Wisa Juengbamrungchaikul
Bangkok,Thailand
Summary
Results-driven Culinary Executive with expertise in luxury hotels and Michelin-standard restaurants. Led kitchen operations, menu development, and team training while managing food costs and pre-opening projects. Demonstrated ability to enhance quality and profitability across diverse culinary settings.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Pastry Chef (Pre-opening)
Courtyard by Marriott Phuket, Patong Beach Resort
Phuket, Thailand
12.2023 - 06.2026
- Contributed to the pre-opening team for a 445-room resort featuring multiple dining outlets, daily buffet operations, and extensive guest amenities programs.
- Assumed expanded operational and administrative responsibilities beyond the traditional scope of a Pastry Chef role.
- Led the setup of Pastry&Bakery operations from pre-opening stage, including equipment planning, purchasing, recruitment, and staff training.
- Successfully launched Pastry&Bakery operations as part of the resort's pre-opening team.
- Established operational standards, purchasing systems, training programs, and production workflows from the ground up.
- Managed daily pastry operations across restaurants, café, buffet service, banquet functions, and in-room amenities to ensure quality and consistency.
- Collaborated closely with the Executive Chef on culinary operations, menu development, seasonal promotions, and special dining events.
- Recruited, trained, and developed culinary associates to uphold Marriott International standards and operational procedures.
- Developed dessert menus and contributed to special food promotions across multiple outlets.
- Supported cross-functional kitchen operations and played a key role in maintaining quality, consistency, and guest satisfaction across the resort.
- Conducted food cost calculations and supported departmental cost-control initiatives to align with financial targets.
- Managed culinary administration systems including Sunfish, Project Tree, BirchStreet,and GFSA documentation.
- Supported culinary leadership across multiple outlets within a large-scale Marriott resort operation.
Pastry chef (Cross- Department Leadership)
Sheraton Samui Resort
Samui, Thailand
03.2022 - 12.2023
- Assumed leadership responsibilities beyond Pastry Kitchen during critical transition following transfer of Executive Chef and Sous Chef and resignation of senior team members.
- Demonstrated strong leadership, problem-solving, and cross-functional management skills during a period of organizational transition.
- Oversaw daily operations across multiple kitchen departments, ensuring service delivery met operational standards and guest expectations.
- Collaborated closely with kitchen and stewarding teams to maintain operational standards, food safety compliance, and service excellence.
- Developed and managed staff rosters for all kitchen sections, optimizing manpower allocation and operational efficiency.
- Trained and mentored Chef De Patie (CDP) team members in procurement procedures and inventory management, enhancing overall kitchen efficiency.
- Managed purchasing and inventory control process, ensuring adequate stock levels while maintaining cost effectiveness.
- Established and implemented par stock systems to improve stock accuracy and reduce shortages.
- Participated in daily operational meetings with management to coordinate kitchen activities and business priorities.
- Attended Guest Voice and customer feedback meetings, proactively implementing corrective actions and service improvements based on guest feedback.
Jr. Sous chef Pastry and Bakery
Le Meridien Chiang Mai
Chiang Mai, Thailand
05.2019 - 02.2022
- Assisted the Pastry Chef in overseeing all Pastry and Bakery operations, assuming full departmental responsibility in the chef's absence.
- Supervised production and quality standards for breakfast, lunch, dinner services, and banquet events, ensuring high-quality pastry and bakery offerings.
- Oversaw food safety, sanitation, and compliance with Marriott International standards, maintaining audit readiness and consistent quality in pastry and bakery operations.
- Played a key role in developing and producing retail croissant product, achieving daily sales of approximately 800-1,000 pieces.
- Participated in daily management meetings with Executive Chef, contributing to discussions that enhanced operational excellence and guest satisfaction.
- Adapted operations during the COVID-19 pandemic by supporting multiple kitchen departments and assisting with hotel-wide culinary initiatives.
Task force Jr. Sous Chef
Le Meridien Chiangrai
Chiangrai, Thailand
12.2020 - 12.2020
- Participated in 15-day task force assignment to enhance Pastry & Bakery operations.
- Developed new dessert, cake, and bread concepts, expanding menu offerings.
- Conducted quality reviews and provided operational support and staff coaching, improving consistency and product standards.
- Mentored culinary associates and shared best practices in production, presentation, and food quality.
