Thanavoot Srilardlao, Executive Chef

Thanavoot Srilardlao

Executive Chef

„Every detail in catered to what you want for the best experience “

À propos de moi

"Smile Chef " over than 15 years Asian and Modern International Cuisine experience in top world class Thai Cuisine restaurant and luxury hotels worldwide

Plus d'informations sur moi

Asian Modern and Authentic Thai Cuisine


Work with Minor company in Thailand with Executive Chef Position

Offres d'emploi

S’est intéressé par Thanavoot Srilardlao sur les emplois vacants est visible uniquement aux utilisateurs enregistrés. – S'inscrire maintenant gratuitement

Expérience professionnelle

Premier chef

Anantara Resort and Spa · Thailand · 08/2016 – jusqu'à présent
• Oversaw and manage culinary operation with more than 26 chef in under • Developed and implement the menu for all Restaurant and Bar to ensure that meet of guest satisfaction increase • Increase guest satisfaction levels with top three in competitor in hotel industry client in South of Thailand • Controlled the labor cost and manning • Controlled food costs and expense ensure profit, monitoring purchase with high quality of product with less than 29% • Increase revenue of food to achieve the budget and hotel KPI • Developed and motivated kitchen team with daily, monthly, yearly plan • Renovated and restructure the kitchen lay out to supported the operational flow by quarter and yearly plan (capex) • Hire, Training procedure include of new staff in the department • Supervised and implement the Food Hygiene system in the department and hotel • Improvement staff relationship with monthly celebrate and hotel activity • Implement kitchen safety procedure according to work place • Work closely with Sale & Marketing team to ensure the guest target market are rerated to promotion and package • Implement in place for Japanese Restaurant with Teppanyaki and Bar

Chef de cuisine

Anantara Riverside Bangkok · Thailand · 10/2014 – 08/2016
• Responsible of Trader Vic’s restaurant it Romantic Dining concept with total of 130 seat and 350 for cocktail in garden • Responsible for Loy Nam Bar it All day dinning in pool area • Responsible for Long Tail Bar it River side Dining with Asian snack, Western And Authentic Thai Food • Design and implement new menu a la cart, function and promotion • Provide and maintain the high standard of food • Work closely with Executive Chef with promotion and market target • Manage and assign team according to basic operation and event • Hire, Training and developed all staff • Trainer of all new staff and daily basic training • Implement and maintain Hygiene (FSMS)(HACCP) and sanitizer • Improvement and developed staff performance • Identify , result and improved GSS, guest comment and questionnaire • Work closely with Ex. Chef cost controller to control the daily, weekly, monthly cost and yearly expenses

Chef de cuisine

Hilton Millenuim Bangkok · Thailand · 10/2012 – 10/2014
• Flow restaurant with All Day Dining concept 320 seat in total in Merditeranean food concept and larges Cheese Room in the town • Work closely with Executive Chef with promotion and market target • To manage and control more than 48 chef in under • To design and implement the menu according to season and function • Assign and planning of daily function to assist for manning depend on Hotel occupancy and reservation • To ensure all new associates are trained according to Hilton Hotels Brand standard and supervise stewards in all areas of their work and maintain a high productivity and safety. • Key of restaurant with any guest comment and questionnaire • Hilton Hotel QA manage with Hygiene and food safety • Work closely with cost controller to maintain and food cost forecast


Le Meridien Bangkok · Thailand · 03/2009 – 10/2012
• Work under F&B Director to maintain the constantly standard on daily operation and all food related set ups for functions during resignation of Executive Chef since August 2010. • Assign and planning of daily function for manning depend on Hotel occupancy and reservation • To update menu, recipe card and menu planning for promotion. • To check store and refrigerators and responsible for the storing and attend daily banquet operational meeting. • To ensure all new associates are trained according to Brand standard and supervise stewards in all areas of their work and maintain a high productivity and safety. • Prepare effective rosters and annual leaves schedule to balance of Productivity guest covers, Revenue and Cost of Hotel • Work closely with accounting department to ensure that the product is in the highest quality and hotel qualification and maintain food gross profit. • 99% LRA audit, number 1 in Asia Pacific of year 2010. • To handle with guest’s comment in part of cuisine and reply all emails of guest’s complaint which concerning the cuisine and Food Hygiene. Hygiene and sanitations: • To manage and maintain the highest standard of Starwood hotels Hygiene policy (EHC) according to HACCP rules(EHC champion 2 years of 95.75 year 2009 and 96.75 year 2010 in 2010 is the highest score in Asia Pacific) • Responsible and assign for the hygiene and cleanliness in the all kitchen. • To ensure that hygiene and sanitation are followed by working closely with the steward • To ensure that all the equipments are in good condition and hygienic.


Six Senese Phuket · Thailand · 04/2007 – 07/2009
Sous Chef, Fine Dinning (Pre-Opening). • Chef Table Cooking Class • Work under Executive Chef • Operate kitchen system. • Manage cost by handling with the market lists. • To be responsible for Fine Dinning (Restaurant) this provides Mediterranean foods. • Assign work to the staffs when there is a function or event. • Maintain food quality and standard following by Six Senses Policy. • Educate other departments about foods and ingredients.

Chef de partie

Banyan Tree Hotel · Thailand · 12/2003 – 04/2007
• Collaborate with chef de cuisine to over see the kitchen’s operation. • Prepare ingredients to be used in daily’s operation includes meat, vegetable, hot and cold soup, sauce, gravy, dressing, confite, terrine, and more. • Cook food as requested from the guests. • Manage inventory and purchasing. • Maintain food quality and hygiene standard. • Won the third prize in western cuisine cooking competition at The 13th International Hotel, Catering, Bakery, Food, Beverage and Retail Supplies Exhibition. • Supervise the staffs about food quality, hygiene, sanitation, and safety

Chef / Cuisinier

Corinthia Hotel Anwerpen · Belgium · 04/2003 – 10/2004
• To provide Asian and Thai food for weekly promotion. • To manage and control food order for promotion • To train local chef for Asian and Thai food • Supported kitchen team for daily operation • Prepared salad and appetizer. • Prepared ingredients to be used in daily function. • Prepared food for staffs. • Assembled, set up, operated, disassembled, and maintained equipment. • Training of basic wine knowledge. • Management Trainee for Culinary


Western Food Gastronomy

Erasmushogese School · Belgium · 06/2003 – 10/2004


Best Restaurant Awards 2015

Associations de cuisiniers

Private Chef Thailand


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