Sothea Nguyenbun

Culinary Specialist

Department Of Defence

01.2020 - 01.2025

Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
Mentored junior culinary staff, fostering professional growth and supporting skill development.
Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
Established food preparation procedures and guidelines to promote meal consistency and quality.
Upheld the highest standards of quality control throughout all stages of food production from ingredient sourcing to final plating.
Maintained a clean and sanitary kitchen environment in compliance with health department regulations.
Reduced food waste through efficient inventory management and proper rotation of ingredients.
Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
Enhanced customer satisfaction by providing high-quality meals and maintaining timely food service.
Inspected deliveries for accuracy and safety.
Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
Collaborated with other culinary specialists to create innovative dishes that exceeded customer expectations.
Developed strong relationships with vendors, ensuring consistent delivery of fresh, high-quality ingredients.
Planned menus and ordered various food stock to provide balanced and nutritious meals.
Improved recipe consistency by standardizing measurements and documenting preparation methods for each dish.
Managed efficient preparation of catered events by coordinating logistics, menu planning, ingredient sourcing, staffing needs, and serving arrangements.
Consistently met strict dietary requirements for guests with allergies or specific preferences by creating customized meal options.
Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
Selected seasonal ingredients to highlight regional flavors while also considering sustainability practices in sourcing decisions.
Designed weekly menus, balancing nutrition, taste, and presentation for an optimal dining experience.
Streamlined kitchen operations by implementing effective work schedules and delegating tasks appropriately.
Assisted with menu development and planning.
Trained and managed kitchen personnel and supervised related culinary activity.
Evaluated food products to verify freshness and quality.
Coordinated with team members to prepare orders on time.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Set up and broke down kitchen for service.
Disciplined and dedicated to meeting high-quality standards.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Mentored junior chefs, providing guidance on career development and enhancing skill sets within team.