Bakery Department Head Chef
Rimping Supermarket Chaingmai
Chiangmai, Thailand
05.2018 - 04.2019
- Led bakery operations to ensure timely supply of fresh products to multiple retail branches across Chiang Mai.
- Managed production and quality control teams, ensuring high standards were met across all retail operations.
- Developed and launched new products, promotions, and seasonal offerings, enhancing customer engagement and driving sales growth.
- Trained production and retail staff on product knowledge and customer engagement.
- Partnered with marketing and management teams to analyze sales performance and business opportunities.
Chef de Patie
Shangri-La hotel Chiangmai
Chiangmai, Thailand
09.2016 - 03.2018
- Supervised pastry and bakery kitchen operations, ensuring quality standards met.
- Managed production for breakfast, à la carte, and banquet services, delivering timely service and high customer satisfaction.
- Oversaw purchasing activities, inventory management, and stock control to ensure operational efficiency and cost-effectiveness.
- Coordinated daily operations and prepared staff rosters to optimise workflow and staffing efficiency.
Commis Chef
LʼAtelier de Joel Robuchon
Bangkok, Thailand
01.2015 - 01.2016
- Produced premium French breads and bakery products in a Michelin-starred fine dining environment.
- Consistently delivered products with exceptional precision and uniformity to meet luxury dining expectations.
- Ensured adherence to rigorous quality standards through precise control of temperature, timing, and production processes.
- Honed attention to detail, discipline, and technical baking skills by consistently following world-class operational standards.
Commis Chef
Ku De ta Restaurant
Bangkok, Thailand
01.2014 - 01.2015
- Partnered with Executive Pastry Chef Jason Licker to develop innovative dessert recipes, elevating overall dessert presentation.
- Crafted Japanese-inspired desserts and pastry items, enhancing dessert menu offerings.
- Ensure high standard of food quality, presentation, and consistency
- Assisted Tempura and Hot Kitchen stations during peak service times, ensuring seamless operations.
Kitcken Helper (Pastry)
Mandarin Oriental Hotel
Bangkok, Thailand
01.2012 - 01.2014
- Contributed to production of bakery and pastry items, upholding luxury hospitality standards to enhance guest experience.
- Facilitated banquet operations and plated dessert service across multiple restaurant outlets, ensuring timely and high-quality delivery.
- Maintained HACCP to safety and sanitation standards at all times.
- Adapted to various kitchen sections during staffing shortages, maintaining workflow and service quality.
Education
High school - Computer
Mahaprutaram girlʼs school
Bangkok01-2008
Skills
- Menu design
- Food safety compliance
- Culinary Operations Management
- Multi-Outlet Kitchen Management
- Food service management
- Cost control
- Purchasing & Inventory Management
- Hotel pre-opening
- Marriott Brand Standards
- Project management systems
- Leadership & Team Development
- Staff training
- Team leadership
Languages
Thai
First Language
English
Intermediate
B1
References
- Chef Chachpol Suaisom.
Executive Chef - Courtyard by Marriott Suvarnabhumi Airport
- Chef David Morell.
Executive Chef - Centara Reserve Samui
Certification
- HACCP
- Marriott Food Safety
- Leadership Training
Awards & Achievements
- Assistant Chef - Winning Team, Iron Chef Thailand
- Winner, CNXMD MasterChef Culinary Competition
- Leader of the Month - December 2020
- Leader of the Month - February 2021
- Star of the Month - July 2020
- Selected for task Force Assignment at Le Meridien Chiang Rai
Timeline
Pastry Chef (Pre-opening)
Courtyard by Marriott Phuket, Patong Beach Resort
12.2023 - 06.2026
Pastry chef (Cross- Department Leadership)
Sheraton Samui Resort
03.2022 - 12.2023
Task force Jr. Sous Chef
Le Meridien Chiangrai
12.2020 - 12.2020
Jr. Sous chef Pastry and Bakery
Le Meridien Chiang Mai
05.2019 - 02.2022
Bakery Department Head Chef
Rimping Supermarket Chaingmai
05.2018 - 04.2019
Chef de Patie
Shangri-La hotel Chiangmai
09.2016 - 03.2018
Commis Chef
LʼAtelier de Joel Robuchon
01.2015 - 01.2016
Commis Chef
Ku De ta Restaurant
01.2014 - 01.2015
Kitcken Helper (Pastry)
Mandarin Oriental Hotel
01.2012 - 01.2014
High school - Computer
Mahaprutaram girlʼs school