Supatsorn Ruyounyong
Sydney,NSW
Summary
Food has always been a great passion of mine. I believe every dish should be produced with care and expertise and that palate. I possess a strong leadership skills and the ability to give clear and concise instructions to my subordinate. I am a hard – working person. I been work with a lot of them in the workplace, I hope my skill will be helpful for your needs, any my objective is to lean how to work together with everyone.
Forward-thinking professional offering more than 5 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Ready to help team achieve company goals.
Overview
8
8
years of professional experience
2
2
Certification
Work History
Chef
Supatsorn Ruyounyong
12.2017 - 07.2024
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Student Chef
TWG GROUP RESOURCES PTY LTD (Walshbay Kitchen)
Sydney , NSW
10.2023 - 05.2024
- Supported head chef in creating new menu items, conducting research on food trends and providing innovative ideas.
- Collaborated with team members to consistently provide exceptional service during peak dining hours, resulting in positive guest feedback.
- Expanded culinary knowledge through ongoing professional development opportunities, including workshops, seminars, and industry events.
- Implemented effective communication strategies with other kitchen staff members to ensure seamless coordination during meal preparation and service times.
- Cleaned kitchen counters, refrigerators, and freezers.
- Read through recipes and set up ingredients for head chef.
- Planned menus for different events, seasons and customer requests.
Casual cook
Dining Concepts People Pty Ltd. (Rumble)
Sydney , NSW
2023.08 - 2024.03
- Worked flexible hours across night, weekend, and holiday shifts.
- Strengthened communication skills through regular interactions with others.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Cook Shift Leader
Nat Kitchen
04.2022 - 07.2022
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Ordering food for the kitchen
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inform wait staff about daily specials.
- Study each recipe and gather all necessary ingredients.
- Check freshness of food and discard out-of-date items
Breakfast Chef (Casual)
The Balkan Butler
03.2019 - 06.2020
- Prepared all salad salad bar, Food for Hot bar
- To prepare, cook and serve breakfast at the required service time and standard.
- To undertake washing up and cleaning as required.
- To serve customers in a quick, polite manner ensuring good customer service at all times
- To complete any administration as requested including food temperatures, wastage and cleaning schedules etc
- Assist in the effective management of stock and portion control
Breakfast Chef (Casual)
Little Jack Horner
10.2018 - 04.2019
- Cooking and managing breakfast service and assisting with lunch service.
- Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast.
- Check all stocks are kept under optimum conditions for food.
- Monitor and Ensuring that the production, preparation and presentation of food for the highest quality.
- Have a good knowledge on health & safety, hygiene, equal opportunities, HACCP and any other legislation.
Waitress Supervisor
It's Time For Thai Restaurant
09.2016 - 12.2017
- Trained staff members on use of POS system.
- Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
- Managed food resources, memorized orders and coordinated customer service.
- Monitored dining rooms for seating availability as well as service, safety and well-being of guests.
- Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Stayed up-to-date on menu changes to help customers make food choices.
- Prepared specialty desserts for customers for special occasions.
- Greeted new customers, discussed specials and took drink orders.
Part-time Chef
Arium of Mascot (Cafe)
Sydney , NSW
06.2024 - Current
- Streamlined kitchen operations by implementing efficient cooking techniques and time management strategies.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Prepared and served hot and cold sandwiches based on customer preferences.
- Prepared and presented food in compliance with health and safety guidelines.
- Trained team members to prepare sandwiches and other items according to instructions.
- Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
- Replenished banquet stations and verified food temperatures and cleanliness of service areas.
- Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Education
Diploma of Education - Business Management
Queen Collage
Level 15/233 Castlereagh St, Sydney NSW 200003.2019
Cretificate III in Commercial Cookery - Commercial Cookery
Le'Culinaire Hospitality Institute
424 Harris St, Ultimo NSW 200706.2022
Certificate IV in Commercial Cookery - Commercial Cookery
Le'Culinaire Hospitality Institute
424 Harris St, Ultimo NSW 200712.2022
Studing Diploma of Hospitality Management -
Lé Culinaire Hospitality Institute
424 Harris St, Ultimo NSW 200701.2023
Skills
- Chef Consultations
- Cleaning and Sanitizing Methods
- Equipment Inspection and Maintenance
- Service breakfast and Brunch
Organize and do daily ordering
- Preparing, Checking quality of product
Create and prepare Food decoration
Maintaining and organizing all section
Teaching new member of kitchen staff
Certification
- Advanced Diploma of Hospitality Management: Le Culinaire Hospitality Institute
- Diploma of Hospitality Management: Le Culinaire Hospitality Institute
- Certificate IV in Commercial Cookery: Le Culinaire Hospitality Institute
- Certificate III in Commercial Cookery: Le Culinaire Hospitality Institute
- Diploma of Marketing and Communication: Magill Collage Pty Ltd
- Certificate lV In Marketing and Communication: Magill Collage Pty Ltd
- Diploma of Business: Queen Collage
- Certificate lV In Business: Queen Collage
- Certificate lll In Spoken and Written English: Queen Collage
- Pre-Intermediate: Queens College – General English Course
- Bachelor’s Degree: Rajamagala University of technology Krungthep - Clothing Business
Languages
English
Professional Working
Timeline
Part-time Chef
Arium of Mascot (Cafe)
06.2024 - Current
Student Chef
TWG GROUP RESOURCES PTY LTD (Walshbay Kitchen)
10.2023 - 05.2024
Casual cook
Dining Concepts People Pty Ltd. (Rumble)
2023.08 - 2024.03
Cook Shift Leader
Nat Kitchen
04.2022 - 07.2022
Breakfast Chef (Casual)
The Balkan Butler
03.2019 - 06.2020
Breakfast Chef (Casual)
Little Jack Horner
10.2018 - 04.2019
Chef
Supatsorn Ruyounyong
12.2017 - 07.2024
Waitress Supervisor
It's Time For Thai Restaurant
09.2016 - 12.2017
Diploma of Education - Business Management
Queen Collage
Cretificate III in Commercial Cookery - Commercial Cookery
Le'Culinaire Hospitality Institute
Certificate IV in Commercial Cookery - Commercial Cookery
Le'Culinaire Hospitality Institute
Studing Diploma of Hospitality Management -
Lé Culinaire Hospitality Institute
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