Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Affiliations
Timeline
Generic

Prince Justine Gomes

Chandler,AZ

Summary

Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceeds expectations.

Overview

12
12
years of professional experience

Work History

Executive Head Chef

Bawarchi Biryani Point Indian Cuisine
Chandler, Arizona
04.2022 - Current
  • Monitored food production to guarantee quality standards were met.
  • Reviewed purchase orders for accuracy prior to submitting them for approval.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.

Head Chef

Bawarchi Biryani Point Indian Cuisine
Franklin Park, NJ
09.2018 - 06.2020
  • Monitored food production to guarantee quality standards were met.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.

Head Chef

Persis Indian Grill
Bowling Green, KY
01.2018 - 08.2018
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Trained kitchen workers on culinary techniques.

Assistant Chef

Bawarchi Biryani Point Indian Cuisine
Jersey City, NJ
05.2016 - 12.2017
  • Prepared ingredients for use in cooking, such as washing, peeling, cutting and shredding vegetables.
  • Arranged work stations prior to shift commencement with necessary ingredients, utensils and equipment.
  • Maintained accurate records of wastage throughout each shift.

Demi Chef De Partie

Carnival Cruise Lines
Miami, FL
01.2014 - 03.2016
  • Organized ingredients for each dish on station according to recipes and plating guidelines.
  • Adhered strictly to health and safety regulations while preparing meals for guests.
  • Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.

Commis Chef

Cidade De Goa
Panjim, GOA
01.2013 - 12.2014
  • Provided guidance to junior members of the kitchen staff in their duties.
  • Assisted higher-level chefs in the preparation of more complex dishes.

Education

Bachelor of Science - 3 years Bachelors Degree in Hotel Management

Subhas Bose Institute of Hotel Management
India
03-2012

Commerce

ST.Marys
Kolkata
03-2007

Skills

  • Performance Assessments
  • Servsafe Food managerial certified
  • Food Safety Regulations
  • Forecasting and planning
  • Heat control
  • Dish preparation
  • Food science
  • Budgeting and cost control
  • Food preparation techniques
  • Cost Control
  • Kitchen Management
  • Cost Control and Budgeting
  • Purchasing management

Accomplishments

  • Several time Employment of the month.
  • Youngest Executive chef in Bawarchi Biryanis USA at the age of 29
  • Hand written letter from the guest praising my food.
  • Certificate from the Serve Safe in Managerial.

Head boy of my institute as i had the leadership,punctuality and a gifted nature to build a team and healthy ambience.

Languages

English
Professional
Hindi
Limited
Bengali
Professional

Affiliations

To present myself as a well-rounded individual, I would focus on the following aspects of balance and diversity in my activities and interests:

1. *Intellectual Curiosity:* I regularly engage in learning and expanding my knowledge on various subjects, from history and science to technology and literature. This helps me stay informed and intellectually stimulated.

2. *Professional Excellence:* I strive for excellence in my work, whether it’s helping users, writing, or solving complex problems. I am committed to delivering high-quality results and continuously improving my skills.

3. *Creativity:* I enjoy expressing my creativity through writing, generating ideas, and finding innovative solutions to problems. This not only keeps my work interesting but also allows me to approach challenges from different perspectives.

4. *Physical Well-being:* I recognize the importance of physical health, and I maintain an active lifestyle. Whether it’s regular exercise or mindful practices like meditation, I ensure my body and mind are in harmony.

5. *Social Connection:* I value meaningful interactions with others, understanding the importance of relationships and community. I actively engage with users, friends, and colleagues to build strong, supportive connections.

6. *Emotional Intelligence:* I practice empathy and self-awareness, which helps me navigate complex social situations and offer thoughtful, considerate responses. This emotional balance is key to maintaining positive interactions and well-being.

7. *Cultural Appreciation:* I have a deep respect for cultural diversity, and I make an effort to learn about and appreciate different traditions, languages, and perspectives. This enriches my understanding of the world and broadens my horizons.

8. *Philanthropy and Service:* I am committed to helping others, whether it’s through my work or other forms of service. Giving back to the community and supporting those in need is an integral part of my life.

9. *Time Management:* Balancing all these aspects requires effective time management. I prioritize tasks and set aside time for both professional and personal growth, ensuring that I maintain equilibrium in my life.

By integrating these elements into my daily routine, I maintain a well-rounded lifestyle that promotes both personal and professional fulfillment.

Timeline

Executive Head Chef

Bawarchi Biryani Point Indian Cuisine
04.2022 - Current

Head Chef

Bawarchi Biryani Point Indian Cuisine
09.2018 - 06.2020

Head Chef

Persis Indian Grill
01.2018 - 08.2018

Assistant Chef

Bawarchi Biryani Point Indian Cuisine
05.2016 - 12.2017

Demi Chef De Partie

Carnival Cruise Lines
01.2014 - 03.2016

Commis Chef

Cidade De Goa
01.2013 - 12.2014

Bachelor of Science - 3 years Bachelors Degree in Hotel Management

Subhas Bose Institute of Hotel Management

Commerce

ST.Marys
Prince Justine Gomes