Supanat Supmek

• Performed as head chef to maintain team productivity and restaurant quality.
• Monitored food products, driving quality, freshness and integrity.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Communicated effectively with wait staff regarding Parton food allergies and dietary restrictions.

• Monitored kitchen area and staffs to maintain overall safety and establish proper food handling techniques.
• Assisted restaurant owners with pricing by providing ingredient costs and portioning.
• Organized kitchen staff to ensure efficient operations during peak service hours.

• Worked quickly to stay ahead of demanding customers loads during rush periods without sacrificing quality.
• Red burns and cooking incidents 100% by remaining alert when using work with hot oil.

LITIGATION ASSISTANT MANAGER

• Delegated daily tasks to team members to optimize group productivity.
• Collaborated with store manager to develop strategies for achieving sales and profit goals.
• Mentored staffs to enchant skills and achieve daily targets, using hands-on and motivational leadership.