Siriporn Kumkrue
Milton,Australia
Summary
Dedicated cook and sandwich and salad artists experienced in restaurant sandwich shop environments. Focused and collaborative team player, skillful in communicating and translating customer requests. Offering a deep understanding of food safety, OSHA, and health code requirements. Hardworking cook, sandwich artist, and salad artist bringing a detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths, as well as being a team player. An organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth. 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. Innovative Sous Chef with experience in diverse culinary techniques and management of kitchen staff. Strong background in menu development, food preparation, and cost control. Demonstrated ability to maintain high quality standards while increasing efficiency in fast-paced environments. Consistently achieve customer satisfaction through creative culinary skill set and effective communication abilities. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Nodo
Newstead , QLD
09.2024 - Current
- Monitored inventory levels to ensure adequate supplies on hand.
- Maintained accurate records for cost analysis purposes.
- Performed weekly inspections of all equipment for safety compliance.
- Complied with all health department regulations regarding proper food handling methods.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Established standard procedures for plating presentations.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Created a positive work environment by encouraging teamwork among staff members.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Trained new hires in proper cooking techniques and recipes.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Liaised closely with kitchen and front-of-house personnel.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Improved performance of team members resulting in high-quality meals produced daily.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Assisted with interviewing, hiring and training kitchen personnel.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored food products, driving quality, freshness and integrity.
- Trained kitchen workers on culinary techniques.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Supervised food preparation staff to deliver high-quality results.
- Checked quality of food products to meet high standards.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Chef De Partie
Nodo
Newsted, QLD
05.2024 - 09.2024
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Organized the daily mise en place in order to prepare meals efficiently.
Comis Chef
Nodo
Newstead, QLD
06.2023 - 05.2024
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Monitored stock levels of ingredients and kitchen supplies.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Checked quality of raw materials before use to ensure freshness.
Chef
Beachmere Cafe
Paddington, QLD
05.2022 - 05.2023
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Cook
Paddington Social
05.2021 - 01.2023
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Chopped, diced and sliced vegetables and fruit ahead of dinner rush.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Replenished food items from inventory and rotated ingredients.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Precooked garnishes for later use to top off fresh dishes.
Salad and Sandwich Artist
Soule Origin
02.2021 - 03.2022
- Kept customer and food preparation areas clean and well-organized.
- Organized food preparation stations and regularly replenished supplies.
- Stored food properly to prevent spoilage, cross-contamination and illnesses.
- Delivered superior customer service focused on quality and meeting customer needs.
- Followed recipes to cut, chop and combine correct ingredients and quantities to meet quality standards.
Casual Kitchen Hand
Siam Sunset Graceville
10.2015 - 04.2021
- Maintained clean and well-organized kitchen areas to promote efficiency.
- Kept dishware,and utensils ready for all customer needs by quickly scraping, washing and restacking items.
- Cleaned utensils, dishes and glasses for customer use.
- Maintained cleanliness and organization of kitchen stations and storage areas.
- Restocked main kitchen areas with items from shelves, coolers and freezers.
- Gathered ingredients and cleaned and cut food items to prep recipes.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Unboxed, stored and organized incoming kitchen supplies with every delivery.
- Prepared dishes for catering events or during high-volume shifts.
- Followed recipes and customer requests to prepare high-quality, delicious meals.
- Backed up kitchen team members during heavy work periods to maximize team coverage.
Education
Bechererof Physical Activity And Health Science - Science
Australian Catholic University
Brisbane, Queensland 07-2024
Diploma of Sports Development - Sports
Tafe Queensland
Brisbane, Queensland 11.2017
Skills
- Cutting and slicing techniques
- Dish preparation
- Well-tuned palette
- Food presentation
- Cleaning and organization
- Food preparation
- Team-oriented
- Food Preparation Techniques
- Menu Planning
- Banquets and Catering
- Knife Use
- Developing Menus
- Nutrition knowledge
- Exercise prescription
- Team collaboration
- Food safety
- Time management
- Inventory management
- Safe food handling
- Staff training
- Order delivery practices
- Cost control
- Safety management
- Workflow optimization
- Employee scheduling
- Staff motivation
- Butchery skills
- Team leadership
- Allergen awareness
- Special dietary requirements
- Sauce preparation
- Special diets
- Garnishing and plating
- Kitchen management
- Motivational team management
- Food preparation supervision
- Supervising food prep
- Problem-solving aptitude
- Ingredient knowledge
- Food spoilage prevention
Certification
- Covid 19 dinning Training
- Food safely certification
Languages
English
Full Professional
Thai
Native/ Bilingual
Accomplishments
- NODO Donut War 2024
- Create the new flavor of sweet bite by using culinary knowledge
- Create the sweet bite by using the knowledge of alternative ingredients following the dietary requirements
- Create the sweet bite with local and seasonal ingredients
- Presenting the concept of the delicious, beautiful, and special diet
- NODO Award Employee of the Month, June - July 2024
- NODO Award Employee of the Month, October 2023
Timeline
Sous Chef
Nodo
09.2024 - Current
Chef De Partie
Nodo
05.2024 - 09.2024
Comis Chef
Nodo
06.2023 - 05.2024
Chef
Beachmere Cafe
05.2022 - 05.2023
Cook
Paddington Social
05.2021 - 01.2023
Salad and Sandwich Artist
Soule Origin
02.2021 - 03.2022
Casual Kitchen Hand
Siam Sunset Graceville
10.2015 - 04.2021
Bechererof Physical Activity And Health Science - Science
Australian Catholic University
Diploma of Sports Development - Sports
Tafe Queensland
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