1. PLACID GOMES
Mobile: 008801865267752 ~ 008801819676768
E-Mail: gomesplacid@yahoo.com
LinkedIn: Placid Gomes ~ Skype: chefplacidgomes
Senior Management Professional: Catering Management / F&B Operations / Client Servicing
Highly talented and innovative Chef with best efforts to create versatility and taste in preparing delicious Indian desserts / pastries,
desire to work with excellent establishment where expertise can be proved
PROFILE SUMMARY
• A competent professional with nearly 3 decades of qualitative experience in Catering / Food & Kitchen Operations, Client
Servicing and Team Management in the Hospitality Industry
• Successful completed one of the biggest project JGC Barzan in Raslaffan with
JGC (Japan Gas Corporation), RAS GAS, QP, Doha, Qatar as Camp Catering
Manager
• Abilities in setting up of standard operating procedures, food trials, developing of
new concepts as well as training & implementation; extensive culinary creativity
and experience in creating recipes and handling preparation of elaborate desserts /
meals
• Hands-on experience in of budgeting, procurement, inventory maintenance,
menus & prices, understanding of hygiene & health, safety regulations,
developments in food nutrition, technology & methods
• Experience in a broad range of specialty cooking / baking techniques with a flair
for creating custom desserts / orders, including dough, mixes and finishing
products
• Possess excellent communication, interpersonal and troubleshooting skills with good experience of working in multi-
cultural environment / cuisines
AREAS OF EXPERTISE
• Handling food & beverage section, banquet, conference & formal dining reservations and coordinating with guests for
resolving their concerns / needs
• Supervising entire restaurant operations inclusive of formulating & implementing the department’s SOPs; managing high
standards of sanitation, ensuring proper cleanliness in kitchen & service and looking after aesthetic presentation of menus
• Ensuring HACCP implementation and hygiene training by In-House Hygiene Officer; monitoring VIP Functions’ Catering and
Outside Catering; planning menu for an expansive repertoire of menus, along with portion standardization and supervision
of food preparation.
• Handling all aspects of kitchen management
including monitoring food production and
aesthetic presentation of food and beverages;
ensuring cleanliness in the kitchen work area &
it is in order prior to commencement of food
preparation.
• Coordinating the work of the kitchen staff and
managing the preparation of meals;
experimenting & presenting innovative ideas,
styles new dishes and ensuring cost control
measures; maintaining quality and consistency
of food for enhancing satisfaction amongst
customers
• Developing and implementing procedures,
control systems for maintaining hygiene and
quality standards ensuring profitability of
operations
• Selecting and developing recipes based on type
of food to be prepared and applying personal
knowledge & experience in food preparation
• Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, production
specifications, established procedures and cost requirements
• Examining foodstuffs and supplies for ensuring quality as well as quantity meet established standards
• Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handling guests’
requests & resolving complaints

2. Special Skills
AWARDS & ACCOLADES:
• Bagged Best Staff of the Month from Camp Operations Team by JGC Managementon May 2014
• Deputed to:
o Tunisia as Chef –De-Cuisine for the 14th
Mediterranean Games in September 2001for a month
o Chicago - USA (Sodexho) as a Global Executive Chef to demonstrate Authentic Indian Cuisine in North Western
University, Evanston, IIT Institute, & Creighton University in Omaha during Apr’04-May’04
• Won Appreciation Award for completing 10 years with Universal Sodexo (Socat LLC, Oman) in 2000
• Was appreciated by PDO (Petroleum Development of Oman) from Oil and Gas Minister, for fine dining service during the
59th
edition of Board meeting held on 2014 at PDO, Fahud, and Muscat, Oman, organized by Shell
• Played a vital role in organizing the Inauguration Ceremony of Qatar Power for 100 people included VVIP at 2008 in
Raslaffan catered by ShaqabAbela under QP
• Deftly organized Food Service for the inauguration ceremony of Al-Mumtaza Green zone at LGV presented for the Honor of
14th
National Country’s Buffet with fine dining banqueting set up
• Appreciated by:
o ADNH CEO on behalf of VVIP Service of delegates from Japan TEPCO Co. President and Delegation during the
business trip in Das Island, Abu Dhabi, and UAE At 26th
Feb11
o ADGAS for Fine dining Food Service provided for CMS People Development party on 27th
Jan’10
• Successfully organized special activities during JGC BarzanProject including:
o Special events in JGC- Barzan Project for visiting of JGC Corporation vice president from Oklahoma, Japan on
15th
June,2015
o Introduced Guest Chef Program for bring up some of authentic recipes in Dining Hall
o Presentation of weekly theme dinner for the residents dining facility
o Planned layout design for new kitchen and dining hall set up with the necessary equipment’ installation as per the
requirements for the productions
o Attended weekly walk through with senior management for ensure the safe work environment in the residents
facility
o Served enhancement menu for 25000 residents in all the individual dining halls on the occasions of achievement
of 50 Million MMH without LTI JGC–BarzanProject
o 80 Million Man Hour without LTI celebration refreshments for the Senior Management, VIP’s and Indian Bollywood
Stars Performers
o 100 Million Manhours without LTI Snacks & Refreshment Services for 22,000 Residents, Senior Management,
Volunteers and Arrange Full Hospitality Service for the famous Moscow Circus Performers
o 130Million Manhours without LTI Menu Enhancement service for 26,000 resident’s contribution by Ras Gas and
JGC
o During Heat Stress Season every year from Apr to Aug Menu Enhancement for Barzan all workers contribution by
Company, Contractors and Sub-contractors
o Organized Traditional Meals on the occasion of South Indian festival ONAM
o Organized Morning Refreshment Service during the TSTI (Total Safety Task Information) in each schedule for the
participant and Senior management.
