Pattra Srithongchim
Birmingham
Summary
Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.
Seasoned culinary professional with extensive experience in high-end kitchens, focused on delivering exceptional dining experiences. Proven track record of crafting innovative menus, managing kitchen teams, and ensuring top-notch food quality and safety. Expertise in cost control, supplier negotiation, and staff training to optimise kitchen operations and exceed guest expectations.
Loyal employee with solid understanding of training and mentoring employees. Dedicated team player, proactive and hands-on in task completion.
Overview
26
26
years of professional experience
Work history
Head chef
Giggling squid
Birmingham
2021.05 - Current
- Delivered consistently tasty meals by adhering to recipe instructions.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Trained junior staff for optimal performance and skill development.
- Upheld health and safety regulations at all times in the kitchen.
- Ensured high-quality dishes with meticulous attention to detail.
- Instituted a rotation system to minimise food waste.
- Monitored inventory levels, ensured timely replenishment of stock.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Maintained exemplary hygiene standards in the kitchen area.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Reduced customer complaints by enforcing strict quality control procedures.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Created estimates of food and labour costs to set accurate operating budgets.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
Sous chef
Sandals Royal Caribbean
Montego bay, Jamaica
2016.07 - 2017.07
- Delegated tasks to junior chefs for efficient kitchen operations.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Ensured proper storage of raw materials adhering to health standards.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Maintained high standards of food preparation by following recipes accurately.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Followed recipe specifications strictly to produce high volume of food orders.
- Maintained total control to maximise guest satisfaction and team productivity.
Sous chef
Chaophraya
Manchester , United Kingdom
2012.06 - 2014.05
- Delegated tasks to junior chefs for efficient kitchen operations.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Ensured quality control with strict adherence to hygiene regulations.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Maintained high standards of food preparation by following recipes accurately.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Acted as head chef when required, maintaining continuity of service and quality.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Built and maintained strong working relationship with staff across business.
Second chef
Thai Moom
Kent, United Kingdom
2008.04 - 2012.03
- Collaborated effectively with head chef, promoting harmonious work environment.
- Coordinated meal preparation tasks efficiently enabling smooth service during peak hours.
- Handled kitchen equipment safely minimising risk of accidents or damage.
- Ensured high food quality by strictly adhering to hygiene standards.
- Supplemented head chef's duties during absence ensured continuity of kitchen operations.
- Prepared sauces and garnishes beforehand ensuring swift assembly of dishes.
- Managed stock levels to prevent waste and ensure fresh ingredients.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Prepared, produced and packed food in tight timescales.
Sous chef
Thai manor restaurant
Yorshire, United Kingdom
2006.06 - 2007.12
- Delegated tasks to junior chefs for efficient kitchen operations.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Ensured quality control with strict adherence to hygiene regulations.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Maintained high standards of food preparation by following recipes accurately.
Head chef
The cottage Thai & Chinese restaurant
Leicestershire , United Kingdom
2004.03 - 2005.03
- Audited regularly expiration dates on packaged foods-ensured no outdated stock was used.
- Followed strict dietary requirements when preparing food for customers with allergies or health concerns.
- Achieved consistent delivery of excellent dishes with meticulous attention to recipe details.
- Prepared a variety of international cuisines to cater to diverse clientele.
- Maintained cleanliness in work areas, upholding high sanitation standards consistently.
- Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
- Maintained hygiene standards in the kitchen area, ensuring food safety regulations compliance.
- Maintained exemplary hygiene standards in the kitchen area.
Cook
Hard Rock hotel
Pattaya, Thailand
2001.09 - 2003.12
- Audited regularly expiration dates on packaged foods-ensured no outdated stock was used.
- Followed strict dietary requirements when preparing food for customers with allergies or health concerns.
- Achieved consistent delivery of excellent dishes with meticulous attention to recipe details.
- Maintained cleanliness in work areas, upholding high sanitation standards consistently.
- Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
- Maintained hygiene standards in the kitchen area, ensuring food safety regulations compliance.
- Enhanced customer satisfaction by preparing and serving high-quality meals.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Monitored equipment operation and controlled settings to steam, roast and grill food.
Cook
Royal cliff beach resort
Pattaya, Thailand
2000.06 - 2001.08
- Audited regularly expiration dates on packaged foods-ensured no outdated stock was used.
- Followed strict dietary requirements when preparing food for customers with allergies or health concerns.
- Achieved consistent delivery of excellent dishes with meticulous attention to recipe details.
- Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
- Maintained hygiene standards in the kitchen area, ensuring food safety regulations compliance.
- Ensured freshness and quality of ingredients, maintaining culinary standards.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
- Stored ingredients at safe temperatures in compliance with food hygiene regulations.
Education
NVQ Level 2 - Professional cookery (preparation and cooking)
The city and guilds of London institute
London 11.2009
Diploma of Higher Education - Food and Beverage Management
Hotel and Tourism training institute
Chon buri06.1998
Skills
- Use of kitchen equipment
- Leadership
- Quality Control
- Food hygiene enforcement
- Knife handling
- Food health and safety
- Stock rotation
- Kitchen hygiene
- Kitchen management
- Budgeting and cost control
- Heat control
- Cost management
- Food allergen data analysis
- Catering experience
- Menu planning
- Forecasting and planning
- Dish portioning
Timeline
Head chef
Giggling squid
2021.05 - Current
Sous chef
Sandals Royal Caribbean
2016.07 - 2017.07
Sous chef
Chaophraya
2012.06 - 2014.05
Second chef
Thai Moom
2008.04 - 2012.03
Sous chef
Thai manor restaurant
2006.06 - 2007.12
Head chef
The cottage Thai & Chinese restaurant
2004.03 - 2005.03
Cook
Hard Rock hotel
2001.09 - 2003.12
Cook
Royal cliff beach resort
2000.06 - 2001.08
NVQ Level 2 - Professional cookery (preparation and cooking)
The city and guilds of London institute
Diploma of Higher Education - Food and Beverage Management
Hotel and Tourism training institute