Khuttiya Chawieng
Wellington ,WA
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Asian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level chef position. Ready to help team achieve company goals.
Overview
6
6
years of professional experience
Work History
Head Chef
Sushi Jiro
09.2024 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Chef De Partie
Stories
04.2024 - 08.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Head Chef
Satay Me
01.2023 - 12.2023
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Head Chef
Asian Garden Hospitality
09.2019 - 12.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Education
Certificate III - Commercial Cookery
Holmesglen Institute of TAFE
Melbourne, VIC11.2010
Hospitality Access Program - Thai And Western Cuisine
Dusit Thani
Bangkok, Thailand10.2008
Bachelor - Food Engineering
Kmitl
Bankok Thailand04.2004
Skills
- Menu development
- Food cost management
- Staff training
- Food safety
- Inventory management
- Quality control
- Time management
- Problem solving
- Kitchen management
- Kitchen operations
- Leadership qualities
Timeline
Head Chef
Sushi Jiro
09.2024 - Current
Chef De Partie
Stories
04.2024 - 08.2024
Head Chef
Satay Me
01.2023 - 12.2023
Head Chef
Asian Garden Hospitality
09.2019 - 12.2022
Certificate III - Commercial Cookery
Holmesglen Institute of TAFE
Hospitality Access Program - Thai And Western Cuisine
Dusit Thani
Bachelor - Food Engineering
Kmitl
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