ตำแหน่ง เจ้าของกิจการ

บริษัท ก๋วยเตี๋ยวเรือพรีเมี่ยม (Franchisee)

ที่อยู่บริษัท ปั๊ม ปตท. บางพลี

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
• Restaurant Management in store: Forecast, Planning, Food Preparation, Quality Controlling, Food Safety, Financial and Training crews
• Communicate product changes that are associated with cost reduction initiative & Quality Improvement to Franchisor
• Cost Saving Strategy: propose to Franchisor
• New Product Creating for launching: propose to Franchisor
• Ensure all products are from good source & comply to Franchise’s specification

ตำแหน่ง Head of R&D/ QA Department

บริษัท Domino’s Asia Pacific

ที่อยู่บริษัท กทม.

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
• Plan to develop of new products and new suppliers to support the company’s strategy
• Communicate product changes that are associated with cost reduction initiative & Quality Improvement
• Manage and follow up the Food Safety standard at local suppliers, supply chain center and DC
• Assisting local suppliers to comply Domino’s Food Safety Standard
• Ensure all products are from approved suppliers
• Set Product Specification and conduct product evaluation to maintain high quality ingredients
• Handle for product complain, analyze and communicate a solution with concerned parties
• Set audit schedule at supplier sites, scoring, corrective action plan and collect report
• Maintain Food Safety and Quality Standard of Commissary
• Advise auditing sessions, do pre audit for Commissary
• Plan to develop of new products and new suppliers to support the company’s strategy
• Communicate product changes that are associated with cost reduction initiative & Quality Improvement
• Manage and follow up the Food Safety standard at local suppliers, supply chain center and DC
• Assisting local suppliers to comply Domino’s Food Safety Standard
• Ensure all products are from approved suppliers
• Set Product Specification and conduct product evaluation to maintain high quality ingredients
• Handle for product complain, analyze and communicate a solution with concerned parties
• Set audit schedule at supplier sites, scoring, corrective action plan and collect report
• Maintain Food Safety and Quality Standard of Commissary
• Advise auditing sessions, do pre audit for Commissary
• Ensure the efficient running of the Training department including Good Food, Great Service, and Store’s management team, ensuring that all the policies and procedures outlined are strictly adhered to.

ตำแหน่ง Assistant R&D Director,

บริษัท ZEN Corporation Group Public Company Ltd.

ที่อยู่บริษัท กรุงเทพ

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
• Brand Strategy related to R&D field
• Menu Strategy & Create menu idea
• Pricing Strategy
• New Menu Promotion Forecast and reviewing
• Simplify process and Standard for restaurant operation
• New Product Development, New Concept and New Platform for 3 Japanese Brands which are ZEN, ZEN Box and Musha
• Food Cost Calculation & Reviewing
• Food Audit for new menu at stores and outsource
• Sourcing new ingredients, equipment and utensil for new menus
• Co Project and technical support for Retail Market Project
• Test new equipment for uplift the kitchen
• Lead for new projects: such as Packaging Take Away, Delivery & Catering

ประสบการณ์ทำงานอื่นๆ
March 2016 – July 2017 – Product Development Director,
Betagro Public Company Ltd.

•To lead the development of all new product categories (Domestic) including Processed Meat (Sausage, Ham, Bacon etc.), Processed Egg (Steamed Egg, Onsen, Boiled Egg etc.) Ready Meal (Chilled & Frozen) and Bakery Products (Waffle, Burger, Hotdog) to support of corporate goals.
•Ensures that new products/concepts have an acceptable impact on sales& profit
•Manage and corporate with all concerned departments to achieve the corporate goals.

September 2010 – February 2016 - Menu Management Manager,
Mc Thai Co.Ltd.

•To lead the development and implementation of executable restaurant operational platforms for food products / concepts in the support of corporate goals.
•Collaborates with other teams and departments to anticipate restaurant operational impact of new products / concepts and integrate the implementation of multiple new products/concepts across the system.
•Ensures that new products/concepts/operations platforms have an acceptable impact on people, QSC, sales, profit and other related systems, e.g., safety, equipment maintenance.
•Ensures that menu implementation and execution knowledge transfers take place on a timely basis.
•Collaborates with other groups and departments to co-develop new technologies and equipment for new food preparation and delivery.
•Aligns department efforts with other groups to ensure restaurant facilities, capabilities and equipments are available and/or in place for future menu development.
•Ensures suppliers are using Critical Ingredients and conforms to the country master formula.

