Samnang Kuy
Cecil Park,NSW
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.
Overview
2
2
years of professional experience
Work History
Chef
Soju Restaurant
02.2020 - 04.2022
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
High School Diploma -
Business Institute of Australia
Sydney, NSWSkills
- Pantry Restocking
- Equipment Maintenance
- Business Management
- Menu Development
- Meal Preparation
- Cost Control
- Kitchen Management
- New Hire Training
- Food Plating and Presentation
- Kitchen Equipment Operation and Maintenance
- Portion and Cost Control
- Kitchen Operations
- Food Quality
- Team leadership
Timeline
Chef
Soju Restaurant
02.2020 - 04.2022
High School Diploma -
Business Institute of Australia
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