SURIYA PREECHAPIPUTPONG FERNANDES
ASIAN CHEF / SPECIALITY THAI CHEF
MUMBAI
Summary
To enhance my career prospects and achieve professional satisfaction by ensuring high standards of hospitality are catered to our esteemed guests.
To work in an organization, with an opportunity to explore my potential in the environment of learning and professional enhancement. With more than 20+ years of experience in operations for renowned Hotels/Cruise lines preparing a wide variety of unique appetizers, soups, entrees and sauces. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world. Proven leadership skills with developing and fostering strong teams focused on quality, presentation, cost containment and safety.
I have done my internship in 1998 from The American Club, Singapore (one of the leading Clubs in the world). I have developed culinary skill and basic knowledge from here being working with well - known Chefs. I am extremely skilled at putting my own stamp on traditional dishes which I learned in cruise lines like Club Cruise ,Carnival Cruise lines, And Stand Alone Clubs like The American Club ,.I have enhanced my knowledge of contemporary cuisine under Michelin's grade chef, while 2.0 culinary implement of specialty restaurants like French Bistro, Italian Trattoria and American steakhouse and tex –max specialty restaurants and New York Deli outlets of Carnival Cruise line.
I learn classical & contemporary Asian cuisine As A Restaurant Chef . Also creating new combinations and experimenting with new flavors while being careful not to compromise the freshness and originality of the food I prepare. I am great at following orders and working as part of a team. I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry would make me the perfect chef for Culinary World.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Dedicated professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Have I look forward to hearing from you and discussing my suitability with you further
Yours Sincerely
Suriya Preechapiputpong Fernandes
Overview
28
28
years of professional experience
2
2
years of post-secondary education
1
1
Language
Work History
Entrepreneur / Founder of Thaiphoon
SEPTAGON HOSPITALITY
MUMBAI
09.2020 - Current
- Having love for food and wanted to do something of my own have curated this menu from the basic culture of Thailand and kept the authenticity and flavor in each dish just curated the spice levels as per the palate
- Wanted to give my town the original feel tastes and flavor of Thailand
- Maintained consistent quality and high accuracy when
- Preparing identical dishes every day
- Prepared dishes in fast-paced environment working with
- Teammates to maintain high customer satisfaction rate
- Cooked multiple orders simultaneously during busy
- Periods
- Developed process to accurately track food costs more I
- Efficiently, saving in food waste
- Trained kitchen workers on culinary techniques
- Supervised all kitchen food preparation in demanding,
- High-volume environment
- Performed as head chef as needed to maintain team
- Productivity and restaurant quality
- Sanitized food preparation areas, grills and equipment
- To avoid cross-contamination from raw items
- Kept stations stocked and ready for use to maximize
- Productivity
- Followed proper food handling methods and maintained
- Correct food temperature for high scores on health
- Plated food according to restaurant artistic guidelines
- To promote attractive presentation
- Created personalized meal plans based on client
- Preferences, specifications, food allergies and dietary
- Restrictions
- Crafted meals in clients' home kitchens in accordance
- With food health and safety regulations
- Stored and organized food items in pantry and fridge
- Packaged and labeled prepared meals meant to be
- Consumed at later date
- Handled all grocery shopping to pick up necessary
- Items for use in recipes
- Researched new recipes and ingredients to incorporate
- Into meal plans
- Generated menus for clients to review and evaluate,
- Incorporating feedback into meal plans
- Expanded awareness of clients' dietary needs, likes and
- Dislikes
- Created recipes, incorporating various techniques, to
- Build flavor and unique visual appeal
- Developed shopping lists in accordance with budgets
- Provided by clients
- Served meals to clients, providing ingredients and
- Plating information
- Created menus for clients that comprised fresh, locally
- Grown food for farm-to-table dinner entrees
- Built strong vendor relationships to bring in top
- Ingredients at optimal prices.
- Sourced initial funding to get business up and running while planning initial structure and making strategic first hires.
- Performed statistical operations to improve operations and forecast team needs.
- Determined areas in need of improvement and devised targeted corrective actions for each concern to maintain optimal business operations.
- Sourced top-quality candidates to fill key roles.
- Evaluated suppliers to maintain tight cost controls and maximize business operational performance.
- Set company culture, facilitated communication and built cohesion between team members.
- Appraised inventory levels and ordered new merchandise to keep quantities well-stocked.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Eased team transitions and new employee orientation through effective training and development.
- Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
Entrepreneur / Home Chef
Suriya’s Kitchen
MUMBAI
09.2018 - Current
- Sourced initial funding to get business up and running while planning initial structure and making strategic first hires.
- Devised processes to boost long-term business success and increase profit levels.
- Evaluated suppliers to maintain tight cost controls and maximize business operational performance.