September 2007 – September 2010 – Product Development Manager,
CP. Food PCL. (Seafood Division)

•New Product Development for UK, Europe and Australia Market (Retail and Food Service)
•Determine Understand the strategy and plan including operations cooperation in order to develop the existing and new products respect to customer's requirements
•Conduct and support Ideation Session for New Product with supplier, R&D Factory, Chef Council and Marketing every month.
•Prepare samples, Customer Feed Back and Specification for all of new products to customer
•Conduct trial run new product at plant before products were launched
•Present new product to customers
•Corporate with R&D and QA of 3 Factories (CP. Seafood) and Marketing when conduct new product and existing product when have an order.

April 2007 – August 2007 - Senior R&D Officer,
Minor Food Group PCL. (The Pizza Company Brand)

•New Product Development for The Pizza Company Brand (Thailand, China and International Franchisee) which consist all types of product in the store (Pizza, Appetizer, Salad and Spaghetti) according to marketing calendar
•New Product Concept Creation and Product Concept Screening
•Set the new ingredient specifications for all of new product
•Conduct SOO (Standard Operating Procedure) and COG (Cost of Goods) for new products
•Conduct trial run new product or new ingredient replacement before launch
•Present new products to company’s Top Management for every week
•Train New Product to Area Managers and Franchisee before launch
•Testing new ingredient to replace the old one for cost saving and get better quality
•Do production simplicity by testing new ingredients or new work flow instead of the old one which more complexity to operation
•Work with QA, Supply Chain Management, Marketing, Training and Operation for new product launch follow to each Promotion

April 2001 – March 2007 Yum Restaurants International (Thailand)

January 2006 – March 2007 - R&D Supervisor, Yum Restaurants International (Thailand), KFC Brand

•New Product Development for KFC Brand
•New Product Concept Creation and Product Concept Screening
•Conduct survey with Marketing before new product launch
•Present new products to company’s Top Management every month
•Train New Product to Area Managers of Yum and Franchisee before launch
•Work with QA, Supply Chain Management, Marketing and Operation for new product launch follow to each Promotion

April 2001 – Dec 2005 Senior QA Officer and promoted to be QA Supervisor,
Yum Restaurants International (Thailand), KFC and Pizza Hut Brand

•Working as Senior QA Officer and responsible for doing store audit by using Yum’s standard, at the first year in Yum Restaurants
•Working as Supply QA, an auditor of Yum who audits all new and existing suppliers for both brand including all food products, packaging and Distribution Center (DC) (Frozen and Dry goods) by using Yum standard
•Testing and running new product with supplier at plants before being launched as well as working with R&D and Supply Chain Management in setting specification for all food products in the stores included screening the ingredients which are declared as food safety such as Sudan Red in Chili Sauce and Aflatoxin in pepper, chili and garlic.
•Doing product cutting of the main ingredients for KFC and Pizza Hut such as chicken products (included fresh and FTF Products), bun, flour, sauce, fries, meat topping and vegetable.
•Working as a instructor who trains Dough Quality Workshop for Area Manager, Restaurant Manager and Shift Supervisor of Pizza Hut Brand.
•Responsible for Customers’ Complaint of KFC and Pizza Hut Brand
•Testing the quality and doing product survey of the existing products when there is something change from suppliers such as ingredients or processing

September - March 2000 Direct Sale Representative,
CP. Interfood (Thailand) Co., Ltd. And Technical Sale of Medical Equipment

•Being Sale person of Sausage products (part time when learned in Master Degree)
•Being Technical Sale person of Medical Equipment for 6 months during learned in Master Degree

May 1996 - May 1997tab R&D Officer, CP. RAM (Lad- Lumkaew)

•Developing the new products of Frozen Dim Sum brand Mung Korn Yhok and saving the cost of existing product by using the alternate ingredients
•Being an Assistant QMR in ISO 9000 Team



April - June 1995tabPractical Training,tabCP. Interfood (Thailand) Co.,Ltd.