o Served Lunch for the Senior Management with workers during the visit from Exon Mobile (Ras Gas)
o Organized all festival special meals like Christmas, Eid, Others National Festival and Theme Dinners
EMPLOYMENT SCAN
Mar. 14. 2016 to Present Shaqab Catering Services Company, Doha, Qatar as Area Executive Chef.
Highlights:
• Monitor Central Kitchen productions, Menus and Recipes.
• Follow up all catering locations food service and other satellite cafeterias including coffee shops as well
• Organise all events and other take away pack meals services.
• Supporting catering operations arrangements and provision of skill, Hygienic development trainings.
• Assist stores for the stock arrangement procedures such as First in and First Out system.
• Meeting with clients to assurance of the quality of the service and settle all the catering related issues.
• Coordinate with senior management to deliver highest and optimum level of service.
• Supporting for menu costing keep as per the company policy.

3. Dec’12 – Sep’15: JGC (Japan Gas Corporation), RAS GAS,QP, Doha, Qatar as Camp Catering Manager
Highlights:
• Led overall operational management duties of kitchens including supervision of all personnel
• Shouldered responsibilities as a Catering Manager in the prestigious Barzan Project of JGC with a strength of 25000
personnel spread in three camps (the catering contract worth 175 Million Qatari Riyals):
o These camps included 9 kitchens and mess halls for senior, juniors and worker’s including a central preparation
area (the nationalities includes all Western, Mediteriarin and Asian)
• Efficiently & effectively oversaw:
o 1000 catering personnel including catering supervisors, mess hall supervisors, chef, senior cooks etc.
o Food preparation, production and serving as per set compliance with international standards as well as client
specifications
• Deftly organized multinational buffets for various functions, weekly theme nights and special functions for VIP visitors from
different countries
• Actively involved in monitoring daily meal day reports based on the camp occupancy to be submitted to Management/Client
• Attended all daily Health &Hygienic Inspections, IIF Walk-throughs and State Bodies Random Inspections
• Successfully created safe working environment in kitchens and mess halls duly educating the catering staff; encouraged the
staff by awarding innovative staff like “Hygienic Hero”, “Best Hygienic Kitchens” etc.
