Teerawong Nanthavatsiri
New York,NY
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
18
18
years of professional experience
Work History
Executive Chef
Pinto Restaurant Groups
New York, NY
08.2006 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Tracked sales figures for each dish served in order to identify popular items.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Worked closely with front-of-house staff to ensure efficient reservation and table management.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Maintained a safe kitchen environment and established correct food handling techniques through constant monitoring of the staff.
- Developed and implemented innovative menu options while effectively controlling food costs.
Oversaw all aspects of food preparation and maintained high standards for quality. - Managed and organized kitchen responsibilities, empowering team members while enhancing efficiency in food preparation.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Supported local economies and demonstrated community support by utilizing fresh, locally-sourced food products.
- Trained and supervised line cooks to develop new skills and improve team performance.
Private Chef
Resident Chef
New York, NY
04.2022 - Current
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Ordered food supplies, ensuring freshness and quality of ingredients.
- Crafted cost-effective menus utilizing seasonal produce.
- Managed kitchen staff in the preparation of daily meals.
- Organized special events and dinner parties for clients, including menu planning and presentation details.
- Designed creative dishes to showcase culinary talents as requested by clients.
- Maintained cleanliness and safety standards within the kitchen area at all times.
- Adhered to health codes when preparing meals for clients, ensuring proper storage and sanitation practices were followed.
- Provided detailed instructions on plating techniques to kitchen staff prior to serving guests.
- Monitored inventory levels of food items and placed orders with vendors accordingly.
- Developed cost-effective recipes that met client's needs while staying within budgetary parameters.
- Established relationships with vendors to obtain competitive pricing on supplies needed for operations.
- Stocked pantry with clients' favorite items.
- Prepared meals for freezing by labeling and packaging each meal.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Education
Professional Culinary program -
I.C.C. international Culinary Centerl
01.2016
B.F.A. Theatre Design / Directing -
Srinakarinwirot University
01.1999
Skills
- Customer Service
- BOH Operations
- Team Leadership
- Menu Planning
- Food preparation techniques
- Ingredients Selection
- Budgeting and cost control
- Kitchen Staff Management
- Staff Scheduling
- Restaurant Operations
- Food Stock and Supply Management
- Banquets and catering
- Recipe creation
- Creative Thinking
- Food presentation
- Catering and Events
- Special Events
- Cost Control
- Menu development
Websites
Languages
Thai
Professional
Timeline
Private Chef
Resident Chef
04.2022 - Current
Executive Chef
Pinto Restaurant Groups
08.2006 - Current
Professional Culinary program -
I.C.C. international Culinary Centerl
B.F.A. Theatre Design / Directing -
Srinakarinwirot University
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