitchen outlets, team skills management.
•Appraisal of management team leaders.
•To lead, implement, coordinate, assists, care of, monitor and act in compliance with my job responsibility
•Culinary Champion - EBMS implementation.
•Culinary Champion - Quality Management System.
•Culinary Champion - Interdepartmental menu training
Company industry:
Hospitality & Accomodation
Job role:
Other

Staff recruitment

July 2009 - September 2011

Chef De Parti Butchery Crowne Plaza Hotel

United Arab Emirates

July 2009 - September 2011

International Convention Centre, first built to LEED standards
•Instrumental in the direction, vision and leadership of the culinary team.
•Ensure that all guest expectations are exceeded during every dining experience due to providing up to the minute, cutting edge culinary offers.
•Oversee operations in all culinary areas.
•Manage Teams to ensure functional food costing.
•Monitor rosters, operations from a daily basis.
•Menu screening, development and delivery.
•Implementation of HACCP requirements and monitoring standards.
•Menu descriptions, planning, writing and monitoring.
Job role:
Human Resources and Recruitment

Demi Chef De Partie

August 2009 - July 2011

Butchery Crowne Plaza Hotel

United Arab Emirates

August 2009 - July 2011

Part of the Pre-Opening Team of Crowne Plaza
Yas Island. (3 Restaurants, 1 Ballroom and
4 Meeting Rooms)
•Jing Asia the All Day Dining Restaurant
•Stills the European Brassiere
•Barouk the Lebanese Restaurant
•In charge of the Butchery, Meat & Fish
•Involved in writing Menus, Food Tastings and
•Implementation for the opening of the Hotel.
•Gained a good grounding in management solution
•Within the for all outlets, and varying menus
•Involved in Meetings and Solutions in Dealing
With HACCP related issues,
•Implementation of HACCP regulations and work
Flow plans according to IHG and Abu Dhabi Municipality
•Managing Food Cost at 28 %
Job role:
Other

Demi Chef De Partie

October 2007 - June 2009

,Butchery Radisson Blu Media City

United Arab Emirates

October 2007 - June 2009

Chef house is all day dining, Certo is Italian restaurant,
•Tamanya is Arabic restaurant & 1 Ballroom.
•In charge of preparation, organization and supervising of
•The butchery.
•Maintaining Consistency and High Standards.
•Maintaining Presentation and Hygiene.
•Involved in Meetings and Solutions in Dealing with the Clients directly
•Maintaining a Safe Working Environment.
•Follow HACCP and Dubai Municipality procedures according to Radisson Blu Standard.
•Maintaining Food Cost at 26.40%
•Involved in Tastings for New Menus and Presentation
•Liaising with Chef de Cuisines and butchery Chefs in New Menus (A La Carte, and Buffet), Cost effective and Quality
Job role:
Other

Chef

November 2006 - October 2007

Commies I,Butchery Radisson Blu

United Arab Emirates

November 2006 - October 2007

house is all day dining, Certo is Italian restaurant,
•Tamanya is Arabic restaurant & 1 Ball room.
•In charge of preparation, organization and supervising of
•The butchery.
•Maintaining Consistency and High Standards.
•Maintaining Presentation and Hygiene.
•Involved in Meetings and Solutions in Dealing with the Clients directly
•Maintaining a Safe Working Environment.
•Follow HACCP and Dubai Municipality procedures according to Radisson Blu Standard.
•Maintaining Food Cost at 26.40%
•Involved in Tastings for New Menus and Presentation
•Liaising with Chef de Cuisines and butchery Chefs in New Menus (A La Carte, and Buffet), Cost effective and Quality
Job role:
Other

September 2001 - November 2005

Commis I Kalvin Catering Service

United Arab Emirates

September 2001 - November 2005

Preparation of food production and requirements
•Running and maintenance of sections
•Maintaining a clean, safe and hygienic environment according to HACCP standards
•Maintaining quality of food

November 1999 - December 2000

Pan Pacific Sonargaon Hotel

Bangladesh

November 1999 - December 2000

All responsibility of store taking up
•According to my senior’s chef working
•Long hrs. Duty to make goal susses
•Team work with all kinds of work required
Company industry:
Hospitality & Accomodation

September 1997 - October 1999

Hotel Park International

Bangladesh

September 1997 - October 1999

All responsibility of store taking up

TRAINEE CHEF

November 1999 - December 1990

Pan Pacific Sonargaon Hotel

Bangladesh

November 1999 - December 1990

I commenced and completed my Training with 5star hotel pan pacific Sonargaon, working and assisting with food preparation and production, running sections from pastry, while learning new skills and techniques to further my culinary skills
Company industry:
Hospitality & Accomodation
Job role:
Teaching and Academics

Director

-

Intercontinental Hotel Abu Dhabi The Peninsul

-

Job role:
Management

Skills

CUSTOMER RELATIONS
Expert
CUSTOMER RELATIONS
Expert
MANAGEMENT
Expert
MANAGEMENT
Expert
MEETING FACILITATION
Expert
MEETING FACILITATION
Expert
QUALITY
Expert
QUALITY
Expert
SUPERVISORY SKILLS
Expert
SUPERVISORY SKILLS
Expert
AMBULANCE
Beginner
AMBULANCE
Beginner
ART
Beginner
ART
Beginner
BASIC
Beginner
BASIC
Beginner
COOKING
Beginner
COOKING
Beginner
CPR CERTIFIED
Beginner
CPR CERTIFIED
Beginner

Languages

Arabic

Expert

English

Expert

Hindi

Expert

Italian

Expert