Freddie Wong

I have always maintained a personal passion for the food industry. This interest, combined with years of experience, now enables me to offer my services to the respectable of firms. I possess the necessary qualifications and am quite accustomed to working in a fast-paced environment. I desire to find employment within a respectable company, which can offer me room for further advancement while enabling me to feel part of a well-rounded team.

Executive Sous Chef at The Foreign Correspondents' Club (2023-03 – 2025-02)

• Membership engagement focus
• Bar & 2 restaurant outlets
• Speaker events catering service
• 3-4 Guest Chef's events per year
• New menu development for restaurants and bar, provide training and QC for both FOH teams and chef team to ensure best practice and consistent execution.
• Ensure menu recipe cost, pricing are accurate and optimized with committees and members' expectations in consideration.
• Greeting & interacting with members to enforce a stronger membership dynamic.
• Guest chef events planning, menu proposal, scope of work and timeline, involvement in theme design and setup.
• Overseeing day-to-day food productions, kitchen operations management.
• Maintain kitchen hygiene with training, scheduling and assignments in order to maintain a high standard.
• Staff tasks assigning and monitoring to ensure conformance to establish standards.

Group Executive Chef at The Academics Group (2022-07 – 2023-03)

• Café & Restaurant Outlet
• Central Production Kitchen
• Kiosks – Outlet & Corporate Partnership
• Catering Service – "B-to-B" & "B-to-C" business models
• Oversee the food menu, SOPs and direction for both the F&B outlets and Central Kitchen facility.
• Carry out the corporate lunchbox program from central kitchen.
• New menu development for outlet and provide training, QC for both outlet and central kitchen to ensure best practice and consistent execution.
• Food & Labor costing control within minimum level and achieve good performance in P/L
• Ensure menu recipe cost is accurate and optimized.
• Festive promote and Catering events planning, menu proposal, scope of work, manning arrangement, decoration, theme design and setup.
• Maintain kitchen hygiene and stringent standards of HACCP requirements with training, scheduling and assignments in order to maintain a high standard.
• Staff tasks assigning and monitoring to ensure conformance to establish standards.

Executive Chef – All Day Dining and Banqueting at HSBC Central Main Building - F&B Producer - Compass Group H.K Ltd (2019-06 – 2021-09)

• International cuisine – Officer's Canteen
• Western & Chinese Fine Dining – VIP's Dining Floors
• Buffet & BBQs - Outdoors Catering
• Participate in the renovation process in all F&B production and serve floors, including kitchen floor plan, equipment and kitchenware purchasing, reconstruct the logistic from receiving to the dining table
• Monitor and communicate with the kitchen contractors in order to match those needed up to 1000+ meals production
• Leading the transition for the brand-new kitchens and service counters in order to satisfy client's expectations and maintain the non-stop business
• Providing high-end dining concepts and menus to the clients for their new VIP meeting floor
• Menu design, maintain, monitor and improve quality performances to comply with the prescribed food quality
• Promotion implements with trending ideas and matching the new norms in the pandemic period such as Immune Booster, Home-care's Catering Set, Environmental Days…etc.
• Festive promote and Catering events planning, menu proposal, scope of work, manning arrangement, decoration, theme design and setup
• Food costs control and item sale analysis, monitoring food wastage, ingredients ordering & inventory management to achieve good performance in P/L
• Labor costing control within minimum level (especially during the pandemic period) in terms of achieving good performance in P/L
• Greeting & interacting with clients to achieve good performance in Guest Survey.
• Responsible for overall food production, kitchen operations management
• Maintain kitchen hygiene and stringent standards of ISO22000 with training, scheduling and assignments in order to maintain a high standard

Chef de Cuisine – All Day Dining and Banqueting at Prompt - Le Meridien Cyberport - Marriott International (2017-10 – 2019-06)

• French & International cuisine
• Outdoors Catering
• Menu design, maintain, monitor and improve quality performances to comply with the prescribed food quality.
• Promotion and events planning, menu proposal, scope of work, manning arrangement, decoration, theme design and setup
• Carry out cost control planning such as food wastage, ingredients ordering & inventory management to achieve good performance in P/L
• Labor costing control within minimum level and achieve good performance in P/L
• Assisting culinary team between the merging of Starwood and Marriott International in terms of Brand standard, policy and ordering system
• Greeting & interacting with clients to achieve good performance in Guest Survey.
• Responsible for overall food production, kitchen operations management
• Maintain kitchen hygiene according to Brand standard.
• Staff tasks assigning and monitoring to ensure conformance to establish standards.

