Tharakorn Parimathawut
Palmerston North,MWT
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Motivated and dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
13
13
years of professional experience
Work History
Executive Chef
Ohakea Air Force base
Bulls, Palmerston north
01.2023 - Current
- The scope of work at Ohakea Air Force Base
- Operate Combined Mass, Officer Mass, Café
- Inflight ration hot/cold for both domestic and international flights
- Functions for all events from Morning tea to special event fine dining dinner
- Hot Boxes meal for off-site events, Marae, NZ defenses
- MFC, set up and hold an event at new airport terminal.
Head Chef
Wharerata Function Centre
Massey University, Palmerston north
01.2022 - 01.2023
- The scope of work at Wharerata Function Centre
- Be responsible for the food at the café
- Including Breakfast, lunch, takeaway, ready to eat meal, sushi, Donburi, Dessert
- Manage and create the menu for both Hot kitchen and bakery kitchen
- Bespoke the menu to meet the client expectation for the event
- Costing and design the menu for every wedding
- Manage time for logistic delivery the food for all events
- Set up kitchen and cook offsite the kitchen
- Cater for sophisticated clients, different culture and background.
Head Chef
Spotless Service (NZ)
Rathkeale College, St.Matthews College, Hadlow school Masterton, Wellington
01.2018 - 01.2022
- Managing all aspects of 2 full-service kitchen and banquet facility, developing dinner and dessert menus, and maintaining exceptional profitability achieving all financial goals and standards set forth by the company
- Continuously training young staff to reach their professional goals and maintaining high standards of quality
- Assisting in training front house staff on steps of service and dining hall management
- Promoting catering sales through community and school events
- Maintaining highly skilled scratch cooking techniques in all aspects of kitchen production including pastry, developing dessert and dinner menus
- Keeping up on modern food trends and working completely hands on to ensure quality, consistency, and profitability
- Developed modern Kiwi and International style menus and multi-component dessert menus
- Special event, Wedding, out catering and sport event.
Corporate Head Chef
Collective Hospitality
ANZ Center, PWC building, Wellington
01.2015 - 01.2018
- Involved in the promotion of the business through menu tasting with clients upon request
- Trained staff on the importance of customer satisfaction managed an enthusiastic staff that enjoyed their jobs developed procedures that contributed to a quality menu, top-line revenue growth, engaged staff, and bottom-line profit
- Offered innovative international dishes along with extensive wine selection in a comfortable, moderately upscale setting
- Maintained and followed the highest standard of hygiene and sanitation procedures
- Controlled and checked daily requisitions and stocked items to meet the ideal food budget
- Ensured meal requirements were prepared according to standard recipes and weight portions to adhere to food specifications.
Head Chef and Business owner
Star Thai restaurant
Ponsonby, Auckland
01.2013 - 01.2015
- Created locally sourced, organic recipes and developed a menu for the modern Thai cuisine, improving the quality of food and the restaurant’s ambience, which resulted in a drastic sales boost
- Achieved recognition from the local as best takeaway and dine-in for Herne Bay
- Catered large-scale corporate/family events with up to 60 attendees, providing health-conscious meals
- Ensured compliance with health codes and Food regulations for sanitation and food handling
- Established and operated a successful restaurant.
Sous Chef
O’Connell Street Bistro
CBD, Auckland
01.2011 - 01.2014
- Create schedules for kitchen staff to ensure optimum resource management and speed of service
- Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu
- Ensure all staff members adhere to culinary standards and regulations
- Respond to customer inquiries and concerns personally
- Design new menu choices based on seasonal ingredients and customer demand
- Track, record and replenish inventory as needed
- Cross-train kitchen staff on multiple stations
- Assist lead chef with pricing menu items
- Research new developments in French cuisine and apply knowledge to menu.
Education
Advanced Diploma in European Culinary -
Culinary Art Academy
05.2008
Skills
- A high level of discipline
- Passion and motivation
- Willingness to learn
- Strong leadership and management skills
- Vendor Relationship Management
- Inventory Management
- Performance Assessments
- Food Stock and Supply Management
- Food and Beverage Pairing
- Food Preparation Techniques
- Order Management
- Hiring, Training, and Development
- Ingredients Selection
- BOH Operations
- Food Prep Planning
- Customer Service
References
Upon request
Languages
English
Professional
Thai
Professional
Timeline
Executive Chef
Ohakea Air Force base
01.2023 - Current
Head Chef
Wharerata Function Centre
01.2022 - 01.2023
Head Chef
Spotless Service (NZ)
01.2018 - 01.2022
Corporate Head Chef
Collective Hospitality
01.2015 - 01.2018
Head Chef and Business owner
Star Thai restaurant
01.2013 - 01.2015
Sous Chef
O’Connell Street Bistro
01.2011 - 01.2014
Advanced Diploma in European Culinary -
Culinary Art Academy
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