VEERAPONG PHOSUPAB
South Brisbane,Australia
Summary
Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven kitchen skills.
Overview
13
13
years of professional experience
Work History
Chef
PawPaw café (Venzin Group)
02.2017 - Current
- Cooked memorable dishes that brought new customers into establishment.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Collaborated with staff members to create meals for large banquets.
- Utilized culinary techniques to create visually appealing dishes.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Cook
Siam Spice
08.2016 - 01.2017
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Measured and mixed ingredients according to precise recipes for best results.
- Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Adjusted recipes based on ingredient availability or customer request.
Cook 2
Yim Thai Restaurant
12.2015 - 08.2016
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
- Suggested actionable improvements to streamline training procedures.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Demi Chef
Alfred and Constance
09.2015 - 11.2015
- Supported catering events with efficient preparation of large-scale meals for weddings, corporate functions, and other special occasions.
- Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
- Continuously updated culinary knowledge through attending industry conferences, workshops, and training sessions.
- Planned and directed high-volume food preparation in fast-paced environment.
Kitchen hand
My Thai Kitchen
03.2014 - 09.2015
- Monitored food temperatures and quality throughout shifts.
- Expedited food service by efficiently delivering completed orders from the kitchen to servers in a timely manner.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Streamlined kitchen operations by efficiently handling multiple responsibilities simultaneously under pressure.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Cleaned and maintained work areas, equipment and utensils.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Followed food safety practices and sanitation guidelines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Stocked and rotated food items according to expiration dates.
Commis2 Cold Kitchen
Pullman Bangkok Hotel G (Thailand)
04.2013 - 06.2013
- Monitored food production to verify quality and consistency.
- Supported chefs in the timely preparation of menu items, ensuring consistent quality and presentation standards.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with team members to prepare orders on time.
- Contributed to a reduction in prep time through meticulous mise-en-place organization before each shift.
Commis Chinese Kitchen
The Peninsula Hotel
09.2012 - 02.2013
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked effectively in fast-paced environments.
- Identified issues, analyzed information and provided solutions to problems.
- Worked well in a team setting, providing support and guidance.
- Self-motivated, with a strong sense of personal responsibility.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Proved successful working within tight deadlines and a fast-paced environment.
Cook helper
Tokiya fusion steak course
07.2011 - 08.2012
- Monitored food temperature, discarding items not stored correctly.
- Enhanced kitchen efficiency by assisting cooks with food preparation and recipe execution.
- Pierced, smelled and tasted food to check for doneness and quality.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Education
Cert.IV in Commercial cookery -
Australia institute of technology management
Cert.lll in Commercial cookery -
TAFE Brisbane Queensland
English for Academic Purposes EAP -
TAFE Brisbane Queensland
General English -
TAFE Brisbane Queensland
Bachelor’s Degree in Hospitality -
Rajamangala University of Technology Krungthep Bangkok, Thailand
Skills
- Purchasing management
- Relationship Building
- Performance Assessments
- Workflow Optimization
- Cooking techniques
- Decision-Making
Ielts Score
6
References
- Miss Jeerawan Manmai, Head chef, PawPaw cafe, Woolloongabba, Brisbane, 0421 075 269
- Mr. Andrew McKenzie, President-Australian Culinary Federation Queensland, Chef Instructor- TAFE Brisbane, Brisbane, QLD, 0419 721 193
Training
- Elementary First Aid
- Food Safety
Timeline
Chef
PawPaw café (Venzin Group)
02.2017 - Current
Cook
Siam Spice
08.2016 - 01.2017
Cook 2
Yim Thai Restaurant
12.2015 - 08.2016
Demi Chef
Alfred and Constance
09.2015 - 11.2015
Kitchen hand
My Thai Kitchen
03.2014 - 09.2015
Commis2 Cold Kitchen
Pullman Bangkok Hotel G (Thailand)
04.2013 - 06.2013
Commis Chinese Kitchen
The Peninsula Hotel
09.2012 - 02.2013
Cook helper
Tokiya fusion steak course
07.2011 - 08.2012
Cert.IV in Commercial cookery -
Australia institute of technology management
Cert.lll in Commercial cookery -
TAFE Brisbane Queensland
English for Academic Purposes EAP -
TAFE Brisbane Queensland
General English -
TAFE Brisbane Queensland
Bachelor’s Degree in Hospitality -
Rajamangala University of Technology Krungthep Bangkok, Thailand
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