Chayanee Lard-un (Jessica)
Hobart,Australia
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
8
8
years of professional experience
Work History
Chef
The Luxury Collection (Peppina)
2B Salamanca Pl, Hobart, Tas 7000
11.2023 - Current
- Managed larder section.
- Maintained well-organized mise en place to keep work consistent.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Maintained high standards of food safety and hygiene, ensuring all prepared items met or exceeded quality expectations.
Chef
CAMPBELL STORE EVENT LED (HARBERFRONT SEAFOOD RESTAURANT)
Sydney, Nsw
11.2022 - 10.2023
- Made meals in accordance with company standards and requirements.
- Worked safely and efficiently when handling seafood products.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Prepared banquet meals according to standard recipes and customer preferences.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
Larder Chef
Barrel bar and dinning
Sydney, NSW
11.2021 - 10.2022
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Completed side work and prep according to back of house checklist.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- plating and serving desserts.
Internship Student
BANGKOK JW MARRIOTT HOTEL
Bangkok
10.2016 - 01.2017
- Kept kitchen properly cleaned and maintained and all items put away after use.
- Handled food deliveries and made sure all items were processed and then placed into inventory.
- Checked dates on food to maintain proper rotation, discarding expired items.
- Assisted head chef by chopping and preparing cooking ingredients.
- Used commercial baking and cooking equipment.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Education
Some College (No Degree) - WESTERN And THAI CULINARY COURSE
DUSIT THANI COLLEGE WESTERN
BangkokDiploma - Leadership And Management
CROWN INSTITUTE OF BUSINESS AMD TECHNOLOGY
Sydney, NSW02.2023
DIPLOMA - HOSPITALITY MANAGEMENT
AUSTRALIAN INTERNATIONAL COLLEGE
Sydney/NSW09.2020
CERTIFICATE IV - COMMERCIAL COOKERY
AUSTRALIAN INTERNATIONAL COLLEGE
Sydney/NSW06.2020
Timeline
Chef
The Luxury Collection (Peppina)
11.2023 - Current
Chef
CAMPBELL STORE EVENT LED (HARBERFRONT SEAFOOD RESTAURANT)
11.2022 - 10.2023
Larder Chef
Barrel bar and dinning
11.2021 - 10.2022
Internship Student
BANGKOK JW MARRIOTT HOTEL
10.2016 - 01.2017
Some College (No Degree) - WESTERN And THAI CULINARY COURSE
DUSIT THANI COLLEGE WESTERN
Diploma - Leadership And Management
CROWN INSTITUTE OF BUSINESS AMD TECHNOLOGY
DIPLOMA - HOSPITALITY MANAGEMENT
AUSTRALIAN INTERNATIONAL COLLEGE
CERTIFICATE IV - COMMERCIAL COOKERY
AUSTRALIAN INTERNATIONAL COLLEGE