CURRICULUM
Career Objective: Cooking instructor Chef (Teaching)
Food and Beverage operation management,
Personal Data
SURNAME WATTANAPRADIT
FORENAME PRADAB
DATE OF BIRTH 26.12.68
NATIONALITY THAI
ADDRESS
1/14 Rotherham Street, Riccarton, Christchurch, New Zealand 8041
TELEPHONE 64 02102271584
E-mail jompran1512@hotmail.com
QUALIFICATION
International certificate in Hotel, Restaurant and Tourism Services
Licence Controller Qualification
Incorporating NZQA unit standards
4646 Demonstrate knowledge of the sale of Liquor Act 1989 and implications on licensed premise operations
16705 Demonstrate knowledge of host Responsibility requirements as a duty manager of licensed premise
click here for more details of
City and Guilds of London Institute and
National Qualifications Framework (NQF)
Certificate in Food Preparation and Cooking
International cooking certificate in Professional Cookery
Diploma in Food Preparation and Cooking (Culinary Arts)
International cooking Certificate in Professional Cookery (Level 4)
Certificate in Food and Beverage Service
International Certificate in Professional Restaurant, Wine and Bar Service (Level 4)
CERTIFICATE IN ENGLISH
(HIGHER-INTERMEDIATE) FROM BRISTOL SCHOOL OF ENGLISH U.K.
COMPUTER COURSE
-WINDOW&HOTEL WAY RESERVATIONS OFFICE OPERATIONS
-MICROSOFT WORD, MICROSOFT FONT PAGE
WORK EXPERIENCE
Present - Benjarong Thai cuisine
(Executive Chef & Duty Manager) 15/10/2008 – present
Manage and run food and beverage operation planning training and working in the kitchen as a Executive Chef in the restaurant.
Present - CHAAMBEACH.COM, HUA-HINBEACH.COM, KAIKOURABEACH.COM (WEBMASTER)
Pass
ELIXIR RESORT AND SPA, PRE-OPENING
(Executive Chef and Assistance Food and Beverage Manager) 00/10/2006 – 00/10/2007
Manage and run food and beverage operation planning training and working in the kitchen as a Executive Chef in the Resort serving Thai food and International food prepared and training kitchen staff and service staff for the hotel to serve and service in the restaurant include banquet, for every outlet and all functions in the Resort. Direct food preparation, in accordance with unit standards of quality, quantity control, taste and presentation. Develops food specifications. Reviews all recipes regularly to ensure maximum profitability. Develops purchasing and receiving procedures with Purchasing Agent and ensures adherence by all Culinary Personnel. Develops and updates menus for all food outlets and banquets to include holidays, special events and promotions. Maintains job descriptions for all personnel and standards of performance for key personnel.
Baan Khrai Wang - Culinary School of Thai Cuisine 00/03/2005-00/09/2006
(Cooking instructor Chef to teach how to cook basic Thai food most of student are foreigners come for 1 day course and also 7 day courses for professional chef on how to cook basic Thai food courses and Thais ways of Cooking and traditional cooking methods for almost 2 years).
- MILFORD PARADISE HUA-HIN AND CLIFF VIEW CONDOTEL HUA HIN, PRE-OPENING (EXECUTIVE ASSISTANT MANAGER) 2003 - 2004
(Manage and run Food and beverage operation planning training and working in the kitchen as a Head Chef in the hotel restaurant. Menu planning, kitchen planning, food and beverages cost control, food and beverages storage kitchen staff training, restaurant service staff training
- ANDAMAN CLUB MYANMAR ANDAMAN CLUB COMPANY LIMITED, PRE-OPENING 1994 - 1995
(ASSISTANT OUTLET MANAGER Food and beverage operation service for 24 hour 200 seats coffee shop serving Thai and International food prepared and training service staff for the hotel coffee shop to serve and service in the 200 seat restaurant include banquet and all functions in the hotel)
- ANDAMAN HOLIDAY RESORT, KRABI PRE-OPENING 1992 – 1993
(FOOD AND BEVERAGE MANAGER Food and beverage operation planning training and working in the kitchen as a Head Chef in the hotel restaurant, menu planning, kitchen planning, food and beverages cost control, food and beverages storage kitchen staff training, restaurant service staff training )
- KAMALA BAY TERRACE, PHUKET,
COLONY INTERNATIONAL HOTEL, PRE-OPENING 1991- 1992
(BANGKOK OFFICE CONSULTANT, Food and beverage operation planning)
- BRITISH CLUB BANGKOK, 1990 - 1991
(CHEF DE PARTY / RESTAURANT MANAGER Prepared food and food service for the club member and guest both A la cart and set menu include banquet and all functions in all club event, Prepared and training service staff for the club house restaurant to serve and service in the 60 seat restaurant include banquet and all functions in all club event.)
- FORTE HOTEL, EXETER, U.K. 12 weeks
(CHEF DE PARTY, Prepared food and food service for the five starts hotel guest both A la cart and set menu include banquet and all functions.)
- PENILE SERVICE, EDINBURGH, SCOTLAND
(CHEF DE PARTY Prepared food and food canteen service for the restaurant guest both A la cart and set menu for the size of 600 seats canteen(1400-1800 customers per day, in charge for food cost control, food storage ,food ordering and food hygiene )
- THE IMPERIAL HOTEL, TORQUY, U.K.
(TRAINEE) Commis Chef Departy Prepared food and food service for the five starts hotel guest both A la cart and set menu include banquet and all functions and service during Alsace Gastronomic festival.)
- CHEZ PAUL RESTAURANT, BRISTOL, U.K. 1987- 1989
(ASSISTANT MANAGER, Prepared food and food service for the restaurant guest both A la cart and set menu for the size of 40 seat of a popular three star restaurant and Assist the head chef for food cost and beverages control.)
Others Skills Computer internet, Microsoft Front Page, Microsoft Word.
ACHIEVEMENTS
MARCH 1985 THE INTERNATIONAL YOUTH YEAR ON 1985
DIPLOMA FOR HIS CONTRIBUTION TO THE INTERNATIONAL
EXHIBITION UNESSCO PARIS.
MARCH 1989 “WESTHOTEX-HOTEL AND CATERING” EXHIBITION SALON
CULINAIRE AWARDED THE MERIT IN CLASS 13 GATEAUX
OCTOBER 1989 THE BRISTOL CATERING FAIR
THE WEST OF ENGLAND SALON CURINAIRE” AWARDED
THE BRONZE MEDAL IN OPEN CLASS COMPETITION
MAY 1990 CHAIN DES ROTISSEURS” NATION COMPETITION
AWARDED STUDENT CHEF OF THE YEAR-WINNER 1990
LANGUAGES ENGLISH, THAI.
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