Rungthip Pureprasert
Rhodes,NSW
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in the delivery of cooking and preparation. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
14
14
years of professional experience
Work History
Sous Chef
West HQ
Rooty Hill, Australia
11.2019 - Current
- Organize and do daily ordering.
- Report work description day by day to the Head Chef.
- Preparing and checking the quality of the product.
- Rotate stock, stock take.
- Daily hygiene check.
- Supervised food preparation and ensured compliance with health standards.
- Developed new menu items and seasonal specials for diverse clientele.
- Collaborated with suppliers to source quality ingredients for menu items.
Commis chef
Sofitel Sydney Darling Harbor
Sydney, Australia
09.2017 - 11.2019
- Service a la cart in room dining, pool bar and lobby bar
- Preparation and organization in my section
- Follow standard and policy of luxury brand
- Supervise store and check par level in my section
Chef De Partie
City Tattersall’s Club
, Australia
08.2017 - 12.2018
- Ensuring that all work is carried out in a safe manner including the wearing or using prescribed safety equipment as required.
- Ensuring that a safe working environment and equipment is maintained and free from hazard.
- Adhering to club WHS policy and standard at outline in the work place staff handbook
Junior Sous Chef
Grand opening Sir Chapel at Tram Shade in Glebe Harold Park
Glebe, Australia
08.2016 - 12.2016
- Running kitchen in absence of head chef
- Day to day operation
- Ordering of goods and supplies
- Maintaining and organizing your section
- Supervising and teaching younger member of staff
Commis II
Le Meridian Bangkok
Bangkok, Thailand
02.2013 - 09.2015
- I worked at Le Meridian Bangkok as Commis ll at Cold Kitchen and supported the hot kitchen, Thai kitchen and butcher.
Cook (Casual)
High Thai’d Restaurant
Cleveland, U.S.A
04.2012 - 07.2012
- I worked at Thai Fusion (Thai Restaurant) to prepare a la cart
Trainee Banquet
Centara Grand and Bangkok Convention Center at Central World
Bangkok, Thailand
11.2011 - 03.2012
- I worked and prepared function menu cocktail and buffet Thai food and supported western kitchen and cold kitchen
Education
Advance Diploma - Hospitality Management
SBTA (Sydney Business Tourisms Academy)
Sydney, NSW03.2020
Certificate VI - Commercial Cooker Certificate VI
Frontier Training And Technology
Glenroy, VIC11.2017
Diploma - Business
Queens College Sydney
Sydney07.2017
Certificate VI - Business
Queens College Sydney
Sydney02.2017
Intermediate - English language
ILSC Australia English college Sydney
Sydney01.2016
Bachelor’s degree - Food and Nutrition
Rajamangala University of Technology Krungthep
01.2013
Vocational Certificate - Food and nutrition
Saowabha Vocational College
01.2009
Skills
- Asian cuisine, wok skill
- Kitchen organization
- Food quality control
- Menu development
- Create and prepare buffet menus
- Knowledge about nutrition
- Knowledge about the latest trends
References
- Attapol Naito Thangthong, Executive Chef, Bangkok Marriot Hotel The Surawongse Thailand, +66 (0) 95 251 4273, attapolnaito.t@marriott.com
- Jean Phillip Secondis, General Manager Food Beverage, West HQ, 33 railway Street, Rooty Hill, NSW, 0499 098 258, jsecondis@westhq.com.au
Accomplishments And Awards
- Thailand Ultimate Chef Challenge, Gold medal for World Ocean Seafood Culinary Challenge Professional Chef 2014
- TRAFS Thailand Retail, Food & Hospitality Services, Silver medal for Thailand best knock out freestyle culinary challenge 2014
- Asia Food Festival Penang of Malaysia, Gold medal for categories displaying aspic as a main course, Two Bronze medals for categories Carving Fruit and Hot Cooking Beef 2014
- 9th International Culinary Competition of Southern Europe 2015 Thessaloniki in Greece, Two Gold medals for categories Asian Cuisine and Black Block Team
- Food Safety HACCP Australia Program Certificate, Eliminate Hazard reduce of the risk
Professional Association - Name
Thailand Culinary Academy (TCA)
Languages
English
Professional
Thai
Native/ Bilingual
Timeline
Sous Chef
West HQ
11.2019 - Current
Commis chef
Sofitel Sydney Darling Harbor
09.2017 - 11.2019
Chef De Partie
City Tattersall’s Club
08.2017 - 12.2018
Junior Sous Chef
Grand opening Sir Chapel at Tram Shade in Glebe Harold Park
08.2016 - 12.2016
Commis II
Le Meridian Bangkok
02.2013 - 09.2015
Cook (Casual)
High Thai’d Restaurant
04.2012 - 07.2012
Trainee Banquet
Centara Grand and Bangkok Convention Center at Central World
11.2011 - 03.2012
Advance Diploma - Hospitality Management
SBTA (Sydney Business Tourisms Academy)
Certificate VI - Commercial Cooker Certificate VI
Frontier Training And Technology
Diploma - Business
Queens College Sydney
Certificate VI - Business
Queens College Sydney
Intermediate - English language
ILSC Australia English college Sydney
Bachelor’s degree - Food and Nutrition
Rajamangala University of Technology Krungthep
Vocational Certificate - Food and nutrition
Saowabha Vocational College