•Practical Training in Production Department (Further Processing) for 2 months

EXTRA - CERRICULAR ACTIVITY AND TRAINING:

•External Training (ISO 9000, GMP, Food Safety, BRC, Polar Compound and HACCP)
•Internal training by Yum Dallas U.S.A. (Poultry Workshop, Meat Topping Workshop)
•Post mix Training by Serm Suk PCL.
•Basic Cooking Workshop and Sensory Training by Unilever Best Food (Food Solution)
•Visiting French Fries Plants at USA for 1 week, to be trained about the processing steps and the standard of Fries Quality.
•Do Consumer Research for CP. Brand Product and Market Survey at UK for 10 days
•Coating System by Griffith Laboratories Co.Ltd.
•Product Liability Law (PL Law)
•Six Sigma for Marketing and R&D by CPF Training
•Six Sigma for Green Belt by CPF Training
•People Advisor Development by CPF Training
•Food Labeling Regulatory by CPF Training
•ISO 9001 :2008 by URS Thailand
•DOE (Design Of Experiment)
•RSM (Response Surface Methodology by using Program Minitab)
•Use of Functional Ingredients & Food Additives For Foods (Food Industry Network)
•Leadership (Great Leader, Great Team, Great Result) by PACRIM GROUP.
•Building Relationship Versatility by SIAM WILSON LEARNING
•Mc Café Basic Class by Mc Café Thailand Team
•SQMS (Supplier Quality Management System) Training Guideline by APMEA Food Studio HK
•Food Business Development and Service for consumers by CP. Intertrade Co.,Ltd.
•California Butter & Cheese Training Seminar by The Culinary Institute of America
•GLOBAL EXECUTIVE MINDSET by Mr. Stephen Krempl
•Talent Management by Jim Skinner. Institute of Leadership
•The Important of Risk Assessment in Food Industry by nfi (National Food Institute)
•UPLIFTING SERVICE by Ron Kaufman
•Menu Lead Training by APMEA Food Studio HK
•Basic Finance for Non-Finance by McThai
•Lateral Thinking by Edward de Bono Thinking Systems Regional Centre – Distributor for Asia
•Food Labeling Regulation by Food Institute (nfi)
•Universal Business Training by Betagro
•Chilled and Frozen Products by Food Focus (Thailand)
•7 Habits by Internal Trainer: Betagro
•ICoMST 2016 Seminar (International Congress of Meat Science and Technology)
•Meet the Meat Experts by Food Focus
•Microsoft Office Intermediate Excel by Betagro
•Extrusion Process in Food by Sripipat
•Molecular sensory science and its application in food industry by CU
•Food Innovation Asia Conference 2017 by FOSTAT
•Korean Food 2017 at Korea by Betagro
•Foodex Japan 2018 by ZEN Corporation Group
•Inno Food Asia Conference 2018 by Koelnmesse (Thaifex 2018)
•Norwegian Salmon Academy by Norwegian Seafood Counsil
•Business Trip at Japan: To Visit Ikura Plant, Fish Plant, New Fish Market and do market survey at Hokkaido and Tokyo
•Seoul Food & Hotel 2019 at Korea
•Leading by Coaching by ZEN Corporation Group
•Leadership by Situation by ZEN Corporation Group
•Domino’s Global Supply Chain Standard Training (Dec 11’20) By NSF Training & Education Services
•GHPs and HACCP System Revision 5:2020 Requirement and Interpretation (Live Online Training) By SGS Academy (Jan 27-28’21)
•Serv Safe by Serve safe international /Course/ Online (Jan 17’21)
•Food Defense (Feb’21) By NFS
•Food Fraud (Feb’21) By NFS
•Ops Immersion Training by Domino Pizza US For 1 month at Las Vegas, United State (Apr – May’22)
•World Rally Meeting by Domino Pizza US For 5 days at Las Vegas, United State (May’22)
•Interpretation of FSSC 2200 Version 6.0 Requirement by Bureau Veritas (Thailand) Ltd.

SKILL:
•Computer literate (Microsoft Word, Excel, Power Point, Outlook, Lotus Note, Minitab and SPSS)
•Good command in spoken, listening and written English