Somchai Seesamut
West Melbourne,VIC
Summary
chef experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. Well-rounded Chef offering i been in industries 20years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Overview
7
7
years of professional experience
Work History
LE CLEC Cafe & Restaurant
SILKY RIVER PTY LTD 727 Glenferri RD
Melbourne/Hawthorn, VIC 3122
06.2017 - 03.2024
- Prepared and cooked food items to customer satisfaction in a timely manner.
- Organized and maintained cleanliness of kitchen area, utensils, and equipment.
- Developed menus for daily specials based on seasonal ingredients.
- Monitored inventory levels of all food supplies and placed orders as necessary.
- Assisted in the training of new kitchen staff members on proper safety procedures and techniques.
- Ensured compliance with health regulations regarding safe food handling, storage, and preparation.
- Collaborated with other chefs to create innovative dishes that were both visually appealing and delicious.
- Maintained records of food costs, labor costs, menu prices, and profits and losses from menu items.
- Ordered appropriate amounts of fresh produce based on expected demand for the day's service.
- Created recipes for new dishes while considering customer preferences, dietary restrictions, cost effectiveness.
- Supervised work stations to ensure quality standards were met during meal services.
- Displayed creativity when creating new dishes or presentations for customers at special events.
- Worked closely with waitstaff to ensure efficient communication between kitchen and front-of-house operations.
- Planned weekly prep lists to ensure adequate levels of mise en place were available throughout service hours.
- Troubleshot any problems that arose during meal service including recipe issues or incorrect orders.
- Adjusted recipes according to changes in ingredient availability or customer requests.
- Adhered to sanitation guidelines when preparing meals for public consumption.
- Verified portion sizes prior to plating meals for customers.
- Served as an ambassador for the restaurant by providing excellent customer service.
- Managed staffing needs within the kitchen ensuring adequate coverage at all times.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Established controls to alleviate supply and food waste.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Distributed food to service staff for prompt delivery to customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
Chef
le clec
West Melbourne, Vic Melboune
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Supervised team members during meal service to ensure accuracy of orders.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Created weekly schedules for employees based on projected business volume.
- Stored foods correctly using correct storage containers and labelling systems.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Adjusted seasonings of dishes according to customers' tastes.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Established controls to alleviate supply and food waste.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked quality of food products to meet high standards.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Distributed food to service staff for prompt delivery to customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
Education
Bachelor of Physical,Majoring in Hospitality
Chiang Rai Rajabhat University
Thailand 03-1985
Timeline
LE CLEC Cafe & Restaurant
SILKY RIVER PTY LTD 727 Glenferri RD
06.2017 - 03.2024
Chef
le clec
Bachelor of Physical,Majoring in Hospitality
Chiang Rai Rajabhat University
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