IDS
RANA DOMINIC GOMES
Chef
Bangalore
Summary
Over 30 years of experience in the culinary operation Specialized in world cuisines, Arabic and regional Indian Cuisine, with niche and Event Banqueting. Presently working as Area Chef with Royal Orchid Group of Hotels Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with local cuisine, sourcing ingredients, controlling budgets and boosting restaurant profit. Conversational skills. Forward-thinking professional offering more than 30 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills.
Overview
1
1
Certification
6
6
Languages
Work History
Area Chef
Royal Orchid Group of Hotels
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Collaborated with staff members to create meals for large banquets.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Corporate Chef
SPREE Hotels & Resorts
Bangalore
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Educated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies.
- Managed all food supply orders with manufacturers and vendors and kept track of inventory.
- Supervised culinary operations for [Location]-based restaurant serving average of [Number] meals per day.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef
Hotel Royal Orchid
Bangalore
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
Executive Chef
Royal Orchid Central Manipal Centre
Executive Chef
Accor's Lenôtre Paris KW Gastronomic Restaurant
Executive Chef
Royal Orchid Central
Sr Sous Chef
The Chancery Hotel
Sr Sous Chef
Royal Orchid Hotel
Bangalore
Commi 1
Le Meridian Jeddah
Commi 1
Hotel Ivory Towers
Bangalore
Commi 2
St Mark’s Hotel
Bangalore
Pantry Trainee
Taj Gateway Hotel
Bangalore
Education
Skills
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Last Assignment
SPREE Hotels & Resorts, Corporate Chef, Bangalore
Overseas Assignment
Lenôtre Kuwait, Cold Kitchen In-charge, Kuwait
Mobile Alternate
9980841941
Previous Experience
- Hotel Royal Orchid, Executive Chef, Bangalore
- Royal Orchid Central Manipal Centre, Executive Chef, Bangalore
- Accor's Lenôtre Paris KW Gastronomic Restaurant, Executive Chef, Bangalore
- The Chancery Hotel, Sr Sous Chef, Bangalore
- Royal Orchid Hotel, Sr Sous Chef, Bangalore
Awards
Listed as POWER 25 Culinary by Hoteliers WEB 2022 Puraskar award winner for the contribution in Continental Cuisine by The Garden City University Bangalore- 2015 Won the Title of First King of Chef’s Culinary Competition, Held at UB City, Bangalore in November 2010 Received Award for best Oriental Restaurant Ginseng by TIMES FOOD GUIDE 2006 Awarded First Prize for Ice and Vegetables Carving in the year 1996-1997 at the Oberoi Bangalore Nominated Hotelier India awards for Chef of the Year by Royal Orchid group Nominated for the Best Admired Chef of the Year for Star of the Industries by Royal Orchid central Live Cooking Demo at Reliance Timeout organised by Kingfisher & Explocity INVITED BY Regional CHANNEL SWARNA TV TO JUDGE COOKERY SHOW (KITCHEN KILADIGALU) 2012 Coverage of the Demonstration on Molecular Gastronomy and Mixology and Innovative Vegetable Ice Cream Story in NEWS 9 June 2012 Represented Hotel R.O.C. in Cookery Show Sponsored by Heroic Zee Kannada on Aired for 3months from Sep to Nov 2007
Accomplishments
- Awarded King of Chef in 2010 for Live cooking competition
- Awarded Power 25 in 2022 for Hotiler web ranked power 24 chefs in Asia Middle east and Africa region
Software
Certification
King of Chef by NDTV Goods times
Timeline
King of Chef by NDTV Goods times
11-2010
Area Chef
Royal Orchid Group of Hotels
Corporate Chef
SPREE Hotels & Resorts
Executive Chef
Hotel Royal Orchid
Executive Chef
Royal Orchid Central Manipal Centre
Executive Chef
Accor's Lenôtre Paris KW Gastronomic Restaurant
Executive Chef
Royal Orchid Central
Sr Sous Chef
The Chancery Hotel
Sr Sous Chef
Royal Orchid Hotel
Commi 1
Le Meridian Jeddah
Commi 1
Hotel Ivory Towers
Commi 2
St Mark’s Hotel
Pantry Trainee
Taj Gateway Hotel
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