Paramed Veraswatkul
Executive Chef
1081/9 Building D The ESC Condo Sukhumvit 101/1, Bangkok
Summary
A self-driven chef with constant hunger and thirst to succeed Over 10years of Being Mentored by various nationalities of chefs from different countries, I have taken the best of each cuisines to apply in what i respects most, "the french cuisine" I am undaunted of being unorthodox to conjoin east and west. I respects products and raw material above all else hence hold a strong believe that they are the very fabrics that defines success on the plates Therefore, shortcuts and downgrading qualities are frown upon in my kitchen As a believer in people and society, my crews are provided with all the knowledge they wish so that they are able to succeed not only in their current workplace but to be able to utilize those skills in the future when they walk out the door I have a mindset that everyone deserves an opportunities in this career and will always provide full support to both Thais and foreigners alike. My Team often revolves around core members that are trained on their fronts and are extremely flexible should the need arise elsewhere. My firmed believes on product integrity allow the ingredients to speaks for itself and has provide the menu a good rotations based on what nature has provides at the best time. This has played a tremendous role on food knowledge to both staff and clients alike
Adept in operations management and strategic planning. Excelled in enhancing customer satisfaction and team performance, showcasing exceptional interpersonal skills and culinary expertise across diverse cuisines. Demonstrated flexibility and stress management, achieving significant business growth and team agility.
Overview
17
17
years of professional experience
Work History
Project/Operation Manager
DTGO Corporation (MQRE)
07.2022 - 10.2024
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Developed and maintained relationships with customers and suppliers through account development.
Executive Chef
EL MERCADO BANGKOK (Sybarite)
06.2017 - 11.2021
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Streamlined kitchen operations with effective inventory management and cost controls.
Executive Chef
MELLOW RESTAURANT AND BAR
01.2016 - 06.2017
Sous Chef
Indigo Hotel (CHAR Restaurant)
07.2016 - 12.2016
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Executive Chef
EL MERCADO BANGKOK (Sybarite)
01.2015 - 05.2016
Sous Chef
Maxim's De Paris Bistrot
01.2014 - 04.2015
Chef De Partie
QUINCE Restaurant and Bar
03.2013 - 10.2013
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
Demi Chef
REMBRANDT HOTEL BANGKOK
01.2012 - 10.2012
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
Commis 1
REMBRANDT HOTEL BANGKOK
01.2011 - 12.2011
- Followed recipes and chef instructions to prepare food correctly.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Plated and presented food following chef requirements.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
Commis 1
SILQ HOTEL
01.2010 - 12.2010
- Plated and presented food following chef requirements.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Cook Helper
The Landmark Hotel
01.2009 - 12.2010
- Maintained open lines of communication with fellow staff members to rapidly address any issues or concerns that arose during service.
- Pierced, smelled and tasted food to check for doneness and quality.
- Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.
- Actively participated in regular inventory checks to maintain appropriate stock levels for daily operations without compromising freshness or quality standards.
Steward/Cook Helper
Dusit Thani Hotel, Hua Hin
01.2008 - 12.2009
- Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
- Checked recycling cans, removed garbage and put recyclables in correct bin.
- Collaborated with team members to maintain smooth operations during high-traffic periods, minimizing wait times.
- Ensured cleanliness and sanitation of dining areas, adhering to strict hygiene standards for a healthy environment.
Skills
Team Leadership
Timeline
Project/Operation Manager
DTGO Corporation (MQRE)
07.2022 - 10.2024
Executive Chef
EL MERCADO BANGKOK (Sybarite)
06.2017 - 11.2021
Sous Chef
Indigo Hotel (CHAR Restaurant)
07.2016 - 12.2016
Executive Chef
MELLOW RESTAURANT AND BAR
01.2016 - 06.2017
Executive Chef
EL MERCADO BANGKOK (Sybarite)
01.2015 - 05.2016
Sous Chef
Maxim's De Paris Bistrot
01.2014 - 04.2015
Chef De Partie
QUINCE Restaurant and Bar
03.2013 - 10.2013
Demi Chef
REMBRANDT HOTEL BANGKOK
01.2012 - 10.2012
Commis 1
REMBRANDT HOTEL BANGKOK
01.2011 - 12.2011
Commis 1
SILQ HOTEL
01.2010 - 12.2010
Cook Helper
The Landmark Hotel
01.2009 - 12.2010
Steward/Cook Helper
Dusit Thani Hotel, Hua Hin
01.2008 - 12.2009
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments
Creative chef with more than 10 + years of experience in making kitchen run efficiently. Adept at strictly monitoring kitchen activities and meeting health code standards. My interpersonal skills help keep the kitchen crew learning, motivated, and on-point Fluent in English, capable of creating and developing new recipes. Proficient in handling stress and pressure Flexible and adaptable changing environment Excellent team work capabilities Excels in various cuisines Thai, Chinese, French, Italy, Spanish, Mexican, Mediterranean
Languages
English
Bilingual or Proficient (C2)
French
Beginner (A1)
Chinese (Mandarin)
Elementary (A2)
Thai
Bilingual or Proficient (C2)
Quote
"Achievement driven and results oriented
attitude. Experienced & Educated,
Specialize in this specific line of work"
Work Preference
Work Type
Full TimeWork Location
HybridOn-SiteImportant To Me
Career advancementWork-life balanceCompany CulturePersonal development programsHealthcare benefitsInterests
PAINTING
BIKING
BOTANY
AQUASCAPING
Software
MICROSOFT OFFICES
SKETCH UP
MICROSOFT PROJECT
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