Sirayut Kengra

Executive sushi chef.

Experience 15  years in Japanese Foods.Example Izakaya,Sushi bar,Omakase.Okinawa,kaiseki, Ala cart,fusions.

Experiences 15 year from 2007- 2022 Japanese Food

Executive sous chef at Ridge la cuisine Doha-Qatar ( Fusion and roll style ) June 26, 2022- now, 

 Executive sous CHEF AT MIKHA Restaurant PHUKET Thailand (Omakase style) September 1, 2019 - January 31, 2022

 EXECUTIVE CHEF AT TAI OMAKASE CENTRAL FORESTA PHUKET Thailand ( Omakase and fusion style ) September 1, 2018 - June 25,2019 

SENIOR CHEF AT BABA BEACH CLUB BY SRIPANWA Thailand (Premium and fusion style) August 26, 2017 - August 26,2018 

My Responsibilities of Executive chef Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff’s activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers

HEAD CHEF AT SUSHI MANIA THE TANA ARIGHT RESORT THAILAND (PREMIUM AND FUSION STYLE) February 2015 - January 2018

 HEAD CHEF AT SUSHI MANIA RESTAURANT 1 RAMKAMHANG 64 Thailand ( premium AND FUSION STYLE) October 01, 2014 - January 31, 2015 

CHEF SUSHI AT SUSHI HIRO RESTAURANT RAMINTRA Thailand (premium STYLE) October 01.2014 - September 30, 2014

 HEAD CHEF AT NIRAI KANAI, SUKHUMVIT 39 RD. Thailand (IZAKAYA STYLE) January 01, 2013 - January 30, 2014

 My Responsibilities for Head chef Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff’s activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers

CHEF SUSHI TORAJIRO NIHONMURA SUKHUMVIT 26 THAILAND (IZAKAYA STYLE) April 01,2007 - April 30, 2010

 My Responsibilities for chef sushi Expertly cutting, slicing, and filleting different types of fish. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard. Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety. Maintaining a clean work environment in order to prevent food contamination. Regularly taking inventory of food supplies and other products. Reporting any problems with kitchen equipment to the manager on duty. Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use. Communicating with wait staff to ensure that special requests and food allergy considerations are met.

Education

2002-2005 -Junior high school. Cowang wittayakhom school Yasothon Province. GPA 3.20