ANUSORN AOMAOD

-Organizing and monitoring controls of food quality.

- Support in all cooking line, hot and cold kitchen.

- Creating new seasonal menu by using NZ ingredients.

- Cooperation with kitchen team and front of house team to deliver the best experience to the customers

- Cost management with suppliers as well as internal expenses including food cost.

• Preparing daily menu plans, place food in order with approved suppliers and wholesales
• Cooking for special events
• Creating Thai fusion menu responds to customer demand
• Specialize in wok and hot cooking line
• Ensuring the foods meet standards and restaurant policy
• Maintain food stock and preparation for services
• Create new recipes by adopting Thai food to be responded to customer demand.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Specialize in wok and hot cooking line.
• Ensuring the foods meet standards and restaurant policy.
• Maintain food stock and preparation for services.
• Create new recipes by adopting Thai food to be responded to customer demand.

• Responsible for overseeing all food presentation and creating seasonal menu to be suitable for customer demand and increase revenue for the company
• Organizing and monitoring controls of food quality
• Support in all cooking line, hot and cold kitchen
• Creating new seasonal menu by using NZ and Thai ingredients
• Cooperation with kitchen team and front of house team to deliver the best experience to the customers
• Cost management with suppliers as well as internal expenses including food cost.

• Support sous chef and head chef in food presentation and all cooking lines
• Ensuring that all kitchen equipment is maintained
• Making sure food stock is rotated properly
• Creating teamwork and contribution in the kitchen
• Assisting head sous chef and head chef create new menu.