Sous Chef (Opening Team) – Causal Dining and Tapas Bar at Cassio - LKF Tower, Central (2016-09 – 2017-09)

• Spanish cuisine with Asia essence
• Consulted by Barrafina (1 Michelin Starred Restaurant in SoHo, London)
• Assist the restaurant opening team in terms of kitchen floor plan, equipment & chinaware purchasing.
• Advised Spanish Head chef in the development of new menus and pricing strategy according to Hong Kong market.
• Responsible for planning and directing food preparation in kitchen.
• Ordering & inventory management, control food cost and wastage, maintain optimum level of ingredients and stock in kitchen.
• Maintain excellent food quality standard.
• Maintain, monitor and improve quality performances to comply with the prescribed food quality.
• Set up and maintain high standards of kitchen hygiene.
• Supervise and train up production team-members to achieve good performance standards.
• Inspect kitchen supplies, equipment and work areas to ensure conformance to establish standards.

Junior Sous Chef (Opening Team) – Spanish Fine Dining Restaurant at Vasco - PMQ, Central (2014-07 – 2016-05)

• Spanish cuisine with molecular gastronomy infused
• Consulted by Paolo Casagrande – Lasarte (3 Michelin Starred Restaurant in Barcelona)
• Assist the restaurant opening team in terms of kitchen floor plan, equipment & chinaware purchasing
• Work independently both in hot & cold kitchen
• To ensure the local staff runs smoothly with Spanish staff at all times
• Maintain excellent fine dining food quality standard
• Ordering & inventory management, control food cost and wastage, maintain optimum level of ingredients and stock in kitchen
• Set up and maintain high standards of kitchen hygiene
• Supervise and train up production team-members to achieve good performance standards

Executive Junior Sous Chef (Opening Team) – Spanish Fine Dining Restaurant at View 62 by Paco Roncero – Hopewell Centre, Wan Chi (2012-05 – 2014-05)

• Spanish cuisine with molecular gastronomy
• Consulted by Paco Roncero – 2 Michelin Starred Chef in Madrid
• Internal transfer from The Steak Kitchen
• Advised Executive chef in the development of new menus and pricing strategy according to Hong Kong market
• Assist the restaurant opening team in terms of kitchen floor plan, equipment & chinaware purchasing
• Ensure consistent and smooth running of food production
• Ensure effective stock purchase, its receipt and storage
• Carry out Cost control planning such as food wastage, ingredients ordering & inventory management
• Ensure that working areas are always clean
• Supervise and train up production team-members to achieve good performance standards
• Inspect kitchen supplies, equipment and work areas to ensure conformance to establish standards

Junior Sous Chef – Stone Grill Steak House at The Steak Kitchen - Tsim Sha Tsui (2011-01 – 2012-05)

• European cuisine with Own Dry-aging room
• Responsible for the meat dishes on the menu
• Working the plancha during service and presenting all dishes according specifications set by the Head Chef
• Preparing all Jus and other mise en place in accordance to the standard
• Organizing and distributing mise en place to other staffs within the section
• Ordering of respective ingredients by estimating the production needs
• Maintain proper rotation of product in all chillers to minimize wastage
• Advised sous and head chef in the development new dishes and menus

Cook A – Italian Fine Dining Restaurant at Scala - Renaissance Harbor View Hotel - Marriott International (2007-01 – 2011-01)

• Italian cuisine
• Work independently in hot kitchen
• Ensure food quality, position size, presentation to meet Standards
• Ensure that working areas are always clean
• Ordering of respective ingredients by estimating the production needs
• Perform duties set aside by the Head Chef

Senior Cook B – Russian Causal Dining Restaurant at Balalaika - Tsim Sha Tsui (2005-01 – 2007-01)

• Russian and European cuisine

Cook A – Korean Causal Dining Restaurant at Apgujeong Tent Bar - Tsim Sha Tsui (2004-01 – 2005-01)

• Traditional Korean cuisine

Junior Cook – Italian Causal Dining Restaurant at Villa Bianca - Lei King Wan (2002-01 – 2004-01)

• Italian and European cuisine

F5 Graduation – Sing Yin Secondary School (1996-01 – 2001-01)