Richard gomes

Working as executive chef, total kitchen staff 30 under me, verities of food, sharing my abilities & learn many other cuisines. Here also I am working various cuisines of food. Develop menu as per standard recipe. Breakfast, Lunch and dinner a la carte, daily chef special, Different kind of food, special continental, Mexican, American foods are demanding for American Embassy, many more demand from our members, around 1000 member and their friends are enjoy here, maximum 5* facilities are available whole day ( 7am to 10pm). Restaurant, Bar, swimming pool, spa, salon, tennis, squash, basketball, billiard, kids play ground, Gym act available, daily in Embassy Canteen five days of a weak lunch & also 7am to 4pm a la carte & in club full week Event & catering food, trolley menu, daily display menu, parties al day a la carte, set menu, buffet, B.B.Q etc. Maintaining highest standard recipes, Hygiene, HACCP guideline. Inventory, cost control & portion control, taking care customers and staff issues, train the all associates about portioning, FIFO, hygiene and HACCP guidelines and all related our standard menus, check food quality, taste before serve, prepared food & presentation, menu develop & new menu creation, standard recipe with costing and maintain all of polices as per company requirements are my responsibility

A new Restaurant more than 450 sitting capacity with swimming pool and open terrace & life kitchen, about six cuisines will be served on a la carte, buffet, and parties or conference, working as an Executive chef to preparing standard 5* categories Menu with culinary arts, for all day a la carte, set menu, parties, and special event and quick lunch menu with maintaining all food cost. Its oriental and continental fusion restaurant Continental, Italian, French, Thai, Mexican, Japanese, Korean & touch of Indian & Arabic specially kebabs are going to provide for all day dining and also be continuously changing chef of the day from various cuisines of food, most of the food will be fusion touch, show kitchen & warm fresh healthy food will focus on my main vision, never negotiation with Quality as per Maintaining highest standard recipes, Hygiene, HACCP guideline. Inventory, cost control & portion control, taking care customers and staff issues, train the all associates about portioning, FIFO, hygiene and HACCP guidelines and all related our standard menus, check food quality, taste before serve, prepared food & presentation, and maintain all of polices as per company requirements Etc. are my responsibility

Join as demi chef, promoted as a chef de partie after five months before probation period. Working in conjunction with directly contract with sous chef and executive chef to prepared daily a la carte, buffet, special events, food promotion and daily mis en place, daily menu setup food requisition, check food quality. Report to the executive sous chef and executive chef. Maintaining highest standard recipies, hygiene, Haccp, monthly inventory, maintain cost control, taking care customers and staff issues, train the juniors and maintain all of company polices. At the moment I am in charge splash kitchen(pool bar)