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
