Summary
Work History
Education
Skills
Timeline
Generic

THAMPARE VESADEASAN

CHEF
07-54 Block 653 Jalan Tenaga 410653 Singapore

Summary

Forward-thinking professional offering more than 7 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and prove cooking skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with all type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Work History

SENIOR SANDWICH CHEF

SANDWICH GROUP AUSTRALIA
  • Prepared more than 600 over sandwich menus.
  • Maintained well-organized mise en place to keep work consistent.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Cooked memorable dishes that brought new customers into establishment.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Placed orders to restock items before supplies ran out.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

CHEF

THE ABYSSINIAN - SUDANESE VICTORIA CITY
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Maintained well-organized mise en place to keep work consistent.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Cooked memorable dishes that brought new customers into establishment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

COOK AND TEACHER ON REMOTE

TADIKA BERSATU MALAYSIA
  • To prepare balanced economical meals for children
  • Menu, including morning tea and lunch, is planned three weeks in advance, in consultation with the head teacher
  • The hygiene standards, as displayed in the kitchen, will be stringently adhered to
  • To ensure that food is provided for those children who have identified food allergies
  • To order and procure within budget and in consultation with the head teacher all food and cooking supplies
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Design and follow a complete teaching plan
  • Teach alphabet and numeracy along with personal, social and emotional skills
  • Organize learning material and resources
  • Use a variety of activities and instructional methods (songs, stories, media, structured games, art, outdoor activities etc) to motivate and stimulate children’s abilities
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Be fully conversant with the correct procedures for all emergency situations
  • Employ safe health and hygiene practices
  • Always check with teaching staff if unsure how to handle a situation
  • Maintain an open line of communication with parents and provide appropriate information
  • Assess students performance and progress to ensure they are mastering the skills on regular basis
  • Monitor children’s interactions and nurture cooperation and sharing
  • Cooperate with administration staff
  • Follow and comply with teaching standards and safety regulations


COOK CUM TEACHER ON REMOTE

TADIKA TITIWANGSA MALAYSIA
  • To prepare balanced economical meals for children
  • Menu, including morning tea and lunch, is planned three weeks in advance, in consultation with the head teacher
  • The hygiene standards, as displayed in the kitchen, will be stringently adhered to
  • To ensure that food is provided for those children who have identified food allergies
  • To order and procure within budget and in consultation with the head teacher all food and cooking supplies
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Design and follow a complete teaching plan
  • Teach alphabet and numeracy along with personal, social and emotional skills
  • Organize learning material and resources
  • Use a variety of activities and instructional methods (songs, stories, media, structured games, art, outdoor activities etc) to motivate and stimulate children’s abilities
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Be fully conversant with the correct procedures for all emergency situations
  • Employ safe health and hygiene practices
  • Always check with teaching staff if unsure how to handle a situation
  • Maintain an open line of communication with parents and provide appropriate information
  • Assess students performance and progress to ensure they are mastering the skills on regular basis
  • Monitor children’s interactions and nurture cooperation and sharing
  • Cooperate with administration staff
  • Follow and comply with teaching standards and safety regulations

COOK CUM TEACHER ON REMOTE

SMART READER KIDS HARTAMAS MALAYSIA
  • To prepare balanced economical meals for children
  • Menu, including morning tea and lunch, is planned three weeks in advance, in consultation with the head teacher
  • The hygiene standards, as displayed in the kitchen, will be stringently adhered to
  • To ensure that food is provided for those children who have identified food allergies
  • To order and procure within budget and in consultation with the head teacher all food and cooking supplies
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Design and follow a complete teaching plan
  • Teach alphabet and numeracy along with personal, social and emotional skills
  • Organize learning material and resources
  • Use a variety of activities and instructional methods (songs, stories, media, structured games, art, outdoor activities etc) to motivate and stimulate children’s abilities
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Be fully conversant with the correct procedures for all emergency situations
  • Employ safe health and hygiene practices
  • Always check with teaching staff if unsure how to handle a situation
  • Maintain an open line of communication with parents and provide appropriate information
  • Assess students performance and progress to ensure they are mastering the skills on regular basis
  • Monitor children’s interactions and nurture cooperation and sharing
  • Cooperate with administration staff
  • Follow and comply with teaching standards and safety regulations

PARTIMER COOK

CHEVAL RACE COURSE
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Collaborated with the management team to develop new menu items based on customer feedback and preferences.

PAYROLL MANAGER

HANBABAO PTE LTD - ( MCDONALDS)
  • Improved payroll accuracy by conducting regular audits and addressing discrepancies proactively.
  • Provided expert advice on complex pay-related matters such as overtime calculations, garnishments, bonuses, or deductions to both employees and managers alike.
  • Offered payroll-related subject matter expertise to management and employees to resolve payroll discrepancies.
  • Addressed employee inquiries regarding pay issues promptly, fostering positive relationships between management and staff members.
  • Managed a team of payroll specialists, providing training and guidance to ensure timely and accurate payroll processing.
  • Streamlined payroll processes by implementing efficient systems and tools, resulting in reduced processing time.
  • Mentored junior team members, helping them develop the skills necessary for career advancement within the payroll field.
  • Calculated deductions and processed payroll for employees.
  • Ensured compliance with federal, state, and local tax laws by staying current on regulations and updating policies accordingly.
  • Maintained employee confidence with secure handling of sensitive information during all stages of the payroll process.

SALES EXECUTIVE - PROBATION

CHANGI AIRPORT GROUP TERMINAL 3
04.2024 - Current
  • Achieved sales goals and service targets by cultivating and securing new customer relationships.
  • Developed sales strategy based on research of consumer buying trends and market conditions.
  • Negotiated and closed profitable sales contracts with new and existing customers to increase loyalty and retention.
  • Boosted sales revenue by cultivating strong client relationships and implementing effective sales strategies.
  • Analyzed sales data regularly to monitor progress towards goals and make necessary adjustments to strategy as needed.
  • Demonstrated expert product knowledge during client interactions, addressing questions/concerns confidently and offering solutions tailored specifically for them.
  • Delivered exceptional customer service, resulting in a high percentage of repeat business and client referrals.
  • Researched sales opportunities and possible leads to exceed sales goals and increase profits.

Education

Associate of Arts - BACHELOR OF ARTS AND CULLINARY

ASTHON COLLEGE AUSTRALIA
AUSTRALIA
04.2001 -

Skills

  • Meal Preparation
  • Menu development
  • Kitchen Management
  • Food quality
  • Cost Control
  • Food safety and sanitation
  • Equipment Maintenance
  • Staff Coordination
  • Purchasing
  • Cooking techniques
  • Food presentation
  • Resource Management
  • Workflow Optimization

Timeline

SALES EXECUTIVE - PROBATION

CHANGI AIRPORT GROUP TERMINAL 3
04.2024 - Current

Associate of Arts - BACHELOR OF ARTS AND CULLINARY

ASTHON COLLEGE AUSTRALIA
04.2001 -

SENIOR SANDWICH CHEF

SANDWICH GROUP AUSTRALIA

CHEF

THE ABYSSINIAN - SUDANESE VICTORIA CITY

COOK AND TEACHER ON REMOTE

TADIKA BERSATU MALAYSIA

COOK CUM TEACHER ON REMOTE

TADIKA TITIWANGSA MALAYSIA

COOK CUM TEACHER ON REMOTE

SMART READER KIDS HARTAMAS MALAYSIA

PARTIMER COOK

CHEVAL RACE COURSE

PAYROLL MANAGER

HANBABAO PTE LTD - ( MCDONALDS)

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THAMPARE VESADEASAN CHEF