Raj Gomes

Motivated and detail-oriented Commis II with hands-on experience in Continental and Indian cuisine. Skilled in food preparation, mise en place, quality control, and maintaining hygiene standards. Able to work efficiently in fast-paced kitchen environments, support senior chefs, and ensure consistent food quality and presentation. Strong team player with a passion for culinary excellence and continuous learning.

COMMI-2 - HOTEL MALLIGI HOSPET - Karnataka, India

(2023-11-15 - 2024-12-12)

• Assisted in the preparation and presentation of high-quality Continental and Indian cuisine while maintaining consistency and food standards.
• Managed daily mise en place, ingredient preparation, and workstation organization to ensure smooth kitchen operations.
• Maintained food safety, hygiene, and sanitation standards in accordance with HACCP and kitchen policies.
• Coordinated with senior chefs to execute orders efficiently during high-volume service periods.

COMMI CHEF - NCT&H - Abu Dhabi, UAE

(2022-10-23 - 2023-09-10)

• Assisted senior chefs in the preparation, cooking, and presentation of Continental and Indian dishes while maintaining consistency and quality standards.
• Performed mise en place activities, including ingredient preparation, portioning, marination, and storage to ensure smooth kitchen operations.
• Maintained strict adherence to food safety, sanitation, and hygiene regulations in accordance with hotel and restaurant standards.
• Monitored stock levels, handled inventory rotation (FIFO), and minimized food wastage through proper storage and handling practices.

COMMI CHEF - THE FLAVOURS - Kolkata, India

(2018-07-05 - 2020-02-28)

• Monitored product freshness and quality, ensuring only high-standard ingredients were used in food preparation.
• Demonstrated excellent time management and multitasking skills in fast-paced hospitality environments.
• Trained and guided new kitchen trainees and apprentices on basic food preparation and kitchen procedures.
• Followed company policies and standard operating procedures to maintain consistency in food production.

10TH (S.S.C) - West Bengal Board of Secondary Education (2016)

12TH (H.S.C) - West Bengal Council of Higher Secondary Education (2018)