Accomplished Executive Chef,Food Passionate, Great leadership and management skills. Great expertise on Cost control and food cost. Creative and Innovative. Great command on decision making. Thai permanent Resident and many year of experienced in Thailand
IPSIA A. Pacinottti
Work & Experience
Radisson Blu Plaza Bangkok
Executive Chef “Radisson Blu Plaza Bangkok”, 290 rooms, responsible for a team of 70 Team members, 7 outlets, and Banquet up to 400-500 pers. Menu creations, Food cost, P&L Kitchen/F&B. Created/Setting new Menu Compendiums for Banquet and Weddings, review buffet set-ups to the latest trends and competition. Improved Food Safety standards.
Minor International - Avani + Hua HIn Resort & Spa
Executive Chef “AVANI Hua Hin Resort & Villas” part of Minor International Group, 196 rooms, responsible for a team of 48 Associates, 2 restaurants, 1 pool bar restaurant, banquet up to 600-700 pers., menu planning, Food cost. Setting new standards for Minor Group since hotel has been recently rebranded to AVANI. Create all Banquet menus, outlet menus and establish new concept for beach restaurant from Italian to Seafood BBQ.
Marriott Internationa - The Westin Siray Bay Resort & Spa Phuket
Executive Chef “The Westin Siray Bay Resort & Spa Phuket”, Marriott International, 257 rooms, responsible for a team of 84 Associates, 3 restaurants (menu changes once a year), banquet, menu planning and costing, Food Safety & Hygiene standards, departmental budget, purchasing and associate’s development Achievements: Food cost reduced from budget 1.3 %, departmental cost reduced 5%, turnover associates reduced Improved by 4 PP in 10 months the Food quality and service score. Food Safety Audit score improved from 92% to 97%, received HACCP Certification