Customer Service Manager

Curriculum Vitae

Personal Information

Name: Pissanukul Thubsanlee

Address: *** **** ******,**********,*** ed, Thailand 45150

Marital Status: Single

Religion Buddhist

Nationality: Thai

Passport No: K780430

Date of Birth: 23 Jan 1986

Tel. Home: +66-828-******

Mobile +974-**-******

E-mail **********@*****.***

Objective: Thai Chef / Asian Chef

Key Skills and Achievements

10 years’ experience in the kitchen

working as part of team

worked in the execution of the catering division

Be flexible and extend job duties and responsibilities

Good skills of Thai, Asian, Western food

Fruit and vegetables carving

Work Place Four Seasons Hotel Doha Qatar

Nusantao Restaurant Asian food

Brasserie on the baech Restaurant International food

The Cornche ,P.O. Box 24665 Doha,Qatar

Tel : +974-****-****

Direct : +974-****-****

Fax : +974-****-****

Work Experiences

June 2011 – Present Chef De Partie In chage Thai Chef

Four Seasons Hotel Doha Qatar Nusantao Restaurant Asian food

Brasserie on the baech Restaurant International food

Duties and responsibilities

Responsible for the day to day operations, supervision and administration of the Kitchen operation

Menu planning and prepare food for menu picture

In charge of menu preparation for the restaurant

Assist in preparation of ala crate menus, including their ingredients, seasoning and style

Ensure that foods cost and food quality is up to standard and satisfaction

Coordinates with purchasing and suppliers regarding purchases and orders

Assist and ensure that food is served as per the standard set up

Ensure first in, first out of the items, standard labeling and cost control

Ensure proper staffing for smooth operation and good customer service

Orient and train newly hired, transferred and promoted staff

Evaluate staff performance, makes appraisal and gives commendations

Attend to guests inquiries, complaints and requests

2010 – 2011 Senoir Chef De Partie or Assistant Chef de Cuisine

Mai Thai Restaurant,

SOHO Sqare Savoy Sharm El Sheikh Hotel & Resort Egypt

Handle and take incharge when Chef de Cuisine off.

Room service, breakfast, lunch and dinner

Daily live cooking for Asian style on station.

In charge of menu preparation for the restaurant

Ensure first in, first out of the items, standard labeling and cost control

Attend to guests inquiries, complaints and requests

Coordinates with purchasing and suppliers regarding purchases and orders

Assist in preparation of ala crate menus, including their ingredients, seasoning and style

2009 – 2010 Demi Chef De Partie or Night Chef

Outrigger Laguna Phuket Resort&Villas, Thailand

Responsible for all food production banqueting and restaurant

Maintained the consistent quality and continued to show effort to up grebe

Products in Theme night

In charge of menu preparation for the restaurant sponsored events and other functions

Assist in preparation of ala crate menus, including their ingredients, seasoning and style

2007 – 2009 Commis Chef

Marco polo Restaurant (Asian foods)

Hotel JAL Fujairah Resort & Spa UAE

Handle and take incharge when Chef de Cuisine off.

Room service, breakfast, lunch and dinner

Daily live cooking for Asian style on station.

In charge of menu preparation for the restaurant

Ensure first in, first out of the items, standard labeling and cost control

Attend to guests inquiries, complaints and requests

Coordinates with purchasing and suppliers regarding purchases and orders

Assist in preparation of ala crate menus, including their ingredients, seasoning and style

2006 – 2007 Commis Chef

Rembrandt Hotel Bangkok, Thailand

Responsible for all food production banqueting and restaurant

Maintained the consistent quality and continued to show effort to up grebe

Products in Theme night

In charge of menu preparation for the restaurant sponsored events and other function

Assist in preparation of ala crate menus, including their ingredients, seasoning and style

2002 – 2006 Commis Chef

Century Park Hotel Bangkok, Thailand

Responsible for all food production banqueting and restaurant

Maintained the consistent quality and continued to show effort to up grebe

Products in Theme night

In charge of menu preparation for the restaurant sponsored events and other function

Assist in preparation of ala crate menus, including their ingredients, seasoning and style

EDUCATION

Completed Hotel Training skill workshop

Team building, Leadership & Manager, Conflict Management

Food Hygiene Thailand and HACCP Food Higine standard

Serv-Safe Certification National Restaurant Association

English for Kitchen Operations

Thai Cooking Skills Development Programme

High School

Languages

English, Thai (mother tong)

References

Available on request

Contact this candidate