THONGCHAI DANIEL
ANCHORAGE,AK
Summary
Proven leader in food service management, notably at Skippers Seafood and Chowder House, where I enhanced customer satisfaction and reduced food waste significantly. Skilled in food preparation and adaptability, my approach combines reliability with a keen focus on safety and efficiency, achieving top health inspection scores and fostering a culture of continuous improvement. Enthusiastic Food Service Attendant promoting expertise in resolving issues quickly and to the delight of customers. Communicative individual known for engaging others to build trust and confidence. Skilled at maintaining clean areas, preparing quality menu items and lending a hand whenever and wherever needed. Experienced with food service operations, including food preparation and customer service. Utilizes strong organizational skills to ensure smooth daily operations. Track record of maintaining high cleanliness standards and fostering positive dining experience. Offering positive attitude and strong interpersonal skills, eager to learn and develop in food service industry. Brings attention to detail and willingness to adhere to hygiene and safety standards. Ready to use and develop communication and teamwork skills in [Desired Position] role. Professional in food service with strong experience in high-volume environments. Adept at maintaining high standards in cleanliness, food preparation, and customer service. Known for teamwork and flexibility to meet changing needs, ensuring reliable and effective results. Skilled in communication, time management, and attention to detail. Outgoing Food Service Attendant with expertise ensuring patrons have enjoyable and positive experiences. Customer-focused professional to work with all types of personalities. Friendly and approachable, always looking to provide excellent customer service with smile. Familiar with maintaining cleanliness and safety standards in fast-paced environment, ensuring high-quality food preparation and presentation. Committed to creating positive dining experience for all patrons.
Overview
32
32
years of professional experience
Work History
Food Service Attendant
Providence Alaska Medical Center
07.2023 - Current
- Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships.
- Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
- Served food and beverages promptly with focused attention to customer needs.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
Retail Food Services
Nana Management Services
04.2000 - 06.2023
- Maintained a clean and sanitary kitchen environment, adhering to health department regulations and guidelines.
- Increased efficiency in the kitchen by multitasking and coordinating various tasks simultaneously.
- Provided excellent customer service by addressing dietary restrictions or allergies with appropriate substitutions or modifications when necessary.
- Trained new staff members on proper cooking techniques, safety procedures, and equipment usage for optimal performance.
- Consistently met or exceeded food safety standards through diligent temperature checks, safe storage practices, and proper handling techniques.
- Increased positive feedback from customers through attentive listening and prompt resolution of complaints or concerns.
- Contributed to the establishment''s positive reputation through consistent delivery of exceptional service quality.
- Complied with all federal and state regulations regarding food safety and waste disposal.
- Performed routine maintenance tasks such as sweeping floors, cleaning utensils, wiping down surfaces, ensuring a pristine workspace at all times.
- Handled cash register operations accurately, ensuring proper handling of financial transactions and secure storage of cash assets at all times.
- Collaborated with team members to ensure seamless coordination between front-of-house and back-of-house operations.
- Maintained a clean and sanitary dining environment for patrons, ensuring adherence to health and safety standards.
- Enhanced customer satisfaction by providing efficient and friendly food service in a timely manner.
- Trained and coached newly hired team members in restocking items and delivering good service to customers.
- Trained new employees on company policies, procedures, and best practices to facilitate their successful integration into the team.
- Supported kitchen staff with food preparation tasks for streamlined service during peak hours.
- Answered guests' questions about menu items and helped make selections.
- Proactively identified potential issues or bottlenecks in service delivery and proposed solutions to management for continuous improvement.
- Trained new staff members on company policies and procedures.
- Cleared area, cleaned and wiped tables and chairs to remove residue and comply with hygiene standards.
- Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
- Maintained stock levels of cups, lids, straws, and condiments throughout shift.
- Monitored food quality and freshness throughout day.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Adjusted food preparation methods in accordance with customer requests.
Kitchen Manager
Skippers Seafood and Chowder House
06.1992 - 04.2000
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Education
Associate of Science - Hotel Management
Bangkok Technical College
Bangkok,Thailand03.1981
Skills
- Reliability and punctuality
- Adaptability to Change
- Food preparation assistance
- Food service knowledge
- Table setting expertise
Languages
Thai
Native or Bilingual
Timeline
Food Service Attendant
Providence Alaska Medical Center
07.2023 - Current
Retail Food Services
Nana Management Services
04.2000 - 06.2023
Kitchen Manager
Skippers Seafood and Chowder House
06.1992 - 04.2000
Associate of Science - Hotel Management
Bangkok Technical College
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