CHANON BOONCHAN

OKONOMI

• Managed central kitchen operations for Japanese cuisine, overseeing end-to-end food preparation to support multiple outlets.
• Monitored food quality, flavor consistency, and service timing across outlet kitchens to ensure adherence to operational standards.
• Assisted the F&B Director in menu R&D and revamp initiatives, supporting ingredient purchasing, product testing, inventory control, and receipt documentation.

72 Courtyard

• Oversaw and supervised kitchen operations across 4 restaurant outlets within 72 Courtyard, managing 10+ kitchen staff across Thai Fusion, Italian, and Western cuisines.
• Developed and revamped 40+ menu items, establishing standardized recipes and kitchen SOPs while training kitchen teams to ensure consistent execution and food quality across multiple outlets.
• Consistently achieved an average monthly QA/QC score of 85% by enforcing kitchen SOPs, HACCP, and food hygiene standards.
• Maintained food wastage below 10% and improved inventory turnover by an average of 60% through par stock planning, proper ingredient storage (FIFO), and SOP-based production control.
• Controlled cost of goods sold (COGS) to remain within 30% through strategic menu development, recipe standardization, and portion control.

• Led and supervised a 9-member kitchen team (Hot Kitchen, Cold Kitchen, and Steward) in food preparation for all-day dining operations, ensuring consistent execution and full compliance with established kitchen SOPs.
• Managed stock ordering through analysis of sales volume, inventory levels, and operational needs to support smooth kitchen operations.
• Prepared kitchen setup and managed ingredient storage, supporting the Head Chef in delivering special menu development, and R&D initiatives effectively.