Summary
Overview
Work History
Education
Skills
Personal Information
Certification
Languages
Timeline
Generic
Wariya Pinrod

Wariya Pinrod

Bangkok,10

Summary

Dynamic culinary professional with extensive experience in fast-paced restaurant and pastry environments. Proven ability to assist in menu development and manage daily production tasks efficiently. Strong skills in maintaining high-quality standards under pressure while supporting team collaboration. Committed to advancing career through continuous learning and skill enhancement.

Overview

8
8
years of professional experience
1
1
Certification

Work History

R&D Pastry Chef

Chez Shibata 365
Bangkok
03.2019 - 09.2024
  • Worked as a R&D Pastry Chef under Chef Takeshi Shibata
  • Create recipes, tasting and design various menus.
  • Seasonal, custom and trend-Driven product design.
  • Conducted trials for shelf-life extension ingredient substitution, and production scalability.
  • Managed pastry kitchen operations, including inventory, cost control and training a team.
  • Designed and pastry demonstrations to train team members on new techniques and recipes.
  • Organized orders for the day to be sent to the store.
  • Handle and execute last minute orders within the stipulated time frame.
  • Supervise work at the store.
  • Meeting to plan new strategies.

Chef de partie

Issaya Siamese Club
Bangkok
12.2017 - 02.2019
  • Responsible for preparing mise en plus on daily base.
  • In charge of ordering and checking daily supplies.
  • Finishing and plating the various dessert.
  • Interacted with the guest to help them understand the plated dessert in a better way.
  • Assist in other areas of the kitchen when required.
  • Had an opportunity to work alongside with world class chefs at Taste Experience Bite in 2018.

Co-manager

Plantastic
Bangkok
09.2018 - 12.2018
  • Company Overview: Owned Dessert Catering
  • Co-manage a small-scale catering business alongside two partners, with full responsibility for all pastry production.
  • Though the venture is in its early stages, it has provided intensive hands-on experience in menu development, custom dessert creation, event preparation, and client interaction under real-world conditions.
  • Gain experience in creating a menu and presented through small desserts.
  • Invent the whole menu including the concept and calculate the raw material.
  • Owned Dessert Catering

Commis

Savelberg Restaurant
Bangkok
08.2017 - 10.2017
  • Check and order supplies what needs in daily and weekly.
  • Preparation in daily (Mise en Plus).
  • Decorations and finishing the dishes.
  • Assist Chef about the menu, decoration and ingredients.
  • Assist Co-workers to clean, stock up, maintain working place.

Trainee

Yann Couvreur Pâtisserie
Paris
02.2017 - 06.2017
  • Learning working experience and culture in the kitchen.
  • Work with French chef and staffs.
  • Completed 5 months Internship.
  • Preparation in daily (Mise en Plus).
  • Decorations and finishing the products.
  • Assist chefs about the recipes.
  • Assist Co-workers to clean, stock up, maintain working place (Laboratory and Boutique) and supplies.
  • Maintained hygiene and cleanliness of kitchen, equipment.
  • Reviewed and accurately reproduced recipes of standardized dishes that meets quality benchmarks.

Education

Diploma in Intensive Professional Program - French Pastry

Ferrandi l'école Française de Gastronomie
Paris
01.2017

Certificate - English Second Language

King's college
Los Angeles, USA
01.2015

Bachelor's Degree - Communication Arts (Journalism)

University of Bangkok
Bangkok
07.2014

Diploma -

Suksanari Secondary School
bangkok
03.2009

Skills

  • Recipe development and menu design
  • Ingredient substitution and pastry techniques
  • Production scalability and inventory management
  • Chocolate work and plating
  • Team collaboration

Personal Information

  • Date of Birth: 12/19/91
  • Nationality: Thai

Certification

Attend to Masterclass Chef Amaury Guichon in 2018 Learn advanced techniques.

Attend to Chocolate Class by Chef Gun Arun Praphan in 2018 Learn about the origin of chocolate, and methods of applying it.

Attend to Masterclass by Chef Yusuke Aoki in 2024 Learn advanced techniques in French-Japanese Pastry.

Languages

Thai
First Language
English
Upper Intermediate (B2)
B2

Timeline

R&D Pastry Chef

Chez Shibata 365
03.2019 - 09.2024

Co-manager

Plantastic
09.2018 - 12.2018

Chef de partie

Issaya Siamese Club
12.2017 - 02.2019

Commis

Savelberg Restaurant
08.2017 - 10.2017

Trainee

Yann Couvreur Pâtisserie
02.2017 - 06.2017

Diploma in Intensive Professional Program - French Pastry

Ferrandi l'école Française de Gastronomie

Certificate - English Second Language

King's college

Bachelor's Degree - Communication Arts (Journalism)

University of Bangkok

Diploma -

Suksanari Secondary School

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Wariya Pinrod