Y Alice Wong

I’m a Sushi Chef at Hana Group UK Ltd since Oct 2024. I focus on strict food safety and hygiene, consistently high-quality sushi and sashimi, and smooth kitchen operations during peak service. I also engage directly with customers to understand preferences and help drive repeat business. I’m detail-oriented, work well in a fast-paced team, and take pride in maintaining standards from prep to plating.

BRAND ADMINISTRATOR at L'Oreal Hong Kong Ltd. (1996-06 – 2023-06)

• Office Operations Management: Managed office supplies inventory, ensuring readiness for all projects. Streamlined office operations by implementing efficient administrative procedures. Led and managed a team of administrative staff to ensure smooth daily operations. Maintained high standards of office tidiness and organization.
• Data Management and Reporting: Conducted regular database audits to maintain high levels of data accuracy. Oversaw database updates, ensuring records are current and accurate. Prepared detailed reports using various software applications for informed decision-making. Compiled essential data into spreadsheets to enhance understanding of business performance.
• Financial Administration: Processed expense reports, consistently maintaining accurate financial records. Managed purchase orders for marketing and merchandising teams, monitoring budgets and expenditures. Prepared payroll for frontline beauty advisors monthly.
• Communication and Coordination: Facilitated internal communications, improving cross-departmental clarity. Organized important company meetings and major events, enhancing communication and collaboration. Coordinated travel arrangements for executives, ensuring seamless business trips.
• Technical Support and Problem Resolution: Resolved minor technical issues swiftly to avoid workflow disruptions. Coordinated with contractors for POS maintenance and followed up on logistics.
• Cross-Departmental Collaboration: Worked with Sales, Merchandising, PR, and Training to address operational needs. Responsible for logistics related to code creation, pricing forms, and launch preparations.
• Confidentiality and Information Management: Handled sensitive information discreetly, maintaining confidentiality at all times. Gathered, circulated, and dispatched information throughout the team, ensuring accessibility.
• New Employee Coordination: Coordinated the onboarding of new employees, managing necessary transfers and IT requests.

SHIPPING CLERK at Wilfred Shipping Co. Ltd. (1995-05 – 1996-10)

• Managed export documentation accurately-facilitated smooth overseas transits.
• Maintained accurate shipping records for easy tracking of goods.
• Prepared and recorded clear, accurate shipping documentation.
• Maintained clean, tidy working areas for improved safety standards.

SUSHI CHEF at Hana Group UK Ltd. (2024-10 – Present)

• Food Safety and Hygiene: Maintained the highest level of cleanliness for food safety standards compliance. Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination. Adhered to precise temperature control while storing ingredients, maintaining freshness and preventing spoilage. Cleaned and serviced kitchen appliances, ensuring good working order of grills, stoves, and ovens.
• Quality Assurance: Consistently produced the highest quality sushi and sashimi dishes. Assured consistent presentation standards by meticulous plating of each dish. Inspected completed work and stations to verify conformance with standards.
• Operational Efficiency: Streamlined work station setup processes, improving overall productivity. Performed regular maintenance on kitchen equipment to avoid any service disruptions. Collaborated with the kitchen team to ensure smooth service during peak hours.
• Customer Engagement: Initiated conversations with customers about their preferences, building a loyal clientele base. Built attractive displays of food items, enticing customers to make additional purchases. Worked with the front of house team to coordinate fast, fresh deliveries in line with professional reputation. Maintained highest level of cleanliness for food safety standards compliance.

A-Levels – S.K.H. St. Benedict's Technical School (1988-09 – 1995-07)