Domnic Simon Gomes
Kilcoole
Summary
To professionally lead a kitchen team, provide quality and hygienic produce, with efficient cost control, maintenance, and training systems. Along with innovation, creativity is essential to achieve customer satisfaction.
Overview
23
23
years of professional experience
Work History
Junior Sous Chef
Druids Glen Resort
Newtownmountkennedy
03.2008 - Current
- Company Overview: Druids Glen is a five-star resort, which is listed in the top 50 best hotels in Ireland. It was previously managed by Marriott's Group of Hotels.
- Started as DCDP.
- Supervise daytime operations, mainly for breakfast and lunches.
- Look after the ordering and HACCP.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Coordinated with front-of-house staff when necessary regarding timing of meals during service hours.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Completed day-to-day duties accurately and efficiently.
- Deep emphasis on the National Environmental Health Service of Ireland guidelines for food safety.
- Oversee inventory and order ingredients to restock freezers, fridges, and the pantry.
- Checked quality of food products to meet high standards.
- Work with colleagues with diverse backgrounds.
- Trained and supervised line cooks to develop new skills and improve team performance.
DCDP
GOA Marriott Resort
Panaji
10.2002 - 03.2008
- Company Overview: Goa Marriott Resort is a premium holiday and business resort managed by the Marriott Group of Hotels. It is the first Marriott outlet in India. It has great customer satisfaction, with high standards.
- I supervised the opening of a newly refurbished 250-cover restaurant, Water Front Terrace and Bar.
- Responsible for morning and evening kitchen operations.
- Indenting, roistering, and menu planning.
- Worked in Continental, Indian, Butchery, Italian, and Seafood kitchens.
- Assist the chef in menu planning and new concept development.
- Responsible for planning and executing the cyclic menu. Where we serve 16 dishes, along with pass-arounds. The concept is à la carte food in a buffet.
- Played a vital role in achieving 100% for Brand Standard Audit in 2004, a first in Asia in the Marriott Group of Hotels.
- Worked in the Indian BQT kitchen, butchery, and Indian dessert kitchen.
- Utilized various software and tools to streamline processes and optimize performance.
- Completed various training programs at Marriott, such as Essential Skills for Supervisors and Managers, Spirit to Serve, Great Food Safe Food, etc.
- Operated a variety of machinery and tools safely and efficiently.
Trainee Chef
Nad Al Sheba Club
Dubai
10.2001 - 05.2001
- Company Overview: Nad Al Sheba is a very popular golf and horse racing club. It hosts the world's most prized horse racing event called the Dubai World Cup.
- Underwent my training for butchery, system procedures, and cuts of meat.
- Supervising the executive lounge buffet during the horse race course and Dubai World Cup (horse racing).
- Adhered to all health regulations related to food handling and storage.
- Monitored temperatures of prepared food and cold-storage areas.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Provided assistance during catering events by setting up tables and arranging decorations.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Cleaned and organized workstations before leaving each shift.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
Education
Diploma - food production & Applied Nutrition
Institute of Hotel Management
porvorim, India01.2000
Certification - Basic Computer Application Certification, & Quality Management and Advance Certification in Personal Computers
National Institute of Information Technology [NIIT]
Sanqulim, India01.2000
High Secondary School Certificate -
Govt High Secondary
Sanqulim, India01.1999
Secondary School Certificate -
Our Lady of Grace High School
Bicholim, India01.1997
Skills
- Organisation and Planning
- Leadership
- Problem solving
- Roasting techniques
- Knife skills
- Work under pressure
- Continental Breakfast
- Continental Cuisine
- Italian cuisine
- Trainer
- Butchery
Accomplishments
- Organised and started the new Breakfast Buffet set up, at Druids Glen Resort
- I am the member of the kitchen team for passing the Brand Standard Audit with 100% for the year 2004 and 2005 for Goa Marriott Resort-India
- Was responsible For setting the New Italian kitchen for Water Front Terrace and bar, Goa Marriott Resort-India
- Played an Interactive roll in setting the unique display for the Italian kitchen, Goa Marriott Resort-India
- Have Trained Students and Chefs in Italian, Continental and Butchery kitchen, Goa Marriott Resort-India
- Started the Chicken Shawarma for Water Front Terrace and Bar, Goa Marriott Resort-India
Personal Information
- Date of Birth: 10/24/82
- Nationality: Irish (Indian origin holding Irish passport)
Training programs
- HACCP Druids Glen Resort
- Training for Lebanese kitchen at Park Sheraton Chennai
- Spirit to serve Certification at Goa Marriott Resort
- HACCP Goa Marriott Resort
Languages
konkani
First Language
English
Advanced (C1)
C1
Marathi
Beginner
A1
References
References available upon request.
Timeline
Junior Sous Chef
Druids Glen Resort
03.2008 - Current
DCDP
GOA Marriott Resort
10.2002 - 03.2008
Trainee Chef
Nad Al Sheba Club
10.2001 - 05.2001
Diploma - food production & Applied Nutrition
Institute of Hotel Management
Certification - Basic Computer Application Certification, & Quality Management and Advance Certification in Personal Computers
National Institute of Information Technology [NIIT]
High Secondary School Certificate -
Govt High Secondary
Secondary School Certificate -
Our Lady of Grace High School
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