Kesinee Damrongsakul

Directs culinary operations, menu engineering, and creative menu development for 4 luxury boutique properties, including Bangkok, Ayutthaya, Bang Pa-In, and Khao Yai.

Manages financial performance and budget planning, consistently maintaining food costs within the designated 30% threshold across all cluster properties.

Coordinates and communicates effectively with diverse internal departments and high-end clientele through professional correspondence to ensure seamless service delivery.

Developed and implemented all Thai-focused menus for Soho House Bangkok, showcasing authentic regional cuisine and contributing to brand identity.

Conceptualized and executed innovative Thai comfort food dishes, successfully showcasing them across multiple international Soho House locations.

Maintained strict cost control measures, ensuring profitability and optimizing resource allocation for culinary operations.

Achieved a 0% staff turnover rate through strong team leadership, mentorship, and fostering a positive work environment.

Spearheaded pre-opening kitchen operations, including recruiting a highly skilled team, comprehensive training, and meticulous standard implementation to ensure a successful launch.

Managed menu planning, food promotions, and private dining events, driving operational excellence aligned with the brand's prestige.

Directed comprehensive hotel kitchen operations, ensuring operational continuity, seamless service, and robust team development.

Led and maintained high team morale during the unprecedented pandemic, successfully adapting to a lean workforce while achieving a 20% workforce reduction without compromising quality.

Innovated menu designs and enhanced food presentations, optimizing cost efficiency across all culinary offerings.

Maintained the highest standards of food safety and hygiene, ensuring compliance with all regulatory requirements.

Played a critical role in the pre-opening culinary division for the luxury Capella Hotel, contributing to menu development, training programs, and operational strategies.

Established comprehensive operational guidelines and timelines, ensuring efficient kitchen workflows and seamless service delivery from launch.

Led the successful opening of a new restaurant concept, overseeing planning, instruction, and equipment setup to ensure a smooth launch.

Managed operations at Vertigo Too, consistently delivering world-class fine dining experiences to a discerning clientele.

Increased customer base by 45% through the creation of a tailored dieter’s menu, specifically attuned to health-conscious Asian guests.

Collaborated with Michelin-starred chefs for exclusive culinary events, enhancing the hotel's reputation and attracting high-profile guests.

Assisted in the restaurant's opening, including strategic team recruitment, comprehensive training initiatives, and rigorous staff development.

Ensured consistent quality across all dishes through meticulous staff training and adherence to Michelin-starred culinary standards.

Maintained exceptionally high plating and portioning standards, contributing to the restaurant's 2 Michelin-star reputation.

Mentored junior chefs in advanced culinary techniques, fostering skill development and adherence to rigorous quality protocols.

Supported the preparation and presentation of high-quality, intricate dishes, adhering to Ladurée's exacting standards.

Assisted senior chefs in daily kitchen operations, gaining foundational experience in luxury culinary production.

Supported the preparation and presentation of authentic Italian dishes, contributing to daily service excellence.

Gained hands-on experience in various kitchen stations, developing foundational cooking techniques and operational efficiency.