Gabriel P. Gomes
Kolkata,India
Summary
To secure a challenging position as a Chef where I can utilize my culinary skills, creativity, and leadership abilities to contribute to the success of the establishment while continuing to grow and develop professionally in the culinary field.
Overview
2026
2026
years of professional experience
2003
2003
years of post-secondary education
1
1
Certification
Work history
Hotel Operational Training - F&B Production Department
Kolkata
- Completed comprehensive training in food production and gained experience in multiple departments, including pantry, cold kitchen, and hot kitchen.
- Developed skills in food preparation, hygiene, and kitchen management.
Sous Chef
Princess Sarah bint Abdulaziz bin Mohammed
11.2024 - 08.2025
- Designed personalized meal plans based on individual dietary needs, allergies, medical conditions, and fitness goals.
- Prepared meals following specific dietary guidelines, such as low-carb, gluten-free, keto, vegan, and diabetic-friendly options.
- Collaborated with clients and nutritionists to create balanced, nutrient-rich meals that meet health objectives.
- Sourced high-quality, organic, and locally produced ingredients, ensuring sustainability and meeting client preferences.
- Cooked healthy, flavorful meals while adhering to clients' specific dietary requirements.
- Managed meal prep schedules effectively, delivering fresh meals on time.
Sous Chef
Venky Residency
11.2020 - 01.2023
- Lead daily kitchen operations, overseeing a team of chefs and kitchen staff.
- Innovate new menu items using seasonal ingredients and global trends.
- Ensure food quality, presentation, and hygiene standards are consistently met.
- Manage inventory, costing, and food waste to ensure profitability.
- Plan and execute special events, banquets, and private functions in collaboration with management.
- Assisted head chef in menu development, resulting in innovative dining experiences.
Sous Chef
Bottle Restaurant & Yellowloop Pvt Ltd
04.2019 - 02.2020
- Supervised kitchen brigade during high-volume shifts.
- Assisted in menu creation focusing on fusion dishes with Indian and international influences.
- Trained new kitchen staff, ensuring compliance with food hygiene standards.
- Collaborated with head chef on menu execution and maintaining consistent quality.
Sous Chef
Urban Tamaasha (Dayal Group Initiative)
Bangalore
06.2018 - 03.2019
- Managed day-to-day kitchen operations, specializing in fusion cuisine.
- Maintained high-quality standards and ensured customer satisfaction through exceptional service.
- Coordinated with suppliers to procure fresh ingredients, ensuring high standards of quality.
- Contributed to the development and refinement of new menu offerings.
Senior Sous Chef
Bellini Global Cuisine
Guwahati
03.2014 - 05.2018
- Managed the kitchen team at a high-end international restaurant.
- Spearheaded the launch of new dishes and seasonal specials.
- Trained junior chefs on advanced culinary techniques, food presentation, and kitchen protocols.
- Controlled budgets, procurement, and ensured compliance with food safety regulations.
4th Cook
Celebrity Cruises
08.2013 - 12.2013
- Assisted in food preparation for various stations on board, catering to a diverse clientele.
- Ensured the delivery of high-quality meals during large-scale banquets and daily service.
- Maintained consistency in quality and service in line with the cruise's culinary standards.
Chef de Partie (C.D.P.)
Abela & Co.
Dubai
09.2012 - 08.2013
- Company Overview: Dubai
- Managed a specific kitchen section, including meat and fish preparation.
- Worked closely with the executive chef in menu development and dish refinement.
- Maintained high food hygiene and sanitation standards.
- Dubai
Chef de Partie (C.D.P.)
Spirit of Soul, Shree Balaji Group
Ahmedabad
03.2012 - 08.2012
- Led the preparation of fusion dishes combining Indian and international flavors.
- Trained junior chefs and oversaw kitchen operations during large events.
- Ensured high standards in food quality and presentation.
