ตำแหน่ง Executive Chef

บริษัท URBANI TRUFFLE RESTAURANT AND BAR

ที่อยู่บริษัท 98 North Sathorn Road, 39th Floor, Sathorn Square Building, Silom, Bangkok, Thailand

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Creating new menu's and food cost, Training front and back of the house, Teaching new technique.

ตำแหน่ง Consultant Chef and Beverage

บริษัท L.A PRIME KITCHEN , SHANGRI-LA AND KERRY HOTEL DALIAN AND SHENYANG

ที่อยู่บริษัท Dalian, and Shenyang, China

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Creating new menu's and standard, train front and back of the house, Designing kitchen's, travelling, and food cost, Opening new Restaurant's, Increase the sell 30 percent more in 6 month’s and become number one western Restaurant in Shenyang base on social media Dianping in China.

ตำแหน่ง Executive Chef

บริษัท GUCCI 1921 RISTORANTE- SHANGHAI

ที่อยู่บริษัท Shanghai, China

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Created menu' s, training front and back of the house, Teaching new technique.

Reason for leaving, The company Stop the Food and Beverage Business, and Lost the lease.

ประสบการณ์ทำงานอื่นๆ
COVA MONTENAPOLEONE RESTAURANT'S AND PASTRY BOUTIQUE 1817 FRANCHISE BY LOUIS VUITTON
GROUP
2015-03 - 2017-10

Director of Food and Beverage- Beijing and China

Create and maintain menu's that satisfy guest's, managing food cost, upholding menu Standard, and controlling inventory, training front and back of the house, opening Restaurant's, designing kitchens, hiring.



REGAL HOTELS INTERNATIONAL
LIMITED 5*
2013-10 - 2015-02

Group Executive Chef & Beverage _ Hong Kong

Oversee 5 Hotels, engineering the menu and cost, training front and back of the house, auditing, wine list, performance and consistency and standards, working with Chef Mauro Uliassi Two Star Michelin as our Consulting Chef for our Restaurant Alto 88 .



ROYAL GARDEN HOTEL 5* SABATINI RESTAURANT
2012-05 - 2013-09

Executive Chef

Engineering the whole menu, teaching new technique, work with team closely.



SPASSO RESTAURANT 2011-05 - 2012-03

Executive Chef - Hong Kong

In charge of the kitchen of 25 chefs, review menu and cost, forecast, organized banquette, and training cooks with recipe's.




CINECITTA RESTAURANT 2010-09 - 2011-05

Executive Chef & Beverage- Hong Kong

All around Outlet development, training front and back of the house.




THE HARDAGE GROUP- HYATT
HOTELS


Food & Beverage Operation Director - Refurbish under Hyatt Hotels Corporations

Hyatt Summerfield Suites Hotels, San Francisco, L.A, San Diego, Kansas City

CORPORATIONS
2006-10 - 2010-08

Oversee Four Hotels, Recipes, menu and the new hotel concept, provide leadership and support to the restaurants, increased guest's satisfaction scores by 50% within first six month's.



DELAWARE NORTH
COMPANY INCORPORATION,
NEW YORK.
2003-05 - 2006-10

Executive Chef & Beverage

Oversee multiple resorts, lead team of 120 staff member, managed three restaurants in Old Town San Diego. CA. Increased food and beverage outlets profits margin by re-organization of F&B departments.





UMBERTO CORPORATIONS. 1995-11 - 2003


Director of Food & Beverage and Executive Chef- San Francisco, CA, Vancouver- Canada

Oversee the food and beverage for all the restaurant's, between Canada and the Cooking School Hotel in Italy.



DONATELLO BOUTIQUE HOTEL 5*
1993 - 1995

Executive Chef- San Francisco- CA

Creating menu's and standards, food cost, train front and back of the house



LE TRIANON RESTAURANT 1991 - 1992

Chef De Cuisine

Under Chef Rene Verdon former White House Chef (President John F Kennedy)



BLUE FOX RESTAURANT 1988 - 1991

Executive Chef - San Francisco, CA

In charge to design the menu and food cost, training front and back of the house.



THE CALIFORNIA CULINARY ACADEMY AN AFFILIATE LE CORDON BLEU
1985 - 1988

Chef Instructor- San Francisco, CA

Teaching Senior Graduating classes



REX IL RISTORANTE
1980 - 1985

Sous Chef

Working Under The Direction of Chef Gualtiero Marchesi (Three Star Michelin)