Sam Gulia

• Lead and Supervise Construction Projects:
  Managed all residential and light commercial building project aspects, from groundwork to final handover. Ensure work is completed on time, within scope, and meets client expectations.
• Ensure NZ Building Code Compliance: Interpret and apply building regulations, consents, and technical documentation to ensure every stage of the build complies with the New Zealand Building Code and LBP requirements.
• Coordinate Trades and Subcontractors:
  Schedule and supervise subcontractors, including electricians, plumbers, and plasterers, maintaining a high standard of workmanship across all trades on-site.
• Site Safety and Risk Management:
  Enforce strict health and safety protocols (HSWA 2015), conduct toolbox talks, and mitigate hazards to maintain a safe working environment for team members and site visitors.
• Client Liaison and Progress Reporting:
  Communicate clearly with clients, architects, and inspectors, providing regular updates and addressing any changes or challenges with professionalism and transparency.
• Skilled Hands-On Construction Work:
  Perform high-quality carpentry, framing, roofing, joinery, and finishing tasks. Operate power tools and construction equipment efficiently and safely.
• Material & Cost Management:
  Plan and organise delivery of materials, track usage, and reduce wastage. Help manage budgets, quotes, and ensure value-for-money construction outcomes.
• Mentoring Apprentices and Labourers:
  Share building knowledge and practical skills with junior team members, supporting their growth while maintaining high job site standards.

• Read blueprints or technical diagrams to determine the specific materials required for each job.
• Built concrete forms for footings and walls.
• Inspected foundations, walls, floors, doors, windows, roofing, and tiling to ensure they meet code standards.
• Maintained a safe work environment by adhering to safety protocols.
• Applied weatherproofing treatments to exterior surfaces as needed.
• Coordinated with subcontractors to ensure timely completion of projects.
• Constructed residential buildings according to project specifications.
• Performed rough carpentry tasks such as cutting rafters or studs for framing houses and buildings.

• Read and interpreted specifications and construction drawings to determine best techniques to complete each job.
• Cleaned job site after work completion and disposed of debris in proper containers.
• Helped with movement of materials and equipment to different job sites.
• Obtained strong understanding of residential codes.
• Encouraged feedback from the tutor and other students on site to incorporate suggestions into later work.
• Cut materials on site to prepare for installation.
• Calculated accurate material estimates to create quotes for clients with 70% accuracy.
• Promoted team safety by keeping work areas free of hazards.
• Shaped materials to exact measurements for job requirements using hand tools and power equipment.
• Organized assigned tasks for completion on individual and team levels.
• Safely operated power saws, planers, jointers, routers and pneumatic equipment for 7 months without accident.
• Installed building structures such as trusses,joists,rafters, windows, trim, flooring, jib etc. with assistants of the tutor.
• Cut timber, panels and other wooden materials according to measured dimensions.
• Identified and requested any and all PPE necessary to perform tasks.
• Consistently constructed square and level projects.

• Streamlined kitchen processes to shorten wait times and serve 50 additional guests per hour.
• Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Incorporated customer recommendations and feedback to experiment with new dishes.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
• Monitored quality, presentation and quantities of plated food across line.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Prepared schedules, work assignments and constructed employee compensation packages.
• Developed innovative menu to provide customers with over 100 high-quality food options.
• Developed recipes and menus to meet consumer demand and align with culinary trends.
• Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
• Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
• Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
• Supervised preparation of specialty items and customer requests to verify accuracy in production.

· Promptly attending to customers deliveries to ascertain and fulfil their needs.

· Ensure all documentation in relation to customer deliveries is accurate and up to date

· Ensure all stock is professionally stacked in depot.

· Undertaking all transactions and interactions with the highest integrity and honesty.

· Ensure that all personal delivery targets are met or exceeded.

· Reach an acceptable level of margin retained.

· Committed to achieving delivery targets as applicable.

· Attend training sessions as directed to maintain a high level of product knowledge and sales technique

· Ensure the confidentiality of all company and customer documentation.

· Ensure correct usage of scanner and other related applications.

· Establish work objectives by forecasting and developing quarterly delivery quotas for regions and territories; projecting expected delivery volume and profit for existing and new runs.

· Implement delivery programs by developing field action plans.

· Maintain delivery job results by counselling and disciplining employees; planning, monitoring, and appraising job results.

· Maintain professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.

· Collaborate with leadership to create and train prospecting process.

· Work with leadership to generate ideas for contests and motivational initiatives.

· Lead and schedule weekly and/or monthly team meetings with team and leadership.

· Embody company culture and maintain high employee engagement.

· Meet revenue goals through timely delivery of goods.

· Ensure correct usage of scanner and other related applications.

Train and ensure adherence to pre-defined delivery processes.

· Provide the highest and most efficient level of hospitality service to the customers.

· Works in the designated station as set by Executive Chef and/or Sous Chef.

· Able to organise the assigned work area and efficiently put away orders.

· Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

· Responsible to maintain cleanliness, sanitation at the assigned work area.

· Responsible for preparing and cooking all food items by the recipe and to specification.

· Prepare ingredients for cooking, including portioning, chopping, and storing food.

· Prepare all menu items by strictly following recipes and yield guide.

· Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

· Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

· Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.

· Checks supplies and prep lists and ensures all items are prepped in a timely fashion.

· Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

· Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

· Check and ensure the correctness of the temperature of appliances and food.

· Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

· Minimise waste and maintain controls to attain forecasted food cost.