NOPHAWIN LOICROEN
Marseille
Profil professionnel
I approach cooking with unwavering dedication, patience, and a strong drive for perfection in every plate I serve. I firmly believe in getting better every day—striving to be better today than yesterday. For me, consistent, steady progress in my culinary skills and empowering my team to grow together are the keys to delivering great food.
Vue d'ensemble
3
3
Languages
9
9
years of post-secondary education
9
9
years of professional experience
Expérience
Cuisinier
Suphak Bangkok
Marseille
2024.04 - Current
- Successfully managed high-volume dining operations under strict time constraints while maintaining top-tier food quality and taste standards.
- Excelled in fast-paced, high-pressure kitchen environments, ensuring rapid service delivery without sacrificing culinary precision.
- Consistently delivered food excellence to create strong customer impressions and promote Thai culinary heritage to international guests.
Chef de Partie
Lobster and Oyster
Bangkok
2022.11 - 2024.06
- Demonstrated deep expertise in preserving fresh raw materials and seafood, specializing in lobster care and differentiating various oyster varieties.
- Executed proper and precise seafood preparation methods to maintain consistent quality, freshness, and authentic taste.
- Strategically planned kitchen operations and built cohesive teams to lead smooth executions for wedding banquets and high-profile private cooking events.
- Led and motivated dynamic teams in high-pressure environments, ensuring seamless collaboration between kitchen and service staff.
Commis 1
Quaint
Bangkok
2020.08 - 2021.01
- Controlled inventory levels and raw material purchasing to maximize kitchen efficiency and minimize waste.
- Curated tailored menus for weddings and wine-tasting dinners, ensuring harmonious food and wine pairing profiles.
- Ensured high-quality dish execution while maintaining strict consistency in taste, presentation, and food safety standards.
- Excelled in cross-cultural teamwork, collaborating seamlessly with international colleagues in a high-pressure kitchen environment.
Trainee
Rayawadee Krabi Hotel
Krabi
2019.01 - 2019.06
- Managed breakfast buffet operations, ensuring fresh prep, live-station cooking, and seamless line replenishment in a high-volume, 5-star environment
- repared and baked a variety of fresh pastries, breads, and desserts following standard recipes and quality control guidelines.
- Assisted in meat fabrication, including trimming, cutting, portioning, and preparing various cuts of meat,seafood and poultry.
- Food preparation, and 5-star hospitality standards with a strong emphasis on teamwork and quality control.
Cook's Assistant
The Terrace
Bangkok
2018.06 - 2018.08
- Authentic Thai cooking methods, specializing in traditional stir-fries (Phad) and complex curry bases (Gaeng).
- Proficient in wok cookery, mastering high-heat control, temperature management, and achieving authentic wok hei (breath of the wok) flavor profiles.
- Skilled in traditional Thai fruit and vegetable carving, creating intricate garnishes to elevate dish presentation and visual appeal.
Cook's Assistant
SIZZLER
Bangkok
2017.06 - 2017.08
- Prepared high-quality steaks by handling meat portioning, seasoning, and initial cook preparation according to house standards.
- Executed daily morning opening routines, including washing, chopping, and setting up fresh ingredients for the salad bar.
- Prepared various side dishes (e.g., mashed potatoes, grilled vegetables, sauces) to support smooth service workflow.
- Maintained clean, organized, and sanitary kitchen stations in full compliance with food safety regulations.
Formation
BACHELOR OF BUSINESS ADMINISTRATION - Culinary Art and Kitchen Management
Dusit Thani College
Bangkok 2016.08 - 2020.05
High School -
Suankularb Wittayalai Rangsit School
Phatum thani 2010.05 - 2015.02
Compétences
- Knife skills-Excellent
- Sushi
- Carving
- Allergen awareness
- Plating and presentation
Language
THAI
NATIVE LANGUAGE
French
Beginner
A1
English
Fluent
Chronologie
Cuisinier
Suphak Bangkok
2024.04 - Current
Chef de Partie
Lobster and Oyster
2022.11 - 2024.06
Commis 1
Quaint
2020.08 - 2021.01
Trainee
Rayawadee Krabi Hotel
2019.01 - 2019.06
Cook's Assistant
The Terrace
2018.06 - 2018.08
Cook's Assistant
SIZZLER
2017.06 - 2017.08
BACHELOR OF BUSINESS ADMINISTRATION - Culinary Art and Kitchen Management
Dusit Thani College
2016.08 - 2020.05
High School -
Suankularb Wittayalai Rangsit School
2010.05 - 2015.02