Aphithak withojit

"As a confident, innovative Development Executive Chef with more than 29 years of experience in the restaurant industry, I have shown an ongoing commitment to developing and maintaining my menus, kitchen and staff to give the customer an exceptional all-round dining experience.
In the busy kitchen environment, my key strength is my ability to deal with situations as they happen, while continuing a professional attitude and an approachable temperament.
I recognize the importance of a strong team and am dedicated to giving my staff member’s guidance and training to further their careers and contribute positively to a cohesive working environment."
"Culinary is not a Rocket Science; it is “an Art"

I recognize the importance of strong team and am dedicated giving my staff guidance, training to further their careers and contribute positively,
Responsible for organizational to Menus development on Authentic style cuisine with fresh ingredients and philosophy to get high quality and best taste.

Generated development new recipes standards with step by step photos for new concept Asian Cuisine Menus Recipes for Rotana Hotel Brand Standard, Training new opening staff.

Begin Early 2014 working new concept/consultant in Prestige Group Limassol, Cyprus. Involved in the new project to open up Tokyo Japanese restaurant that will be based on IZAKAYA / Japanese authentic Style with Fresh ingredients and philosophy, presented in a Modern way. Tokyo Japanese Restaurant belongs to Prestige Group a company that seeks for High quality and by operating Tokyo the aim is to make a pioneer comeback in the gastronomy.

• Assisting Executive Chef in creating new recipes and menus
• Increased daily covers from 30 to 130 guests per day
• Outsourced on events for up to 1000 guests
• Organized internal training programmer
• Introduced sushi & sashimi training for staff
• Introduced sushi & sashimi classes for guests

• Executive Sous Chef - Japanese / Asian Specialty
• Assisted Executive Chef in all aspects of food production and special events: Ruby 7, Dubai Air Show
• Best Caterer Awards 2012

I am of Thai origin and I have spent 14 years working in South Africa. For the last 2 years I have been working in Dubai as Head Chef De Cuisine and currently working in a 5 star hotel of Emaar group. I am ready to move for a bigger position and I have sound knowledge of both Western and Asian, Thai cuisine and I have mastered of Sushi, Japanese cuisine.
I am a hands on person who takes pride in teaching and development and believe that constant training is imperative to maintain consistency of product. My vision it to continue to rise above the competition in all aspects of the kitchen business, while focusing on quality, production, sanitation, food costs and presentation.

• Executive Sous Chef - Japanese / Asian Specialty
• Assisted Executive Chef in all aspects of food production and special events: Ruby 7, Dubai Air Show
• Best Caterer Awards 2012

• Assisting Executive Chef in creating new recipes and menus
• Increased daily covers from 30 to 130 guests per day
• Outsourced on events for up to 1000 guests
• Organized internal training programmer
• Introduced sushi & sashimi training for staff
• Introduced sushi & sashimi classes for guests