Francis Gopal

A seasoned and passionate professional chef specialized in Continental, English, Breakfast, and Italian cuisine, with strong expertise in hot kitchen operations and a working knowledge of the cold section, grill, and gelato. Seeking a growth-oriented opportunity in a professionally managed organization where my experience and leadership can drive culinary excellence and guest satisfaction.

Junior Sous Chef - Palm Dubai, The Retreat Sofitel - Dubai

(2022-01 - 2026-01)

• Taking care of daily food preparation and duties assigned by superiors to meet prescribed standards and quality.
• Following instructions and recommendations from immediate superiors to complete daily tasks within scheduled timelines.
• Coordinating and regularizing daily operations with the Sous Chef.
• Controlling daily food and beverage production, checking the quality of raw and cooked products to ensure standards are maintained.
• Ensuring that production, preparation, and presentation of food are of the highest quality at all times.
• Maintaining the highest levels of guest satisfaction, quality, operational efficiency, and food cost control.
• Implementing standard procedures and policies related to food preparation, receiving, storage, and sanitation.
• Preparing all menu items, including recipes, methods of production, and presentation standards.
• Following proper preservation standards for handling food products at correct temperatures.
• Working within deadlines and assisting and encouraging team members to achieve common goals.
• Checking expiry dates and ensuring proper storage of all food items in the section.
• Consulting the Sous Chef on daily requirements, functions, and last-minute events.
• Providing daily feedback and reporting issues as they arise.
• Assessing quality control and adhering strictly to organizational service standards.
• Carrying out any other duties as required and assigned by management.

Chef de Partie - Viking Ocean Cruise Line

(2019-08 - 2021-09)

Senior Chef de Partie - Casa Mia, Le Meridien Hotel - Dubai

(2011-11 - 2019-04)

Chef de Partie - Metropolitan Hotel International - Dubai

(2004-07 - 2011-11)

Chef in Charge Satellite Kitchen - Iraq - Iraq

(2004-03 - 2004-06)

Chef - Albert Abele Group - Oman

(2002-01 - 2004-03)

• Reporting directly to the Sous Chef.
• Preparing food as per the standards of quality, quantity, and cost.
• Guiding Demi Chefs and Commis to perform their duties efficiently and correctly.
• Checking, approving, rejecting, and sorting the quality of raw materials received from suppliers.
• Preparing food strictly as per SOP's.
• Ensuring SOP's are followed by all team members.
• Maintaining HACCP standards in the kitchen.
• Well-versed with the use of FMC for ordering.

Demi Chef de Partie - Hotel Kohinoor Park - Mumbai

(2001-07 - 2001-12)

Demi Chef de Partie - Hotel Holiday Inn - Surat, India

(2000-04 - 2001-06)

Assistant Continental Cook - Fujairah International Airport

(1993-12 - 2000-02)

Diploma in - Hotel Management - Assembly of God Church (2004)

Higher Secondary - St. Anthony's High School