Weeraphon KongKaew
Montgomery
Summary
Experienced and passionate chef with over 30 years of international culinary experience in Japan, Thailand, Macau, New Zealand, and the United States. Skilled in Thai, Chinese, and Japanese cuisine, sushi preparation, butchery, and fresh food management. Certified in Thai International Chef, Professional Butcher, Biology Food Science, and Therapeutic Massage programs. Dedicated to delivering high-quality dishes, maintaining food safety, and leading kitchen teams effectively.
Overview
4
4
Certifications
Work History
Head Chef
Thai Gatiam Restaurant
Montgomery
2008 - 2010
- Directed kitchen operations and supervised the preparation of authentic Thai dishes.
- Designed menus and ensured consistent flavor and quality.
- Trained kitchen staff to improve efficiency and teamwork.
- Controlled inventory, portion sizes, and food costs.
- Maintained hygiene and safety standards.
Chef (Thai Cuisine)
Thai Charming Restaurant
Ashburton
2006 - 2008
- Prepared and presented authentic Thai cuisine for dine-in and takeout.
- Assisted with menu creation and recipe development.
- Supervised and trained kitchen assistants.
- Maintained kitchen organization and hygiene during busy periods.
Chef (Chinese Cuisine)
Thale Thai Restaurant
Macau
2004 - 2005
- Specialized in Chinese-style dishes in a Thai fusion restaurant.
- Prepared stir-fry, noodles, and seafood dishes using authentic techniques.
- Assisted in menu development and quality control.
- Ensured food safety, freshness, and proper sanitation.
- Trained junior staff in preparation methods.
Restaurant Chef
Makro Thailand
Ubon
1996 - 2003
- Cooked Thai and international dishes for restaurant and catering customers.
- Supervised kitchen staff and daily operations.
- Maintained high standards of taste, presentation, and cleanliness.
- Supported menu planning, inventory management, and cost control.
Fresh Fruit Manager
Makro Thailand
Ubon
1994 - 1996
- Managed the fresh fruit department and ensured top-quality produce.
- Inspected deliveries for freshness and maintained stock rotation.
- Trained staff in product handling and display.
- Provided customer service and maintained vendor relations.
Butcher / Meat Department Staff
Makro Thailand
Ubon Ratchathani
1991 - 1994
- Prepared, cut, and packaged meats for customers and restaurants.
- Ensured freshness, accurate labeling, and safe storage.
- Followed strict hygiene and food safety regulations.
- Assisted customers with meat selection and inventory.
Sushi Chef
Fuji Supermarket
Fuji City
1991 - 1992
- Prepared sushi using fresh ingredients to ensure high-quality dishes.
- Learned authentic Japanese culinary techniques.
- Maintained food quality and safety standards.
- Assisted customers and supported sushi counter operations.
Education
High Vocational Degree - Agriculture
Rajamangala University of Technology Suvarnabhumi (Ayutthaya Campus)
Thailand03-1988
Vocational Degree - Agriculture Program
Sisaket College
Thailand03-1984
Skills
- Thai, Chinese, and Japanese cuisine
- Sushi and sashimi preparation
- Butchery and meat cutting
- Menu design and cost management
- Kitchen supervision and staff training
- Food safety and sanitation
- Fresh produce management
- Recipe development and presentation
- Therapeutic massage techniques
Certification
Certified Professional Butcher, Foodland Thailand — 1991
Timeline
Head Chef
Thai Gatiam Restaurant
2008 - 2010
Chef (Thai Cuisine)
Thai Charming Restaurant
2006 - 2008
Chef (Chinese Cuisine)
Thale Thai Restaurant
2004 - 2005
Restaurant Chef
Makro Thailand
1996 - 2003
Fresh Fruit Manager
Makro Thailand
1994 - 1996
Butcher / Meat Department Staff
Makro Thailand
1991 - 1994
Sushi Chef
Fuji Supermarket
1991 - 1992
High Vocational Degree - Agriculture
Rajamangala University of Technology Suvarnabhumi (Ayutthaya Campus)
Vocational Degree - Agriculture Program
Sisaket College