AMIT GOMES
Riyadh
Summary
Demi chef with 18 years of experience in hotel, flight catering and fine dining environments. Prior work as prep cook, line chef and Indian cook. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic kitchen staff in high-pressure. Focus on high standards food taste and quality, while maintaining profitable margins.
Overview
20
20
years of professional experience
Work History
DEMI CHEF
DIWAN AL ARID CATERING SERVICE COMPANY
12.2021 - Current
- Preparation and cooking of food
- Assisting in all areas of the kitchen for breakfast, lunch and dinner
- Ensuring the kitchen areas are clean and tidy
- Maintaining Health & Safety standards
- Providing customer service to staff and customers
- Preparing food for serving the guests
- Washing and cleaning vegetables and fruits
- Preparing various kinds of sauces beforehand.
TEAM LEADER
GHOST KITCHEN BANGLADESH
10.2020 - 11.2021
- Oversee food preparation in the restaurant
- Help coordinate kitchen staff schedules
- Stock work stations with supplies and tools
- Delegate cleaning and preparation tasks
- Train and evaluate BOH staff members.
COOK II
ETIHAD AVIATION GROUP
07.2010 - 01.2020
- Responsible to maintain cleanliness sanitation at the assigned work area
- Responsible for preparing and cooking all food items by the recipe and to specification
- Prepare ingredients for cooking, including portioning, chopping, and storing food
- Prepare all menu items by strictly following recipes and yield guide.
COOK
LAWRENCE BAKERY & CHINESE RESTAURANT
01.2006 - 07.2010
- Ensure ingredients and final products are fresh
- Follow recipes, including measuring, weighing and mixing ingredients
- Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
- Present, garnish and arrange final dishes
- Occasionally serve food.
ASSISTANT COOK
PARADISE GARDEN PRIVET LIMITED
12.2004 - 05.2006
- Performing all the tasks assigned by the Supervisor
- Ensuring all the kitchen stations are well stocked
- Making sure that the kitchen is clean and tidy all the time
- Meeting the food sanitation and hygiene requirements in the kitchen
- Overseeing the Line Cooks and assigning them tasks
- Checking inventory and supervising their quality
- Assisting Head Chefs as and when required
- Garnishing the dishes and plating the food items
- Adhering to the food rotation practices to minimize food wastage.
Education
SECONDARY SCHOOL EXAMINATION ( CLASS 10) -
Holy Cross School
Bandura, Nawabganj12.1996
Additionalinformation
Safe food handling, Preparation techniques, Sanitation methods, Stock Inventory management, Beautiful presentation of food, Maintained target time for order, Hotel Management Course: F&B Production (Cooking)- 29th June 2004 to 29th September 2004 Middle East Hotel & Catering Training Center on Food & Catering Training Center- Dhaka, Bangladesh, Essential Food Safety Training Certificate, Certification of Training Completion COSHH and Product Awareness Training, HACCP
Personal Information
- Date of Birth: 10/26/1981
- Gender: Male
- Nationality: Bangladeshi
Timeline
DEMI CHEF
DIWAN AL ARID CATERING SERVICE COMPANY
12.2021 - Current
TEAM LEADER
GHOST KITCHEN BANGLADESH
10.2020 - 11.2021
COOK II
ETIHAD AVIATION GROUP
07.2010 - 01.2020
COOK
LAWRENCE BAKERY & CHINESE RESTAURANT
01.2006 - 07.2010
ASSISTANT COOK
PARADISE GARDEN PRIVET LIMITED
12.2004 - 05.2006
SECONDARY SCHOOL EXAMINATION ( CLASS 10) -
Holy Cross School
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