Chefs
Keerabut Chattakunechai
Venue cafe
Bathurst,NSW
15
Years of experience
Detail-oriented Chef de Partie with experience working in several cafe or restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in [Type] equipment and eupopean cuisine. 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.
Work History
Chef De Partie
1 Year 9 Months- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Placed orders to restock items before supplies ran out.
- Plated meals paying special attention to garnishes and overall presentation.
- Kept labor at or below [Number]% to support business profit targets.
- Supervised daily kitchen operations, ensuring adherence to safety and hygiene standards.
- Developed and refined menu items, enhancing flavor profiles and presentation quality.
- Led team in executing large-scale events, ensuring timely delivery of high-quality dishes.
- Developed and cooked memorable dishes that brought new customers into establishment.
Head Chef
3 Years 5 Months- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- 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 De Partie
4 Months- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
Chef De Partie
6 Years 1 Month- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Placed orders to restock items before supplies ran out.
Head chef
2 Years 6 Months- Placed orders to restock items before supplies ran out.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed training programs for new chefs, improving skillsets and ensuring consistency in food preparation techniques.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
Education
Diploma of Hospitality Management - Hospitality Management
Certificate IV - Commercial Cookery
Skills
Consistent Supervision
Chef Consultations
Hospitality Management
Proper Food Handling
Safety Standards
Chef Assistance
Consistent Presentations
Kitchen Preparation
Food Allergy Understanding
Developing Menus
Servsafe Certified
Timeline
Head chef
Venue cafe
02.2024 - CurrentRead More
Chef De Partie
The Oxford
05.2022 - 02.2024Read More
Chef De Partie
Taste Baguette
06.2019 - 10.2019Read More
Head Chef
Innercarvings Cafe
11.2018 - 04.2022Read More
Chef De Partie
Post Cafe
11.2011 - 12.2017Read More
Global Institute
Certificate IV from Commercial Cookery
Read More
Global Instutitude
Diploma of Hospitality Management from Hospitality Management
Read More