Phicit (P.J.) Suppanich, C.C.C
1809 Mt. Silliman Way
Antioch, CA 94531
I provide private chef services for sit-down dinners for 2 to 20 people, with 3- to 5-course meals or small buffets, cocktail parties, lunch, dinner or dessert.
Qualifications are the following:
Trader Vic's Emeryville CA, Executive Chef
As executive chef, responsibilities include all purchasing, menu development, budget, inventory, P and L cost controls, BOH and FOH Training ordering, preparing, storing and utilizing products in a manner that maintains their quality, hiring, developing and disciplining staff in a manner that supports their success, an informed environment, that promotes individual and team success and growth, creating enticing and seasonally influenced menu specials, execution of all banquets, maintaining a professional, creative safe work environment,
Cha-Da Resort & Spa
Lanta Island, Thailand
Executive chef 2009-2013
Open new five-star resorts as executive chef. Responsibilities included all purchasing (equipment and supplies) menu development, budget, inventory food, labor and cost controls, manager of 2 fine dining kitchen and 1 café, health and safety HACCP/SAFE administration, hiring and training, recipe menu design and execution of all banquets, catering, special events, wine tasting and room service, 215 rooms, and cooking class.
Castlewood Country Club
Complete responsibility for staffing, training and management of 1fine dining kitchen and 2 upscale dining kitchens 1 snack bar. Duties included all purchasing, menu recipe development, hiring, and training and manage budget, food inventory, labor and cost controls, HACCP/SAFE administration. Responsible for design, decoration and execution of all banquets, catering, special events, wine and beer tastings. Consistently below budget on food and labor costs, and cooking class.
Mira Vista Golf and Country Club
El Cerrito, CA
Complete responsibility for kitchens, training and management. Cut food cost by 10%, labor cost by 20%. Consistently came in below budget on food and labor costs. Responsible for design, decoration and execution of all banquets and events. Reorganized planned renovations to prevent 6 month closure of kitchen, while still upgrading facilities.
Top 100 Restaurants in San Francisco Chronicle newspaper food section
Asian-French fusion cuisine. Complete charge of all phases of restaurant operations, banquets and catering.
Oakland Tribune review-- Undiscovered Gem. Each meal...(is) a feast for the eyes."
Other experiences are the following:
South San Francisco, CA
Lead cook and banquets
* Bangkok College, B.A. (Thailand)
* Apprenticeship San Mateo College ACF culinary program
* Purdue University, courses in nutrition, sanitation, and management
* California Culinary Academy Courses
* Certified by American Culinary Federation and the American Culinary Institute
* Traveled extensively in France, Germany, and Japan working and training to develop my culinary skills over a 5-year period
Awards are the following:
* Cervena Venison, Top Five on the West Coast
* Pork Association, First Place Medal
* Chefs Association of the Pacific Coast
* American Culinary Federation