1. SPRANATH SAMRANRUEN [CHEF PRAKOB]
Address block no.4 BANNONGTHOY PHAKA [District] WATTANANAKON [Province] SAKEAO [postal] 27600 Thailand Mobile
+66847664760 Thailand Email prakob_samranrue@yahoo.co.in
Birth of Date: 05/07/1953 /Gender: male /Marital status: married /Height: 168 cm./Weight: 78 Kegs / Nationality:
Thai/Religion: Buddhism
SUMMARY
Hotel management professional with career spanning more than 25 Years exhaustive exposure in overseas assignments
Organizing facility planning is setting up of standard operating procedures food trails, developing of new concepts,
Training: & Implementation.
Extensive culinary creativity and experience in crating recipes and handing, specialized in A la cart, buffets and banquet
operations and knowledge of budgeting understanding of HCCP , hygiene & health , safety regulations.
LANGUAGES SPEAK: ENGLISH: THAI
SPECIALITY: Knowledgeable of oriental & Asian region cooking style Thai and European.
EXPERIENCE
CHEF DE PARTIES: 1975 - 1978
Siam bay Shore Hotel PATTAYA Thailand.

2. I have to managed two camp with 45 staff for managed food for 350 person Breakfast, Lunch, Dinner and.
I have to hold the senior position in a kitchen’s chain of command and are responsible for everything that goes out of the
kitchen .They have to work dynamic .and daily activities vary in nature Duties generally involved developing recipe and menus
for all food operations ,introduction new food products ,setting culinary goals and kitchen quality standards overseeing food
production ,and motivating and leading kitchen staff ,I have to estimate food consumption ,monitor the food investors and
order supplies accordingly, Make the daily report communications with engineering to always manage Kitchen Equipment I
have to training the staff for the menu standard and HCCP and safety handling .
SENIOR CHEF DE PARTIES: 1978 - 1984
Oil sector corporation catering, Tripoli Libyan:
Responsibility:
I have to Managed: 4 kitchen staff 26 person including with service of staff steward.
I have Make the menu for Dining: Hall of the camp the kitchen’s chain of command and are responsible for everything that goes
out of the kitchen they have to recipe and menus for all food operations, introducing new food production, setting culinary
goals and kitchen quality standard, overseeing food production, motivating and leading kitchen staff.
I have to estimate food consumption, monitor the food inventory and order supplies accordingly.
Preparing The Menu for Dining Hall.
SENIOR CHEF DE PARTIES: 1984 - 1988
Hyatt central Plaza Hotel Bangkok Thailand.
Hyatt word is 5 Star Hotel and the biggest and best Hotel on 1984 in Bangkok Thailand with 450 rooms, and for 4 restaurant,
SUABLUA Thai, Chinese, HO’GO Mexican and 24 hours café restaurant [Fusion food and bigger one 3000 capacity of banquet hall
6 meeting rooms] l have to managed 60 staff at kitchen responsibility for make is Standard recipe
All items and have to change every one year.
Make the menu.
Responsible for preparing and or presenting all items in the menus ,etc .in the most attractive and palatable manner Inventory
control, menu selection and modifications To expected to transform food leftovers into interesting all dishes and l have to
Training the staff with the new menu, always make good presentation setup for any buffet function.
NENIOR EXECUTIVE SOUS CHEF: 1988 - 1990
The Ambassador Hotel Bangkok Thailand:
Responsibility:
I have to set the kitchen from the beginning until run operations, I has training the staff with the restaurant menu, room
service menu and banquet menu
I have to estimate food consumption monitor and food inventory and order supplies accordingly.
Prepare and price the restaurant menu, develop new recipe ideas and select items for cooking occasionally participate in
planning events, provide on-the-job training and culinary demonstrations, provide leadership in establishing high – quality
standard in all kitchen operations, and ensure the kitchen is compliant with the regulatory requirements for food heading,
sanitation and safety.
EXECUTIVE CHEF: 1990-1992
The Dynasty hotel Bangkok Thailand:
I have to managed 28 staff I have to hold the senior Chef de parties in a kitchen’s chain of command and are responsible for
everything that goes out of the kitchen, they have to work dynamic, and daily activities very in nature, duties generally involved
developing recipes and menus for all food operations, introducing new food products, setting culinary goals and kitchen quality
standard, overseeing food production, and motivating and leading kitchen staff, I have to estimate food consumption, monitor
the food inventory and order supplies accordingly.
Preparing the menu for Restaurants: room Service: and Banquet menu.
MASTER THAI CHEF COUISINE: 1993-2003
The OBEROI hotel New Delhi India.
I have setup new Thai kitchen Banthai restaurant at the OBRERIO Hotel in New Delhi from the beginning until run operations, l
has training the local staff kitchen menu and service people and restaurant menu, banquet room service menu.
I have to estimate food consumption, monitor the food inventory and order supplies accordingly.
Prepare and price the restaurant menu ,develop new recipe ideas and select items for cooking ,occasionally participate in
planning events , provide on-the-job training and culinary, demonstration provide. Leadership in establishing high – quality
standards in all kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling,
sanitation and safety.
EXECUTIVE THAI CHEF: 2004:2009
The Park hotel: Chennai Indian.
Responsibility:

3. I have to managed 14 kitchen staffs at lotus Thai kitchen the park hotel in Chennai India
I have to estimate food consumption, monitor the food and inventory and order supplies accordingly
Make menu variations every one year restaurant banquet and room service menu and prepare menu costing
Leading in establishing high – quality standards all kitchen Operations and ensure the kitchen is compliant with the regularity
requirements for food Handling, sanitation and safety.
EXECUTIVE CHEF: may 2011-september 2012
The cha-am MATHAVALI Hotel cha-am beach PHETCHARURI: Thailand
Responsibility:
I have t managed 4 kitchen staff 22 people of service staff and 20 Person of staff stewarding.
I have to estimate food consumption monitor the food inventory and order supplies accordingly.
Make menu variations every month, breakfast, lunch and Dinner menu costing and prepared menu banquet and costing storing
prepared Market list, ordering all the items vegetables Dried food and frozen food Leading in establishing high – quality
standard in all kitchen operations and ensure the kitchen is compliant with the quality requirements for food handling,
sanitation and safety.
EXECUTIVE THAI CHEF: 22 October 2012 – present:
Armada: Hotel Manila Philippines.
I have to setup Rajah kitchen Thai from the beginning until run operating I has training the staff with the restaurant Thai dishes
menu, room service menu and banquet menu
I have to estimate food consumption, monitor the food inventory and order supplies accordingly
Make menu costing and variations every one year lunch and dinner menu costing prepared Market list, ordering French and
frozen food for one week storing all the items vegetables, dried food and frozen food.
Leading in establishing high – quality standard in Thai kitchen operations and ensure the kitchen is compliant with the regulatory
requirements for food handling, sanitation and safety.
PEIVATELY: Held: 1001 + 3000 employee. Hospitality: industry.
SKILLS & EXPECT.
[Cuisine][Culinary][Restaurants][Administration][Hotel][Food safety][Resorts][HCCP][Hospitality][Food][Menu design] [Fine
Dining][Banquet][Food cost][Menu development][Restaurant][Management][Pre- opening][Hospitality][Recipes][Food &
beverage][Cooking][Catering][Hygiene][Guest satisfaction][Menu Creation][Staff Training][Guest Service [Pastry][Cost Control]
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