Sylvester Gomes

I am a eager and a passionate Culinary Arts Student, who wants to explore and learn different things in the kitchen, as well as beyond the kitchen. I also want to develop our skills in an fast-paced kitchen environment and an attention to the food safety. My own career goals, is to become an experienced chef, while exploring the different tastes and cuisines around the world as well as delivering an high quality dish.

Culinary Internship - CE LA VI, DUBAI

(2026-05 - 2026-06)

• Assigned in the different sections of the kitchen, to enhance our capabilities more and to be part of each department where I was taught ot handle the food, more safely and professionally. I have also worked in the Canape services for the different professional events.
• I have also worked with the teams, while communicating with the team members for the achievements of the objectives and to solve the problems of cooking.

Prep. Cook (Cold Kitchen and Banqueting) - DUBAI WORLD CUP

(2026-03 - 2026-03)

• Assigned in the cold sections of the kitchenand had made the preperations of the cold food, while handling the food safety.
• I have also done a Banqueting set-up of the buffet in the particular lounges in the Meydan lounges.

Prep. Cook (Sagardi Restaurant) - DUBAI BUGER CHAMPIONSHIP

(2026-01 - 2026-01)

• Responsible for the preperations of the ingredients and the meat production and the purchasing of different condiments of the dish.
• To ensure that the steaks are cooked at a proper time and temperature and that the Kitchen Equipments are safe to use and to refill the necessary stocks in the griller.

Stage Manager - FORMULA 1 ETIHAD AIRWAYS ABU DHABI GRAND PRIX

(2025-12 - 2025-12)

• To ensure that the artist are correctly allocated to the different concert stage by a given time and to ensure that the correct musical equipments are in place and fully functional.
• To assign the correct areas for the concert and to give a enough refresherments during the break hours.

Vice Captain - DUBAI RUN 3OX30

(2025-11 - 2025-11)

• To ensure marshals to work in a alingment in safety and security and the communication in a event.
• To also ensure the crowd management of the athletes, so that no accidents or the incident occurs during the event.

Level 5 Advance Diploma in Culinary Management - Culinary Management - Dubai College of Tourism (2026)

Certificate Level 4 in Culinary Operation - Culinary Operation - Dubai College of Tourism (2025 - 2026)

High School Diploma - The Indian Academy, Dubai (2022 - 2025)

Primary-Secondary Schooling - Emirates Future International Academy, Abu Dhabi (2013 - 2022)