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Nokveedz Sere, Group Head

Nokveedz Sere

Group Head·Food & Beverage

Other

High school or equivalent,

Work experience

Total years of experience: 5 years, 8 months

Group Head

April 2009 - January 2011

Food & Beverage

Thailand

April 2009 - January 2011

Created
Company industry:
FMCG
Job role:
Management

COnsultant

January 2008 - February 2009

he followng hotels & restauran

January 2008 - February 2009

The Library hotel, Member of design hotel, Worldwide:
Report to: General Manager, Miss Jirapa Akkaraj
Job role:
Information Technology

Project Coordinator

- February 2008

Phanit Subrugruang

- February 2008

To give lecture to 3rd -4th years student on Food preparation and Catering management
To give lecture on HACCP, FIFO, Stock management and Food cost and how to minimized wastage
To explain the theory and give ideals and fundamental in kitchen operation management and kitchen designs to fit the size of outlet cover
To explain the fundamental in menu planning, costing management and over all kitchen operation need
To introduce the student to the fundamental of menu analysis
To introduce the student to the fundamental of wine and wine paring
To explain the student in the wine and food service


Invited chef
Makro Horeca Extravanganza Trade show 2008
Job role:
Engineering

Operation Manager

March 2007 - July 2007

pc@bbb.co.th +66914654595 www.bbb.co.th

March 2007 - July 2007

Rolls & Responsibility
Created dessert & gelato using product from FARBI Company
Provide accurate costing for each item
Provide recipe card and training for production team
Participate in PR program, interview with magazine and newspaper
Participate in company brand chef training and factory visit in Shanghai, China
SOP for production kitchen, FIFO and HACCP training
Job role:
Management

Project Manager

January 2006 - March 2007

Mr. Farbrice de Barsy

United Arab Emirates

January 2006 - March 2007

Rolls & Responsibility
Assist Mr. Farbrice de Barsy in day to day operation
Overseen the construction site and conduct regular meeting with Head of Architect and Interior team
Intelligent candidate hunting, conduct first interview and summary report
Created SOP and implement SOP
Working closely with MR. Fillipo Baldan, Mixologist consultant to created and assist over the beverages menus and wine lists
Conduct daily meeting with service team for daily briefing and problem solving
Summary daily revenue report SOP
Training the designated operation manager on the rolls & responsibility

Corporate Chef, New York Deli section, Opening team
Central Food Retails/Central food Hall/Top supermarket
Report to: General Manager, Swiss Executive Pastry Chef, MR. Cedric, Rubellin
Number of Subordinate: 12
Job role:
Management

sous Chef

January 2005 - January 2005

January 2005 - January 2005

.centralfoodhall.com
Roles & Responsibilities
Day to Day section management
Train section staff to the menus and productions guideline
Conduct training for staff in new branch
Quality Assurant of all products and in all branch
Conduct regular meeting with section team and attending HOD meeting with other department manager
Assist other department with store audit
Job role:
Management

Head chef

January 2004 - January 2005

Martin, Scotch

New Zealand

January 2004 - January 2005

Job role:
Management

Chef de partie

January 2004 - January 2005

Marina restaurant Award winning restauran

January 2004 - January 2005

Rolls & responsibility
Sole charge of daily Pastry kitchen operation
Assist the head chef in create menus and daily special
Training and managing pastry team
Assist the head chef in training kitchen team with menus and new items
Communicate with suppliers on ingredients
Stock control and food cost of menus items
Leading the team in the absent of head chef
Job role:
Other

Head chef

January 2003 - January 2002

January 2003 - January 2002

Rolls & responsibility
Prepare and cook food items according to the guild line recipe
Sole charge of dessert section
Job role:
Management

Chief Executive Officer

-

Sultan, Liakat, Dhanji

-

Job role:
Management

Chief Operating Officer

-

shif@cartoonnetworkamazone.co.th

-

Number of Subordinate: 55
Roll & Responsibilities:
Operation:
Create menu planning to include plate costing, presentation and execution.
Product ordering to include food, liquor, paper products and any other departmental needs.
Ensure appropriate equipment maintenance and sanitation standards are maintained as required by Health Department
Work during meal service to evaluate staff, food temperature, appearance and portion control.
Plan, execute and participate in special events and promotions to ensure success.
Conduct inventory, purchasing disbursement and cost control for all operating supplies, food and beverage. Ensure that the FIFO system is used with all products.
Maintain effective staffing and compliance with all Food and Beverage training and staffing benchmarks.
Control the financial viability of the department to maximize profitability.
Recruiting, training and retraining kitchen teams and service staffs
Sop for: food preparations, service sequence for each outlet, store management, recipe card and kitchen set up
Stock: Par stock set up and SOP for store management. Consumption analysis to identified popular and unpopular stock items
Working closely with MD to created new outlets concept, kiosk concept, destination dining
Business financial statement
Food cost analysis
P&L statement and kitchen Performa
Purpose budget for new outlet
Selected suitable suppliers
Concepts design for new outlet
kitchen layout design

