Profile of Gustavo Domingues

Gustavo Domingues Hospitality
14 years experience 0 projects worked
€20.00 /hr
Chef

Bilingual professional holding a BSc in Veterinary, Level 1 Food Hygiene and Safety v5 and Level 2 Food Hygiene and Safety for Catering v10 (HACCP trained). Overall 14 years of experience with goat meat, japanese food and restaurant management. Food trends seeker. Proven experience in creating innovative dishes and calcullating costings. Passionate about working in a fast paced environment.

Expertise: HACCP, Ingredients preparation, Stock Management, Menu Creations. Problem Solving, Customer Service, Restaurant Management, Employee Engagement. 

Availablity

monday
10:00 - 23:45
tuesday
10:00 - 23:45

Work History (0)

  • There are no activities yet.

Work Experiences

  • Sous Chef

    Michael Wright Hospitality Group (UCD Campus)

    July 2022 - December 2022

    Same atributions as the position at

  • Sous Chef

    Ruby’s Group (Ruby’s Pont Square)

    January 2023 - Now

    Plan, organise and direct the preparation and cooking of food to ensure the company’s reputation for quality is enhanced with customers and clients at all times
    Take responsibility for the food production with a hands-on approach
    Lead the team to continually deliver their best and focus on excellence at all times
    Drive sales through centrally driven menu planning and promotions and preferred suppliers
    Manage all aspects of food safety, HS and COSHH
    Implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs involved in the kitchen against agreed budgets
    Work closely with the Management teams to deliver client, customer and company requirements

  • Sous Chef

    BaxterStorey (Dublin Zoo)

    August 2021 - May 2022

    Prep all cold and hot food items following the standard operational procedures
    Successfully and consistently communicate team wins, priorities, best practices, and operational changes to deliver brilliant execution
    Serve as a role model for high quality, hands-on, Kitchen management – including effective deployment of labour to maximise throughput
    Help to carry stock on a daily basis.
    Ensure that food safety and security standards are met and adhered to consistently
    Maintain food service and production levels by leading strong service execution
    Maintain clean, food-safe dish and prep stations throughout shift
    Set up and break down the assembly station, maintain clean and organised hot prep zone and equipment
    Communicate between Service Team Members and Kitchen, inventory front line, prep zones, and walk-in to determine needs. Ensure areas are always stocked
    Learn and maintain knowledge of menu and ingredients
    Address performance issues quickly and respectfully by counselling and managing any conflicts
    Contribute with ideas, thoughts, and solutions that result in increasing productivity, higher retention, and improved operations
    Follow and uphold all company policies per employment handbook

  • Head Chef & Owner

    Shoy Sushi

    April 2014 - September 2016

    Overall responsibility for the kitchen’s daily operations.
    Always adhered to HACCP regulations
    Supported my fellow kitchen staff in observing appropriate systems of hygiene during food preparation and storage.
    Prepared all ingredients for service for allocated section to the required standard, ensuring no wastage
    Cooked food to the required specifications
    Ensured the smooth running of food service with restaurant personnel
    Ensured all special requests made by clients are met
    Worked in an organised, hygienic manner always ensuring the HACCP regulations were adhered
    Received goods from suppliers and ensured products conform with HACCP specifications
    Ensured correct rotation of stock as per HACCP requirements
    Adhered to cleaning schedules set out for the Kitchen.

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