Chef ryan24

Executive chef

Swissotel Patong & Kamala resort

6 outlets • 1 executive Lounge • 1 grand Ballroom 300max • 57 Culinary & Stewarding staff • Implement SOP • Implement new structures • Implement training schedules • Implement FB Promotions • Improve HACCP standards to Accor standards • Improve Food Quality • Improve Breakfast menus and offerings • Change all Menus in FB • Training staff and motivating current individuals • Staff goals 6-12month • Design kitchen plans for new fb outlets – OSE – FF+E • Kitchen design + Bar equipments and designs Worst culinary score in Accor for HACCP audit when joined and staff where demotivated and lazy. Complaints about food standards and had reoccurrence of food poisoning Achievement: Had a 3-6month plan on changing staff attitudes and Fb offering especially the haccp within 3 months we scored at the time the highest score in Thailand 70.5% and highest turn around from a accor brand the next audit scored 87.75% highest score for any thai hotel in Accor brand and the only Accor property to pass HACCP audit Design 4 new outlets from scratch - FF+E -OSE and Kitchen +Bar work flow Design menus and concepts on what owner is wanting

Culinary & FB operations Director

The Pavilions Resort

• 4 Outlets • 1 Club lounge bar • Change management structure • Rebuilding team • Restructure outlets • Change outlet concepts • Implement SOP • Implement training Rebranding of signature restaurant (modern thai sustainable 100% local produce) • FB Promotional calendar • FB Taste panel training • Implement International HACCP Training • Work closely with sales • Strategies plans for fb promotions monthly • Plan fb service training Plan monthly events and organize staffing and PNL • Motivate culinary and FB with monthly incentive programme • Promoted to FB operations director • Made top 100 restaurants in Thailand scored 93/100 • Made 2020 Michelin guide • top 3 modern thai restaurant in Phuket show casing farm to fork movement

Executive chef & FB director

Wyndham Grand Kalim Phuket

4 outlets • 1 Grand Ballroom • 53 Culinary Staff • Implement SOP • Implement new structures • Implement training schedules • Implement FB Promotions • Implement Marketing plan • FB promotion ideas • Implement Food Cost systems for controlling cost • FB budgets / FB Expenses • FB Service training • Implement expenses tracking systems • Implement themes for all outlets • Train fb staff / Taste Panel Achievement: The first ever Wyndham Grand in South east Asia I implemented strategies for FB department regarding Phuket market. Designed all menus for outlets. Promoted to fb director Reason for leaving: Redundant

Execuitve chef

Paresa resort and Spa

Managing 35 employées • Budgets and fore casting • Implementing training Schedule • Implement new menu cuisine • Implement new cooking class menus for Thai cuisine • New Beach club menu design, kitchen design Highlights & Achievements • •http://thelifestyleagency.wordpress.com/2013/06/26/micheli n-star-chef-david-thompson-thai-charity-dinner-at-paresaphuket-a-huge-success/ • Le chaine rotisserie Dinner http://www.chainedesrotisseurs.com/news_online/story.php ?ids=838&title=Thailand%20Dinner • http://www.nationmultimedia.com/life/Just-like-heaven30186134.html