cOPORATE CHEF,
EPKIRUEAN HOTELS & LIFESTYLES, EPIKUREAN HOTELS GROUP
Job role:
Management

head chef

-

-

of concept dining in famous fashion district of Mosco Simachev shop & Bar
head of production kitchen for Pan-Asian restaurant chain and oversee menus creation of South East Asian menus items for all 15 branches of Zu-Café
Responsibility:
Overall management of day to day kitchen operation of Simachev Shop & Bar and Zu-Cafe
Create menus, implement and training for both properties
management and food cost control
P&L reports and KPI
Working closely with CEO in the expansion of business possibilities
Job role:
Management

PR

-

Rolls

-

Created signatures menus, in-room dining, designation dining, bar menus & signature cocktails
Provides accurate costing for all items
Assisting in finding the right suppliers and provide cost comparative tables for each suppliers
Training the team in both production of menus items and attitude grooming
Training HACCP and FIFO
Participate in interview with magazine and TV show for
Company industry:
Industrial Production
Job role:
Marketing and PR

Consultant

-

Farbi Dolce laboratory, BB&B COMPANY, LIMITED

-

Job role:
Information Technology

Managing Director

-

MR. Phongchalerm, Charlemsuppayakorn

-

Job role:
Management

head chef

-

-

training and smooth running of the kitchen during service time
Stock room management
Job role:
Management

GENERAL MANAGER

-

JIRAPA AKKARAJ

-

Job role:
Management

MANAGING DIRECTOR

-

THE LIBRARY HOTEL

-

ANTON SAKISOV
Job role:
Management

Pr

-

Sasithorn Pibulchaisi

-

Job role:
Marketing and PR

Chef

-

Pernod Richard Pacific

Thailand

-

• To give explanation and demonstrate the fabrication of cow
• To give explanation and demonstration the suitable cooking method for each part including trimming and shaping the different part for service
• To give explanation and demonstration how to preserved and storage of different product and part
• To created a special menu from the selected fabricated
Job role:
Management

Chef

-

Noble Development Co.,Ltd

-

Job role:
Management

PR manager

-

Panjai Katear

-

Job role:
Marketing and PR

-

-

• invited chef for the first launching of the product line
• To provide the menu as guild line from New York company
• To give interview of the inspiration according to the product lines
• To give demonstration as a gimmick to the invited guest, magazine and TV channels
Job role:
Other

Education

st, joseph convent school

High school or equivalent,

Thailand

,

City & Guild of London Institute

High school or equivalent,

courses: Diploma in food preparation and cookery Advance diploma in patisserie Advance diploma in culinary art management New Zealand qualification authority: National certificate in Hospitality cookery level 2 & 4 New Zealand National certificate in Profession Fabrication, Butchery Trade

Tairawhiti Polytechnic

Bachelor's degree, Catering Production

:

Western Institute of Technology

High school or equivalent,

United Arab Emirates

courses: Culinary Art Management: Distinction L

Institute of Culinary ArtWestern University

Bachelor's degree, Business Administrative

Thailand

,

Skills

ARCHITECTURE
Expert
ARCHITECTURE
Expert
COM
Expert
COM
Expert
CONSULTING
Expert
CONSULTING
Expert
GENERAL MANAGEMENT
Expert
GENERAL MANAGEMENT
Expert
MANAGEMENT
Expert
MANAGEMENT
Expert
NEWSPAPER
Beginner
NEWSPAPER
Beginner
PRESS RELEASES
Beginner
PRESS RELEASES
Beginner
PROBLEM SOLVING
Expert
PROBLEM SOLVING
Expert
SOP
Expert
SOP
Expert
STOCK CONTROL
Expert
STOCK CONTROL
Expert

Languages

French
Expert