Sula Silaphong

Experienced Head Chef with 20+ years in professional kitchens, restaurant operations, and culinary management. Strong expertise in kitchen operations, team leadership, menu development, Standard Recipe development, food cost control, purchasing, inventory management, quality control, and food safety. Specialized in European, French, Italian, and Fusion cuisine, with extensive experience in catering, weddings, and events for 100–400 guests.

Strong knowledge of Menu Engineering, including recipe costing, selling price analysis, food cost percentage, and profit evaluation.

HEAD CHEF at Bonjour Fusion Co., Ltd. — The Gardens of Dinsor Palace Restaurant (2019-06 – 2026-08)

• Led overall kitchen operations, production planning, food preparation, and service readiness.
• Managed, supervised, trained, and developed chefs and kitchen staff.
• Developed menus and Standard Recipes to ensure consistent taste, quality, portioning, and presentation.
• Managed food cost, purchasing, inventory, ingredient usage, suppliers, and food waste.
• Maintained food quality, kitchen hygiene, storage standards, and HACCP practices.
• Planned and managed wedding catering and events for 100–400 guests, including Breakfast, Coffee Break, Buffet, and Set Menu services.

HEAD CHEF at Maison de la Truffe (2017-07 – 2018-10)

• Managed daily kitchen operations, food preparation, production planning, quality, food cost, inventory, and staff training.
• Managed weekly purchasing of Fresh Truffle and planned order quantities based on sales and operational requirements.
• Inspected the quality, freshness, and quantity of Fresh Truffle upon delivery.
• Managed catering preparation, purchasing, production, and kitchen staffing.

HEAD CHEF at Pomodoro Group (2014-04 – 2017-07)

• Managed kitchen operations, production planning, food preparation, and service readiness.
• Developed menus and Standard Recipes; controlled food cost, inventory, purchasing, ingredient usage, and waste.
• Supervised and trained kitchen staff; developed buffet menus and monitored buffet food costs.

HEAD CHEF at Q Bar Bangkok (2012-01 – 2014-04)

• Managed daily kitchen operations and food production in a fast-paced environment.
• Controlled food quality, food cost, stock, purchasing, and ingredient usage.
• Supervised kitchen staff and maintained hygiene, food safety, and operational standards.

HEAD CHEF at LA RIOJA CO., LTD. (2001-08 – 2011-12)

• Managed overall kitchen operations, food preparation, production planning, and service readiness.
• Supervised chefs and kitchen staff and coordinated daily kitchen activities.
• Controlled food quality, food cost, purchasing, inventory, and ingredient usage.
• Developed menus and Standard Recipes to maintain consistent taste, quality, and presentation.
• Trained kitchen staff and maintained kitchen hygiene and food safety standards.

Lower Secondary Education – Ban Khwao Wittayayon School (1988)