Simon Gomes

Simon Gomes

Sous Chef at Le Royal Meridien Beach Resort & Spa
Lives in Dubai, United Arab Emirates
over 6 months ago

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"Working in Le Royal Meridien Beach Resorts & spa as a Sous Chef, Muti-skilled, Multi-tasking, Menu planning, Budgeting & Costing. Certified Kitchen Trainer, Certified in HACCP Level-3, Certified P.I.C.
Goal is to excel my career with expertizeness and continuous exertion of my innovative skills in this hospitality industry through my educational and professional skills."


  • Sous Chef

    Le Royal Meridien Beach Resort & Spa - Dubai, United Arab Emirates

    F&B kitchen
    April 2010 - Now · 8 years and 8 months

    JOB PROFILE - Worked for Pool & Beach & Shades (Sports Bar) kitchen - • To assist the Executive Chef plan the yearly food revenue budget & the desired food cost. • To plan & implement formal on the job training for all Kitchen department personnel. • To ensure that all kitchen staffs follow SOP, Standard recipe, Food quality standards. • To ensure HACCP, high standards of personal hygiene & personal safety are followed. • To ensure all staff are aware of Revenue, Budget, Forecast & Food cost. • Maintain all documentations HACCP audits, LRA Audit, Clifton Audit or DM Audit. • To conduct daily briefings to ensure that the department receives all information. • To manage the preparation, presentation of food to the highest quality, wastage control. • Ensure Par stock, Stock Rotation & FIFO/FEFO is followed. • To monitor & check guest satisfaction and to follow up with constructive resolutions. • To ensure Chillers and Freezers temperature is been monitored, documented & correct. • To ensure and monitor that all equipments are been cleaned and maintained regularly. • Maintain Documented Standard recipes, food allergens, product description, actual cost.

  • Chef de partie

    Le Royal Meridien Beach Resort & Spa - Dubai, United Arab Emirates

    F&B kitchen
    August 2007 - April 2010 · 2 years and 9 months

    JOB PROFILE - Worked for Main kitchen, banquets & Sea-breeze kitchen (a-la-carte ) • Responsible for the daily kitchen operation & duty roster. • Ensure cleanliness hygiene standard following by team. • To ensure food preparation, presentation, quality & standard are followed. • Ensure that kitchen equipments are clean and in proper working condition. • Maintains waste at minimum, portion control, food cost control. • Assists Chef in menu planning , executing and plating new recipes. • To ensure a high hygienic standard of cleanliness is maintained in the kitchen. • To ensure all Health, Safety Hygienic documentations are recorded and filed. • Ensure HACCP & stock rotation (FIFO/FEFO) of products are followed.

  • Chef de partie

    Radisson Blu Media City Dubai - Dubai, United Arab Emirates

    F&B kitchen
    December 2005 - June 2007 · 1 year and 7 months

    Worked for Media-Lounge , Icon bar & Room-service with 244-Rooms, buffet-breakfast and a-la-carte, banqueting & cocktail parties. JOB PROFILE • Follow SOP, Standard recipe, Duty roster, market & store list • Supervise daily operations of the hot kitchen, Cold kitchen and Butchery. • Menu planning, organizing, plating, executing, quality control, cost control. • Monitor staff grooming and maintain high personal hygienic standards. • Maintain kitchen safety environment , free from any kind of Hazards. • Ensure HACCP procedures are followed and clear records are maintained at all times. • Control par stock taking and follow rotation of items (FIFO/FEFO)

  • Demi chef de partie

    Dubai Marine Beach Resort and Spa - Dubai, United Arab Emirates

    F&B kitchen
    November 1998 - November 2005 · 7 years and 1 month

    Worked in the Main kitchen (Taverna Kitchen) handling breakfast buffet 500+, lunch buffet 200+ and theme nights 250+. Worked in the Beach Bar kitchen, the Italian kitchen (La Cappana), Arabic kitchen (Al-Qasr), Room service kitchen, Discotheque (Tropicana), Butchery and Banqueting too. JOB PROFILE • Preparation of different kind of international cuisine for buffet & TDH menu. • Follow up day to day operations of the Main kitchen, Cold kitchen and Butchery. • Run and organize the kitchen in absence of the chef de partie. • Maintain HACCP, & best hygienic practices & clear records are maintained. • Oversee par stock and stock rotation of items.

  • Production Assistant

    Park hotel kolkata - Kolkata, India

    F&B kitchen
    November 1995 - November 1998 · 3 years and 1 month

    Worked in the Main kitchen in both hot and cold kitchen banqueting. Worked in breakfast a-la-carte (Residence) Indian section, saucier section & butchery. JOB PROFILE • 3rd In-charge of day to day operations. • Helping in Continental, Cold, Hot, Breakfast & Indian section. • In-charge of all store item & vegetables, helping in mise-en-place. • Taking care of requisition for the same • Implement HACCP standards & following hygienic standards. • Part of HACCP Team.

  • F&B Internship

    Quality Inn - Kolkata - Kolkata, India

    F&B kitchen
    April 1994 - September 1994 · 6 months

    Successfully completed my 6-months Industrial training , part of my 3-years Hotel Management Diploma course. Got trained in the continental section, cold kitchen, hot kitchen, breakfast a-la-carte, banqueting kitchen and butchery section as well.


  • 3-years Diploma in Hotel Management & applied nutrition & catering

    Birla Institute of Technology - Department of Hotel Management & Catering Techno

    April 1993 - April 1996


  • Hindi
    Native or fluent
  • Bengali
    Native or fluent
  • English
    Native or fluent
  • Urdu
    Full professional


  • A team player
  • Basic in computers
  • Controlling food cost
  • Creative menus
  • Far Eastern cuisine
  • Fire & safety training
  • French cuisine
  • Handle complain guest
  • Hospitality sense
  • Indian Cuisine
  • Italian cuisine
  • Knowledge of food
  • Managing a team
  • Menu costing
  • Mexican cuisine
  • Multi-cuisine
  • Native english
  • On the Job training
  • Planning menu
  • Prepare menus
  • Staff-training
  • Strong guest care
  • Strong hospitality
  • Support team
Ahmed Barakat
Food and beverage team leader at jumairah group
Ricky D'costa
Restaurant Supervisor at Le Royal Meridien Beach Resort & Spa
Emirates Palace
Abu Dhabi, United Arab Emirates
Copthorne Hotel Dubai
Dubai, United Arab Emirates
Rixos The Palm Dubai
Dubai, United Arab Emirates
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