Summary
Overview
Work History
Education
Skills
Hobbies and Interests
INTERNSHIP EXPERIENCE
Timeline
Generic

Vijit Chaloeivijit

Whistler,BC

Summary

Accomplished culinary professional with over 20 years of experience in cooking and kitchen management, specializing in Thai, Asian, Western, and Asian fusion cuisines. Proficient in Thai and English, with strong skills in Microsoft Office (Word, Excel, PowerPoint) and Oracle. Possesses a deep understanding of food safety management systems (FSMS) and hygiene practices, ensuring the highest standards in kitchen operations. Committed to delivering exceptional dining experiences through innovative menu development and effective team leadership.

Overview

23
23
years of professional experience

Work History

Thai Chef

Barn Nork Aharn Thai (Thai Cuisine Restaurant)
05.2023 - Current
  • Directs to responsible the day-to-day operations of dinning, takeout and catering
  • Assists Owner creates monthly Thai food promotions
  • Works with team to ensure that all kitchen procedures and policies in place and followed
  • Assists in the process of efficient kitchen-work flow and ensure food recipes, menus, and other related activities as created are completely proofed in detail before selling
  • Ensures that the highest standards of foods and qualities are achieved in restaurants and maintain high standards of comfort, cleanliness, and hygiene throughout the entire kitchen

Executive Sous Chef

Bangkok Marriott Hotel, The Surawongse
02.2020 - 03.2023
  • Hotel with 303 rooms and suites, Directs to responsible the day-to-day operations of entire kitchen in hotel (5 outlets) and oversee all event in food and beverage
  • Works with team to ensure that all kitchen procedures and policies in place and followed
  • Assists in the process of efficient kitchen-work flow and ensure food recipes, menus, promotions and other related activities as created are completely proofed in detail before selling in the restaurants and functions
  • Monitor all related costs and expenses to ensure profit of all venues, helps to control effectively to meet budget guidelines by working with F&B Cost Control to ensure stock takes are carried out in a timely, being attended and presented the monthly P&L with Executive Chef
  • Assists Executive Chef to prepare yearly and work with F&B leaders for budget of department
  • Ensures that the highest standards of foods and qualities are achieved in restaurants and maintain high standards of comfort, cleanliness, and hygiene throughout the department and Marriott brand standards
  • Ensures all team members have a personal development plan and are encouraged to attend trainings including of completion the performance appraisals with direct reports
  • Undertakes relevant administration duties regarding manpower, roster and kitchen maintenance requests
  • Assigns to be in-charge when the absence of Executive Chef

Executive Sous Chef

Avani + Hua Hin
01.2018 - 02.2020
  • Directs to responsible the day-to-day operations of entire kitchen in hotel and oversee all event in food and beverage
  • Works with team to ensure that all kitchen procedures and policies in place and followed
  • Assists in the process of efficient kitchen-work flow and ensure food recipes, menus, promotions and other related activities as created are completely proofed in detail before selling in the restaurants and functions
  • Monitor all related costs and expenses to ensure profit of all venues, helps to control effectively to meet budget guidelines by working with F&B Cost Control to ensure stock takes are carried out in a timely, being attended and presented the monthly P&L with Executive Chef
  • Assists Executive Chef to prepare yearly and work with F&B leaders for budget of department
  • Ensures that the highest standards of foods and qualities are achieved in restaurants and maintain high standards of comfort, cleanliness, and hygiene throughout the department and FSMS standards
  • Ensures all team members have a personal development plan and are encouraged to attend trainings including of completion the performance appraisals with direct reports
  • Undertakes relevant administration duties regarding manpower, roster and kitchen maintenance requests
  • Assigns to be in-charge when the absence of Executive Chef

Senior Sous Chef

Rebranded to Avani Pattaya Resort & Spa
11.2016 - 01.2018
  • Directs to responsible the day-to-day operations of all-day dining and banqueting kitchens and assist other kitchen outlets when support is needed
  • Works with team to ensure that all kitchen procedures and policies in place and followed
  • Assists in the process of efficient kitchen-work flow and ensure food recipes, menus, promotions and other related activities as created are completely proofed in detail before selling in the restaurants and functions
  • Helps to control cost effectively to meet budget guidelines by working with F&B Cost Control to ensure stock takes are carried out in a timely, being attended and presented the monthly P&L with Executive sous Chef
  • Assists Executive sous Chef to prepare yearly and work with F&B leaders for budget of department
  • Ensures that the highest standards of foods and qualities are achieved in restaurants and maintain high standards of comfort, cleanliness, and hygiene throughout the department and Marriott brand standards
  • Ensures all team members have a personal development plan and are encouraged to attend trainings including of completion the performance appraisals with direct reports
  • Undertakes relevant administration duties regarding manpower, roster and kitchen maintenance requests
  • Assigns to be in-charge when the absence of Executive sous Chef

Senior Sous Chef

Pattaya Marriott Resort & Spa
01.2016 - 10.2016
  • Directs to responsible the day-to-day operations of all-day dining and banqueting kitchens and assist other kitchen outlets when support is needed
  • Works with team to ensure that all kitchen procedures and policies in place and followed
  • Assists in the process of efficient kitchen-work flow and ensure food recipes, menus, promotions and other related activities as created are completely proofed in detail before selling in the restaurants and functions
  • Helps to control cost effectively to meet budget guidelines by working with F&B Cost Control to ensure stock takes are carried out in a timely, being attended and presented the monthly P&L with Executive sous Chef
  • Assists Executive sous Chef to prepare yearly and work with F&B leaders for budget of department
  • Ensures that the highest standards of foods and qualities are achieved in restaurants and maintain high standards of comfort, cleanliness, and hygiene throughout the department and Marriott brand standards
  • Ensures all team members have a personal development plan and are encouraged to attend trainings including of completion the performance appraisals with direct reports
  • Undertakes relevant administration duties regarding manpower, roster and kitchen maintenance requests
  • Assigns to be in-charge when the absence of Executive sous Chef

