Niyom Wanpila
Black River
Summary
Coordinated Line Chef with fortes in food inventory management and kitchen sanitation and cleanliness. Experienced working at grill, fryer, dessert station and garnish station. Dedicated and ambitious to handle demands of busy kitchen. Hardworking Line Chef with a 20-years background in the food and hospitality industry. Adept at working in high-volume restaurants that require quick food preparation. Outstanding communication skills and an excellent understanding of food safety rules. Expertise in basic kitchen cleaning tasks and restocking food items.
Overview
17
17
years of professional experience
Work History
Chef
Ventia Group
10.2023 - Current
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Maintained energy and enthusiasm in fast-paced environment.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Developed and maintained courteous and effective working relationships.
- Maintained excellent attendance record, consistently arriving to work on time.
- Served customers and followed outlined steps of service.
- Resolved problems, improved operations and provided exceptional service.
Line Chef
Sodexo Remote Sites
06.2023 - 09.2023
- Assisted head chef in preparing and serving food.
- Complied with sanitation and nutrition regulations and safety standards.
- Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
- Followed recipes and food presentation standards at Sodexo kitchen.
- Operated fryer and cooked meats on grill.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Seasoned and marinated cuts of meat, poultry and fish.
Line Chef
Civeo Coppabella Village
05.2019 - 03.2023
- Bulk Cooking and Services mainly on Desserts, Clibs, Breakfast, Dinner
- Followed recipes and food presentation standards at Civeo Coppabella
- Pub style food and services as cook to order menu, prep for hot food buffet style menu.
- Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
- Operated fryer and cooked meats on grill.
- Complied with sanitation and nutrition regulations and safety standards.
- Assisted head chef in preparing and serving food.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Assisted with routine stock rotation to keep ingredients fresh.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated food regularly, removing outdated items for proper disposal.
- Gathered and placed all ingredients into workstations to meet shift needs.
- 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.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored recipe portioning to control food costs.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Line Chef
ISS Facility Services
12.2018 - 04.2019
- Followed recipes and food presentation standards at ISS
- Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
- Operated fryer and cooked meats on grill.
- Complied with sanitation and nutrition regulations and safety standards.
- Assisted head chef in preparing and serving food.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted with routine stock rotation to keep ingredients fresh.
- Rotated through all prep stations to learn different techniques.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Monitored recipe portioning to control food costs.
- Collaborated with staff members to create meals for large banquets.
Research and Development Assistant
Bestlan Group of Companies
01.2013 - 11.2018
- Assist Food Technology Manager cooking and developing textures and flavours of processed fruit pieces
- General factory duties.
- Demonstrated strong writing skills to generate original correspondence and reports.
- Worked with principal investigators to coordinate qualitative research into new formulations.
- Planned, modified and executed research techniques, procedures and tests.
- Performed statistical, qualitative and quantitative analysis.
Commis Chef
Jupiters Townsville Hotel and Casino
01.2007 - 01.2013
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
Education
Certificate 3 in Hospitality - Commercial Cookery
Barrier Reef Institute of TAFE
Townsville, Queensland2012
Advanced Diploma - E-Business
Windsor Institute of Commerce and Language
Sydney, New South2004
Skills
- Food preparation skills
- Basic cooking procedure knowledge
- Food safety knowledge
- Recipe comprehension
- High hygienic standards
- Basic cooking methods
Timeline
Chef
Ventia Group
10.2023 - Current
Line Chef
Sodexo Remote Sites
06.2023 - 09.2023
Line Chef
Civeo Coppabella Village
05.2019 - 03.2023
Line Chef
ISS Facility Services
12.2018 - 04.2019
Research and Development Assistant
Bestlan Group of Companies
01.2013 - 11.2018
Commis Chef
Jupiters Townsville Hotel and Casino
01.2007 - 01.2013
Certificate 3 in Hospitality - Commercial Cookery
Barrier Reef Institute of TAFE
Advanced Diploma - E-Business
Windsor Institute of Commerce and Language
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