Gabriel Gomes

Gabriel Gomes

Pastry Chef at Royal Tulip Sea Pearl Beach Resort & Spa
Lives in Cox's Bazar, Bangladesh
over 6 months ago

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I possess an exceptional sense of commitment, responsibility and flexibility towards work qualities that I have earned over the years, which gained me a strong background of employment record. I have production & presentation skills for Specialty cakes, Modern plated desserts, Breads for all related culinary outlets, enhancement of the breakfast, Lunch, Dinner Ala Ca rte and Daily Buffets in the perspective areas, Ensure optimum performance in all the above area‘s assigned. I assume responsibility for the optimum performance of the Culinary Pastry Team and colleagues, with attention to Quality, accuracy and fine Detail. My artistic ability will be helpful in making unique decorations on the cakes, pastries, etc. Over 13 years of professional kitchen management experience, Leadership qualities, backed by a consistent, verifiable record of achievement. I am very open minded, can take stress at the highest level, calm and most important is passionate about what I do.

Experience

  • Pastry Chef

    Royal Tulip Sea Pearl Beach Resort & Spa - Cox's Bazar, Bangladesh

    F&B kitchen
    June 2018 - Now · 6 months

    • Manages all day-to-day operations of the kitchen. • Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes. • Attending morning meeting with the executive chef on daily basis to plan & organizing the daily functions & outlets requirements. • Always full support to executive chef for keep consistent food cost. • Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. • Able to develop, designs, or creates new ideas and items for Pastry Kitchen. • Create new and exciting desserts to renew hotels menus and engage the interest of customers • Ensure excellent quality throughout the dessert offerings. • Follows proper handling and right temperature of all food products. • Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting. • Coordinates activities of cooks and workers engaged in food preparation. • Supervise and coordinate all pastry and dessert preparation and presentation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. • Monitor stocks for baking ingredients and make appropriate orders within budget. • Check quality of material and condition of equipment and devices used for cooking. • Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately. • Attends all scheduled employee meetings and brings suggestions for improvement. • Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively • Able to recognize superior quality products, presentations and flavors. • Ensures compliance with all applicable laws and regulations. • Operates and maintains all department equipment and reports malfunctions. • Maintains cleanliness and organization in all work areas. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensure compliance with food hygiene and Health and Safety standards. • Guide and motivate pastry assistants and bakers to work more efficiently. • Maintain a lean and orderly cooking station and adhere to health and safety standards. • Ensuring Culinary Standards and Responsibilities are Met for Pastry Team. • Good knowledge of different types of pastry, dessert, cake decorating. • Posses professional disposition with good communication and interpersonal skills. • Ability to work a variety of shifts including weekends, days, afternoons and evenings. • Positive attitude and Good communication skills.

  • Assistant Pastry Chef

    Ain Al Faida One To One Hotel & Resort - Abu Dhabi, United Arab Emirates

    F&B kitchen
    November 2012 - November 2017 · 5 years and 1 month

     Pre Opening Team Act as a Pastry Chef  Preparation of fresh desserts and pastries for the buffet, pastry shop and for ala carte  Supervise and oversee all outlets on dessert presentations, standards and adequate set up for each meal period.  Attending morning meeting with the Executive chef on daily basis to plan & organizing the daily functions & outlets requirements.  Assist the executive sous chef in the preparation and service of food ensuring that the highest standards are maintained at all times.  Take charge in the absence of executive sous chef.  Enforcing strict health and hygiene standard in the kitchen. Check that kitchen associates are wearing their complete uniform.  Check temperature, production and expiry dates of food items constantly to ensure quality and standard.  Review menu and function sheets to ensure that production level is consistent with guest’s needs and that the service will not be delayed.  Ensure that refrigerators and storage place are checked daily to have an update of items that are expiring.  Conduct on the job-training of the kitchen associates.  Conduct briefings on safety and hygiene standards.  Protect company provided assets through proper handling in respectful usage.  Make sure all food is prepared to the correct standard and in conjunction with use charts.  Decorating and Plating’s Various Pastries and Desserts.  Follow First in First out procedures (FIFO)  Maintain the HACCP procedures, always and on timely basis.  Daily market lists and store Requisitions submitted by the FBM/IDS system in advance,  Maintains the sanitary standards in all aspects “CLEAN AS YOU GO” policy,  Supervision and development of HACCP and its record keeping, Ensure minimum food wastage in the pastry kitchen.  Making showpieces for all outlets.  Maintain the food cost.  Working as a kitchen Artiest.

