Siradanai Pongpen

Responsibilities:
- Prepare ingredients and organize orders for service
- Perform basic cooking tasks
- Maintain kitchen cleanliness and hygiene standards
- Prepare ingredients to ensure sufficient stock for daily operations

- Stocked and rotated food items according to expiration dates.

Responsibilities:

• Prepared meals efficiently under time constraints for timely service during peak hours.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Responsibilities:
- Prepare ingredients for daily kitchen operations
- Cook dishes according to orders and quality standards
- Monitor stock levels and prepare ingredients for the next day
- Maintain cleanliness and hygiene of kitchen equipment and work areas
- Work as part of a kitchen team in a fast-paced environment

- Plated and presented food following chef requirements.

- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.

- Transported food items from storage areas to kitchen for prepping.

- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.

• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
• Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.