Food Service

PRANATH SAMRANRUEN (CHEF PRAKOB)

Address block no.233 BANNONGTHOY PHAKA [District] WATTANANAKON [Province] SAKEAO [postal] 27600 Thailand Mobile +668******** Thailand Email ****************@*****.**.**

Birth of Date: 05/07/1953 /Gender: male /Marital status: married /Height: 168 cm./Weight: 78 Kegs / Nationality: Thai/Religion: Buddhism

SUMMARY

Hotel management professional with career spanning more than 25 Years exhaustive exposure in overseas assignments

Organizing facility planning is setting up of standard operating procedures food trails, developing of new concepts,

Training: & Implementation.

Extensive culinary creativity and experience in crating recipes and handing, specialized in A la cart, buffets and banquet operations and knowledge of budgeting understanding of HCCP, hygiene & health, safety regulations.

LANGUAGES SPEAK: ENGLISH: THAI

SPECIALITY: Knowledgeable of oriental & Asian region cooking style Thai and European.

EXPERIENCE

CHEF DE PARTIES: 1975 - 1978

Siam bay Shore Hotel PATTAYA Thailand.

I have to managed two camp with 45 staff for managed food for 350 person Breakfast, Lunch, Dinner and.

I have to hold the senior position in a kitchen’s chain of command and are responsible for everything that goes out of the kitchen .They have to work dynamic .and daily activities vary in nature Duties generally involved developing recipe and menus for all food operations,introduction new food products,setting culinary goals and kitchen quality standards overseeing food production,and motivating and leading kitchen staff,I have to estimate food consumption,monitor the food investors and order supplies accordingly, Make the daily report communications with engineering to always manage Kitchen Equipment I have to training the staff for the menu standard and HCCP and safety handling .

SENIOR CHEF DE PARTIES: 1978 - 1984

Oil sector corporation catering, Tripoli Libyan:

Responsibility:

I have to Managed: 4 kitchen staff 26 person including with service of staff steward.

I have Make the menu for Dining: Hall of the camp the kitchen’s chain of command and are responsible for everything that goes out of the kitchen they have to recipe and menus for all food operations, introducing new food production, setting culinary goals and kitchen quality standard, overseeing food production, motivating and leading kitchen staff.

I have to estimate food consumption, monitor the food inventory and order supplies accordingly.

Preparing The Menu for Dining Hall.

OUTELT SOUS CHEF: 1984 - 1988

Hyatt central Plaza Hotel Bangkok Thailand.

Hyatt word is 5 Star Hotel and the biggest and best Hotel on 1984 in Bangkok Thailand with 450 rooms, and for 4 restaurant, SUABLUA Thai, Chinese, HO’GO Mexican and 24 hours café restaurant [Fusion food and bigger one 3000 capacity of banquet hall 6 meeting rooms] l have to managed 60 staff at kitchen responsibility for make is Standard recipe

All items and have to change every one year.

Make the menu.

Responsible for preparing and or presenting all items in the menus,etc .in the most attractive and palatable manner Inventory control, menu selection and modifications To expected to transform food leftovers into interesting all dishes and l have to Training the staff with the new menu, always make good presentation setup for any buffet function.

JUNIOR EXECUTIVE SOUS CHEF: 1988 - 1990

The Ambassador Hotel Bangkok Thailand:

Responsibility:

I have to set the kitchen from the beginning until run operations, I has training the staff with the restaurant menu, room service menu and banquet menu

I have to estimate food consumption monitor and food inventory and order supplies accordingly.

Prepare and price the restaurant menu, develop new recipe ideas and select items for cooking occasionally participate in planning events, provide on-the-job training and culinary demonstrations, provide leadership in establishing high – quality standard in all kitchen operations, and ensure the kitchen is compliant with the regulatory requirements for food heading, sanitation and safety.

EXECUTIVE CHEF: 1990-1992

The Dynasty hotel Bangkok Thailand:

I have to managed 28 staff I have to hold the senior Chef de parties in a kitchen’s chain of command and are responsible for everything that goes out of the kitchen, they have to work dynamic, and daily activities very in nature, duties generally involved developing recipes and menus for all food operations, introducing new food products, setting culinary goals and kitchen quality standard, overseeing food production, and motivating and leading kitchen staff, I have to estimate food consumption, monitor the food inventory and order supplies accordingly.

Preparing the menu for Restaurants: room Service: and Banquet menu.

MASTER THAI CHEF COUISINE: 1993-2003

The OBEROI hotel New Delhi India.

I have setup new Thai kitchen Banthai restaurant at the OBRERIO Hotel in New Delhi from the beginning until run operations, l has training the local staff kitchen menu and service people and restaurant menu, banquet room service menu.

I have to estimate food consumption, monitor the food inventory and order supplies accordingly.

Prepare and price the restaurant menu,develop new recipe ideas and select items for cooking,occasionally participate in planning events, provide on-the-job training and culinary, demonstration provide. Leadership in establishing high – quality standards in all kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety.

EXECUTIVE THAI CHEF: 2004:2009

The Park hotel: Chennai Indian.

Responsibility:

I have to managed 14 kitchen staffs at lotus Thai kitchen the park hotel in Chennai India

I have to estimate food consumption, monitor the food and inventory and order supplies accordingly

Make menu variations every one year restaurant banquet and room service menu and prepare menu costing

Leading in establishing high – quality standards all kitchen Operations and ensure the kitchen is compliant with the regularity requirements for food Handling, sanitation and safety.

EXECUTIVE CHEF: may 2011-september 2012

The cha-am MATHAVALI Hotel cha-am beach PHETCHARURI: Thailand

Responsibility:

I have to managed 4 kitchen staff 22 people of service staff and 20 Person of staff stewarding.

I have to estimate food consumption monitor the food inventory and order supplies accordingly.

Make menu variations every month, breakfast, lunch and Dinner menu costing and prepared menu banquet and costing storing prepared Market list, ordering all the items vegetables Dried food and frozen food Leading in establishing high – quality standard in all kitchen operations and ensure the kitchen is compliant with the quality requirements for food handling, sanitation and safety.

EXECUTIVE THAI CHEF: 22 October 2012 – 10 march 2015

Armada: Hotel Manila Philippines.

I have to setup Rajah kitchen Thai from the beginning until run operating I has training the staff with the restaurant Thai dishes menu, room service menu and banquet menu

I have to estimate food consumption, monitor the food inventory and order supplies accordingly

Make menu costing and variations every one year lunch and dinner menu costing prepared Market list, ordering French and frozen food for one week storing all the items vegetables, dried food and frozen food.

Leading in establishing high – quality standard in Thai kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety.

EXECUTIVE THAI CHEF:2 APRIL 2015 – PRESENT

O.B.Management services (SMC pvt) Ltd

E-23,2 commercial Lane D.H.A 5, Karachi Pakistan

(fuchsia restaurant)

PEIVATELY: Held: 1001 + 3000 employee. Hospitality: industry.

SKILLS & EXPECT.

[Cuisine][Culinary][Restaurants][Administration][Hotel][Food safety][Resorts][HCCP][Hospitality][Food][Menu design] [Fine Dining][Banquet][Food cost][Menu development][Restaurant][Management][Pre- opening][Hospitality][Recipes][Food & beverage][Cooking][Catering][Hygiene][Guest satisfaction][Menu Creation][Staff Training][Guest Service [Pastry][Cost Control][Bakery][Budgeting][Scheduling][Purchasing][Supervisory Skills]

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