- Mapped income generating strategies to grow revenue.
- Determined business plan, mission statement and vision.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Built loyal account base and long-term business relationships with clients
Entrepreneur / Home Chef
SUEJOE’S
MUMBAI
05.2006 - Current
- Sourced initial funding to get business up and running while planning initial structure and making strategic first hires.
- Devised processes to boost long-term business success and increase profit levels.
- Evaluated suppliers to maintain tight cost controls and maximize business operational performance.
- Mapped income generating strategies to grow revenue.
- Streamlined operations and budgeted effectively to decrease spending
Senior Head Bartender /Bar Waitress
Club cruise
FALMOTH
12.2006 - 09.2007
- Poured and prepared mixed drinks for over [Number] customers daily.
- Boosted bar profitability, mentoring team members on routine procedures and productivity strategies.
- Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
- Developed new signature cocktails to support bar marketing brand and increase profits.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Closed out cash register and prepared cashier report at close of business.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Polished glassware, bussed tables and removed debris to keep customer areas clean.
- Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
Restaurant Chef
Carnival Cruise Lines
Miami
04.1999 - 01.2005
- Developed weekly specials that were created with fresh, local ingredients.
- Determined which items needed to be ordered from suppliers and took into account budgetary requirements.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Oversaw cleaning and maintenance of kitchen to boost safety and prevent accidents.
- Trained and coached culinary team, resulting in improved employee knowledge and increased productivity.
- Implemented diverse cooking methods into creating dishes and demonstrated these techniques to culinary personnel for educational purposes.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Cooked memorable dishes that brought new customers into establishment.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Verified compliance in preparation of menu items and customer special requests.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Interacted with guests to obtain feedback on product quality and service levels.
- Collaborated with other personnel to produce and modify menus and selections.
- Placed orders to restock items before supplies ran out.
- Obtained fresh, local ingredients to lower grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff to prepare each for demanding roles.
Intership /Trainee
The American Club
ORCHARD ROAD
03.1998 - 08.1998
- Training in food and beverage Service operation
- Attended training courses to build understanding of processes, techniques and industry.
- Increased training efficiency by working closely with supervisor and coworkers, asking questions, and giving honest, detailed feedback.
- Shadowed senior team members to learn all related jobs.
- Maintained high levels of efficiency during training by taking detailed notes and asking questions.
- Learned new materials, processes and programs quickly.
- Completed documentation and reports for business records.
- Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
- Provided reporting for forecast analysis and ad-hoc reporting in support of decision-making.
- Collected, arranged and input information into database system.
- Observed packing operations to verify conformance to specifications.
- Frequently inspected production area to verify proper equipment operation.
- Gathered, organized and input information into digital database.
Kitchen Operation Trainee
White Sand Beach Resort
PRAJUAB KIRIKHUN
03.1997 - 08.1997
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Participated in team-building activities to enhance working relationships.
- Actively listened to customers' requests, confirming full understanding before addressing concerns.
- Carried out day-to-day duties accurately and efficiently.
- Delivered services to customer locations within specific timeframes.
- Maintained excellent attendance record, consistently arriving to work on time.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Improved operations through consistent hard work and dedication.
- Worked with customers to understand needs and provide excellent service.
Education
DIPLOMA iN HOTEL MANAGEMENT - International hotel & tourism
I -TIM College, HOTEL AND TOURISM MANAGEMENT
RAMAKAMHEANG - BANGKOK 07.1996 - 07.1998
DIPLOMA iN CULINARY SKILLS - Chef Training
CARNIVAL CHEF COLLEGE
MIAMI - USA 07.1999 - 07.1999
DIPLOMA iN BEVERAGE AND BARTENDING - Bartending / Beverage Service
