1. Finding some menu in my idea give for 1OAK restaurant asleast 3-5 menu per 3 mouth.
2. Take care my food is always quality in kitchen,often I cooking be myself.
3. Preparation of statistics about almost inventory in the kitchen on daily of mouth.
4. We are working and talking through the line group.
5. I am guidance about properly ingredients to the restaurant.
6. .... and more...
...you can check or follow me with my IG.>CHEFPRAMAN
1.Preparation ingredients and sauces about 20-30 order supply of the day.
2.Checking order supply daily of the day from any restaurants, As; Bangkok, Phuket, Cheangmai, Rayong, Udontanee, and another were been opening in the further, in order to prevent entry orders redundant.
3.Keep checking tested quality of foods to under control.If not, I need to customize in order to make according to recipe is defined to the policy of the company.
4.I keep checking quality of ingredients supplier on delivery purchasing.
กุมภาพันธ์ 2555 ถึง มีนาคม 2556
Sous Chef
Melllow Thonglor Co, Ltd.
Mellow Restaurant & Bar. 522/3 Thonglor 16, Sukumvit 55, North Klongtan, Wattana, Bangkok 10110