• In chart of all kitchen European, Thai cuisine all day Dining and bar, a la cart breakfast Lunch and dinner and buffet 50 seat.

Executive Che

• In chart of all kitchens 4 star hotel and room service
• The Kick off Thai & European cuisine all day dining.
• I-mobile stadium 2 grand ballrooms and 15 VIP lounges of over 600 seat.
• Change international circuit world-class experience Of cocktail buffet and coffee break function. Merchandising, Guest satisfaction and marketing cost and budget. Cleanliness, Hygiene. (HACCP)ชล

Executive Chef

• In chart of all kitchens 5 star hotel 24 hours in room service.
• The porch french cuisine fine dining and Cafe’ jardin all day Dining. Merchandising, guest satisfaction and marketing,cost And budget. Cleanliness,Hygiene,Preparation and presentation. of all product. Have the on air TV chenal 3 times 10:00 O’clock ” kraou khun Reed ” on 23 Jan 2015; 6 Feb 2015.

Executive Chef

• In chart of all kitchens 4 stars hotel, 24 hours in room service.
• Boccone Italian & Thai restaurant all day dining.
• Control and analyse on an on-going basis the following, Guest satisfaction, Merchandising and marketing, food cost a budget, Cleanliness, Hygiene

Executive Sous Chef

• Responsible for hygiene championed of inspects perishable food items Received for quality control production time. Gecko Italian & Thai cuisine. Mangosteen all day dining,
• Malati Thai & Indian cuisine, Banqueting. Supervise the staff to maintain good grooming and standard of uniforms.
• Responsible for the productions, preparation and presentation of all menus. Maintains effective employee relations in his section coaching, consoling Suspension Coordinate function and activities with other Food & Beverage Department.

Executive Chef 

• In chart of all kitchen 4 stars hotel , Coffee shop all day dining 350 seat Diiachi Japanese restaurant 400 seat , Yok Chainese restaurant 220 seat , Mayfair bar ,Grand Ballroom of over 1,000 square meters accommodate 1,500 persons ,21meeting rooms.
• Supervise of 9 sous chefs, 135 employees Control and analyse on an on-going basis the following, Guest satisfaction , Merchandising and marketing, food cost a budget , Cleanliness , Hygiene.

Sous Chef 

• Responsible for Banqueting of the finest 5 stars luxury hotel.
  World-class experience of Cocktail , Buffet and coffee brake function Sirocco, Mezzaluna, Breeze, Distil,
• The best restaurants and bar in Bangkok.
• Operating food cost a budget, Cleanliness ,Santitation , Hygiene (HACCP)

Sous Chef

• Responsible for Main and Banquet kitchen of breakfast, lunch and dinner. 5 stars of Resort and Spa near the Chaopraya River 319 Inrooms service.
• The Market restaurant, Manohar cruises & Mandara academy of spa cuisine.

Sous Chef 

• Responsible for the operation of kitchen breakfast, lunch and dinner. Pacific Bar and Grill fine dining of club memberships.

Chef de partie

• Responsible for the operation of kitchen, breakfast a la carte, lunch, dinner. Features “ESPRESSO” restaurant for international buffet and an innovative, Sunday brunch .
• Generally assistsing sous chef in smooth operation.

Chef de partie

• Responsible for the operation of areas of “PORTOFINO” Italian cuisine. Lunch and dinner a la carte, staff profitable hygienic.

• Cooking and assists in preparation of Italian , American &Thai cuisine . working closely collaborated with training team member in 200 restaurants. Prepares guides all staff under control and preparation of all dishes.