Summary
Overview
Work History
Education
Skills
Timeline
Generic

Jass Kamnerdpol

Merimbula,NSW

Summary

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

12
12
years of professional experience

Work History

Chef

RSL Club Merimbula
01.2023 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Chef

Eighteen nineteen bar&restaurant
04.2019 - 11.2022
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Coordinated with team members to prepare orders on time.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Evaluated food products to verify freshness and quality.

Chef

Cafe Rumah
02.2016 - 03.2017
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Cooked memorable dishes that brought new customers into establishment.

Cook

Lotus Dining town hall
01.2016 - 08.2016
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.

Cook

Windsor Thai Restaurant
04.2011 - 07.2015
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Developed relationships with local suppliers to obtain freshest ingredients available.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.

Education

Diploma of Hospitality Management -

Evolution Hospitality Institute
Sydney, NSW
2015

Certificate III in Commercial Cookery -

Evolution Hospitality Institute
Sydney, NSW
2014

Certificate III in Patisserie -

Evolution Hospitality Institute
Sydney, NSW
2013

Certificate III & IV in Business -

Central College
2011

Skills

  • Contamination Prevention
  • Cleaning and Sanitizing Methods
  • Knife Use
  • Food Preparation and Safety
  • Food Stock and Supply Management
  • Cook Consistent Dishes

Timeline

Chef

RSL Club Merimbula
01.2023 - Current

Chef

Eighteen nineteen bar&restaurant
04.2019 - 11.2022

Chef

Cafe Rumah
02.2016 - 03.2017

Cook

Lotus Dining town hall
01.2016 - 08.2016

Cook

Windsor Thai Restaurant
04.2011 - 07.2015

Diploma of Hospitality Management -

Evolution Hospitality Institute

Certificate III in Commercial Cookery -

Evolution Hospitality Institute

Certificate III in Patisserie -

Evolution Hospitality Institute

Certificate III & IV in Business -

Central College

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Jass Kamnerdpol