-Design and implement a menu Buquet Department
-Manage food ordering by keeping records and minimizing waste.
-Manage day-to-day kitchen operations- Hire, train, and direct all staff members
-During Budget and KPI on department
กรกฎาคม 2565 ถึง กันยายน 2566
Chef de cusine
Grand richmond Hotel
สำหรับสมาชิกเท่านั้น
-Design and implement a menu Buquet Department
-Manage food ordering by keeping records and minimizing waste.
-Function cover by 2000 /day
-Manage day-to-day kitchen operations- Hire, train, and direct all staff members
-During Budget and KPI on department
กรกฎาคม 2562 ถึง กรกฎาคม 2565
Sous chef Management
อัมตารัชดา
สำหรับสมาชิกเท่านั้น
Prepared breakfast, lunch, and dinner based on a rotating weekly menu
- Assisted in recipe development
-Cost control
- Design and implement a menu Buquet Department
-Maintain health and safety standard in the hotel
-During Budget and KPI on department
ASIAN KITCHEN AND THE FAT SEAGULL IN PHILLIP ISLAN MELBOURNE | june 2014- july 2016
Managed food preparation processes.
-Managed all team task.
-Checked and maintained stock levels.
-Plan menus according to the popularity of various dishes.
-Prepare all function Asian menu items And Wok skill for demonstration
in front of customer
Larder chef
Prince Alfred Hotel melbourne | AUG 2013- june 2014
Internship
at Langham Hotel South Gate as a Kitchen trainee| july 2012- AUG 2012
Sous chef
Ghin Kopi café and restaurant MELbourne | mar 2011- july 2013