Chalermpon Nissapawanich
Cooma,Australia
Summary
Dynamic Head Chef with a proven track record at Kado Cafe, excelling in menu creation and team leadership. Renowned for delivering exceptional food quality and presentation while ensuring compliance with HACCP and health regulations. Adept at cost control and fostering teamwork, driving culinary excellence in fast-paced environments.
Overview
16
16
years of professional experience
Work History
Head Chef
Kado Cafe
Cooma, NSW
02.2025 - Current
- Organized special events such as banquets or catering services when required.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Monitored food production to guarantee quality standards were met.
Head Chef
Cooma Bowling Club
Cooma, NSW
08.2024 - Current
- Inspected ingredients and equipment to ensure they meet quality standards.
- Problem-solving skills.
- Time management skills.
- Ensure appealing plate presentation.
- Created a new menu and a special menu.
- Proper food preparation and cook fantastic food.
- Follow up on HACCP, OH&S, and procedure.
- Organized special events such as banquets or catering services when required.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Chef
Alpine Hotel
Cooma, NSW
08.2022 - Current
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Prepared high-quality dishes according to established recipes.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
Head Chef
123 Coffee House
Cooma, NSW
08.2019 - 10.2024
- Created a new menu and a special menu.
- Cost control, monitor stock checking, and ordering.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
Head Chef
Boorowa Hotel
Boorowa, NSW
07.2018 - 07.2019
- Organized special events such as banquets or catering services when required.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Trained kitchen workers on culinary techniques.
Chef
La Zona Bar and Grill
Gymea, NSW
01.2017 - 07.2018
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared variety of foods according to exact instructions and recipe specifications.
Head Chef
Bunjonk Thai Restaurant
Toongabbie, NSW
07.2013 - 12.2016
- Created a new menu and special menu.
- Cook Fantastic food for all valuable customer.
Sous Chef
Siam Corner Thai Restaurant
Rouse Hill, NSW
11.2010 - 06.2013
- Cook fantastic food for valuable customer.
- Proper food preperation.
- Coach kitchen staff as well as enforcing HACCP and OH&S.
- Created a new menu and special menu.
- Manage daily kitchen operations and create standards that exceed safety and health regulation.
- Organize, monitor, control food quality/presentation and develop the recipe.
- Schedule appropriate number of staff according daily need, Staff roster.
- Cost controlling, stock checking and ordering.
- Ensure appealing plate presentation.
- Supervise cooks and assist as needed.
- Slightly modify recipes to meet customer need and request e.g. vegetarian, gluten free etc.
- Ensure compliance with all health and safety regulations within the kitchen area.
Chef
Home Thai
Sydney, NSW
10.2009 - 12.2011
- Prepared high-quality dishes according to established recipes.
- Adjusted seasonings of dishes according to customers' tastes.
- Checked quality of raw materials before use.
- Planned menus, ordered supplies and managed kitchen staff.
Head Chef
Taste Baquet
Sydney, NSW
01.2010 - 07.2011
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Chef
The Baia Italian restaurant
Sydney, NSW
07.2010 - 06.2011
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
Head Chef
Thai Me Up
Coogee, NSW
06.2009 - 06.2010
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Resolved conflicts between kitchen staff members in a professional manner.
Chef
Thai Fusion
Sydney, NSW
12.2008 - 10.2009
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Trained kitchen workers on culinary techniques.
Education
Certificate IV - Kitchen Management
Frontier Institute of Technology
Sydney, NSW01.2024
Advanced Diploma - Hospitality
Abbey College
Sydney, NSW01.2012
Certificate III - Commercial Cookery
Abbey College
Sydney, NSW01.2012
Bachelor Degree - Agricultural Mechanization
Kasetsart University
Kamphaengsaen, Thailand01.2008
Skills
- Excellent cooking skills
- Food and kitchen safety and hygiene
- Team leadership
- Problem solving
- Teamwork
- Knife skills
- Allergy awareness
- Follow up on HACCP, OH&S
- Procedure
- Menu creation
- Cost control and budgeting
- Time management skills
- Food presentation
- Ensure appealing plate presentation
References
- Alisa Malone, Alpine Hotel's Head Chef, 0447728281
- Gabriel, Priam (Food Supplier's sales representative), 0474740072
Timeline
Head Chef
Kado Cafe
02.2025 - Current
Head Chef
Cooma Bowling Club
08.2024 - Current
Chef
Alpine Hotel
08.2022 - Current
Head Chef
123 Coffee House
08.2019 - 10.2024
Head Chef
Boorowa Hotel
07.2018 - 07.2019
Chef
La Zona Bar and Grill
01.2017 - 07.2018
Head Chef
Bunjonk Thai Restaurant
07.2013 - 12.2016
Sous Chef
Siam Corner Thai Restaurant
11.2010 - 06.2013
Chef
The Baia Italian restaurant
07.2010 - 06.2011
Head Chef
Taste Baquet
01.2010 - 07.2011
Chef
Home Thai
10.2009 - 12.2011
Head Chef
Thai Me Up
06.2009 - 06.2010
Chef
Thai Fusion
12.2008 - 10.2009
Certificate IV - Kitchen Management
Frontier Institute of Technology
Advanced Diploma - Hospitality
Abbey College
Certificate III - Commercial Cookery
Abbey College
Bachelor Degree - Agricultural Mechanization
Kasetsart University
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