Chef Amnaj1
Chef Amman 2
Chef Amman 3
[ID #1312]
Mr.
Amnaj
Executive Chef
Verified
Good English
Presentable/Joyful/Kind
Skills
Current Salary: 120,000 THBTHB
Minimum Salary to go work abroad: 150,000 THBTHB
Expected Salary: 200,000 THBTHB
About Amnaj
Gender
Male
Age
51 Years
Location
Bangkok
Education
College Diploma
Would like to work in
Macau
Born in Sa Kaoe province of Thailand, Chef Amnaj Veerapanvivat was raised in a family that loved cooking traditional and tasty food. When he was a child, his family always showed him how to cook food with the personalization to others taste, and he developed a passion for cooking by watching, helping, and learning alongside his mother. He attended Santirat Institute of Business Administration, Bangkok, where he studied hospitality management with a focus on the culinary arts. Building upon his training and honing his craft, Chef Amnaj has worked in Bangkok in Hilton Hotel. He has also spent time training in Rayong as well.
He moved up the culinary ladder and, years later, was appointed Executive Chef. His vision to create an atmosphere where his team enjoyed their work while improving their culinary knowledge and always thinking about the customer was realized.
In 2022, Chef Amnaj worked in Galaxy Resort Casino, offering guests his innovative interpretation of Wester, Thai, and Chinese cuisine. As the executive chef, he is continuously striving to build upon his vision of providing exemplary dishes and a comprehensive guest experience, while also encouraging a rewarding team environment for his subordinates.
Amnaj's Experience
Galaxy Plaza Casino Cambodia
1 Year | 16/06/2022 - 28/02/2023 Poipet, Cambodia
Position: Executive Chef
- Developing unique and cuisine-appropriate menus
- Collaborating with the Restaurant Manager to set item prices
- Staying current on developing trends in the restaurant industry
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
- Monitoring inventory and purchasing supplies and food from approved vendors
- Hiring, training and supervising kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
- Identifying and introducing new culinary techniques
- Preparing meals and completing prep support as needed
Baiyoke Sky Hotel, A 5-Star Hotel in Bangkok
3 Months | 01/03/2020 - 30/06/2020 Bangkok, Thailand
Position: Senior Sous Chef
- Directing the food preparation process and delegating tasks
- Cooking and preparing high quality dishes
- Assisting the Head Chef to create menu items, recipes and develop dishes
- Supervising all kitchen stations
- Supervising, motivating and working closely with other Chefs of all levels
- Being responsible for health and safety
- Being responsible for food hygiene practices
- Ensuring food quality and excellent standards are maintained for all dishes created
- Assisting with determining food inventory needs, stocking and ordering
- Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
X2 Vibe Bangkok Sukhumvit Hotel, A 4 Star Hotel in Downtown Bangkok
2 Years | 15/11/2017 - 19/11/2019 Bangkok, Thailand
Position: Executive Chef
- Developing unique and cuisine-appropriate menus
- Collaborating with the Restaurant Manager to set item prices
- Staying current on developing trends in the restaurant industry
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
- Monitoring inventory and purchasing supplies and food from approved vendors
- Hiring, training and supervising kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
- Identifying and introducing new culinary techniques
- Preparing meals and completing prep support as needed
Bangkok Trade and Exhibition Center
3 Years | 14/08/2012 - 31/12/2015 Bangkok, Thailand
Position: Senior Sous Chef
- Directing the food preparation process and delegating tasks
- Cooking and preparing high quality dishes
- Assisting the Head Chef to create menu items, recipes and develop dishes
- Supervising all kitchen stations
- Supervising, motivating and working closely with other Chefs of all levels
- Being responsible for health and safety
- Being responsible for food hygiene practices
- Ensuring food quality and excellent standards are maintained for all dishes created
- Assisting with determining food inventory needs, stocking and ordering
- Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Eastin Grand Sathorn, A 5-Star Hotel in a Business center of Bangkok
