Experience

The Continent Hotel Bangkok
• Thailand
• Hospitality
• 1 - 100 Employee
• Chef De Cuisine

  • Apr 2022 - Present

Hyatt Regency Koh Samui
• Thailand
• Hospitality
• 1 - 100 Employee
• Chef De Cuisine

  • May 2021 - Apr 2022


Anantara Hotels, Resorts and Spas

• Thailand
• Hospitality
• 700 & Above Employee

• Sous chef

  • Nov 2018 - May 2021

  Responsible for preparation, presentation and service of all food, organize and coordinate the work in main kitchen Staff and service colleagues. take care of Food cost management a team

• Chef De Partie

  • Dec 2016 - Oct 2018

  In Anantara river side Bangkok I joined as Chef de Partie. I supervise a team of team seven teen covering average 700 - 900 Person daily breakfast, room service, a café and banqueting. I have wide knowledge of HACCP , market list , store list , roaster , international menu, function menus, recipe cards and costings.



The Sukhothai Bangkok

• Thailand
• Hospitality
• 1 - 100 Employee

• Demi chef de Partie (Mainkitchen and Banquet kitchen)

  • Jun 2014 - Oct 2016

  The Sukhothai Bangkok and I started the Demi Chef de Partie position in multi shift operation. Responsible for maintaining kitchen’s operation standard. Supervise Commis Chefs and ensure smooth service The Sukhothai Bangkok and I started the Demi Chef de Partie position in multi shift operation. Responsible for maintaining kitchen’s operation standard. Supervise Commis Chefs and ensure smooth service



Crowne Plaza® Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Commis 1 Banquet Kitchen

  • Jun 2013 - Apr 2014

  Responsible for room service, breakfast, and banqueting’s mice en plaz. Ordering, storage, and daily production charts Responsible for room service, breakfast, and banqueting’s mice en plaz. Ordering, storage, and daily production charts



Harrah's Resort Southern California

• United States
• Hospitality
• 200 - 300 Employee

• Chef internship

  • Apr 2012 - Apr 2013

  At Harrah’s Hotel in USA I’m a chef internship for a year. I work with multi nationality kitchen, this is where I learnt international cuisines and basic English At Harrah’s Hotel in USA I’m a chef internship for a year. I work with multi nationality kitchen, this is where I learnt international cuisines and basic English



Marriott Hotels

• United States
• Hospitality
• 1 - 100 Employee

• Commis 2 Western Kitchen

  • Feb 2011 - Mar 2012

  This is my first experience, where I learnt and understand kitchen basics and skills. Started in Main kitchen, where I was incharge for 3 breakfast stations, overall mice en place. Second half of the year I got tranfereed to Trader Vic’s where I learnt Polynesian, Asian, and Western food This is my first experience, where I learnt and understand kitchen basics and skills. Started in Main kitchen, where I was incharge for 3 breakfast stations, overall mice en place. Second half of the year I got tranfereed to Trader Vic’s where I learnt Polynesian, Asian, and Western food



Chatrium Hotels & Residences

• Commis 2

  • Feb 2010 - Jan 2011

  first i am start working in Thai kitchen we can standby in a la cart, Breakfast and Banquet Event 400 Covers Guest first i am start working in Thai kitchen we can standby in a la cart, Breakfast and Banquet Event 400 Covers Guest