Khoporn Krajangrot

• Prepared traditional Thai dishes following authentic recipes and presentation standards.
• Prepared high-quality dishes according to established recipes.
• Checked quality of raw materials before use.
• Stored foods correctly using correct storage containers and labelling systems.

• Prepared traditional Thai dishes following authentic recipes and presentation standards.
• Exercised portion control for items served, eliminating waste.
• Planned menus, ordered supplies and managed kitchen staff.

• Trained new chefs on proper cooking techniques and menu items.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Prepared workstations with ingredients and tools to increase efficiency.

• Controls product, cost and ingredients
  
• Prepare Developed plate menu for That cuisine
• Orders the markets list

• Controls product, cost and ingredients
• Trained kitchen workers on culinary techniques.
• Managed inventory of food supplies, placing orders as needed for freshness.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.

• Responsible for the hot section and cold section

• Prepare about ingredients

• Responsible for the hot section creation and development of Main course
  and Appetizer
• Improve and followed waste Control guideline and ensured safe pactices
  were being upheld by entire team
• Executed modern techniques and brought last knowledge on the various
  cooking methods

• Followed recipes meticulously to cook and prepare food for guests with high
  expectations
• Responsible for the Buffe Line and A la carte Raintree Restaurant
• Prepared about ingredients of food for IRD and Bar