DARA DUCHANEE

LPN CONDO 888/735 ถ จตุรทิ ศ แขวง สามเสนนอก เขตห้วยขวาง กทม 10300 E-mail ning.duchamee@gmail.com

Career Administrative Assistant with 13+ years of experience working with Culinary in 5 Star hotel.,
Objective Restaurant., Fine dining room., Modern trading company. Good with team work., Strong leader
Ship .Communication skills and excellent interpersonal skills.

Core  Organizing, Coordinating and  Develops standard recipes which

Competencies Controlling Activities related
to all Kitchen Operations
 Monitor and Control kitchen
performance for 3 Store
 Managed and trained many sous
chef-chef de parties and commis
Chef., Report to Executive Chef and
HR. department
 procedure, Training staff
 Engineering of menu item to
maintain proper contribution of
margins
 Coordinate with Buyer Team.,
Marketing team .,Recruitments and
another Store
 Plan or participate in the planning
of menu utilization of food surplus,
work with Executive
Chef on menus, and recipes Cost
Efficient
allow the restaurant to operate at an
acceptable food cost tailed and
Organized
 Evaluate Training’s Results and
Evaluation Form to be send to
Executive Chef for approval
 Prepare annual budget and archives
these financial goals through proper
forecasting,
 Engineering of menu item to
maintain proper contribution of
margins
 Enforced strict health and hygiene
standards in the kitchen
 Writes specific and accurate
product specifications and standard
recipes for use.
 To ensure that department
operations adhere to standards
prescribed in the Departmental
Operations Manual.

Impressive Central food retail Thailand

Experience Area Head chef or Executive Sous chef November 2015-present
 Responsible for planning. Directing, Organizing, Coordinating and Controlling Activities related
to all Kitchen Operations, also to control Food Cost Fully in charge of Kitchen Operations
 Performed all associated .Prep and work, cooking and presenting culinary dishes to order as
needed..
 Administered the performance appraisal process for direct report Executive
 Coordinate and direct office services, such as records, departmental finances, budget preparation,
personnel issues, and housekeeping, to aid executives.
 Managed and trained many Sous chef .,de parties and commis Chef .,Service staff
 Prepare annual budget and archives these financial goals through proper forecasting,
 cost control and labor management
 Co -ordinate the ordering and monitoring of all food and kitchen ware
 Engineering of menu item to maintain proper contribution of margins
 To check work performance of the subordinates and their grooming standards
 Develop staff Training Procedure
 Development of new menus both main foods and deserts
 Assisted with ordering supplies .Supervised and coordinates activities of cooks and workers
engaged in food preparation.
 Ensure that food cost control policies and procedures are followed
 Manage preparation of food product to ensure quality at all item
 Stock control
 Edit training system and update recipe.Complete training report
 Product planning calendar
 Analyze internal processes and recommend and implement procedural or policy changes to
improve operations

Impressive PACIFIC CITY CLUB MANAGEMET BY SIXSENSES BANGKOK

Experience ( Six senses head office ) Fine dining restaurant and banquet. International
and molecular kitchen
Sous Chef :March 2014-March 2015
 Assist in the maintaining of costs and creating new dish
 Controls with the Chef the Mis-en-Place in all parties according to Menus and
 Carts Special Orders, and Daily Events.
 Supervise works to ensure compliance with occupation ,health ,and safety standard enforcing
Maintaining these standard
 Develop and research recipe for weekly special and banquet menus
 Ensure standardization of recipe .Taste and presentation
 To ensure all staff perform their duties in a cost-effective manner
 In charge of the Kitchen Operation and Organization in the absence of the Executive Chef.
 clients in jobs, and evaluating the success of placements.
 Develop diagnostic procedures to determine clients' needs.
 Confer with physicians, psychologists, occupational therapists, and other professionals to develop and
implement client rehabilitation programs.
 Arrange for on-site job coaching or assistive devices, such as specially equipped wheelchairs, to help
clients adapt to work or school environments.
 Locate barriers to client employment, such as inaccessible work sites, inflexible schedules, and
transportation problems, and work with clients to develop strategies for overcoming these barriers

▪ GREYHOUND CAFÉ Head chef 2012-2013

▪ COMBAL ZERO TIRIN ITALY 2Michilin star Intern ship 2011 fine dining restaurant .Owner Devide
Scabin

▪ ABSOLUTE SANCTUARY KOH SAMUI SURATTHANI Executive chef :2001-2011

alternative vegetarian ,spa menu, raw food, detox food

▪ EVASON HUA-HIN Chef de pertie Sep 2007-Oct 2008

▪ THE LEGEND RESORT AND SPA CHIANG RAI Demi chef de pertie 2006-2007

Education
Study in Bachelor’s Degree at Sukhothai Thammathirat University
Major Management 2015

UFM COOKING SCHOOL

CERTIFICATE
Bakery training course 3 weeks Basic bakery pastry, cakes ,bread.Recipe Development
Costing Management Product knowledge and Provence Published in school’s newspaper
 DUSIT THANI COLLEGE BANGKOK
CERTIFICATE August 2004 to October 31 2004
 Hospitality Access Program
 Restaurant Management MK Major, Western ,Thai and Bakery
 Idea percentage of selling and costing
 Product knowledge
 Food safety program
 Health and Hygiene
 Cooking technique
 Consideration in planning menu
 Sourcing and Supplying
 Nutrition value
 Truth of menu
 HACCP program Summa Cum Laude
Culinary
High school 2539
Skills

 Hot and cold kitchen operation include pastry

 International cuisine
 Modern molecular food
 Sausage and Could cut
 Restaurant management
 C0-oprate management
 Catering management
 Retail management ( merchandise fresh food ) Rte
 Stock control
 Recipe cost card
 Staff training

Additional  Microsoft Office

Skills  English language
 Food and wine pearing

DATE OF BIRTH 08 September 1977

NATIONALITY Thai
MARITAL STATUS : Single
CONTACT NUMBRE 0863454350
E-MAIL ADDRESS ning.duchanee@gmail.com , duchanee.ning@gmail.com
LANGUAGES English,Thai