PATCHARAKAN PAETRA (BB)
Ryde
Summary
•Hard working, Fast learner and willing to learn anything new.
• Work very well individually or within a team environment.
• Friendly,helpful,and polite. Will bring a happy atmosphere into the workplace.
• Able to work under pressure situation.
• An outgoing and likeable personality.
• Clean and well organized.
• I have a positive attitude.
• Have skill in using knives.
- Personable and creative individual with passion for culinary arts, committed to delivering high-quality dishes and memorable dining experiences. Possesses foundational culinary techniques and skills in kitchen safety, hygiene, and food preparation. Aims to bring innovative flavors and efficient service to create positive impact in any culinary setting.
Overview
9
9
years of professional experience
Work History
Bristro Chef
North Ryde RSL
09.2023 - 01.2025
- prepare the section on that day to be ready for serve including preparing for the next day.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- cooking by order.
- manage the function menu
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef
The rail cafe
06.2020 - 06.2023
- Work as restaurant in Breakfast chef - Preparation everything to suit each day and make sure fresh and clean
- - cooking and look after the food before delivery
- - multi-tasking communicating effectively and working as part of a team
- - order and stock controlling for Breakfast
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
Chef
LOBBY BOY
05.2019 - 12.2019
- Work as restaurant in SALAD SECTION - organize and manage salad for service
- - Preparation everything to suit each day and make sure fresh and clean
- - cooking and look after the food before delivery
- - multi-tasking communicating effectively and working as part of a team
- - order and stock controlling for salad section
Chef
The ground
03.2016 - 01.2019
- Work AS BBQ DEPARTMENT, in garden [Burger section and salad section] - cooking and preparation for service
- My responsible menu chicken burger, fishburger, vegetarian burger, salad, chips - clean and organized working environment
- Work as CAFÉ DEPARTMENT in [salad and takeaway section] - Food preparation and production ensuring food safety procedures are always 100% - prepared and set up section for lunch and breakfast - collaborated with Head chef on menu design
- Work as restaurant in HOT ENTRÉE SECTION - Preparation everything to suit each day and make sure fresh and clean
- - cooking and look after the food before delivery
- - multi-tasking communicating effectively and working as part of a team
- - order and stock controlling for hot entrée section
Chef
C1 RESTAURANT
06.2017 - 04.2018
- Work as restaurant in SANDWICH SECTION - Preparation everything to suit each day and make sure fresh & clean - cooking and look after the food before delivery
- - multi-tasking communicating effectively and working as part of a team
Education
Certificate III in Commercial Cookery - Commercial Cookery
Global Institute
05-2025
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food presentation
- Meal preparation
- Attention to detail
- Frying techniques
- Recipes and menu planning
- Banquets and catering
- Made-to-order meals
- Time management
Timeline
Bristro Chef
North Ryde RSL
09.2023 - 01.2025
Chef
The rail cafe
06.2020 - 06.2023
Chef
LOBBY BOY
05.2019 - 12.2019
Chef
C1 RESTAURANT
06.2017 - 04.2018
Chef
The ground
03.2016 - 01.2019
Certificate III in Commercial Cookery - Commercial Cookery
Global Institute
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