Patiphan Vatanakorn
Chiang Rai
Summary
Exceptionally innovative Sous Chef with more than eight years of experience in operations for hotels preparing a wide variety of unique appetizers, soups, entrées, sauces, and desserts. Proficient in various cooking techniques and many types of cuisines. Have the talent for working with ingredients from countries around the world. Leadership skills with a record of training, developing, and fostering strong teams focused on quality, presentation, cost control, and safety. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
15
15
years of professional experience
2
2
Languages
Work History
Chef
Viangphing Resort Chiang Rai
10.2020 - Current
- Establish and organize a new kitchen
- Developed new menu
- Hire and train staff
Sous Chef
Rayong Marriott Resort and Spa - Klaeng
Rayong
07.2009 - Current
- Supervised daily operation of the main kitchen and banquet kitchen
- Developed and maintained food supply inventory control
- Managing food costs through waste management, portion control and ordering
- Establishes and maintains effective employee relationships
- Assists in solving problems that might arise
- Participating in the employee performance appraisal process.
Sous Chef
Sea View Resort and Spa Koh Chang
Trat
10.2018 - 06.2019
- Work directly with the executive chef on daily operation of two kitchens inside the resort
- Oversaw and direct kitchen staff of thirty five and individually assigned tasks according to position, responsibility and ability
- Managed and trained kitchen staff effectively to ensure a well-organized and motivated team
- Menu planning, menu creating, and costing out menu items based on guess request and specification
- Ensure that food qualities are at the highest standard
- Planned and directed food preparation in a kitchen.
Lead Cook
W Chicago City Center
Chicago
04.2014 - 07.2018
- Work directly under executive chef on daily operation
- Monitored work processes to ensure consistency in quality, quantity, and presentation
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Ensured personnel safety in kitchen sanitation and proper food handling
- Refilled and rotated items inside the storage room to maintain a well-stocked inventory
- Addressed guest concerns and resolved all issues to guests' satisfaction
- Prepared and maintained inventory records
- Oversaw and direct team of five staff members
- Led a team of four to five staff during banquet events and assigned tasks to each individual to complete the BEO’s.
Cook
W Chicago City Center
Chicago
02.2012 - 01.2014
- Prepped and prepared at various cook stations based on daily rotation
- Work stations are garde manger, grill, and sautéed
- Create ice cream with flavor according to seasonal availability of fruits
- Prep and cook banquets also ensure all items from BEO's are complete and up to company standards.
Line Cook
Arun's Thai Restaurant
Chicago
12.2008 - 03.2012
- Prep and cook mainly Thai cuisine as part of a team
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Verified proper portion sizes and consistently attained high food quality standards.
Cook
Walt Disney Company
Orlando
10.2010 - 12.2010
- Work as part of a team to make mainly American cuisine
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Education
Bachelor of Applied Science - Culinary Management
Skills
Multitasking, Courteous, professional demeanor, Team Leadership, Vendor relations, Safe food handling, Microsoft Excel, Microsoft Office, Time management, Forecasting and planning, Inventory management, Equipment maintenance, Ordering and invoicing, Problem-solving, Strong work ethic, Customer service, Strong communication skills, Menu Creation Cost Controlundefined
Timeline
Chef - Viangphing Resort Chiang Rai
10.2020 - Current
Sous Chef - Sea View Resort and Spa Koh Chang
10.2018 - 06.2019
Lead Cook - W Chicago City Center
04.2014 - 07.2018
Cook - W Chicago City Center
02.2012 - 01.2014
Cook - Walt Disney Company
10.2010 - 12.2010
Sous Chef - Rayong Marriott Resort and Spa - Klaeng
07.2009 - Current
Line Cook - Arun's Thai Restaurant
12.2008 - 03.2012
The Illinois Institute of Art - Bachelor of Applied Science, Culinary Management
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