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Associate Principal Engineer

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Punctual professional experienced in leading the team to following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Skilled in ordering, receiving, and storing products.
Make sure all the dietary restrictions are adhered too.

Dynamic culinary professional with extensive experience at Guest Services, Inc., excelling in team leadership and customer engagement. Proven track record in enhancing guest satisfaction through innovative menu development and effective training programs. Skilled in baking production and inventory management, consistently delivering high-quality results in fast-paced environments.

Coordonnateur d'équipe avec expertise en gestion du personnel et systèmes de gestion du sécurité chez l’office de l’aviation civile et des aéroports. Maîtrise de Word, Excel, PowerPoint, Access et Auto CAD. Leadership d'équipe et liaison efficace avec les services de l'aérogare, garantissant des opérations fluides et sécurisées.

Experienced and versatile part-time sous chef with a strong background in kitchen support services. Skilled in high-quality food preparation, inventory management, and maintaining strict hygiene standards. Known for efficient time management, teamwork, and adaptability in fast-paced kitchen environments. Dedicated to delivering excellent dining experiences and supporting smooth kitchen operations.

WORAKIT CHOTPHRUEKSAWAN

Summary

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Sous chef of Room Service

Chef De Parties of Embassy Room

Thai Chef

Thai Chef

Thai Chef the Villa 35

Western Chef

Chinese chef

Education

Bachelor of art(Culinary and Business Restaurant) -

Certificate III and IV in Patisserie -

Diploma of Hospitality Management – Culinary -

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Sous chef of Room Service

Chef De Parties of Embassy Room

Thai Chef

Thai Chef

Thai Chef the Villa 35

Western Chef

Chinese chef

Bachelor of art(Culinary and Business Restaurant) -

Certificate III and IV in Patisserie -

Diploma of Hospitality Management – Culinary -

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