Issara Yanadaychakul ( Earng)
Wellington,WGN
Summary
Junior Sous Chef, hardworking and passionate with strong organizational skills ready to help team achieve goals. Highly effective at operating in fast-paced, demanding environments.
Overview
7
7
years of professional experience
Work History
Junior Sous Chef
Oaks Hotel
12.2023 - Current
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Led team by example in preparing items accurately and according to high-quality standards.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Monitored recipe portioning to control food costs.
- Ordered new ingredients and supplies to meet expected needs.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Acted as head chef when required to maintain continuity of service and quality.
- Assisted in catering special events, contributing to memorable dining experiences for guests at weddings, corporate functions, and other occasions.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
- Mentored kitchen staff to prepare each for demanding roles.
Chef De Partie
Oaks Hotel
03.2022 - 11.2023
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Plated meals paying special attention to garnishes and overall presentation.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Mentored kitchen staff to prepare each for demanding roles.
Chef De Partie
Movenpick Hotel
08.2022 - 03.2023
- 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.
- Maintained well-organized mise en place to keep work consistent.
- 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.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Mentored kitchen staff to prepare each for demanding roles.
Senior Chef De Partie
Chaat Street
03.2022 - 08.2022
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Monitored food products, driving quality, freshness and integrity.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Commis Chef/Demi Chef
Spring kitchen ( Doubletree by hilton)
11.2019 - 03.2022
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Handled food deliveries, processing items and accurately placing into inventory.
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Check ordering and doing stock list.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Gathered and placed all ingredients into workstations to meet shift needs. Prepped daily menu items.
- Cooked variety of food offerings for breakfast buffet and a la carte menu.
Kitchen Hand/Cook
Supreme fastfood Tawa
10.2017 - 06.2019
- Peeled and cut fruit and vegetables to prepare for cooking or serving.
- Followed recipes and customer requests to prepare meals.
- Cleaned and sterilized dishes, countertops and utensils to prevent bacteria growth.
- Washed and sanitized plates using industrial dishwashers according to manufacturer instructions.
- Prepared and cooked variety of Asian dishes including curry, stir fried, soup, deep fry and sauce for daily customers
- Prepared and cooked buffet
Education
CERTIFICATE: COOKERY LEVEL 4
Wellington Institute of Technology (Weltec)
Wellington07.2021
BBA - Business Management
Rajamangala University of Technology Lanna
Chiang Mai , Thailand05.2016
Skills
- Team Leadership
- Work under pressure
- Cooking techniques
- Kitchen Management
- Grilling Techniques
- Workflow Optimization
- Portion Control
- Maintaining consistency
- Staff Training
- Staff Motivation
- Inventory Management
- Supply Ordering
Timeline
Junior Sous Chef
Oaks Hotel
12.2023 - Current
Chef De Partie
Movenpick Hotel
08.2022 - 03.2023
Chef De Partie
Oaks Hotel
03.2022 - 11.2023
Senior Chef De Partie
Chaat Street
03.2022 - 08.2022
Commis Chef/Demi Chef
Spring kitchen ( Doubletree by hilton)
11.2019 - 03.2022
Kitchen Hand/Cook
Supreme fastfood Tawa
10.2017 - 06.2019
CERTIFICATE: COOKERY LEVEL 4
Wellington Institute of Technology (Weltec)
BBA - Business Management
Rajamangala University of Technology Lanna
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