Summary
Overview
Work History
Education
Skills
Timeline
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Rup Piya

Byford

Summary

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. proven ability to handle multiple tasks effectively and efficiently in fast paced environments.

Overview

14
14
years of professional experience

Work History

Head Chef

Fenway Subiaco
05.2023 - Current
  • Placed orders to restock items before supplies ran out.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Implemented food cost and waste reduction initiatives to save money.
  • Utilized culinary techniques to create visually appealing dishes.

Head Chef

Brunchmakers
01.2020 - 04.2023
  • worked in a very busy cafe environment with great result
  • managed a team of 6 chefs
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Placed orders to restock items before supplies ran out.
  • Oversaw rostering, inventory management, and supply ordering to maintain fully stocked kitchen.

Head Chef

Momos Cafe and Bistro
11.2016 - 12.2019
  • created an asian fusion menu
  • Hired, managed, and trained kitchen staff.
  • Maintained well-organized mise en place to keep work consistent.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • looked after rostering for around 8 staff
  • Implemented food cost and waste reduction initiatives to save money.

Sous Chef

the Groove Train
04.2014 - 02.2016
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • worked closely with head chef to create seasonal menus.
  • ran the kitchen operation in absence of head chef

Chef De Partie

the Heritage Brasserie
05.2012 - 03.2014
  • Maintained well-organized mise en place to keep work consistent.
  • Prepared items for roasting, sauteing, frying, and baking
  • Complied with portion and serving sizes as per restaurant standards.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Participated in food tastings and taste tests.

Chef De Partie

The Boatshed Restaurant
01.2011 - 02.2012
  • worked with a big team for various functions
  • took instructions from a head chef in a kitchen operations
  • used different equipments and appliances
  • learned many kitchen techniques in making sauces and soups
  • worked briefly in cafe section where i learned breakfast menus.

Education

ADVANCE DIPLOMA IN HOSPITALITY MANAGEMENT - Hospitality Management

RGIT
Melbourne, VIC
03-2010

Skills

  • extremely efficient in running pass during busy hour
  • Plating and presentation
  • Menu design
  • Workflow coordination
  • Menu planning
  • Food presentation
  • Food safety

Timeline

Head Chef

Fenway Subiaco
05.2023 - Current

Head Chef

Brunchmakers
01.2020 - 04.2023

Head Chef

Momos Cafe and Bistro
11.2016 - 12.2019

Sous Chef

the Groove Train
04.2014 - 02.2016

Chef De Partie

the Heritage Brasserie
05.2012 - 03.2014

Chef De Partie

The Boatshed Restaurant
01.2011 - 02.2012

ADVANCE DIPLOMA IN HOSPITALITY MANAGEMENT - Hospitality Management

RGIT

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Rup Piya