Executive sous chef at Gate gourmet Hong Kong Airline catering (2020-10 – Present)
- Leading 100 staff to provide average 18000 meals per day in Aviation business, and VIP flight catering
- Organize chef de cuisine and sous chef to run a smooth operation and pass the clear message to all the team members
- Develops a menu of all different concepts and oversees food preparation, staff supervision, quality control, supplies inventory, vendor negotiations
- Set the target from the Profit and loss table, well control all the cost expense and wastage
- Holding all the meetings and made the decision from all programs of promotion, marketing, and special event, year Budget
- Non-Aviation business (Bank staff canteen, Lunch meal box, Banquet catering, Fruit cutting) was provided for 20 different Company
- Plans and takes corrective actions to resolve issues in a timely manner
Executive sous chef at Macau fisherman's Wharf (Rio grill and seafood market restaurant) (2018-05 – 2019-09)
- Supervised 60 staff involved in full service of all restaurant operation --sous chef, cooks, dining crew and customer service
- Selling different concept of dining experience in restaurant: Brazilian steak house, Fresh seafood market served a la cart menu, coffee shop, nice sea view balcony of bar area
- Develops menu of all different concept and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations
- Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained
- Set the target from Profit and loss table, well control all the cost expense and make profit for the restaurant
- Holding all the meeting and made the decision from all program of promotion, marketing, and special event, restaurant year Budget
- Work with the Association from the Macau government, Brazilian, and Portugal, holding the event for them like their National day, food festival for around 1000 guess per day
- Facilitated a morning and evening pre-shift meeting to inform staff of daily features, reservations, and reinforce team-building skills
- Plans and takes corrective actions to resolve issues in a timely manner
Chef owner at Casa Restaurant (2015-08 – 2018-01)
- Opening a fine dining French restaurant in Taipei city
- Creating fit menu of the restaurant within using the Local product in Taiwan
- Create the Profit and loss table, well control all the cost expense and make profit for the restaurant
- Purchasing all the equipment and tools of all the restaurant need, provide the comfortable dinning place for the guess
- Holding the different event since ousting catering for 5000 guess, wine dinner event with wine paring, special teaching cooking class for 50 people attend
- Create the new own bland on the market, set the target guest and advertising to build up the restaurant
- Operate the restaurant until the lease expires
Sous Chef at City of Dream Macau, The tasting Room (Michelin 2-star restaurant) and City of Dream Macau In room dining (2013-10 – 2015-03)
- Assist Chef De Cuisine on concentrating on repetitive business/customers
- Daily culinary meeting, monthly restaurant finical meeting
- Lead the team in the absence of the Chef de Cuisine. Of running the restaurant
- Plan, create, implement and translate menus as required in a timely manner, such as promotion, events and special dinner event of Michelin star guest chef
- Arrange rosters, maximize employee productivity and achieve optimum staffing levels to minimize payroll of two kitchen
- Provide high modern French fine dining food standard culinary arrangement trainings and maintain food quality
- Check food cost on a daily basis and maintain food cost to parameter given by the company
- Keep outlet ahead of HACCP standards and ensure that all HACCP folders, forms, records and procedures are adhered to and updated at all times
- Leading the in room dining team of provide the food of 300 rooms
- Plan, create, implement and translate menus as required by in room dining
Sous Chef at Altira Macau, Aurora Italian Restaurant (Michelin 1-star restaurant), Forbes 5 star hotel (2010-04 – 2013-10)
- Assist Chef De Cuisine on concentrating on repetitive business/customers
- Lead the team in the absence of the Chef de Cuisine
- Liaise with Front of House team for the smooth daily operation on the outlet, resolve conflict in a professional manner
- Liaise with colleagues on sharing information, upgraded products and new techniques
- Plan, create, implement and translate menus as required in a timely manner, such as promotion and events
- Arrange rosters, maximize employee productivity and achieve optimum staffing levels to minimize payroll
- Provide high modern Italian food standard arrange trainings and maintain food quality
- Instruct and liaise with support departments as required, i.e. Engineering, Purchasing and Receiving
- Check food cost on a daily basis and maintain food cost to parameter given by the company
- Keep outlet ahead of HACCP standards and ensure that all HACCP folders, forms, records and procedures are adhered to and updated at all times
Demi Chef De Partie at The Landmark Mandarin Oriental Hong Kong (2009-09 – 2010-04)
- Assisted the Section head to ensured food quality for every dishes
- Supervised production operations for room service
- Oversight inventory control and restrain wastage
- Provided operation oversight in stock control and monitored all dishes were well-performed in high quality
Commis 1 at Hotel Lisboa Macau, Robuchon a Galera (Michelin 3-Star Restaurant) (2007-09 – 2009-07)
- Assisted the Sous chef to provide guidance to subordinates and lead the team during the Sous chef of absence
- Provided high Fine dining standard modern French food through appetizer, fish and meat section during there need help
- Ensured culinary production to meet hygiene and presentation standard of prefect quantity
- Provided operation oversight in stock control and monitored all dishes were well-performed in high quality
- Butcher the meat and fish for daily require
- During every year 4 times gala dinner provided fully support with MR. Robchon on special menu of within food preparation and service
Sous Chef at Le petit Teca (2005-11 – 2007-04)
- Managed manpower planning and ensure service standard so as to provide first class production to customers
- Ensured food quality assurance and monitored stock quantity and costing control
- Oversaw smooth operations and ensure cost effectiveness in inventory control management
- Checking food standard provided to customarily for daily duty
- Provided guidance and training to subordinate staff so as to enhance their culinary skill and knowledge
Kitchen and Bar Team Leader at Habitu (2004-05 – 2005-05)
- Leaded hot dishes section for culinary production
- Conducted inventory control of hot dishes and butchery section
- Provided guidance and task oriented training to unskillful subordinates
- Perform hygiene and safety check
Coffee Shop at Grand Hyatt Hotel Hong Kong (2003-05 – 2004-05)
- Prepared culinary production for cold dishes section
- Participated in selection of food for daily buffet
Junior Cook A at Royal Pacific Hotel (2002-05 – 2003-04)
- Participated in managing breakfast section and prepared culinary production
- Maintain inventory and ingredients selection for breakfast section
Commis at Harbour Plaza Hotel Hong Kong (2000-05 – 2002-04)
- Prepared hot dishes at main western kitchen for both banquet and room service
- Assisted inventory control and ingredients requisition for hot dishes section
- Performed hygiene and safety check
Junior Cook B at Astor Café, Eaton Hotel Hong Kong (1999-10 – 2000-04)
- Prepared cold dishes for a la carte menu and buffet