Cook
Supreme Group, American Army Camp
11.2009 - 06.2010
- Company Overview: Afghanistan (Cold Kitchen)
- Prepared meals for U.S. military personnel, specializing in cold kitchen dishes like salads and appetizers.
- Ensured adherence to military food safety and preparation standards.
- Afghanistan (Cold Kitchen)
Cook Trainer
Fuddruckers Restaurant (Arabian Food Supply)
Dubai
07.2007 - 05.2009
- Company Overview: Dubai
- Trained and mentored kitchen staff in American cuisine, food presentation, and service standards.
- Managed kitchen operations, ensuring efficiency during high-volume hours.
- Maintained food quality and consistency across all dishes served.
- Dubai
Cook
Mischief Dinner Bar Restaurant
Hyderabad
05.2006 - 06.2007
- Company Overview: Hyderabad
- Specialized in Continental cuisine, preparing dishes inspired by European flavors.
- Assisted in the creation of new menu items and trained junior kitchen staff.
- Maintained high food quality and timely service during peak hours.
- Hyderabad
Commi I
Hotel Indian International
Udaipur
04.2005 - 04.2006
- Company Overview: Udaipur
- Managed the pantry department, preparing cold dishes, salads, and appetizers.
- Assisted senior chefs in the preparation of continental cuisine and managed daily kitchen operations.
- Udaipur
Education
Certificate Course in Food Production -
Food Craft Institute
Kolkata, West BengalSchool Final -
C.N.I. Boy's High School
West Bengal06.2004
Skills
- Continental
- Fusion
- Mexican
- Meat Fabrication
- Team management
- Staff training
- Kitchen supervision
- Menu planning
- Food costing
- Inventory management
- Food hygiene
- Sanitation standards
- Planning
- Executing large events
- Banquets
- Private functions
- Menu costing
- Recipe customisation expertise
- Quality control assurance
- Handling kitchen gadgets
- Making food cost calculations
- Grilling expertise
- Dietary requirements understanding
- Garnishing knowledge
- Health and Safety Compliance
- Food preparation
- Budget management
- Stock control
- Kitchen staff rotas
- Food presentation
- Chef training programme management
- Kitchen management
- Waste reduction
- Vendor relations
- Food service
- Food allergens knowledge
- Knife sharpening
- Budget control
- Catering background
- Food hygiene standards
Certification
- Certificate in Food Production, Food Craft Institute, Polytechnic Campus, H.O.T.S Institute, Government of West Bengal (Kolkata Barasat), 01/01/03
- Trained in Food Hygiene and Customer Service, Food Craft Institute, Polytechnic Campus, 01/01/03
Personal Information
- Passport Number: N7443333
- Passport Date Of Issue: 03/14/16
- Passport Place Of Issue: Kolkata
- Passport Expiry Date: 03/13/26
Timeline
Sous Chef
Princess Sarah bint Abdulaziz bin Mohammed
11.2024 - 08.2025
Sous Chef
Venky Residency
11.2020 - 01.2023
Sous Chef
Bottle Restaurant & Yellowloop Pvt Ltd
04.2019 - 02.2020
Sous Chef
Urban Tamaasha (Dayal Group Initiative)
06.2018 - 03.2019
Senior Sous Chef
Bellini Global Cuisine
03.2014 - 05.2018
4th Cook
Celebrity Cruises
08.2013 - 12.2013
Chef de Partie (C.D.P.)
Abela & Co.
09.2012 - 08.2013
Chef de Partie (C.D.P.)
Spirit of Soul, Shree Balaji Group
03.2012 - 08.2012
Cook
Supreme Group, American Army Camp
11.2009 - 06.2010
Cook Trainer
Fuddruckers Restaurant (Arabian Food Supply)
07.2007 - 05.2009
Cook
Mischief Dinner Bar Restaurant
05.2006 - 06.2007
Commi I
Hotel Indian International
04.2005 - 04.2006
Hotel Operational Training - F&B Production Department
Certificate Course in Food Production -
Food Craft Institute
School Final -
C.N.I. Boy's High School
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