SIVAT BOOD-ON
Blacktown,NSW
Summary
Accomplished Head Chef with a proven track record at Top Speed Thai Restaurant, enhancing kitchen efficiency and reducing food waste through strategic menu planning and inventory control. Expert in grill mastery and kitchen management, I excel in mentoring teams to exceed sanitation standards and deliver exceptional food quality. Achieved cost reductions while maintaining high customer satisfaction through innovative cost control and portion management.
Overview
12
12
years of professional experience
Work History
Senior Chef De Partie
Crown Sydney
10.2022 - Current
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Monitored food and labor costs to verify budget targets were met.
Chef De Partie
Chiswick
Woollahra, NSW
09.2021 - 09.2022
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Head Chef
Top Speed Thai Restaurant
Willoughby, Sydney.
09.2018 - 07.2021
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef
Salt & Light Cafe
Chatswood, NSW
07.2015 - 08.2018
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Kitchen Hand
Top Speed Thai Restaurant
Willoughby, NSW
02.2012 - 05.2015
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
Education
Advanced Diploma - Hospitality Management
Evolution Hospitality Institute
07.2016
Skills
- Mentoring abilities
- Sanitation protocols
- Grill Mastery
- Food presentation
- Kitchen Management
- Butchery skills
- BOH Operations
- Team Training
- Quality Control
- Food Stock and Supply Management
- Decision-Making
- Food Preparing, Plating, and Presentation
- Menu Planning
- Cost Control
- Portion Control
Timeline
Senior Chef De Partie
Crown Sydney
10.2022 - Current
Chef De Partie
Chiswick
09.2021 - 09.2022
Head Chef
Top Speed Thai Restaurant
09.2018 - 07.2021
Chef
Salt & Light Cafe
07.2015 - 08.2018
Kitchen Hand
Top Speed Thai Restaurant
02.2012 - 05.2015
Advanced Diploma - Hospitality Management
Evolution Hospitality Institute