Suwadee Tan
Melbourne,VIC
Overview
5
5
years of professional experience
106
106
years of post-secondary education
Work History
Larder Chef
Greyhounds Entertainment
09.2023 - Current
- Continuously expanded knowledge of global cuisine trends, integrating diverse flavors into menu offerings as appropriate.
- Demonstrated versatility in supporting other kitchen stations when needed, showcasing strong teamwork abilities.
- Enhanced menu offerings by incorporating seasonal ingredients and creating innovative cold dishes and salads.
- Collaborated with executive chef to develop new menu items, combining creativity with culinary expertise.
- Received frequent positive feedback from customers on the quality and presentation of larder-based dishes.
- Provided guidance to junior staff members, fostering a supportive learning environment within the larder station team.
- Assisted in training new hires on proper procedures for the larder station, ensuring consistency across shifts.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Centre Cook
Goodstart Early Learning
02.2022 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
Thai Curry Cook
Kinn Thai Restaurant
07.2021 - 02.2022
- Increased repeat patronage by consistently delivering exceptional culinary experiences that showcased the rich flavors of Thai cuisine.
- Showcased adaptability by quickly adjusting to menu changes or substitutions, ensuring all guest needs were met with minimal disruption.
- Participated in ongoing training opportunities on new cooking trends and techniques, applying learnings to enhance daily operations whenever possible.
- Contributed positively to employee morale by fostering a collaborative, supportive work environment focused on mutual respect and open communication.
- Ensured consistent food quality by closely following recipes and adjusting cooking times as needed for optimal taste and texture.
- Collaborated with fellow cooks in the kitchen, streamlining processes to reduce wait times for guests during peak hours.
- Supported cross-functional teamwork within the restaurant staff by proactively communicating with servers regarding dish preparation progress or potential delays.
- Maintained high levels of food safety by strictly adhering to proper storage, handling, and sanitation guidelines in accordance with health department regulations.
Commis Chef
Thai Town Restaurant
02.2019 - 08.2021
- Continuously expanded knowledge of global cuisine trends, integrating diverse flavors into menu offerings as appropriate.
- Demonstrated versatility in supporting other kitchen stations when needed, showcasing strong teamwork abilities.
- Enhanced menu offerings by incorporating seasonal ingredients and creating innovative cold dishes and salads.
- Received frequent positive feedback from customers on the quality and presentation of larder-based dishes.
- Provided guidance to junior staff members, fostering a supportive learning environment within the larder station team.
- Assisted in training new hires on proper procedures for the larder station, ensuring consistency across shifts.
- Strengthened communication between front-of-house staff and kitchen team, resulting in smoother operations during peak times.
- Increased overall guest satisfaction through consistent adherence to dietary restrictions and customization requests for plated dishes.
- Efficiently executed daily prep tasks, ensuring a consistent variety of fresh options available for service.
- Managed inventory for the larder section, reducing food waste through proper storage techniques and timely ordering of supplies.
- Maintained high standards of food safety and hygiene, ensuring all prepared items met or exceeded quality expectations.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Skills
- Culinary Arts
- New Hire Training
- Food Preparation and Safety
- Cutting Techniques
- Food Plating and Presentation
- Safe Food Handling Procedures
- Quality Assurance and Control
- Menu Planning
- Ingredient Inspection
- Mixing Dishes
- Kitchen Sanitation Management
- Facility Policies and Procedures
- Proper Food Temperatures
- Dietary Restriction Support
- Cooking and Baking
- Station Preparation
- Proper Food Storage
- Collaborative Relationships
- Kitchen Sanitization
- Hospitality Service Expertise
- Sauce Preparation
- Chopping Vegetables
- Portion and Cost Control
- Plates Presentation
- Garnishing and Plating
- Dish Preparation
- Injury Avoidance
- OSHA Regulations Knowledge
- Ingredient Restocking
- Food Handlers Certification
- Sandwich Preparation
- Preventative Maintenance Scheduling
- Culinary Arts
- Food Rotation
- Hot and Cold Foods
- Grill and Broiler Operation
- Safety and Sanitation Standards
- New Recipe Creation
- Operation and Control
- Food Production Scheduling
Education
Certificate 3 - Commercial Cookery
Harbour City College
QLDCertificate 4 - Kitchen Management
Harbour City College
QlDCertificate - General English
Ashton College
Melbourne Languages
English
Upper intermediate (B2)
Thai
Bilingual or Proficient (C2)
Certification
First Aid
CPR
Food handler
Food Safety supervisor
Timeline
Larder Chef
Greyhounds Entertainment
09.2023 - Current
Centre Cook
Goodstart Early Learning
02.2022 - Current
Thai Curry Cook
Kinn Thai Restaurant
07.2021 - 02.2022
Commis Chef
Thai Town Restaurant
02.2019 - 08.2021
Certificate 3 - Commercial Cookery
Harbour City College
Certificate 4 - Kitchen Management
Harbour City College
Certificate - General English
Ashton College
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