Karma Choedra
Waterford,WA
Summary
Adept at enhancing kitchen operations and mentoring teams, I spearheaded initiatives at Wardens Hotel that significantly improved service efficiency and food quality. With expertise in menu development and food allergy understanding, my leadership boosted customer satisfaction and team productivity, showcasing my knack for kitchen organization and fostering a collaborative environment. Detail-oriented Chef de Partie with experience working in different restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in all equipment and different cuisine. Motivated professional with history of working closely with several top chefs handling chopping, frying, sauteing and sauce-making. Background as Chef de Partie with well-established Warders restaurant. Astute Chef de Partie highly skilled in plating and designing elaborate food garnishes. Talented individual offering extensive culinary abilities and thriving on mentoring newly hired kitchen personnel. Exceptional banquet displays, dessert table creation and ice sculpture design ideas.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Wardens Hotel
11.2022 - Current
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Monitored food and labor costs to verify budget targets were met.
Cook
The Seasonal Kitchen
03.2022 - 11.2022
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Planned menus for different events, seasons and customer requests.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Maintained food safety and sanitation standards.
Commis Chef
Wardens Hotel
03.2022 - 11.2022
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Rotated through all prep stations to learn different techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
Kitchen Hand
The Seasonal Kitchen
07.2020 - 03.2021
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Learned other teammates' work tasks to train as backup.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Plated and presented food following chef requirements.
- Stocked and rotated food items according to expiration dates.
- Followed food safety practices and sanitation guidelines.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Education
No Degree - Advance Diploma of Hospitality
Stanley College
Perth WA05.2023
No Degree - Diploma of Hospitality Management
Stanley College
Perth WA05.2022
No Degree - Certificate IV in Commercial Cookery
Stanley College
Perth WA11.2021
No Degree - Certificate III in Commercial Cookery
Stanley College
Perth WA05.2021
No Degree - Certificate IV in Marketing & Communication
Skills Australia Institute
Perth WA01.2020
Skills
- Food spoilage prevention
- Counter sanitization
- Proper food handling
- Recruiting and training
- Portion standards
- Hospitality
- Plating and presentation
- Menu development
- Kitchen Organization
- Team Management
- Knife Skills
- Recipe creation
- Food allergy understanding
- Special Events
- Food presentation
- Inventory Oversight
Timeline
Chef De Partie
Wardens Hotel
11.2022 - Current
Cook
The Seasonal Kitchen
03.2022 - 11.2022
Commis Chef
Wardens Hotel
03.2022 - 11.2022
Kitchen Hand
The Seasonal Kitchen
07.2020 - 03.2021
No Degree - Advance Diploma of Hospitality
Stanley College
No Degree - Diploma of Hospitality Management
Stanley College
No Degree - Certificate IV in Commercial Cookery
Stanley College
No Degree - Certificate III in Commercial Cookery
Stanley College
No Degree - Certificate IV in Marketing & Communication
Skills Australia Institute
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