Rawiwan Pongmorragot

Chef

Mong Kut Thai Gold

06.2002 - 11.2023

Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
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.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Trained kitchen staff to perform various preparation tasks under pressure.
Reduced food waste with strategic menu planning and inventory control techniques.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Developed innovative recipes, attracting new clientele and increasing overall sales.
Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
Reduced food waste significantly, introducing composting program and revising portion sizes.
Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Monitored food production to verify quality and consistency.
Evaluated food products to verify freshness and quality.
Worked closely with front-of-house staff to facilitate excellent customer service.
Developed new recipes and flavor combinations to enhance customer dining experience.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
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
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
Self-motivated, with a strong sense of personal responsibility

Summary

Overview

Work History

Chef

Foreign Exchange Specialist

Education

Bachelor of Arts - Education

Skills

Languages

Timeline

Chef

Foreign Exchange Specialist

Bachelor of Arts - Education

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