PRONPIMON JUBJAINAI

• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Developed unique events and special promotions to drive sales.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.

• Created recipes and prepared advanced dishes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Placed orders to restock items before supplies ran out.
• Hired, managed, and trained kitchen staff.

• Created recipes and prepared advanced dishes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Placed orders to restock items before supplies ran out.
• Hired, managed, and trained kitchen staff.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Interacted with guests to obtain feedback on product quality and service levels.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Cooked memorable dishes that brought new customers into establishment.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

*The structure of a special course.

• Completed Professional development completed in Subject Chef Thai food. International Skill Development Institute.