  • Chef De Partie Pastry

    ONE TO ONE THE VILLEGE HOTEL - Ruwais, United Arab Emirates

    F&B kitchen
    August 2012 - November 2012 · 4 months

    • I have experience of preparing all the pastry production and also working in the Ala carte pastry production with full responsibility of day to day operation. • Supervise and oversee all outlets on dessert presentations, standards and adequate set up for each meal period. • Daily check of store room on proper procedures. • Follow First in First out procedures (FIFO) • Maintain the HACCP procedures, always and on timely basis. • Arranging buffet display • Attending morning meeting with the chef on daily basis to plan & organizing the daily functions & outlets requirements. • Daily market lists and store Requisitions submitted by the FBM system in advance, • Maintains the sanitary standards in all aspects “CLEAN AS YOU GO” policy, • Supervision and development of HACCP and its record keeping, Ensure minimum food wastage in the pastry kitchen. • Checking the daily hygiene checklist all pastry staff daily basis & filling. • Making showpieces for all outlets. • Maintain the food cost.

  • Demi Chef De Partie Pastry

    AL AIN ROTANA HOTEL - Al Ain, United Arab Emirates

    F&B kitchen
    June 2010 - June 2012 · 2 years and 1 month

    • I have experience of preparing all the pastry production and also working in the Ala carte pastry production with full responsibility of day to day operation under the minimum supervision. • Daily check of store room on proper procedures. • Follow First in First out procedures (FIFO) • Maintain the HACCP procedures, always and on timely basis. • Arranging buffet display • Attending morning meeting with the chef on daily basis to plan & organizing the daily functions & outlets requirements. • Daily market lists and store Requisitions submitted by the FBM system in advance, • Maintains the sanitary standards in all aspects “CLEAN AS YOU GO” policy, • Supervision and development of HACCP and its record keeping, Ensure minimum food wastage in the pastry kitchen. • Checking the daily hygiene checklist all pastry staff daily basis & filling. • Passed Essential food safety course. • Making showpieces for all outlets. • Maintain the food cost.

  • Demi Chef De Partie Pastry

    DHAKA SHERATON HOTEL - Dhaka, Bangladesh

    F&B kitchen
    October 2007 - June 2010 · 2 years and 9 months

    • Joined as a Commis 1st in the pastry kitchen. I have experience of preparing all the pastry production and also working in the Ala carte pastry production. • Got promoted after 8 month to Demi Chef De Partie • Daily check of store room on proper procedures. • Follow First in First out procedures (FIFO) • Maintain the HACCP procedures, always and on timely basis. • Daily market lists and store Requisitions submitted by the FBM system in advance. • Maintains the sanitary standards in all aspects “CLEAN AS YOU GO” policy. • Maintain the food cost. • Arranging buffet display. • Making showpieces for all outlets.

Education

  • HSC

    Notre-Dame college Dhaka - Dhaka, Bangladesh

    January 2001 - April 2003

Languages

  • English
    Native or fluent
    100%
  • Hindi
    Professional working
    60%

Skills

  • Cost Reduction
  • Creativity and innovation
  • Customer Focused
  • Drive for Results
  • Effective Communication
  • Fast paced decision making
  • F & B Cost control
  • Flexibility/Adaptability
  • good knowledge & control on HACCP
  • Good team leader
  • Menu planning
  • Planning for Business
  • Strong leadership skills
  • Understanding differences
  • work very hard
Connections
MUHAMMAD SAIFUL ISLAM
Senior Executive - Front Office & Reservation at Nazimgarh Garden Resort
Following
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