Jul’09-Oct’11: ADNH Compass ME, ADMA-OPCO & ADGAS (ADNOC), DAS Island (Offshore) as Executive Chef
Highlights:
• Dexterously scheduled and coordinated the work of chefs, cooks and other kitchen personnel to ensure that food
preparation is in line with the company's standards
• Essayed a stellar role in:
o Ensuring& maintenance of high standards of sanitation, cleanliness and safety throughout all kitchen areas
o Preparing necessary data for applicable parts of the budget; projects annual food, labour and other costs
o Taking care of actual financial results; performing corrective action as required
Jul’06-Jun’09: ShaqabAbela Catering Co., Oil & Gas Project, Ras Laffan,Qatar as Executive Chef
Highlights:
• Pivotal in serving for more than 115,000 persons/day in Raslaffan Industrial City - mobilized and catered to Multinational
Companies such as Shell JGC KBR, CTJV, CCIC, Qatar Gas, RAS GAS, Qatar Petroleum
• Functioned as In-charge for all the Satellite Mess Hall of Qatar Petroleum entailing buffet arrangements for visiting
signatories of various countries with multi-cuisines
• Skilfully served well outlets vi.zCoffee Shop, Pizza Corner, Mix Grill House, and Authentic Chinese & Indian Dishes for all
those visiting the Complex in Ras Laffan
• Monitored & controlled a team of 10 Sous Chef to take care of the day-to-day operations
Jun’90-Apr’06:Socat LLC (Universal Sodexho), Petroleum Development Project, Sultanate of Oman as
Executive Chef
Deputations:
Jun’90-Mar’97 Chef Cook, Universal Sodexho, Socat LLC, and Muscat, Oman
Jul’92-Dec’92 Petro-Canada Project in Aden, Yemen
Apr’97-Jun’97 Teyseer Services Co., Qatar Mobilization of Qatar LNG Plant Camp
Jul’97-Aug’00 Head Chef Socat LLC,Serving Multinational Cuisine
Sep’00-Apr’06 Executive Chef in Petroleum Development of Oman for Fahud, Qarnalm& YibalProject
Sep’01-Sep’01 Tunisia as Chef –De-Cuisine for the 14th
Mediterranean Games in September 2001
Apr’04-May’04 Global Executive Chef, Chicago - USA (Sodexho)
Highlights:
• Efficiently & effectively catered prestigious clients such as Japex Petroleum, Sultan Qaboos University &Toco
• Successfully:
o Mobilized and set up the kitchen which had more western clients to cater
o Set up the Kitchen Operations for Japanese Cuisine - part with Oman LNG Camp
• Significant contributions towards one of the most prestigious project mobilized under Oman LNG with Chiyoda Foster
Wheeler
• Functioned as:
o Head Chef Socat LLC, served multinational cuisine for four Main Dining Halls, Plant Operations, Residence Club plus
Brazino's Bar was catered (Clients were Chiyoda Foster Wheeler, Oman)
o Executive Chef in Petroleum Development of Oman for Fahud, Qarnalm&Yibal project included motel as well Socat
LLC being the main contractor and with approximately 5000 clients to cater who were multinationals, had to

4. provided international standard menus and different types of snacks for different clubs around the vicinity (Falcon
Club, Rehab Club& Oryx Bar)
• Deftly demonstrated Authentic Indian Cuisine in North Western University, Evanston, IIT Institute, and Creighton University
in Omaha
PREVIOUS EXPERIENCE
Jan’98-May’90: Wacasco, Oil & Gas Project, Sultanate of Oman as Senior Cook
Oct’84-Sep’87: IBN-Al-Bitar Hospital (PARC Hospital Management), Baghdad, Iraq as Senior Cook
Jun’82-Sep’84: Horizon & Hotel Holiday Inn, Mumbai, India as Continental Commi Cook
ACADEMIC CREDENTIALS
Diploma in Food Production Principles – Culinaryin 2007
American Institute of Food and Lodging with 60%
Bachelors in Science in 1981
Dhaka University, Bangladesh
Diploma in Food & Beverage Operations in year
Institute, Chandigarh, India
Professional Courses:
• HSE Induction Course conducted by National Training Institute, Oman
• Fire Extinguisher Course conducted by National Training Institute, Oman
• First Aid Course National Training Institute - Oman
• Kitchen Safety Course conducted by National Training Institute, Oman
• Enhanced Site Supervisor Course conducted by Oman Petroleum Alliances Ltd., Oman
• Elementary Food Hygiene Course conducted by National Hospitality Institute Oman (Sponsored by Royal Environment
Health Institute of Scotland)
• Environment Awareness Course conducted by Petroleum Development of Oman
• In-House Training on HACCP Awareness Course conducted by ShaqabAbela Training Dep’t. Qatar
• SHE&S Specifications & Standards Applicable to Camps, Kitchens and Mess Halls
IT Forte: Conversant with MS Office (Word & Excel) and Internet Applications
PERSONAL DOSSIER
Date of Birth: 18th
June, 1966
Permanent Address: 496/1, North Kafrul, Apartment Neer-13, Flat No. 3D, Dhaka-Cantonment, Bangladesh
Nationality: Bangladeshi
Languages Known: English, Hindi, and Arabic& Bengali
References:
1. Robert Storer,
JGC Corporation , Barzan Project
Camp General Manager, Barzan camps
Mobile-00974-70217272
Email:- storer.robert@barzan-jgc.com.qa
2. Slaveck Omiecki
Infrastructure Service Coordinator
Barzan Onshore Project
Ras Gas Company Limited
Email:- slomiecky@rasgas.co.qa
Mobile- 00974- 55859524
In my knowledge the above information is true and correct.
Placid Gomes