Primary Responsibilities:
o Manage all the Culinary Aspects in four different properties, located in different
regions throughout Thailand
o Employ Various Staff Associates
o Create SOP for the operation
o Coordinate and Run all BOH and FOH Operations
o Menu Design, Menu Planning, and Menu Writing
o Control Kitchen Finance and Operating Expenses for all Properties
o Daily ordering of food & beverage purchases
o Meet budget and maintain budgets
o Effective Management
o HACCP & hygiene monitoring, training and implementation
o Hands-on with both BOH and FOH
o Drive revenue to optimise GOP
o Guest satisfaction and dietary requirements are met
Primary Responsibilities:
o Overseeing the 569-room hotel
o Management of 588-seater all day dining restaurant, 22 meeting rooms,
lobby restaurant, 1200 pax ballroom hall
o Employed various staff associates
o Created SOP for the operation
o Coordinated and run all BOH & FOH operations
o Menu design, Menu writing, Menu planning
o Controlling kitchen finance and operating expenses
o Daily ordering of food & beverage purchases
o Meet budget and maintain budgets
o Maintaining and following brand standards
o Effective management
o HACCP & hygiene monitoring, training and implementation
o Management, guidance, training and supporting of chief steward
o Trained staff
o Implementing new creative ideas
o Innovative and constructive planning
o Drawing up budgets for the entire financial year
o Coordinated with all HOD of the various departments within the hotel
o Direct supervision of 76 chefs and 20 stewards
o Worked closely with marketing & PR to uplift the face & future of the business
o Daily running of the operation, breakfast, lunch & dinner
o Interacted with guests
o Maintained very good to excellent scores and rankings on TripAdvisor,
ReviewPro & other influential social media platforms
Primary Responsibilities:
o In charge of the layout and design of 4 operating kitchens
o Co-ordinated with Construction company, project managers and owners on
development
o Conceptual design
o Employed various staff associates
o Created SOP for the operation
o Coordinated and run all BOH & FOH operations
o Menu design and writing
o Trained and disciplined staff
o Implemented novel creative ideas
o Innovative and constructive planning
o Drew up budgets for the entire financial year to date
o Coordinated with all HOD of the various departments within the hotel
Primary Responsibilities:
o Supervised 51 chefs and 22 stewards on a daily basis
o Assisted with coordinating and running of BOH
o In charge of cleanliness and hygiene in the kitchens, fridges, and freezers
o Responsible for maintaining food costs and budget as outlined by the business
Primary Responsibilities:
o Supervised 30 chefs and 10 stewards on a daily basis
o Assisted with coordinating and running of BOH
o In charge of cleanliness and hygiene in the kitchens, fridges, and freezers
Primary Responsibilities:
o Managed and supervised the kitchen staff for two restaurants and one bar
o Coordinated and ran all BOH operations
o Monitored operations for 5 rooms – fine dining (180) and La Belle – deli and
bakery (180) as part of the additional responsibility after promotion
Primary Responsibilities:
o Coordinated all BOH kitchen activities and FOH service ambassadors, and
supervised the production and preparation of staff on a daily basis
o Purchased food items associated with business, managed checking and
receiving of goods and co-ordinated and reconciled prices
o Managed food cost, menu design construction and creativeness to menu
implementations, including daily ‘specials’
o Supervised recruitment, interviewed, screened, and trained staff and chefs
appertaining to BOH in the kitchen – when and where necessary
o Monitored maintenance of machinery and kitchen equipment along with food
and labour costs for kitchen staff
o In charge of cleanliness and hygiene in kitchens, fridges and freezers, staff
discipline and updating of staff files
o Supervised the team, allocated duties on a day-to-day basis, contributed
towards management meetings, tank sessions and other strategy sessions to
enhance business development
Primary Responsibilities:
o Co-ordinated all BOH kitchen operations and FOH service ambassadors, and
supervised production and preparation of staff on a daily basis
o Supervised purchase of food items, checking and receiving of goods,
reconciliation of prices, and purchasing, merchandising, processing, storage,
and freezing of food items
o Managed and monitored the operations of two kitchens (main and prep), food
cost, menu development, daily ‘specials and creativity to menu
implementations
o Managed recruitment, screened interviews, and trained chefs and staff
appertaining to BOH
o In charge of maintenance of machinery and kitchen equipment, hygiene and
cleanliness, and the monitoring of food and labour costs for kitchen staff
o Supervised staff operations and discipline, updated staff files along with daily
team management duties to improve business operations
