Kritskorn Pinijpongpan
SYDNEY,NSW
Summary
Accomplished Head Chef with a strong focus on menu development and team collaboration. Known for effective training and adherence to food safety standards, driving both creativity and operational efficiency in the kitchen.
Overview
16
16
years of professional experience
Work History
Head Chef
Bills
Surryhills
08.2018 - Current
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Led kitchen team in daily food preparation and service operations.
- Managed inventory to ensure freshness and minimize waste in the kitchen.
- Trained staff on food safety protocols and cooking techniques.
- Oversaw adherence to health regulations and sanitation standards in the kitchen.
- Implemented cost control measures to optimize kitchen expenditures effectively.
- Fostered a positive work environment, encouraging teamwork and creativity among chefs.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
Chef de Partie
Glebe point dinner
Glebe
01.2015 - 05.2017
- Prepared high-quality dishes following menu specifications and seasonal ingredients.
- Maintained cleanliness and organization of workstations for food safety compliance.
- Assisted in menu development by providing input on ingredient selection and presentation.
- Trained junior chefs on cooking techniques, safety practices, and kitchen operations.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
Chef de Partie
Longrain
05.2016 - 03.2017
- Prepared high-quality dishes following menu specifications and seasonal ingredients.
- Coordinated kitchen staff to ensure smooth service during peak hours.
- Maintained cleanliness and organization of workstations for food safety compliance.
- Assisted in menu development by providing input on ingredient selection and presentation.
- Trained junior chefs on cooking techniques, safety practices, and kitchen operations.
- Monitored inventory levels and communicated needs to the head chef for ordering supplies.
- Managed food usage with proper stock rotation to prevent spoilage.
Chef de Partie
Vamps bistro
01.2010 - 01.2014
- Prepared high-quality dishes following menu specifications and seasonal ingredients.
- Maintained cleanliness and organization of workstations for food safety compliance.
- Assisted in menu development by providing input on ingredient selection and presentation.
- Trained junior chefs on cooking techniques, safety practices, and kitchen operations.
- Monitored inventory levels and communicated needs to the head chef for ordering supplies.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Education
BBA -
Bangkok University
Thailand01-2000
Skills
- Menu development
- Inventory management
- Food safety protocols
- Cost control measures
- Staff training
- Culinary techniques
- Kitchen organization
- Problem solving
- Team collaboration
Languages
English and Thai
Professional
Timeline
Head Chef
Bills
08.2018 - Current
Chef de Partie
Longrain
05.2016 - 03.2017
Chef de Partie
Glebe point dinner
01.2015 - 05.2017
Chef de Partie
Vamps bistro
01.2010 - 01.2014
BBA -
Bangkok University