CHATCHAI (BILLY) BOONRIN
Macgregor,ACT
Summary
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. Seasoned Chef with robust background in culinary arts. Demonstrated experience in menu development, food preparation, and kitchen management. Strengths include innovative recipe creation, staff training and development, and maintaining high quality standards. Previous work has focused on enhancing customer satisfaction through culinary excellence and efficient service delivery. Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
16
16
years of professional experience
Work History
CHEF
Grand pacific group
08.2009 - Current
- Trained new chefs on proper cooking techniques and menu items.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Established controls to alleviate supply and food waste.
- Prepared variety of foods according to exact instructions and recipe specifications.
- 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.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Prepared high-quality dishes according to established recipes.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Supervised team members during meal service to ensure accuracy of orders.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Education
(SITSS00069) - FOOD SAFETY SUPERVISION SKILL SET
Australian Institute of Food Safety
Brisbane, QLD03-2024
Certificate Iii -
TAFE NSW
NSW11-2012
Skills
- Signature dish creation
- Pantry restocking
- Dish preparation
- Schedule implementation
- Kitchen operations management
- Menu development
- Purchasing
- Catering events
- Banquets and catering
- Knife skills
- Company quality standards
- Pastry skills
- Kitchen equipment operation and maintenance
- Food spoilage prevention
Timeline
CHEF
Grand pacific group
08.2009 - Current
(SITSS00069) - FOOD SAFETY SUPERVISION SKILL SET
Australian Institute of Food Safety
Certificate Iii -
TAFE NSW
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