Hong Kong, Hong Kong SAR
Extensive experience working in restaurant operations and in culinary environment In-depth knowledge of ingredient information and nutri-facts for Prepared Foods products Excellent communication and organizational skills Strong time management and self-motivational skills Proficient with Microsoft Word, Excel, PowerPoint, and MenuPro
Coordinate the operations of company. Formulating policies, managing daily operations, and planning the use of materials and human resources, management and administration, such as personnel, purchasing, administrative services. Achieved additional sales in existing accounts by providing product and pricing comparisons, competitive product cuttings and effective product selection scenarios. Increased sales by developing recipe with a product focus, menu analysis and development. Educated customer on reducing expenses and increasing profits, food cost consulting - Crafting Menus & Dishes provide menus, feature dishes, limited time promotional items,create efficiencies, simplify style menus and dishes, maximize equipment use - Guiding Openings / Relaunches Renovating or re-launching an existing restaurant,finesse the menu or entirely rework concept,set up,organization and layout - Training Culinary Staff culinary team hone their skills or learn new techniques - Advising on General Strategy maximizing utilization of equipment, staff, refrigeration and storage space. Analyze the foodservice competitors in market and identify openings for business to excel. - Implementing Systems & Tools Reduce slippage or shrinkage, improvement inventory control systems, theoretical vs. actual food cost tracking and labour productivity analysis - Providing Operational Support identifying operational opportunities, efficiencies and profit potential, kitchen design and construction, supplier and service procurement
International Trader on Frozen shark fins, sea cucumber, fish maw, jelly fish, frozen tuna whole round and tuna loins cooked and raw, canned tuna, fish oil, shark oil. Seafood trade and fishery development. Handling frozen and fresh tuna, mahi, groupers, snappers, mackerel, various squids.
Maintained price controls and food cost goals. Selected of appropriate menu items to fit each restaurant. Supervised all kitchen staff, to include utility staff, scheduling, ordering of all kitchen supplies to include produce, seafood, utensils, dry and canned goods, dairy products and equipment. Conducted all inventory counts, oversaw stewarding of kitchen area, scheduled repair and maintenance of equipment.