1 Year | 21/11/2011 - 21/07/2012 Bangkok, Thailand
Position: Sous Chef
- Documenting each morning what the Head Chefs require before they prepare the day’s dishes
- Cleaning and organising the food preparation area for the Head Chef
- Delivering the ingredients that the Head Chef needs to prepare to the food preparation area
- Ensuring the Line and Prep Cooks prepare the dishes according to the Head Chef’s specifications and standards
- Training new kitchen employees on the restaurant’s standards and regulations
- Addressing and resolving diners’ and clients’ complaints quickly
- Monitoring the kitchen area and the staff to ensure sanitation standards are maintained
- Ensuring all food products to be prepared are not expired
The Dome at LeBua Hotel, A 5-star Hotel in Bangkok
1 Year | 22/09/2010 - 02/08/2011 Bangkok, Thailand
Position: Sous Chef
- Documenting each morning what the Head Chefs require before they prepare the day’s dishes
- Cleaning and organising the food preparation area for the Head Chef
- Delivering the ingredients that the Head Chef needs to prepare to the food preparation area
- Ensuring the Line and Prep Cooks prepare the dishes according to the Head Chef’s specifications and standards
- Training new kitchen employees on the restaurant’s standards and regulations
- Addressing and resolving diners’ and clients’ complaints quickly
- Monitoring the kitchen area and the staff to ensure sanitation standards are maintained
- Ensuring all food products to be prepared are not expired
Imperial Queen's Park Hotel
1 Year | 13/05/2009 - 02/07/2010 Bangkok, Thailand
Position: Sous Chef
- Documenting each morning what the Head Chefs require before they prepare the day’s dishes
- Cleaning and organising the food preparation area for the Head Chef
- Delivering the ingredients that the Head Chef needs to prepare to the food preparation area
- Ensuring the Line and Prep Cooks prepare the dishes according to the Head Chef’s specifications and standards
- Training new kitchen employees on the restaurant’s standards and regulations
- Addressing and resolving diners’ and clients’ complaints quickly
- Monitoring the kitchen area and the staff to ensure sanitation standards are maintained
- Ensuring all food products to be prepared are not expired
Centara Grand at Central World - A 5-Star Luxurious Hotel in Thailand
1 Year | 01/09/2008 - 17/05/2009 Bangkok, Thailand
Position: Chef de Partie
- Preparing specific food items and meal components at your station.
- Following directions provided by the head chef.
- Collaborating with the rest of the culinary team to ensure high-quality food and service.
- Keeping your area of the kitchen safe and sanitary.
- Stocktaking and ordering supplies for your station.
- Improving your food preparation methods based on feedback.
- Assisting in other areas of the kitchen when required.
Lebua at State Tower Hotel, A 5-Star Hotel in Thailand
3 Years | 11/11/2005 - 30/04/2008 Bangkok, Thailand
Position: Demi Chef
- Helping the chef de partie to prepare dishes within their section.
- Training and supervising commis chefs.
- Assisting with the management of their specific section of the kitchen.
- Assisting senior chefs, including the sous chef and the head chef, in creating new dishes.
Ao Prao Resort at Samed Island
7 Months | 21/03/2005 - 30/10/2005 Rayong, Thailand
Postion: Sous Chef
- Documenting each morning what the Head Chefs require before they prepare the day’s dishes
- Cleaning and organising the food preparation area for the Head Chef
- Delivering the ingredients that the Head Chef needs to prepare to the food preparation area
- Ensuring the Line and Prep Cooks prepare the dishes according to the Head Chef’s specifications and standards
- Training new kitchen employees on the restaurant’s standards and regulations
- Addressing and resolving diners’ and clients’ complaints quickly
- Monitoring the kitchen area and the staff to ensure sanitation standards are maintained
- Ensuring all food products to be prepared are not expired
Hilton International at Park Nai Lert (Later Became The Raffle International Bangkok)
3 Years | 01/12/2003 - 18/03/2005
Position: Commis III
- Keeping the kitchen clean.
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Preparing and cooking food.
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