Gerry Norbert Gomes

• Supervised kitchen food preparation in demanding, high-volume environments.
• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
• Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
• Performed as head chef to maintain team productivity and restaurant quality.
• Built strong vendor relationships to bring in top ingredients at optimal prices.
• Created new menu items and interesting plating designs.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Devised special menus and food services for events at restaurant and customer locations.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Checked food portioning for optimal presentation and cost control.
• Devised creative food and wine pairings to drive successful cross-marketing strategy.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Modified existing recipes based on availability of ingredients or customer requests.
• Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
• Developed menus that were creative while still being cost effective.
• Evaluated performance levels of team members providing feedback where needed.
• Ensured accurate completion of prep lists and production sheets on a daily basis.
• Supervised team members during meal services ensuring orders are accurate and delivered timely.
• Assisted Executive Chef in menu planning, recipe development and kitchen operations.
• Coordinated with front-of-house staff when necessary regarding timing of meals during service hours.
• Managed food inventory, ordering and receiving of products from vendors.
• Assisted in developing recipes for special events or catering functions.
• Ensured adherence to sanitation procedures throughout the kitchen operation.
• Monitored food temperatures during storage, preparation and service to meet safety standards.
• Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
• Trained and supervised junior cooks in proper culinary techniques.
• Created new dishes by combining ingredients in accordance with customer preferences.
• Maintained a clean work area to ensure compliance with health regulations.
• Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
• Trained kitchen workers on culinary techniques.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.

Bakery and pastry

• Trained kitchen workers on culinary techniques.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.