Puneet Goghaliya
Summary
Culinary professional committed to delivering and creating top quality food. Dedicated to team and organizational growth. Effective at prioritizing various tasks and ensuring to meet timelines. Skilled in team management, problem-solving, recipe innovation and controlling food and labour costs. Aim to apply experience and culinary skills effectively in a dynamic role.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Night Supervisor
Chop Steak House
11.2024 - Current
- Facilitated smooth shift transitions by maintaining open communication between day and night teams.
- Managed inventory control, ensuring adequate supplies were available for nightly operations.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Reduced food waste through effective inventory management and menu planning.
Sous Chef
Earls Kitchen + Bar
06.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
First Cook
Delta Hotels
10.2023 - 04.2024
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Reduced food waste by effectively managing inventory and implementing proper food storage techniques.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Demi Chef de Partie
Fairmont Hotels & Resorts
01.2023 - 10.2023
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
Line Cook
Rainforest Cafe
09.2021 - 12.2022
- Mitigated risk of cross-contamination by diligently following proper sanitation practices when handling allergens or raw ingredients.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
First Cook
The Keg Steakhouse + Bar
10.2021 - 03.2022
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Adjusted recipes based on ingredient availability or customer request.
- Monitored food quality and presentation to maintain high standards.
First Cook
IHOP
10.2021 - 03.2022
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
First Cook
Fairmont Hotels & Resorts
11.2018 - 11.2019
- Supported cost control efforts through portion monitoring, accurate ingredient measuring, and minimizing unnecessary expenses.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
Line Cook
Newport Harbour Hotel and Marina
04.2016 - 10.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
Line Cook
Toft Trees Golf Resort
04.2016 - 10.2016
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Monitored food quality and presentation to maintain high standards.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared and cooked meals according to recipes and customer specifications.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Education
Graduate Certificate - Culinary Skills
Niagara College
Niagara Falls, ONPost Graduation - International Business Management
Niagara College
Niagara Falls, ON12.2021
B.A - Hospitality Management
University of West London
06.2018
B.SC - Hospitality Studies and Catering Services
Yashwantrao Chavan Maharashtra Open University
Pune, Maharashtra06.2018
Advanced Diploma - International Hospitality Administration
International Institute of Hotel Management
Pune, Maharashtra06.2018
12th Pass - Science
Mahalsakant Vidhyalaya
Pune, Maharashtra01.2015
10th Pass - High School
St. Jude High School
Pune, Maharashtra01.2014
Skills
- Organizational skills
- Communication skills
- Attention to Detail
- Time management
- Labor scheduling
- Supervisory experience
- Management
- Grilling techniques
- Ingredient knowledge
- Recipes and menu planning
- Food plating and presentation
- Allergen awareness
Certification
- Food Handler Certificate
- June2022 to June2027
Additional Information
- Personal Chef for Lil Wayne.
- Kunal Kapoor's Food Camp.
- Outdoor Catering with J. W Marriott.
- Chef For International Food Fest2015-2018.
- Wine Fest with Keith Edgard.
Languages
English
Hindi
Timeline
Night Supervisor
Chop Steak House
11.2024 - Current
Sous Chef
Earls Kitchen + Bar
06.2024 - Current
First Cook
Delta Hotels
10.2023 - 04.2024
Demi Chef de Partie
Fairmont Hotels & Resorts
01.2023 - 10.2023
First Cook
The Keg Steakhouse + Bar
10.2021 - 03.2022
First Cook
IHOP
10.2021 - 03.2022
Line Cook
Rainforest Cafe
09.2021 - 12.2022
First Cook
Fairmont Hotels & Resorts
11.2018 - 11.2019
Line Cook
Newport Harbour Hotel and Marina
04.2016 - 10.2016
Line Cook
Toft Trees Golf Resort
04.2016 - 10.2016
Post Graduation - International Business Management
Niagara College
B.A - Hospitality Management
University of West London
B.SC - Hospitality Studies and Catering Services
Yashwantrao Chavan Maharashtra Open University
Advanced Diploma - International Hospitality Administration
International Institute of Hotel Management
12th Pass - Science
Mahalsakant Vidhyalaya
10th Pass - High School
St. Jude High School
- Food Handler Certificate
- June2022 to June2027
Graduate Certificate - Culinary Skills
Niagara College
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