ตำแหน่ง International Chef (Acting Executive Chef)

บริษัท Columbia Pictures Aquaverse

ที่อยู่บริษัท Bangsaray, Thailand

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
●
Recognizing a critical gap, I engineered and
implemented a real-time inventory management
system across all five locations, immediately
establishing precise resource tracking that has led
to enhanced cost control and improved supply
chain efficiency
●
Sole Contributor to the creation of a diverse menu
portfolio with over 100 original recipes for the
five upcoming restaurants (covering BBQ,
Mexican, Italian, Chinese, and Japanese). This
strategic menu development was designed to
strongly appeal to key market segments.
●
Created and enforced superior health and safety
protocols throughout the five kitchens, building a
culture of compliance. I also designed and
executed advanced culinary training programs to
significantly elevate staff skills and ensure
consistently high-quality food execution.

ตำแหน่ง Executive Prep Chef

บริษัท NY Butcher Shoppe

ที่อยู่บริษัท Indian Hill, South Carolina, United States

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
●
Quickly took on a training role within a week of
starting, assisting in onboarding new kitchen staff
on prep techniques, station setup, and kitchen
safety protocols, which improved team efficiency.
●
Prepared and executed a variety of dishes with
precision and consistency in a high-volume
kitchen, contributing to a 30% increase in
customer satisfaction ratings.
●
Collaborated with the head chef and team to
optimize station workflows, reducing ticket times
by at least 15% during peak service hours.
●
Monitored and managed inventory levels,
ensuring proper stock rotation and reducing food
spoilage by 20%, keeping food costs within
budget.
●
Played a key role in developing and testing new
menu items and weekly specials, helping to
increase in repeat customers.

ตำแหน่ง Private Chef Consultant

บริษัท GigPro

ที่อยู่บริษัท Charlotte, North Carolina, USA

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
●
Prepared high-quality, customized meals for
200+ residents and visitors daily, catering to
diverse dietary needs and preferences, which led
to a 30% increase in resident satisfaction scores.
●
Maintained a consistently high level of
cleanliness and organization, strictly adhering to
health and safety regulations, achieving 0
infractions in health inspections.
●
Led initiatives to improve kitchen efficiency by
optimizing ingredient use and preparation
techniques, resulting in a 20% reduction in prep
time and minimizing food costs.
●
Collaborated closely with nutritionists and
dietitians to create gourmet dishes that met health
standards, enhancing the overall dining
experience for residents.
●
Assisted in designing and implementing
nutritious and balanced menus tailored to senior
residents, reducing food waste by 15%.

ประสบการณ์ทำงานอื่นๆ
Executive Prep Chef at Fumée Kitchen &
Cocktails
Nov 2023 - July 2024 (9 months)
●
Designed and executed mise en place strategies
that streamlined kitchen operations, enhancing
workflow efficiency and reducing prep time by
over 150%.
●
Played a key role in menu development by
providing insights on ingredient combinations
and preparation techniques, leading to an increase
in dish popularity particularly my homemade
Crab Cakes and Beef Satay.
●
Facilitated cross-training with other kitchen staff,
fostering a collaborative environment and
enhancing overall team skill sets and flexibility.
●
Designed and implemented a new storage
protocol, including clear labeling and a first-in,first-out system, which reduced ingredient waste
by at least 50% and improved overall quality.
●
Created and implemented a detailed prep
schedule, reorganizing the kitchen layout to
ensure all ingredients were prepped and ready,
which boosted service efficiency by 15%.
Assistant Manager at Chipotle Mexican Grill
Jul 2019 - Mar 2024 (4 years 9 months)
●
Analyzed sales data and foot traffic patterns to
design an optimized scheduling system. This
system effectively matched staffing levels with
peak business hours and reduced labor costs by at
least $4,000 a month. Implemented flexible shift
arrangements and cross-training programs, which
improved staff availability and reduced
scheduling conflicts, leading to a more agile and
responsive team.
●
Introduced streamlined workflows and enhanced
communication between front-of-house and
kitchen staff. Reduced average customer wait
times from 12 minutes to 6 minutes and increased
order accuracy for dine-in and to-go's, leading to
improved service efficiency and higher customer
satisfaction scores.
●
Utilized customer feedback to refine service
practices and food quality. Resulted in a 12%
increase in positive online reviews, with the
restaurant receiving an additional 20 favorable
reviews per quarter and a noticeable boost in
repeat customer visits.
●
Developed and delivered training programs for
new hires, reducing their ramp-up time from 2
weeks to 3 days. Improved on-the-job
performance and operational efficiency,
contributing to a more knowledgeable and
effective team.
●
Took proactive steps to improve team morale by
organizing team-building events and regular
feedback sessions. Introduced an employee
recognition program to celebrate achievements
and boost motivation. These efforts led to a more
cohesive team atmosphere, reduced turnover, and
created a more engaged and motivated work
environment.