Udomsak Sae-Lim

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Passionate about learning and committed to continual improvement.
• Managed time efficiently in order to complete all tasks within deadlines.

Work and control Asian Section for SQ,CX, etc as need Asian meal.

• Prepared items for roasting, sautéing, frying,baking and steaming.
• Complied with portion and serving sizes as per standards
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Presentations airline meal for new menu.
• Participated in food tastings and taste tests.
• Monitored food production to verify quality and consistency.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Assisted with menu development and planning.

Work as chef de partie for Cryovac cooking and other section in the Hot/Cold kitchen.

• 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.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Prepared items for roasting, sautéing, frying, and baking.
• Complied with portion and serving sizes as per standards.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
• Planned and directed high-volume food preparation in fast-paced environment.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Coordinated with team members to prepare orders on time.
• Modified recipes to accommodate dietary restrictions and allergies.
• Monitored food production to verify quality and consistency.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Set up and broke down kitchen for service.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Assisted with menu development and planning.

Work as chef for Thai airways cooking Thai/Asian/Western meal as per spec.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• 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.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.