ORNELAS GONSAVES
Kilcoole, Co.Wicklow
Summary
A passionate, hardworking and highly organized individual with high ambitions within the Hospitality Industry. I have attained a wide array of skills through my career from Kitchen and customer service to procurement and Hospitality. I am keen to develop continuously and move on challenging myself to deliver high standards adding competitive edge to an organization.
Overview
28
28
years of professional experience
Work History
Chef de Partie, Seus Chef, Head Chef
COMPASS GROUP
01.2020 - Current
- Started in the company as a Chef de Partie, then progressed to Sous Chef and finally became a Head Chef in one of the units. During all this years I have been working in multiple units within the company
- Led the kitchen team and managed all culinary operations
- Oversaw daily kitchen operations and coordinated culinary team to maintain efficient workflow and high standards.
- Collaborated with head chef to create seasonal menus and daily specials that enhanced guest experience.
- Developed seasonal menus and ensured high standards of quality and safety
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Supervised and trained junior kitchen staff on cooking techniques and food safety.
- Assisted in menu planning and staff training
- Managed inventory levels to ensure consistent availability of fresh ingredients for service.
- Ordered kitchen ingredients
- Ensured compliance with health and safety regulations in food preparation areas.
- Ensured food safety compliance and set up food displays in the hot counter
- Monitored cooking times to maintain consistency in flavor and presentation.
- Assisted in maintaining cleanliness and organization of the kitchen workspace.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
CHEF DE PARTIE
FRESH TODAY
Rathnew
01.2018 - 01.2020
- School Catering Department
- Ensured proper food safety and sanitation practices were followed daily.
- Collaborated with senior chefs to develop new menu items and concepts.
- Prepared high-quality dishes in a fast-paced kitchen environment.
- Ordered and managed kitchen ingredients and supplies
- Oversaw preparation of daily nutritious lunches for school children
- Ensured adherence to food safety and quality standards
- Collaborated with staff to develop and implement a balanced, seasonal menu
PURCHASING ASSISTANT
DRUIDS GLEN GOLF RESORT
Newtownmountkennedy
08.2016 - 01.2018
- Cultivated vendor relationships to facilitate seamless operations.
- Ensured compliance with hotel policies and financial regulations.
- Dealing with suppliers, department heads, chefs etc with various queries daily.
- Monitored daily food requirements for the kitchen and ordered with cost in mind.
- Monitoring of daily goods inwards in terms of quality and cost.
- Invoicing and receiving paperwork through the system for Finance Department.
- Monitored daily goods inwards, ensuring quality standards and cost-effectiveness.
- Complying with Hotel and financial regulations.
- Processed invoices and received paperwork for Finance Department.
DEMI CHEF
DRUIDS GLEN GOLF RESORT
Newtownmountkennedy
07.2012 - 07.2016
- Assisted Head and Sous Chefs to ensure smooth and efficient breakfast service.
- Assist the Head and Sous Chefs with all aspects of the smooth and efficient breakfast service.
- Being responsible for completing the daily checklist regarding mis-en-place and food storage to minimize wastage.
- Assisted department managers in monitoring food quality and hygiene standards.
- Demonstrated attention to detail to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Collaborated with team members to exceed guest expectations.
CHIEF STEWARD
DRUIDS GLEN HOTEL and COUNTRY CLUB, MARRIOTT
Newtownmountkennedy
04.2002 - 06.2012
- Run the Back of House Department efficiently and to consistent high standards
- Ensure the Stewarding Team has full knowledge and understanding of compliance regulations as they affect sanitation and hygiene, as set by internal and local legal requirements.
- Ensure team members adhere to all Health and Safety and Hygiene Regulations.
- Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
- Ensure the flow and supply of operating equipment meets bar, banqueting and restaurant requirements.
- Work with the banqueting functions to ensure the accurate and timely preparation of individual plates/orders.
- Collaborated with all departments to guarantee availability of service items.
- Conducted stock take for equipment and supplies to ensure accurate inventory levels.
- Identified and developed new revenue opportunities to enhance service offerings.
LOSS PREVENTION ASSISTANT
GOA MARRIOTT RESORT & SPA
06.1998 - 03.2002
- Completed incident reports documenting Security/Loss Prevention incidents, including thefts, accidents, physical hazards, and fire alarms, to support investigation and prevention efforts.
- Notified manager/supervisor and other appropriate individuals of accidents and incidents to ensure timely response and resolution.
- Defused guest or employee disturbances and documented each incident.
- Escorted unwelcome individuals from property, maintaining smooth operation during removal.
Education
SECONDARY SCHOOL CERTIFICATE (JUNIOR CERTIFICATE NFQ LEVEL:3). -
DON BOSCO HIGH SCHOOL
Panaji, Goa, INDIASkills
- Culinary techniques
- Menu planning
- Culinary presentation
- Project Management Skills
- Skilled multi-tasker, Detail-oriented and highly organized
- Ability to work under pressure
- Fast-paced adaptability
- Excellent verbal and written communication skills
- Relationship building
Interest and Hobbies
Sports, Music and Fishing.
Languages
English
Proficient
C2
Hindi
Proficient
C2
Accomplishments
- Achiever of the year Award 2016 (Druids Glen Golf Resort).
- Employee of the Month Award 8 times - 2002 – 2018 (Druids Glen Golf Resort).
- Back of the House Award 2015 (Druids Glen Golf Resort).
- Recognised by Druids Glen for Maintaining the Kitchen to High Brand standards and LQA standards needed to maintain Druids Glen Golf Resort as five-star property.
PROFESSIONAL DEVELOPMENT
- Essential Leadership Skills Programme: Internally conducted programme to understand and develop competencies needed for advancement as future leaders in the organisation.
- Certificate course in Computer skills.
- Service Excellence.
- Food Safety, Fire Fighting & Health and Safety, Allergens Trainings, Hygiene and grooming, Manual Handling. First Aid, Eco Lab Training.
Timeline
Chef de Partie, Seus Chef, Head Chef
COMPASS GROUP
01.2020 - Current
CHEF DE PARTIE
FRESH TODAY
01.2018 - 01.2020
PURCHASING ASSISTANT
DRUIDS GLEN GOLF RESORT
08.2016 - 01.2018
DEMI CHEF
DRUIDS GLEN GOLF RESORT
07.2012 - 07.2016
CHIEF STEWARD
DRUIDS GLEN HOTEL and COUNTRY CLUB, MARRIOTT
04.2002 - 06.2012
LOSS PREVENTION ASSISTANT
GOA MARRIOTT RESORT & SPA
06.1998 - 03.2002
SECONDARY SCHOOL CERTIFICATE (JUNIOR CERTIFICATE NFQ LEVEL:3). -
DON BOSCO HIGH SCHOOL