Sous Chef

Pattaya Marriott Resort & Spa
12.2012 - 12.2015
  • Directs to responsible the day-to-day operations of all-day dining and banqueting kitchens and assist other kitchen outlets when support is needed
  • Works with team to ensure that all kitchen procedures and policies in place and followed
  • Assists in the process of efficient kitchen-work flow and ensure food recipes, menus, promotions and other related activities as created are completely proofed in detail before selling in the restaurants and functions
  • Helps to control cost effectively to meet budget guidelines by working with F&B Cost Control to ensure stock takes are carried out in a timely, being attended and presented the monthly P&L with Executive sous Chef
  • Assists Executive sous Chef to prepare yearly and work with F&B leaders for budget of department
  • Ensures that the highest standards of foods and qualities are achieved in restaurants and maintain high standards of comfort, cleanliness, and hygiene throughout the department and Marriott brand standards
  • Ensures all team members have a personal development plan and are encouraged to attend trainings including of completion the performance appraisals with direct reports
  • Undertakes relevant administration duties regarding manpower, roster and kitchen maintenance requests
  • Assigns to be in-charge when the absence of Executive sous Chef

Sous Chef

ONYX Hospitality Group Amari water gate
05.2011 - 11.2012
  • Supervised and coordinates and participates with his/ her team members in the preparation of buffet for breakfast, lunch, dinner and functions held at the corporate office
  • Checked that food is prepared and served in hygienic and safe manner as well as at the right temperature
  • Prepared requisitions for raw and prepared food items and supplies daily needs, menus and forecasts, determine variety and quality of food items to be prepared
  • Observed and tests food being cooked, supervises decoration and ensures that all the food items are prepared in a presentable and appetizing manner
  • Prepared time schedule of all his/ her team members and submits for approval of superior
  • Trained and evaluates team members on a regular basis
  • Ensured the proper cleanliness of bistro’s front of the house and pantries at all times
  • Ensured the proper handling, cleanliness and maintenance of equipment and utensils at all times
  • Performed other duties that may be assigned by DEM or EVP&CPO

Sous Chef

Red Snapper Restaurant
05.2008 - 02.2011
  • Cooked seafood and meat entrees in different variations such as sautéing, broiling, grilling, poaching, steaming, and deep frying
  • Seasoned and cooked food according to recipes or personal judgment and experience
  • Weighed and measured, and mix ingredients according to recipes and personal judgment, using various kitchen utensils and equipment
  • Observed and tested foods to determine that they have been cooked sufficiently, using methods such as tasting, smelling, and piercing them with cooking utensils
  • Portioned, arranged, and garnished food before being served to customers
  • Inspected food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
  • Regulated temperature of ovens, broilers, grills and deep fryers
  • Estimated and expected food consumption for daily purchased orders

Chef de Partie

Spicy Basil Thai Cuisine
07.2006 - 02.2008
  • In-charge of making different sauces, dressings and marinades
  • In-charge of appetizer and salad line
  • Substituted and assisted other cooks during rush periods and emergencies

Commis 2

Sheraton Grande Sukhumvit Hotel
01.2003 - 06.2006
  • In-charge of food preparation for the international buffet in the Orchid Cafe; breakfast, lunch, dinner and a la cart menu
  • In-charge of food preparation for the room service division

Education

Bachelor of Arts - Communication Arts in Advertising

Siam University
10.2001

Skills

  • Fluency in English
  • Proficient with Microsoft Office, Windows and different Internet Browsers
  • Food safety and sanitation
  • Customer service
  • Food quality
  • Kitchen management
  • Food presentation
  • Kitchen operations
  • Team collaboration
  • Recipes and menu planning
  • Cost control
  • Food cost analysis

Hobbies and Interests

Scuba Diving

INTERNSHIP EXPERIENCE

  • Amstel Inter Continental Amsterdam Cook Helper Amsterdam, Netherland July 2005 – January 2006
  • Sheraton Grande Sukhumvit Hotel Cook Helper Bangkok, Thailand January 2002 – April 2002

Timeline

Thai Chef

Barn Nork Aharn Thai (Thai Cuisine Restaurant)
05.2023 - Current

Executive Sous Chef

Bangkok Marriott Hotel, The Surawongse
02.2020 - 03.2023

Executive Sous Chef

Avani + Hua Hin
01.2018 - 02.2020

Senior Sous Chef

Rebranded to Avani Pattaya Resort & Spa
11.2016 - 01.2018

Senior Sous Chef

Pattaya Marriott Resort & Spa
01.2016 - 10.2016

Sous Chef

Pattaya Marriott Resort & Spa
12.2012 - 12.2015

Sous Chef

ONYX Hospitality Group Amari water gate
05.2011 - 11.2012

Sous Chef

Red Snapper Restaurant
05.2008 - 02.2011

Chef de Partie

Spicy Basil Thai Cuisine
07.2006 - 02.2008

Commis 2

Sheraton Grande Sukhumvit Hotel
01.2003 - 06.2006

Bachelor of Arts - Communication Arts in Advertising

Siam University

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Vijit Chaloeivijit