Temsit Nasom

Focused on turning product ideas into commercially viable and market-relevant results Managed RTE product category across multiple stores, contributing to sales growth and improving operational execution standards Collaborated with cross-functional teams to develop and launch RTE products aligned with customer demand and market trends Worked closely with suppliers to develop products, improve quality, and support cost optimization aligned with business objectives Supported performance improvement in underperforming stores through targeted operational adjustments and product improvements

Developed ready-to-eat (RTE) products from concept to launch, ensuring alignment with customer needs, product quality, and commercial viability Collaborated with culinary teams and suppliers to deliver products that meet taste, quality, and scalability requirements for retail operations Applied market and consumer insights to support product development and contribute to overall category performance Worked closely with QA and production teams to ensure food safety standards, product consistency, and smooth execution from development to launch Supported product and process optimization to improve cost-efficiency, operational feasibility, and readiness for scale

Led kitchen operations for The Coffee Academic, overseeing daily execution, food quality, and team performance Managed menu execution and ensured consistency in taste, presentation, and food safety standards Trained and supervised kitchen staff to maintain operational efficiency and service quality Controlled food costs and supported inventory and kitchen operations to ensure smooth daily performance

Led development of in-house RTE products across multiple formats (Tops Market, Tops Daily, and private label), from concept to launch Planned and developed NPD concepts, including seasonal and trend-driven menus aligned with customer preferences Worked closely with suppliers on OEM product development, ensuring quality standards and consistency Supported cost control, operational training, and kitchen management to ensure product feasibility and execution

- Cooking Italian food, American food, Thai food - Management Kitchen and Control Stuff - Control Foods Costing - Creator and Develop New menu

control and manage Mediterranean Bar and Production, Catering, take care All Event, Create Seasonal Menu *About chef table at central food hall * Helping chef Preparing equipment and Ingredient, sometime create menu for the chef table and special guest.

- Banquet kitchen preparation and cooking foods - BBQ kitchen preparation cooking - Fine dining kitchen Italian foods preparation and cooking - Training new stuff