CARNIVAL BAR COLLEGE
MIAMI - USA 04.2005 - 04.2005
Diploma - Bartender
Bartender Course School
BANGKOK - THAILAND 07.2000 - 07.2000
S. T .C .W Courses - SURVIVAL TECHNIQUES AT SEA
S.M.I.E.T Institute
MUMBAI - INDIA 01.2006 - 01.2006
Skills
Kitchen operations
Kitchen equipment operation
Kitchen Operations knowledge
Kitchen Operations research
Procurement operations
Expertise in recipe building
Additional Information
- AWARDS RECEIVED ,
- Star Employee Of the Month September 2004 Recognition of exceptional performance in guest Service Certificate Of Excellence
- November 1999
- For Outstanding Scholastic Achievement A Very Successful internship And Professional of The Highest Order participation events
- Worked with Carnival cruise Line. In the Start up of luxury Super Liner
- Carnival Triumph (1999)
- Carnival Pride (2001 )
- Carnival Legend ( 2003 )
- Carnival Miracle (2004 ) Was Apart of the Inaugural team
Timeline
Entrepreneur / Founder of Thaiphoon
SEPTAGON HOSPITALITY
09.2020 - Current
Entrepreneur / Home Chef
Suriya’s Kitchen
09.2018 - Current
Senior Head Bartender /Bar Waitress
Club cruise
12.2006 - 09.2007
Entrepreneur / Home Chef
SUEJOE’S
05.2006 - Current
S. T .C .W Courses - SURVIVAL TECHNIQUES AT SEA
S.M.I.E.T Institute
01.2006 - 01.2006
DIPLOMA iN BEVERAGE AND BARTENDING - Bartending / Beverage Service
CARNIVAL BAR COLLEGE
04.2005 - 04.2005
Diploma - Bartender
Bartender Course School
07.2000 - 07.2000
DIPLOMA iN CULINARY SKILLS - Chef Training
CARNIVAL CHEF COLLEGE
07.1999 - 07.1999
Restaurant Chef
Carnival Cruise Lines
04.1999 - 01.2005
Intership /Trainee
The American Club
03.1998 - 08.1998
Kitchen Operation Trainee
White Sand Beach Resort
03.1997 - 08.1997
DIPLOMA iN HOTEL MANAGEMENT - International hotel & tourism
I -TIM College, HOTEL AND TOURISM MANAGEMENT
07.1996 - 07.1998
Achievments
After Successfully opened up Thaiphoon a brand curated the menu to perfection below are mentioned of how i was recognized by few
- https://www.cntraveller.in/story/7-mumbai-delivery-kitchens-opened-lockdown/
- https://www.hospibuz.com/thaiphoon-introduces-mumbai-to-heritage-lip-smacking-delicacies-from-the-kitchen-of-a-thai-local/
- https://www.mumbailive.com/en/food-drinks/mumbai-new-delivery-kitchen-thaiphoon-to-serve-delicacies-from-the-kitchen-of-a-thai-local-56530
https://elle.in/article/eateries-delivering-mumbai/ - https://mailchi.mp/bpbweekend/thaiphoon-delivery-noodles-thai-bangkok-mumbai
- https://www.femina.in/food/recipes/cookathome-gaeng-kiew-wan-gai-or-thai-green-curry-with-eggplant-176525.html
- https://www.femina.in/food/recipes/cookathome-pad-ka-prao-176528.html
- https://www.rediff.com/getahead/report/four-delicious-recipes-from-a-thai-kitchen-food/20201117.htm
- https://www.indulgexpress.com/life-style/recipe1/2020/dec/14/recipe-from-salad-to-curry-and-dessert-heres-how-you-can-prepare-a-four-course-thai-meal-30226.html
- https://www.instagram.com/tv/CIz_A8Sh72U/?igshid=rl3pcrgh3gs4
- https://www.mid-day.com/articles/eat-drink-repeat/23164217
Personal Information
Person of Initiative
Able to Work Independently
Committed Crew Member
At Ease to Comply With New Technology, To enhance my career prospects and achieve professional satisfaction by ensuring high standards of hospitality to our esteemed guests on their cruise vacations.
Achievments
After Successfully opened up Thaiphoon a brand curated the menu to perfection below are mentioned of how i was recognized by few
- https://www.cntraveller.in/story/7-mumbai-delivery-kitchens-opened-lockdown/
- https://www.hospibuz.com/thaiphoon-introduces-mumbai-to-heritage-lip-smacking-delicacies-from-the-kitchen-of-a-thai-local/
- https://www.mumbailive.com/en/food-drinks/mumbai-new-delivery-kitchen-thaiphoon-to-serve-delicacies-from-the-kitchen-of-a-thai-local-56530
https://elle.in/article/eateries-delivering-mumbai/ - https://mailchi.mp/bpbweekend/thaiphoon-delivery-noodles-thai-bangkok-mumbai
- https://www.femina.in/food/recipes/cookathome-gaeng-kiew-wan-gai-or-thai-green-curry-with-eggplant-176525.html
- https://www.femina.in/food/recipes/cookathome-pad-ka-prao-176528.html
- https://www.rediff.com/getahead/report/four-delicious-recipes-from-a-thai-kitchen-food/20201117.htm
- https://www.indulgexpress.com/life-style/recipe1/2020/dec/14/recipe-from-salad-to-curry-and-dessert-heres-how-you-can-prepare-a-four-course-thai-meal-30226.html
- https://www.instagram.com/tv/CIz_A8Sh72U/?igshid=rl3pcrgh3gs4
- https://www.mid-day.com/articles/eat-drink-repeat/23164217
Personal Information
Person of Initiative
Able to Work Independently
Committed Crew Member
At Ease to Comply With New Technology, To enhance my career prospects and achieve professional satisfaction by ensuring high standards of hospitality to our esteemed guests on their cruise vacations.