Summary
Overview
Work History
Education
Skills
Timeline
Generic

Rupal Goyal

162 Nicholson Street, Goulburn,Australia

Summary

High-performing Chef offering 5 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Adaptable and enterprising Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with different cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills.

Overview

5
5
years of professional experience

Work History

Chef

Bivianos Italian Restaurant
10.2018 - 02.2021
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Verified compliance in preparation of menu items and customer special requests.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Collaborated with staff members to create meals for large banquets.

Chef

Goulburn Seafood Restaurant
02.2021 - 09.2021
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Chef

Cafe 5911
10.2021 - 10.2022
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Collaborated with staff members to create meals for large banquets.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Verified compliance in preparation of menu items and customer special requests.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.

Chef

Tatts
01.2023 - 08.2023
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Developed close relationships with suppliers to source best ingredients.
  • Participated in food tastings and taste tests.

Chef

Police Academy
09.2022 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Chef

Gill Waminda Aged Care
05.2023 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Education

Diploma - Hospitality

Lead College
Parramatta, NSW
11.2020

Certificate IV - Hospitality

Lead College
Parramatta, NSW
05.2020

Certificate III - Hospitality

Lead College
Parramatta, NSW
05.2019

Skills

  • Supply Estimates
  • Quality Control and Oversight
  • Staff Supervision and Coordination
  • Coordinating Kitchen Staff
  • Staff Recruiting and Hiring
  • Quality Assessments
  • Equipment Purchasing
  • Recipe Development
  • Standards Compliance
  • Food Preparing, Plating and Presentation
  • Instruction and Delegation
  • Special Events and Catering
  • Scheduling Equipment Repairs
  • Vendor Relationships
  • Current in Culinary Trends
  • Equipment Inspection and Maintenance
  • Cleaning and Sanitation
  • Disciplinary Action
  • Rotation Procedures
  • Developing Menus
  • Sandwich Artistry
  • Chef Support
  • Counter Sanitization
  • Profit Target Achievement
  • Work Assignments
  • Proper Storage Procedures
  • Collaborative Relationships
  • Menu Planning
  • Ingredient Preparation
  • Waste Control
  • Temperature Monitoring
  • Food Preparation Techniques
  • Machinery Upkeep
  • Cooking and Baking
  • Budgeting and Cost Control
  • Banquets and Catering
  • Dietary Restrictions
  • Special Requests
  • Kitchen Equipment Operation
  • High-Volume Environments
  • Signature Dish Creation
  • Food and Beverage Pairings
  • Restaurant Operation
  • Kitchen Sanitization

Timeline

Chef

Gill Waminda Aged Care
05.2023 - Current

Chef

Tatts
01.2023 - 08.2023

Chef

Police Academy
09.2022 - Current

Chef

Cafe 5911
10.2021 - 10.2022

Chef

Goulburn Seafood Restaurant
02.2021 - 09.2021

Chef

Bivianos Italian Restaurant
10.2018 - 02.2021

Diploma - Hospitality

Lead College

Certificate IV - Hospitality

Lead College

Certificate III - Hospitality

Lead College

Similar Profiles

  • LIPIN MANIYARA VEETTIL

    LIPIN MANIYARA VEETTILLIPIN MANIYARA VEETTIL

    Sous Chef(35-40 Hrs/Weekly) at Pacini Restaurant(Italian Restaurant)Sous Chef(35-40 Hrs/Weekly) at Pacini Restaurant(Italian Restaurant)

  • Yeonghwan Kim

    Yeonghwan KimYeonghwan Kim

    Kitchen Assistant at Praum Restaurant (Italian&Korean Casual Restaurant)Kitchen Assistant at Praum Restaurant (Italian&Korean Casual Restaurant)

  • Lauren Bishop

    Lauren BishopLauren Bishop

    Waitress at Napoli's Italian RestaurantWaitress at Napoli's Italian Restaurant

  • Izabella Suter

    Izabella SuterIzabella Suter

    Care Service Employee at Royal Freemasons Benevolent InstitutionCare Service Employee at Royal Freemasons Benevolent Institution

  • JISMY JOSEPH

    JISMY JOSEPHJISMY JOSEPH

    Registered Nurse - Medical Ward at Goulburn Base HospitalRegistered Nurse - Medical Ward at Goulburn Base Hospital

CREATE PROFILE
Rupal Goyal