Chapin Vilasineekul
Atlanta,GA
Summary
To obtain a position in a food/service driven company that has room for growth.
Overview
20
20
years of professional experience
Work History
Executive Personal Chef
Confidential
01.2022 - Current
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
Executive Chef
Culinary Concepts
04.2020 - 03.2021
- Ordered and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Restaurant Chef, Executive Sushi Chef,
Parkside Mill (Park Tavern, Piedmont Room, Piedmont Garden Tent, Chastain’s)
01.2007 - 02.2020
- Day to day management of high volume kitchen, New menu development for restaurant, sushi bar, food truck and special events/catering, Cost control, Opening, closing and management of facility, Hiring and training of staff
Chef De Cuisine
Thrive
01.2007 - 01.2008
- Management of Sous Chefs, Sushi Chefs and All Culinary Staff, Menu creation and development, Purchasing of all food products, Cost control (labor, Food, Supplies), Education and motivation of entire restaurant staff
Executive Sous Chef
Sia’s
01.2005 - 01.2007
- Management of entire culinary staff, Responsible of all food purchases, New menu development, Creation of daily Chef Specials (Meat, Fresh Seafood, Soup of the day, Appetizer, Cheese and Charcuterie
Education
Certificate of Food Service Specialist Course - undefined
US Army Quartermaster School
FT Lee, VA12.2001
Certificate of Completion, Certified food service handler - undefined
ServSafe Course, National Restaurant Association
Tucker, GA12.2016
Certificate of Course Completion, Certified for Nutrition for Food Service and Culinary Professionals - undefined
ProMgmt, National Restaurant association
Tucker, GA12.2005
Certificate of Successful Completion of Basic Combat Training - undefined
US Army Training Center, First Combat Training Brigade
FT Jackson, SC12.2001
Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts - undefined
Le Cordon Bleu College of Culinary Arts Atlanta
Tucker, GA12.2005
Culinary Arts High School Program - undefined
Delaware Joint Vocational High School
Delaware, OH12.1999
Skills
- Over 20 years of experience in high end, scratch kitchens
- Wide variety of cuisines and cultures
- Management experience in different areas of Restaurants, Catering and Banquet facilities
Awards
- 2008-01-01, US Army Honorable Discharge
- 2008-01-01, Certificate of Testimony of Honest and Faithful service
Timeline
Executive Personal Chef
Confidential
01.2022 - Current
Executive Chef
Culinary Concepts
04.2020 - 03.2021
Restaurant Chef, Executive Sushi Chef,
Parkside Mill (Park Tavern, Piedmont Room, Piedmont Garden Tent, Chastain’s)
01.2007 - 02.2020
Chef De Cuisine
Thrive
01.2007 - 01.2008
Executive Sous Chef
Sia’s
01.2005 - 01.2007
Certificate of Food Service Specialist Course - undefined
US Army Quartermaster School
Certificate of Completion, Certified food service handler - undefined
ServSafe Course, National Restaurant Association
Certificate of Course Completion, Certified for Nutrition for Food Service and Culinary Professionals - undefined
ProMgmt, National Restaurant association
Certificate of Successful Completion of Basic Combat Training - undefined
US Army Training Center, First Combat Training Brigade
Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts - undefined
Le Cordon Bleu College of Culinary Arts Atlanta
Culinary Arts High School Program - undefined
Delaware Joint Vocational High School
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