Freddy LOAEC
Bangkok
Summary
I’m currently looking for a new opportunity, and been told you might have a Chef position which i am sure i can fit it.
I’ve been working in Thailand for 8 years now, and have acquired a lot of experience in the kitchen. I am very versatile, able to work and supervise all areas of the kitchen. I am always looking to hone my skills and to challenge myself, and have competed on Iron Chef Thailand twice.
I used to work in two different 5* hotels and my current position is Head Chef of Victoria, a French Brasserie with two branches in Bangkok. I have created several recipes for our menu, as well as special menu items that quickly became bestsellers at both branches of the restaurant. Interviewing, hiring and training for all kitchen staff was also part of my job since i started in Thailand
At almost 28 years old, full of energy, it’s time for me to move on. I’m open for new challenges and bring my knowledges of different cuisines in a new kitchen. Having experience in French, South American & Asian Cuisine, i am confident i can bring a new ”touch” which could fit needs.
Overview
14
14
years of professional experience
Work history
Head Chef
Victoria by Cocotte
Bangkok, Thailand
2021.10 - 2023.07
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Opening of a new restaurant in Central World
- Management of all food and kitchen related (Schedule, ordering, menu creation, menu costing, training
Chef De Cuisine
Skyview Hotel
Bangkok , Thailand
2019.04 - 2021.10
- Responsible of 3 floor restaurant, Mojjo Rooftop, Vanilla sky and 33F Lounge
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Menu creation and management of the kitchen
- Ordering with direct supplier
- Engagement in Social with costumer
Sous Chef
Mera Mare Hotel
Pattaya, Thailand
2016.10 - 2019.03
- Planned and directed food preparation in fast-paced restaurant environments.
- Chef of European cuisine
- Protected kitchen equipment to prevent damages and breakdowns.
Trainee Cook
Le Méridien Suvarnabhumi
Bangkok, Thailand
2016.01 - 2016.06
- Training 2 days/Week (Bakery, Western, Italian)
Sous Chef
L'oceane
Morlaix, France
2014.10 - 2015.09
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Daily menu creation
Sous Chef
Les Voyageurs
Berven Plouzevede, France
2012.10 - 2014.09
- Developed new products based on seasonal ingredients and dessert trends.
- Opening on banquet kitchen style
- Fine Dining restaurant
Trainee Chef
Les Rigadelles
Goulven, France
2011.10 - 2012.09
Trainee Chef
Brasserie le Carré
Brest, France
2010.10 - 2011.09
Trainee Chef
Le Coz Ker
Landivisiau, France
2010.01 - 2010.08
Education
Vocational professional Diploma - Cuisine
IFAC
Brest /2011 - /2013
Professional High School Diploma - Cuisine
IFAC
/2013 - /2015
Bachelor Restaurant & Hotel Management - Hotel and Management
Bangkok University
10/2015 - 06/2016
Skills
- Fine-dining expertise
- Menu planning
- Haute cuisine
- Traditional French Cuisine
- Tv easy Ongoing ( Iron Chef, Krua Khun Toei)
- Food Cost improvement
- Process improvements
- Food preparation
- Fluent Thai language
Languages
English
Fluent
French
Native
Thai
Upper intermediate
Timeline
Head Chef
Victoria by Cocotte
2021.10 - 2023.07
Chef De Cuisine
Skyview Hotel
2019.04 - 2021.10
Sous Chef
Mera Mare Hotel
2016.10 - 2019.03
Trainee Cook
Le Méridien Suvarnabhumi
2016.01 - 2016.06
Sous Chef
L'oceane
2014.10 - 2015.09
Sous Chef
Les Voyageurs
2012.10 - 2014.09
Trainee Chef
Les Rigadelles
2011.10 - 2012.09
Trainee Chef
Brasserie le Carré
2010.10 - 2011.09
Trainee Chef
Le Coz Ker
2010.01 - 2010.08
Vocational professional Diploma - Cuisine
IFAC
/2011 - /2013
Professional High School Diploma - Cuisine
IFAC
/2013 - /2015
Bachelor Restaurant & Hotel Management - Hotel and Management
Bangkok University
10/2015 - 06/2016