Tanyamon Chabaphruek

Tanyamon Chabaphruek

Demi chef de partie at Anantara The Palm Dubai Resort
Lives in Dubai, United Arab Emirates
over 6 months ago

Join Hosco and view Tanyamon's full profile, it's free !

As a Hosco member, you will:
  • Make yourself visible to thousands of companies in the hospitality industry'
  • Join a community of 180'000+ students and professionals
  • Learn more with new articles & videos every week on hosco.plus
Join us

Huge Back ground in Hospitality business both the kitchen
and catering side. As a Thai a chef instructor my key
achievements are oversee daily recipe preparation, food
storage, cooking, and presentation. Developed recipes and
recommended menu item pricing. Researched and selected ingredients based on
seasonal availability and quality. Continuously monitored and controlled food
costs. Built and developed kitchen members and back-of-house team; provided
performance feedback and additional instruction in annual reviews and one-on one
counselling sessions. Conducted interviewing, hiring, and training functions,
ensuring that individual performance meet the highest possible culinary standards
as well as received regional recognition for assisting in creation of authentic and
traditional thai dishes. Continually received enthusiastic compliments from guests,
top management and CEO, excellence knowledge of HACCP


  • Demi chef de partie

    Anantara The Palm Dubai Resort - Dubai, United Arab Emirates

    F&B kitchen
    April 2017 - Now ยท 1 year and 10 months

    - Requisition all food items needed daily from the food storeroom in concert with all cooks. - Supervise all employees during the set-up, service and breakdown for each meal period. - Verify the taste and presentation of food produced prior to meal periods. - Expedite orders on the line. - Control labor and food costs. - Ensuring training is occurring on an ongoing basis with all employees. - Perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done. - Review the refrigeration areas of the kitchen and store rooms to ensure the proper usage of merchandise. - Monitor and control the labor utilised to produce a quality product while adhering to labor standards. - Monitor and control the food cost by creative menu planning, keeping waste to a minimum and low pars. - Assist in the development of a safe and clean working environment.


  • Rajapbat Nakhon Si Thammarat

    June 1998 - March 2002


  • Thai
    Professional working
  • English
    Professional working


  • Asian Cuisine
  • Exel
  • Good in microsoft
  • Manpower planning
  • Plan menus
  • Prepare menus
  • Thai cooking
  • Thai cuisine
  • thai food
The Ritz Paris
Paris, France
Other members
Lusaala Samuel
Dubai, United Arab Emirates
Nico Stelkens
Dubai, United Arab Emirates
Waheed Iqbal
The World Islands, Dubai, United Arab Emirates
Fazal Elahi
Dubai, United Arab Emirates
Chinthaka Mahesh
Dubai, United Arab Emirates
View 84177 members