Sopee Sangkla
Mount Wellington,AUK
Summary
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Chef
Bald Eagle Dinner
Mission Bay, Auckland
03.2020 - Current
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Exercised portion control for items served, eliminating waste.
- Monitored quality, presentation and quantities of plated food across line.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked quality of food products to meet high standards.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Observed food safety and sanitation protocols to reduce germ spread.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Kept up to date with current culinary trends, as well as health and safety regulations.
Education
Florist
Ramkhamhaeng University
Bangkok , Thailand12-1996
Skills
- PPE use
- Organization and time management
- Friendly, positive attitude
- Dish preparation
- Kitchen operations management
- Pantry restocking
- Waste control
- Food quality
- Food presentation
- Kitchen equipment and tools
- Sanitation guidelines
- Food pairing
- Knife use
- Kitchen equipment operation
- Sauce preparation
- Meal preparation
- Kitchen equipment operations
- Hospitality service expertise
- Food plating and presentation
- Kitchen operations
- Inventory management
- Food safety and sanitation
Affiliations
Owner of Flowers of Art , Bangkok
Creative designs of flower arrangements for personal & Business customers
Languages
Thai
Native/ Bilingual
English
Professional
Certification
New Zealand School of Food & Wine Food Safety Certificate
Issued on 19 Sep 2024
Timeline
Chef
Bald Eagle Dinner
03.2020 - Current
New Zealand School of Food & Wine Food Safety Certificate
Issued on 19 Sep 2024
Florist
Ramkhamhaeng University
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