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Expected Salary 35,000 - 50,000
Military Status - Completed
1.
Job Categories : Food and Beverage/Chef/Cook/Bartender/Waiter
Job Sub Categories : Chief/Manager/Management
Job Position : Sous Chef
2.
Job Categories : Food and Beverage/Chef/Cook/Bartender/Waiter
Job Sub Categories : Chef/Cook
Job Position : Junior Sous Chef
3.
Job Categories : Food and Beverage/Chef/Cook/Bartender/Waiter
Job Sub Categories : Chief/Manager/Management
Job Position : Kitchen Manager
Interested business type : Food & Drink Industry, Hotel / Resort / Spa / Golf Club
Job Location : Bangkok (All)
Job Type : Full time
Availability : within 30 days
Working Bangkok : Yes
Work Upcountry : Yes
Willing to work oversea? : Yes
Graduation year : 2018
Certificate : Master's Degree
Faculty : Culinary management
Major : Master in international business culinary management
GPA : 3.5
Graduation year : 2015
Certificate : High Vocational
Faculty : French cuisine
Major : French cuisine
GPA : 3.0
Graduation year : 2004
Certificate : Bachelor's Degree
Faculty : Hotel and Tourism Management
Major : Airline Business Management
GPA : 2.34
Business Type : Food & Drink Industry
Last Position : Jr. Sous Chef
Period : November 2025 to Present
Job Description :
- Production Control: Oversee and manage the daily food production process within the factory to ensure efficient operations and timely delivery.
- Staff Scheduling: Create and manage work schedules for kitchen and production staff, ensuring adequate manpower for each shift.
- Quality Assurance (QA) & Compliance: Monitor and maintain food quality and accuracy to meet company standards, food safety regulations (such as GMP/HACCP), and customer requirements.
Technical
- Guidance & Training: Provide expert advice and training to staff on production methods, standard operating procedures (SOPs), and proper food storage techniques both before and after production.
- Quality Inspection: Perform rigorous food quality inspections throughout the production cyclefrom raw materials (pre-production) to finished goods (post-production)to ensure all products are safe and consistent
- Develop and Innovate food products by creating new recipes and improving existing formulations for quality, taste, ad efficiency. Ensure consistency, food safety compliance, and successful scale-up from testing to production.
Business Type : Education
Last Position : Chef Instructor
Period : September 2024 to October 2025
Job Description :
Curriculum & Instructional Leadership: Design and deliver engaging, hands-on cooking classes and culinary activities tailored to international school students across various age groups.
Strategic Menu Planning: Develop and curate seasonal menus for each school term, ensuring a balance of nutritional value, cultural diversity, and skill-building techniques.
Classroom & Time Management: Efficiently manage class schedules and lesson timing to ensure all learning objectives and culinary tasks are completed within the allotted period.
Financial Oversight & Cost Control: Conduct precise recipe costing and budget management for every class to maintain high-quality standards while ensuring fiscal responsibility.
Procurement & Inventory Management: Source, plan, and oversee the procurement of high-quality ingredients and raw materials, ensuring freshness and sustainability in line with school policies.
Bespoke Event Catering: Develop exclusive recipes and coordinate culinary requirements for special school events, gala dinners, and community celebrations.
Business Type : Food & Drink Industry
Last Position : Restaurant Manager
Period : March 2021 to January 2023
Job Description :
Quality Control: Monitor and uphold premium standards for food quality and service excellence.
Sales & Performance Reporting: Analyze and present daily/monthly sales data and service performance metrics.
Marketing & Promotions: Execute strategic promotional campaigns for in-house dining, online platforms, and delivery services.
Digital Engagement: Manage brand presence and customer relations across Facebook, Line OA, and Google Reviews.
Operational Synergy: Coordinate seamless communication and workflow between Front-of-House (FOH) and Kitchen teams.
Talent Management: Lead the end-to-end process of hiring, onboarding, and continuous training for all staff.
Supply Chain Management: Oversee procurement, inventory tracking, and cost-effective stock control.
Business Type : Food & Drink Industry
Last Position : Central Kitchen Manager / Chef de Partie
Period : August 2019 to February 2021
Job Description :
- Lead, organize, and manage kitchen staff across the main kitchen and two outlets
- Oversee inventory, stock control, and ensure consistent food quality standards
- Plan and coordinate food production, staffing, and logistics for outside catering services
- Create and execute menus and promotional items for events and seasonal campaigns
- Forecast demand, control costs, and manage purchasing of raw materials
- Troubleshoot and resolve daily kitchen and restaurant operational issues efficiently
Business Type : Hotel / Resort / Spa / Golf Club
Last Position : Demi Chef
Period : June 2018 to May 2019
Job Description :
- Prepare and organize food production for banquet events (up to 500 guests), including buffet, cocktail, and la carte styles
- Forecast and plan raw material requirements for banquet operations
- Execute and support food service for banquet events across all service styles
- Prepare and maintain food quality for daily breakfast buffet
- Operate and provide service at live cooking stations (e.g., omelette station) during breakfast
- Forecast and manage raw material requirements for breakfast buffet operations
Business Type : Hotel / Resort / Spa / Golf Club
Last Position : Commis 1
Period : February 2016 to July 2017
Job Description :
Experience: French Cuisine :
- Worked at the saucier station, preparing sauces and supporting main course production
- Performed butchery of beef, pork, and lamb
- Prepared kitchen operations before service, including vegetable stock, mashed potatoes, and organizing tools and equipment
- Provided food preparation and service for room service orders
Experience: Cafe Kitchen:
- Managed pizza and salad station
- Prepared and cooked Thai dishes for cafe service and room service
- Ensured proper kitchen setup and cleanliness before and after service
Business Type : Food & Drink Industry
Last Position : Airlines Sales & Service Agent
Period : May 2007 to December 2013
Job Description :
- Meet with clients to discuss menu planning, pricing, and audit requirements
- Coordinate with clients and internal teams to ensure accurate and timely meal delivery on board
- Organize menu presentations and support audit processes
- Handle client complaints and resolve operational issues effectively
Institute :
- Cesar Ritz CollegesPeriod :
- August 2017 to June 2018Course :
- Cesar Ritz Colleges Master of International Business in Culinary ManagementInstitute :
- Le Cordon Bleu, BangkokPeriod :
- April 2015 to December 2015Course :
- Diploma of French Cuisine
Vehicles with
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driver's license
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| Languages | Speaking | Listening | Reading | Writing |
|---|---|---|---|---|
| Thai | Excellent | Excellent | Excellent | Excellent |
| English | Excellent | Excellent | Excellent | Excellent |
Typing Skills
- Aom / Narumon
- 0861542350 / Area Manager, Divana Spa and Cuisine
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