Director of Operations VK

• Oct 2022 - Present

Brand & Kitchen Operation Manager

• Mar 2021 - Oct 2022

● For ensuring the food cost is meeting, on monthly P&L review basis, the KPIs set by the top management (control of the implementation of the standard recipes, control of wastage) ● For the training and control of kitchen managers and assistant kitchen managers on the wastage policy ● For monitoring all purchases of food ingredients which will be used in the kitchen operations ● For advising the Top Management in investment decisions for the kitchen Check information in the system to solve problems and speed up sales for restaurants ● For managing headcount for optimum performance in the department – ensuring work schedules suit activity forecasts and are compliant with labor legislation ● For carrying out inventories in liaison with kitchen managers and assistant kitchen managers, inputting data and explaining consumption differences ● For reporting to the Food & Beverage Operations Manager as often as required and / or necessary ● Opening new stores in different provinces. ● For actively building and growing, a solid and efficient teamwork with the Restaurant Managers ● For ensuring, in coordination with kitchen managers, respect of the maximum waiting times defined by the brand, and for checking the presentation/plating and temperature of order ● Train the vendor's workflow for a system based on SOP ● Control and manage various problems encountered in the database systems. ● Introduce and manage along with vendor in restaurants management. ● For the training of kitchen managers and assistant kitchen managers on the expected productivity in the Cloud Kitchens. ● For supervising and improving a standardized kitchen operation system to optimize food ingredient ordering, food preparation planning and food storage ● Operation 10+ Kitchens (Opening 20 kitchens in 2022) ● Make standard New Opening & Vendor Onboarding Guide for Food panda kitchen Thailand. ● Make Kitchen Manual for Food panda kitchen Thailand. Show less

Head Chef & Operation Branch, The Dock Restaurants.

• Jul 2019 - Jul 2020

The Dock Restaurants, All day A la carte fine dining Organize and Manage Branch. Foods Training to staff everywhere Branch. Support Marketing to make promotion for Other Branch under Company. Foods cost control Promotion of the week for foods A la carte Function with PR and Marketing. guests relations and communication in Restaurant MARCOM team support photo shootings training HACCP & FIFO to the Team solution oriented recipe creation Make order in market order control Roster for staff. Show less

Sous Chef

• Sep 2018 - Jul 2019

.Embassy Restaurant, (Breakfast-Buffet and Lunch-Dinner - A la carte fine dining) foods cost control Promotion for foods A la carte Function (Le petit Chef 4 month) Wine Dinner guests relations and communication in Restaurant MARCOM team support photo shootings training HACCP & FIFO to the Team solution oriented recipe creation Make order in market order control Roster for staff. .Embassy Restaurant, (Breakfast-Buffet and Lunch-Dinner - A la carte fine dining) foods cost control Promotion for foods A la carte Function (Le petit Chef 4 month) Wine Dinner guests relations and communication in Restaurant MARCOM team support photo shootings training HACCP & FIFO to the Team solution oriented recipe creation Make order in market order control Roster for staff.

Sous Chef

• Jan 2016 - Sep 2018

Main kitchen - Banquet & Atrium restaurant. Atrium all day dining Restaurant, Banquet and Catering Main Kitchen & Banquet Kitchen • got promoted to Junior sous Chef in late 2016 from previous CDP position • canapé creations for weekly tapas buffet • foods cost control • support Wine Dinner in Rib Room & Bar Restaurant • support Huntsman Pub at Landmark hotel every Saturday • catering Function in Siam Paragon up to 1800 Guests • guests relations and communication in Restaurant • MARCOM team support photo shootings • training HACCP & FIFO to the Team • solution oriented • recipe creation • market order control • pre-opening Buffet Restaurant in Bumrungrad Hospital Show less

Chef De Partie

• 2015 - 2016

• sous chef support within main kitchen • market research to find a new Item for foods • make Recipe & Training team • events support • training HACCP & FIFO • opening Galleria12 set up kitchen team • sous chef support within main kitchen • market research to find a new Item for foods • make Recipe & Training team • events support • training HACCP & FIFO • opening Galleria12 set up kitchen team

Demi Chef de Partie

• Mar 2014 - May 2015

Pai Thai Restaurant (Thai Cuisine) Madinat Jumeirah Dubai, Hotel & Spa, United Arab Emirates. Jumeirah Group • Training HACCP & FIFO • Thai & Japanese Kitchen • The Best Thai Food Restaurant “Timeout” Dubai UAE. In 2015 • Do the Training new foods and paper work for team. • Make Recipe & Training team. • Talk to the Guests and Explain about foods. • Find Solution when the team have problem. • Think and Make Photo Choose. • Order Market. • Opening team (B&P) Perry &Blackwelder’s, Original Smokehouse USA. • Certification: HACCP Awareness Program and Basic Food Hygiene from Apex Food Show less

Commis Chef (Japanese Kitchen)

• Oct 2012 - Oct 2013

Pre-Opening Team W Hotel Bangkok Thailand, The Kitchen Table (TKT) Restaurant. Starwood Group. Asia & Japanese Station • Asian & Japanese Cuisine • Japanese Manu creation development • Recipe creation & Training team • Training HACCP & FIFO • Mise en place • Order Japanese Market • Support function in hotel Pre-Opening Team W Hotel Bangkok Thailand, The Kitchen Table (TKT) Restaurant. Starwood Group. Asia & Japanese Station • Asian & Japanese Cuisine • Japanese Manu creation development • Recipe creation & Training team • Training HACCP & FIFO • Mise en place • Order Japanese Market • Support function in hotel

Commis Chef (Japanese Kitchen)

• Mar 2012 - Oct 2012

Pre-Opening Team Sofitel So Bangkok Hotel Thailand, Red Oven Restaurant • Japanese Cuisine - Fish Cutting, Sushi, Robata Yaki, Tempura, Japanese salad • Support events Pre-Opening Team Sofitel So Bangkok Hotel Thailand, Red Oven Restaurant • Japanese Cuisine - Fish Cutting, Sushi, Robata Yaki, Tempura, Japanese salad • Support events

Commis Chef (Japanese Kitchen)

• Feb 2011 - Feb 2012

Bushido Japanese Restaurant, The Ritz-Carlton Bahrain Hotel & Spa, The Kingdom of Bahrain • Japanese Cuisine Fish Cutting, Sushi, Robata Yaki, Tempura, Japanese salad, Teppanyaki • Support events in Restaurant up to 1800 Guests Bushido Japanese Restaurant, The Ritz-Carlton Bahrain Hotel & Spa, The Kingdom of Bahrain • Japanese Cuisine Fish Cutting, Sushi, Robata Yaki, Tempura, Japanese salad, Teppanyaki • Support events in Restaurant up to 1800 Guests

commis chef

• 2009 - Sep 2010

Le Meridien Khaolak Beach & Spa Resort, Thailand Le Meridien Khaolak Beach & Spa Resort, Thailand