Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Kankanit Phornpisutikul

Sydney

Summary

Career Objectives Seeking for an opportunity within a progressive organization where I can put my customer service skills to profitable use while developing professionally and personally. I have experience working in hospitality, retail sales and customer service in different type of industries. I am passionate about providing the highest quality of service for my patrons. I'm looking for an opportunity that will allow me to growth professionally and individually with my confident, can-do attitude, be able to perform well under pressured and fast pace environments either as member of a team and on own initiative. I have an excellent customer service skills, awareness of health and safety and personal hygiene of the work place, good competency for memorizing orders of work, good communication and interpersonal skills, I am also passionate about work and willing to learn and gain more experiences and to use my abilities to enhance and grow with the company. Experienced hospitality leader with a decade-long tenure in providing unparalleled guest service within high-end dining establishments. Demonstrated success in guaranteeing guest satisfaction by orchestrating efficient operations, leading teams, and maintaining meticulous attention to detail. Proficient in front office management, revenue optimization, and empowering staff through comprehensive training initiatives. Committed to upholding exceptional service standards and cultivating positive guest interactions. Eager to contribute expertise to drive growth and excellence in a dynamic hospitality setting, while also enthusiastic about sharing insights to elevate industry-wide hospitality standards.

Overview

15
15
years of professional experience
1
1
Certification

Work History

F&B Lead Supervisor

Virgin Lounge Sydney
04.2024 - Current
  • Demonstrated strong leadership skills, motivating team members to reach their full potential through coaching and mentoring efforts.
  • Championed employee development by offering regular training opportunities, supporting professional growth, and cultivating a culture of learning.
  • Managing the day-to-day operations of various events
  • Working closely with Chef/Manager to ensure all the financial aspects of your business unit including budgeting, cost control and reporting are achieved and upheld.
  • Encouraging team members to develop their skills through performance planning and continuous training.
  • Working closely with the Chef/Manager to ensure all legislative compliance and standards are met to minimise risk and maximise business efficiency and outcomes.
  • Delivering a level of innovation to food product and service.
  • Tracked employee performance to determine areas of strength and improvement.
  • Implemented safety protocols and ensured employees followed them consistently.
  • Reviewed daily data reports for accuracy and addressed any discrepancies immediately.
  • Worked hand-in-hand with cross-functional departments to maximize productivity and performance.
  • Kept paperwork updated with internal standards and legal requirements.
  • Controlled labor costs by using demand-based workflows.
  • Simplified decision-making with detailed reports for executive team.

Retail Manager

Priceline Pharmacy
02.2018 - 06.2024
  • Oversaw store operations, including opening and closing procedures, cash management, and safety compliance.
  • Enhanced store appearance by maintaining cleanliness standards and visually appealing displays that showcased products effectively.
  • Implemented daily operating procedures to keep store clean, adequately stocked, and well-organized.
  • Improved customer satisfaction through proactive engagement, attentive service, and efficient problem resolution.
  • Managed inventory control, ensuring optimal stock levels for in-demand products and reducing excess merchandise.
  • Controlled store inventory and reviewed cash handling and operations reports.
  • Implemented loss prevention strategies to minimize shrinkage and maintain profitability.
  • Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
  • Completed daily paperwork and computer entry of sales data as established by management.
  • Increased sales by implementing effective merchandising strategies and optimized store layouts.
  • Answered questions about store policies and addressed customer concerns.
  • Prioritized excellent customer service through continuous monitoring of employee interactions with shoppers.
  • Collaborated with marketing department to align in-store promotions with wider advertising campaigns.
  • Streamlined checkout process, reducing average customer wait time and improving overall satisfaction.
  • Negotiated with suppliers for better pricing, achieving cost savings that contributed to store's profitability.
  • Reported issues to higher management with great detail.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.

Chef De Partie

Portside Sydney Opera House
02.2021 - 04.2023
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Complied with portion and serving sizes as per restaurant standards.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Implemented food cost and waste reduction initiatives to save money.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Utilized culinary techniques to create visually appealing dishes.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Evaluated food products to verify freshness and quality.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Chef De Partie

360 Bar & Dining, Sydney Tower
12.2018 - 03.2021
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Coordinated with team members to prepare orders on time.
  • Participated in food tastings and taste tests.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Operated all kitchen equipment safely to prevent injuries.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Implemented food cost and waste reduction initiatives to save money.
  • Utilized culinary techniques to create visually appealing dishes.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Monitored food production to verify quality and consistency.

Demi Chef

Qantas First Class Lounge
07.2017 - 11.2020
  • Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
  • Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
  • Proactively identified potential issues in the kitchen workflow, offering solutions to improve efficiency and maintain high-quality food output.
  • Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.

Restaurant Owner

Thailand999
03.2010 - 11.2020
  • Managed payroll, daily deposits, and cost controls.
  • Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Maintained positive relationships with local community and government officials.
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
  • Launched successful promotional campaigns to boost visibility in the local community, increasing brand awareness among potential customers.
  • Developed unique events and special promotions to drive sales.
  • Purchased food and cultivated strong vendor relationships.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.

Education

Master of Business Administration -

Holmes Institute
Sydney, NSW
11-2016

Bachelor of Business Administration -

Holmes Institute
Sydney, NSW
11-2015

Certificate III - Commercial Cookery

TAFE NSW
NSW
08-2011

Certificate II - Kitchen Operation And Coffee Shop

TAFE NSW
NSW
12-2010

Diploma of Hospitality -

Holmes Institute
Sydney, NSW
06-2009

Skills

  • Team management
  • Retail sales customer service
  • Customer service skills
  • Inventory management
  • Menu development
  • Problem solving and decision making
  • Quality standards
  • Data entry proficiency
  • Telephone operation
  • Reporting and documentation
  • Food presentation
  • Catering management
  • Microsoft Excel
  • Food safety understanding
  • Food and beverage service
  • Kitchen equipment operation
  • Reservations coordination
  • Point of sale POS software
  • Service quality standards evaluation
  • Time management abilities
  • Multitasking

Certification

  • Certificate II in Community Pharmacy
  • Food Safety Supervisor
  • Food Allergen certificate
  • RSA Certificate

Timeline

F&B Lead Supervisor

Virgin Lounge Sydney
04.2024 - Current

Chef De Partie

Portside Sydney Opera House
02.2021 - 04.2023

Chef De Partie

360 Bar & Dining, Sydney Tower
12.2018 - 03.2021

Retail Manager

Priceline Pharmacy
02.2018 - 06.2024

Demi Chef

Qantas First Class Lounge
07.2017 - 11.2020

Restaurant Owner

Thailand999
03.2010 - 11.2020

Master of Business Administration -

Holmes Institute

Bachelor of Business Administration -

Holmes Institute

Certificate III - Commercial Cookery

TAFE NSW

Certificate II - Kitchen Operation And Coffee Shop

TAFE NSW

Diploma of Hospitality -

Holmes Institute

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Kankanit Phornpisutikul