Paweena Chorot
Melbourne,VIC
Summary
- Forward-thinking professional offering more than 3 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
- Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Chef position. Ready to help team achieve company goals.
- Meticulous Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
- Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
6
6
years of professional experience
Work History
Cafe Chef
Cherry & Twigs Cafe
03.2022 - Current
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Cooked memorable dishes that brought new customers into establishment.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Participated in food tastings and taste tests.
Chef
Platform28
07.2021 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Cooked memorable dishes that brought new customers into establishment.
Junior Sous Chef
Brother Lambo Restaurant
01.2019 - 12.2020
- Led team by example in preparing items accurately and according to high-quality standards.
- Oversaw cleanliness of each station in kitchen.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef Assistant
Calia Cafe
05.2018 - 06.2020
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Followed recipes and chef instructions to prepare food correctly.
- Cleaned and maintained work areas, equipment and utensils.
- Removed trash and cleaned kitchen garbage containers.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Education
Advanced Diploma of Hospitality Management
ANIBT
Melbourne, VIC12.2023
Diploma of Hospitality Management
ANIBT
Melbourne, VIC06.2023
Patisserie Certificate IV
ANIBT
Melbourne, VIC09.2022
Commercial Cookery
Angad Australian Institute Technology
Melbourne, VIC11.2019
Skills
- Food Spoilage Prevention
- Portion Standards
- Proper Food Handling
- Special Events
- Hospitality
- Food Allergy Understanding
- Workflow Optimization
- Food Preparation
- Food Safety
- Kitchen Management
- Staff Training
- Safe Food Handling
Timeline
Cafe Chef
Cherry & Twigs Cafe
03.2022 - Current
Chef
Platform28
07.2021 - Current
Junior Sous Chef
Brother Lambo Restaurant
01.2019 - 12.2020
Chef Assistant
Calia Cafe
05.2018 - 06.2020
Advanced Diploma of Hospitality Management
ANIBT
Diploma of Hospitality Management
ANIBT
Patisserie Certificate IV
ANIBT
Commercial Cookery
Angad Australian Institute Technology
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