Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Anchalee Pipitthababun

Toronto

Summary

Dynamic and results-driven cook with extensive experience at ChaingMai Restaurants, excelling in high-volume food preparation and maintaining exceptional sanitation standards. Proven ability to enhance customer satisfaction through meticulous food presentation and strong multitasking skills. Adept at training staff and implementing cost-control measures to optimize kitchen efficiency. Culinary professional known for high standards and exceptional results in kitchen. Extensive experience in preparing and presenting diverse dishes. Strong focus on team collaboration and flexibility, ensuring consistent quality and innovation in every meal. Hardworking and enthusiastic Cook trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.

Overview

7
7
years of professional experience

Work History

Cook

Koh Lipe
09.2023 - 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.
  • Communicated closely with servers to fully understand special orders for customers.
  • Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
  • Trained new kitchen staff, ensuring they met restaurant's high standards.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Lead Line Cook

Chaingmai Restaurants Parklawn
08.2021 - 08.2023
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Operated grills, fryers and ovens to cook food items.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Followed company recipes and production standards to satisfy customers.
  • Reduced customer waiting by batch cooking popular items during rush times.
  • Grilled meats and seafood to customer specifications.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Plated and presented all dishes to match established restaurant standards.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Cleaned and sanitized work areas, utensils and equipment.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Communicated with management on food inventory stock to request order placement.

Line Cook

Chaingmai Restaurants Liberty
01.2021 - 09.2021
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Grilled meats and seafood to customer specifications.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Line Cook

Eatbkk Lesliville
01.2020 - 12.2020
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.

Line Cook

Sala Thaikitchen&bar
05.2018 - 12.2019
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.

Education

Associate of Arts - Culinary Management

George Brown College
Toronto, St.James
06-2022

BBA - Tourism And Hotel Management

University of The Thai Chamber of Commerce
Thailand,BKK
04-2012

Skills

  • Customer service
  • Cooking
  • Cleaning and organization
  • Food handling
  • Food preparation
  • Multitasking and organization
  • Kitchen organization
  • Knife skills
  • Supply restocking
  • Food presentation
  • Hospitality and service industry background
  • Food plating
  • Sauce making
  • Ingredients measuring

Languages

English
Professional Working
Thai
Native or Bilingual

Timeline

Cook

Koh Lipe
09.2023 - Current

Lead Line Cook

Chaingmai Restaurants Parklawn
08.2021 - 08.2023

Line Cook

Chaingmai Restaurants Liberty
01.2021 - 09.2021

Line Cook

Eatbkk Lesliville
01.2020 - 12.2020

Line Cook

Sala Thaikitchen&bar
05.2018 - 12.2019

Associate of Arts - Culinary Management

George Brown College

BBA - Tourism And Hotel Management

University of The Thai Chamber of Commerce

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Anchalee Pipitthababun