Penpitcha Tummai
Sydney,NSW
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef De Partie
Woollahra Hotel
Sydney, NSW
04.2022 - Current
- Organized the daily mise en place in order to prepare meals efficiently.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Planned menus, ordered supplies and managed kitchen staff.
- Established controls to alleviate supply and food waste.
Commis Chef
RSL chatwood
Sydney, NSW
10.2021 - 01.2022
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Checked quality of raw materials before use.
- Resolved customer complaints regarding food quality or service issues.
- Stored foods correctly using correct storage containers and labelling systems.
Commis Chef
3 wise monkeys pub
Sydney, Nsw
01.2020 - 12.2021
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ordered necessary supplies and equipment needed for daily tasks.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Monitored stock levels of ingredients and kitchen supplies.
- Controlled usage of all products to reduce wastefulness.
Education
Diploma of Hospitality Management
Global Institute
Sydney, NSW10-2021
Certificate IV in Commercial Cookery
Global Institute
Sydney, NSW12-2020
Diploma In Marketing And Communications
CTIC Business College
Sydney, NSW01-2018
Bachelor of Science - Public Health
Thammasat University
Thailand11-2012
Skills
- Recruiting and Training
- Dish Preparation
- Recipe Creation
- Special Events
- Team Management
- Hospitality
- Food Allergy Understanding
Certification
- Food Safety Supervisor
- RSA & RCG
Languages
English
Full Professional
Thai
Native/ Bilingual
References
References available upon request.
Timeline
Chef De Partie
Woollahra Hotel
04.2022 - Current
Commis Chef
RSL chatwood
10.2021 - 01.2022
Commis Chef
3 wise monkeys pub
01.2020 - 12.2021
Diploma of Hospitality Management
Global Institute
Certificate IV in Commercial Cookery
Global Institute
Diploma In Marketing And Communications
CTIC Business College
Bachelor of Science - Public Health
Thammasat University
- Food Safety Supervisor
- RSA & RCG
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