Rodney Gomes
Auckland,New Zealand
Summary
A seasoned Executive Chef with a proven track record at Sudima Auckland Airport, I excel in innovative menu creation and managing high-volume kitchen operations. My leadership skills have fostered high-performance teams, achieving a 35% reduction in food and labor costs through effective budgeting and cost control.
Overview
25
25
years of professional experience
Work History
Executive Chef
Sudima Auckland Airport
Auckland
06.2022 - Current
- Menu Development: Designed and implemented sophisticated menus for diverse dining outlets, including fine dining and casual eateries, enhancing guest satisfaction, and increasing revenue and having a sustainability food menu
- Operational Management: Oversaw daily kitchen operations for a busy hotel environment, ensuring seamless service across multiple dining venues
- Food Costing & Budgeting: Managed food and labour costs, achieving a 35% reduction in expenses while maintaining high culinary standards
- Sustainability Initiatives: Implemented sustainable sourcing and waste reduction practices, contributing to the hotel's eco-friendly goals
- Team Leadership: Directed and mentored a team of 15 culinary professionals, fostering a collaborative and high-performance work environment
Head Chef
McHugh of Cheltenham
Cheltenham
11.2021 - 06.2022
- Culinary Excellence: Developed and refined menus to meet the high standards of a luxury establishment, enhancing the overall guest experience
- Quality Assurance: Maintained rigorous food safety standards and performed regular quality checks to ensure consistency
- Staff Management: Coordinated and trained kitchen staff, managed schedules, and ensured adherence to operational protocols
- Budget Management: Oversaw purchasing and inventory control, staying within budget while ensuring high-quality ingredients and supplies
Head Chef
Paper Moon Cafe
Mairangi Bay, Auckland
06.2015 - 11.2021
- Innovative Menus: Created and introduced new dishes that reflected current culinary trends and guest preferences
- Operational Oversight: Managed all aspects of kitchen operations, including food safety, quality control, and staff management
- Cost Control: Implemented effective food costing strategies, reducing waste and maximizing profitability
- Guest Experience: Worked closely with management to align culinary offerings with guest expectations and hotel objectives
Sous Chef
Meadow Bank
Auckland
03.2015 - 06.2015
- Support & Coordination: Assisted in menu development and coordinated with suppliers to ensure the highest quality of ingredients
- Kitchen Management: Supervised kitchen operations and quality control in the head chef’s absence, ensuring smooth service and consistency
- Guest Interaction: Addressed guest feedback and adapted menu items to meet evolving preferences
Sous Chef
Hammerhead Restaurant
Auckland
11.2013 - 03.2015
- Operational Efficiency: Managed kitchen operations, including ordering, menu costing, and supplier relations
- Menu Development: Collaborated on creating seasonal menus and handled kitchen duties during the head chef’s absences
- Customer Feedback: Worked with management to address and resolve guest concerns effectively
Chef de Partie
Copthorne Hotel
Auckland
08.2011 - 11.2013
- Menu Execution: Executed a la carte and banquet menus, maintaining high standards of food quality and presentation
- Training & Development: Conducted staff training and provided coverage for senior chefs during their time off
- Operational Support: Managed ordering, hygiene checks, and ensured smooth kitchen operations
Chef de Partie/Sous Chef
Paper Moon Cafe
Mairangi Bay, Auckland
02.2009 - 08.2011
- Section Management: Supervised various kitchen sections, including a la carte, pizza, tapas, and desserts
- Operational Support: Assisted in menu planning, ordering, and staff training
Breakfast Chef
Hotel De Brett
Auckland
02.2009 - 02.2010
- Breakfast Service: Managed breakfast operations, including ordering and food preparation, ensuring high-quality service
Galley/Comic Chef
Ocean Village Cruise Ship
01.2008 - 12.2008
Larder Chef
Left Bank Restaurant
Muscat
01.2008 - 12.2008
Comic Chef 2
Al Murroj Rotana Hotel
01.2005 - 12.2006
Catering Assistant
Saudi Catering Company (Aramco Oil)
01.2002 - 12.2002
Comic Chef
Holiday Inn Hotel
Ahmedabad, India
01.2001 - 12.2001
Industrial Training
Taj Hotel
Goa, India
01.2000 - 12.2000
Education
Diploma in International Culinary Arts -
North Shore International Academy
Albany11.2024
Food Hygiene Qualification - London City and Guilds Exam, Distinction
Royal Environmental Health Institute of Scotland & North Shore International Academy
01.2009
Hotel Management -
[Institution Name]
India01.1999
Skills
- Managing high-volume kitchen operations
- Advanced culinary techniques
- Innovative menu creation
- Food costing
- Budgeting
- Financial management
- Leadership
- Team development
- Large-scale catering
- Event management
- Banquets and catering
- Food and beverage pairing
- Recipes and menu planning
- Forecasting and planning
- Budgeting and cost control
- Problem and complaint resolution
Accomplishments
- Competed in New Zealand Culinary Fare 2009 (Hot Food Served Cold category).
- Participated in Restaurant of the Year and Static Food Competition at New Zealand Culinary Fare 2011.
Hobbies and Interests
- Culinary arts
- Travel
- Music
- Sports
References
Available upon request.
Timeline
Executive Chef
Sudima Auckland Airport
06.2022 - Current
Head Chef
McHugh of Cheltenham
11.2021 - 06.2022
Head Chef
Paper Moon Cafe
06.2015 - 11.2021
Sous Chef
Meadow Bank
03.2015 - 06.2015
Sous Chef
Hammerhead Restaurant
11.2013 - 03.2015
Chef de Partie
Copthorne Hotel
08.2011 - 11.2013
Chef de Partie/Sous Chef
Paper Moon Cafe
02.2009 - 08.2011
Breakfast Chef
Hotel De Brett
02.2009 - 02.2010
Galley/Comic Chef
Ocean Village Cruise Ship
01.2008 - 12.2008
Larder Chef
Left Bank Restaurant
01.2008 - 12.2008
Comic Chef 2
Al Murroj Rotana Hotel
01.2005 - 12.2006
Catering Assistant
Saudi Catering Company (Aramco Oil)
01.2002 - 12.2002
Comic Chef
Holiday Inn Hotel
01.2001 - 12.2001
Industrial Training
Taj Hotel
01.2000 - 12.2000
Diploma in International Culinary Arts -
North Shore International Academy
Food Hygiene Qualification - London City and Guilds Exam, Distinction
Royal Environmental Health Institute of Scotland & North Shore International Academy
Hotel Management -
[Institution Name]
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