Nat Keatphanon

Been in charge of managing other members of staff, guided them through functions such as weddings, private dinners, meetings and VIP events (feeding Rishi Sunak). Often help out in doing orders, admin logs and stock take reports. Helped out in R&D for new menu launches and creating spec for other members to follow

• Quality controlled stock, checking to see if they're expired or needing to decant, potentially turn into staff tea
• Produced numerous dishes during busy functions, portion controlling and ensuring the dish is garnished properly
• Staying on top of FIFO, avoiding unnecessary waste.
• Sufficient time use on mise en place to ensure for a smooth service
• Followed health and safety guidelines to reduce and prevent food spoilage or cross contamination with correct food storage
• Very hands on, offering help whenever possible especially during a busy service
• Involved with stock control, taking note of what we're potentially low on stock

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Minimized kitchen waste through effective recycling, composting and disposal systems.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.

• Part-time
• Skilled at working independently and collaboratively in a team environment.
• Worked effectively in fast-paced environments.
• Communicated quickly and effectively to the team
• Thorough preparations to ensure the team is ready for big venues
• Ensured high cleaning standards for a sanitary environment

• Part-time
• Regularly communicated with kitchen and bar staff to maintain smooth front of house operations, minimizing potential service delays.
• Warmly greeted guests upon arrival to create welcoming atmosphere.
• Processed cash and card payments promptly, minimizing customer waiting times and enabling swift table turnarounds.
• Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
• Kept guest tables neat and tidy by regularly clearing away dirty dishes and used glasses and wiping down surfaces.
• Assisted customers with menu selection, offering knowledge of current special dishes and personal recommendations to build rapport.