Puiz Sooksagium
New York,NY
Overview
20
20
years of professional experience
Work History
Corporate Executive Chef
BLT Restaurant Group
09.2010 - Current
- I have opened total 48 properties, both full service and fast casual under the Umbrella of BLT Restaurant Group, for the passed 15 years, national and international properties, 5 in Asia 1 in London and 5 in the Caribbean hotel property with Marriott's Group.
- Streamlined menu offerings based on sales data analysis, resulting in reduced waste and improved profit margins.
- Launched employee training programs focused on improving technical skills as well as customer service abilities across all positions within the restaurant environment.
- Oversaw recruitment efforts for kitchen staff members, ensuring a talented workforce committed to excellence in culinary execution.
- Established strong relationships with local vendors to ensure access to high-quality ingredients at competitive prices.
Corporate Sous Chef
BLT Restaurant Group
11.2007 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Line Cook
BLT Restaurant Group
09.2005 - Current
Education
Grand Diploma , - Culinary Arts
French Culinary Institute
New York, NY05-2003
Bachelor of Arts - Business English, Major in Hotel Management
Assumption University OF Thailand
Bangkok , Thailand01-1999
Skills
- Food safety compliance
- Culinary expertise
- Allergen awareness
- Food cost management
- Recipe creation
- Menu development
- Strong work ethic
- Team leadership
Timeline
Corporate Executive Chef
BLT Restaurant Group
09.2010 - Current
Corporate Sous Chef
BLT Restaurant Group
11.2007 - Current
Line Cook
BLT Restaurant Group
09.2005 - Current
Grand Diploma , - Culinary Arts
French Culinary Institute
Bachelor of Arts - Business English, Major in Hotel Management
Assumption University OF Thailand
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