Sanskar Goyal
Lakewood,CO
Summary
Seasoned Chef . Successful 6 years record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
8
8
years of professional experience
Work History
Banquet Sous Chef
Ameristar Casino Resort Spa Black Hawk
01.2023 - Current
- Currently working with chef Tina and Chef Jhune in Banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Supervised kitchen staff both in restaurant and for catering work. Acted as head chef when required to maintain continuity of service and quality.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Plated every dish with attractive flair to meet strict banquet standards and maintain stellar business reputation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented food cost and waste reduction initiatives to save money.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets for team member meal.
- Able to handle banquets with breakfast, lunch and dinner more than 1000 people.
- Always use FIFO inventory method.
- Responsible for checking dates of product received.
Banquet Sous Chef
Monarch Casino Resort Spa
01.2022 - 01.2023
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Learned menu items produced by assigned station to achieve proper quantities.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Ordered food and supplies used to prepare meals for big parties.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Partie
Sayaji Hotels Ltd.
02.2021 - 12.2022
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying, and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Cooked memorable dishes that brought new customers into establishment.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Monitored food and labor costs to verify budget targets were met.
- Planned special event menu with guests.
- Responsible for ordering of ingredients ahead a time of function.
- Always try to meet the expectations of guest.
- Responsible to make schedule of staff.
Management Trainee
Sayaji Hotels Limited
04.2018 - 02.2021
- Established open and professional relationships with team members which facilitated communication, quickly resolving issues, and conflicts.
- Acted with integrity, honesty and knowledge to promote culture of company.
- Purchased or requisitioned supplies and equipment to facilitate timely delivery of services.
- Attended training courses to build understanding of processes, techniques, and industry.
- Learned new materials, processes, and programs quickly.
- Shadowed senior team members to learn all related jobs and tasks.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Filled out timesheets and paperwork according to identified requirements.
- Gathered, organized and information of my work environment.
- Gained knowledge of company policies, protocols and processes.
- Learned how to meet the goal of internal and external customers.
- Get to know about the equipments used in kitchen.
- Gathered information about ordering of ingredients.
Kitchen Internship
The Lalit Laxmi Vilas Palace
02.2016 - 07.2016
- Explored new technologies and approaches to streamline processes.
- Assisted in developing integrated cooking techniques.
- Developed and maintained relationships with my colleagues.
- Learned about the different soups and sauces.
- Collaborated with senior management on new initiatives to build confidence.
- Prepared project presentations and reports to assist myself.
- Evaluated customer needs and feedback to drive product and service improvements.
- Developed effective improvement plans in my body language for culinary industry.
Education
BSC in Hospitality And Catering Science - Hospitality Administration And Management
International Institute of Hotel Management
INDIA03.2018
Advance Diploma in International Hospitality Admin - Hospitality Management
International Institute of Hotel Management
India03.2018
Senior 12 TH Grade - Science Education
Silver Bells School
INDIA04.2015
Sophomore Year ( 10th Grade) -
St. Paul High School
INDIA04.2013
Skills
- Foodservice
- Workflow Optimization
- Menu development
- Recipe creation
- Kitchen leadership
- Team Management
- Kitchen Operations
- Food presentation
- Employee Scheduling
- Customer Service
- Inventory Management
- Food Safety
- Cost Control
- Cooking techniques
- Supervising Food Prep
- Kitchen Equipment Operation
- Garnishing and Plating
- Menu Planning
- Safe Food Handling
- Staff Training
- Kitchen Management
- Team Leadership
- Knife Skills
- Staff Motivation
- Performance Improvement
travelling
I love to travel different places because am always learning something new about myself and about that place too.
It also helps me to know different cultures and ancient traditions of lifestyle and food.
Languages
English
Native or Bilingual
Hindi
Native or Bilingual
Spanish
Limited Working
Timeline
Banquet Sous Chef
Ameristar Casino Resort Spa Black Hawk
01.2023 - Current
Banquet Sous Chef
Monarch Casino Resort Spa
01.2022 - 01.2023
Chef De Partie
Sayaji Hotels Ltd.
02.2021 - 12.2022
Management Trainee
Sayaji Hotels Limited
04.2018 - 02.2021
Kitchen Internship
The Lalit Laxmi Vilas Palace
02.2016 - 07.2016
BSC in Hospitality And Catering Science - Hospitality Administration And Management
International Institute of Hotel Management
Advance Diploma in International Hospitality Admin - Hospitality Management
International Institute of Hotel Management
Senior 12 TH Grade - Science Education
Silver Bells School
Sophomore Year ( 10th Grade) -
St. Paul High School