The document is a cover letter and resume from Samreth Thai, a Cambodian chef seeking a new executive chef position. It summarizes his 15 years of experience at top hotels in Cambodia and the Maldives, including most recently as head chef at Coco Palm Resort in the Maldives. It also lists his qualifications and skills in food production, budgeting, staff supervision, and food safety and hygiene training.

1. KINGDOM OF CAMBODIA
Nation Religion King
Dear Sir, Madam
I’m looking for a new job that would widen my experience and improve my career prospects.
For the past 15 years to the present
I’ve had experience with the most awarded 5 star hotel in Siem Reap, the Raffles Grand Hotel D'Angkor.
Team pre opening Thansurbokor Highland Resort in Kampot province 2 years and 6 month
Team pre opening Restaurant Tonle Bassac II in Phnom Penh and Move to join oversea within
Coco palm Resort Dhuni Kohlu Maldives, the branch of Sunland Hotel Head Office in Republic of
Maldives
At the present time I’m applying for the post of Excutive Chef
I could offer not only my expert and qualified skills to the Hotel industry but my high level of
responsibility.
Some of my Management skills and training I have are:
Management Development, Coaching for Improved Work Performance, food Safety & hygiene,
Computer Words & Excel.
The detail of my qualification and experience are the attach with this Curriculum Vitae,
as you will examine from my enclosed CV and some other relevant documents to your requirement
Best Regards
Samreth Thai

2. SAMRETH THAI
Siem Reap Cambodia
Work Experience
*****
Raffles Grand Hotel D’ Angkor
Thansur Bokor Highland Resort
Tonle bassacII restaurant in Phnom Penh
Present working address: Coco palm Resort
Dhuni Kohlu Maldives
Nationality: Cambodia
Present Address: Tro peng SES Village, Khok Chock Commune,
Siem Reap Province, Siem Reap Town
Date of birth 05-January-1980, Sala Comreik Village Sala Comreik Commune
Siem Reap Province. Cambodia, Cambodian nationality, Male, Married,
Mobile phone # +9609859168 ; Email : thaisamreth@yahoo.com ; Skype Address : thaithai708708
CAREERE OBJECTIVE :
Continue to develop my career within respected international hospitality groups, with the aim of becoming
the Executive chef of a very large operation.
WORK EXPERIENCE:
Head Office: “Sunland Hotel”
Coco palm Resort Dhuni Kohlu Maldives
November 2014 – 2015 Present working within Coco palm Resort Dhuni Kohlu Maldives
Phnom Pen:
Restaurant Tonle Bassac II
5 May 2014 as Senior Head Chef and assisting to operation under Executive Chef
Thansurbokor Highland Resort
January- 02- 2012- 2014 … Pre Opening Thansurbokor Highland Resort “Sokha Company” work as
Head Chef.
Raffles Grand Hotel D’Angkor
2008-2012…Move to Café kitchen take in charge operation as “Buffet, Ala cart” and Banquet
2005…Get a promote to “Junior Sous Chef” Fine dining kitchen And Banquet
2004…Get a promote to “Commis I” Fine dining kitchen And Banquet
2003…Get a promote to “Commis II” Fine dining kitchen And Banquet
2002... Get a promoted to “Commis III” Fine dinning kitchen And Banquet
2000…Begin with Raffles Grand Hotel D’ Angkor working in Fine dinning kitchen as “Casual”
Special Event
Participate in the function of Angkor concert by Jose Carreras 1000pax on 6th
December 2002
Participate in the function of Asian Car Rally 06th
October 2004
Participate in the function of E M C Group 13- April-2010 600pax in one week

3. SUMMARY
Responsible for all food production including that used for restaurants, banquet functions
And other outlets develop menus, food purchase specifications and recipes. Supervise staff. Develop and
monitor food and labor budget for the department. Maintain highest professional food quality and sanitation
standards
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Plans menus for all food outlets
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food
preparation is economical and technically correct and within budgeted labor cost goals
• Approves the requisition of products and other necessary food supplies
• Ensures that high standards of sanitation on, cleanliness and safety are maintained throughout all kitchen
areas at all times
• Establishes controls to minimize food and supply waste and theft
• Safeguards all food preparation employees by implementing training to increase their knowledge about
safety sanitation and accident prevention principles
• Develops standard recipes and techniques for food preparation and presentation which help to assure
consistently high quality and to minimize food costs; exercises portion control for all items served and
assists in establishing menu selling prices
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and
monitors actual financial results; takes corrective action as necessary to help assure that financial goals are
met.
• Attends food and beverage staff and management meetings
• Consults with the Food & Beverage Director about food production aspects of special events being
planned
• Cooks or directly supervises the cooking of items that require skillful preparation
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll
costs to achieve maximum profitability
• Evaluates food products to assure that quality standards are consistently attained
• Interacts with food and beverage management to assure that food production consistently exceeds the
expectations of members and guests
• In conjunction with F& B management team, assist in maintaining a high level of service principles in
accordance with established standards
• Evaluates products to assure that quality, price and related goods are consistently met
• Develops policies and procedures to enhance and measure quality; continually updates written policies
and procedures to reflect state-of-the-art techniques, equipment and terminology
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and
equipment
• Provides training and professional development opportunities for all kitchen staff
• Ensures that representatives from the kitchen attend service lineups and meetings
• Periodically visits dining area when it is open to welcome members
• Support safe work habits and a safe working environment at all times
• Perform other duties as directed
EXECUTIVE CHEF
SUPERVISORY RESPONSIBILITIES
• Interview, select, train, supervise, counsel and discipline all employees in the department
• Provide, develop, train, and main train a professional work force
• Ensure all services to members are conducted in a highly professional and efficient manner
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility

4. OTHER SKILLS AND ABILITIES
• Ability to interact positively with supervisor, management, coworkers, members, and the public to
promote a
team effort and maintain a positive and professional approach
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high
quality
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-
workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and
to refrain from abusive, insubordinate and/or violent behavior
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The
requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions
LANGUAGE SKILLS
Ability to read, analyze and interpret general business periodicals, professional journals, technical
procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure
manuals ability to
effectively present information and respond to questions from groups of managers, committees, suppliers
members and employees
COMPUTER SKILLS
Working knowledge of various computer software programs
MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference
and
volume ability to apply concepts of basic algebra
REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variables in situations where only
limited
standardization exists. Ability to interpret a variety of instruct tions furnished in written, oral, diagram, or
schedule form.

5. FACILITY DATA
• Traditional Khmer Food
• Western Food and Asain
• Banquet
OTHER TRAINS & EDUCATION
1990-1993……………..Hun Sen Wat Svay Primary school
1993-1996………….....Hun Sen Wat Svay Secondary school
1996-2000…………….Hun Sen Wat Svay High school
2000-2001.....................Guide motor taxi drivers
LANGUAGES
Khmer………Mother tongue
English……...Written and Spoken skills
REFERENCE
Mr. Wade James
Executive Chef
Raffles Grand Hotel D’ Angkor
wade.james@raffles.com
H/p. (855) 12- 910 097
Tel. (855) 63-963 888
Fax. (855) 63 964 223
Maing Meng Seap
Pastry Chef
Raffles Grand Hotel D’Angkor.
Mobile: 012 960 885
Mr. Su sopoin rithy
Executive Sous Chef
Thansurbokor Highland Resort
su sopoinrithy@thansurbokor.com
Mobile: 012 995 991
097 29 66 888
Mr. I wayan Sudira
Executive Chef
sudira_bayon@yahoo.com
H/p. +960 99 57 721