ANDREW LEE YIU LUN
Food and Beverage
HONG KONG
Overview
31
31
years of professional experience
Work History
Gerenal Manager
Cafe Deco Group
03.2024 - Current
- Preopening Leadership: Successfully led the preopening of a 120-cover dining venue, ensuring operational readiness and maintaining exceptional service standards.
- Concept Development: Played a pivotal role in shaping the food and beverage concept for Parkside @ Nina, aligning the vision with brand identity and guest expectations.
- Comprehensive F&B Management: Oversaw all food and beverage operations across multiple outlets, ensuring seamless service delivery and adherence to high-quality standards.
- Budget Management: Developed and managed revenue budgets, optimizing production through effective resource management, organization, and cost control, while coordinating food service operations to meet demand.
- Service Excellence: Achieved outstanding service quality by training team members and implementing continuous product enhancements, fostering a culture of excellence.
- Culinary Innovation: Engineered menus and established innovative food concepts, adapting to culinary trends and enhancing food preparation and presentation to elevate guest experiences.
- Relationship Management: Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Financial Oversight: Monitored financial performance, set budgets, and controlled expenses to ensure financial stability and facilitate organizational growth.
- Operational Management: Oversaw budget implementation, employee evaluations, training, scheduling, and contract negotiations to optimize operational efficiency.
- Regulatory Compliance: Ensured adherence to local health and safety regulations, compliance requirements, and brand standards, maintaining a safe and compliant operational environment.
Complex Director of Food and Beverage
Novotel Century Hong Kong Hotel and Aki Mgallery Hotel
01.2021 - 01.2024
- Preopening Leadership: Led the successful preopening of a 20-table Chinese wedding dinner venue, ensuring operational readiness and exceptional service standards.
- Concept Development: Played a key role in shaping the F&B concept for the preopening team of Aki MGallery, aligning the vision with brand identity and guest expectations.
- Comprehensive F&B Management: Oversaw all food and beverage operations across multiple outlets, including Banqueting, an Italian Restaurant, Lounge, Room Service, Whisky Bar, ADD, and Café, ensuring seamless service and high-quality standards.
- Budget Management: Developed and managed revenue budgets, optimizing production through effective management, organization, and cost control, while coordinating food service operations to meet demand.
- Service Excellence: Achieved exceptional service quality by training team members and implementing continuous product enhancements, fostering a culture of excellence.
- Culinary Innovation: Established and executed innovative food concepts, adapting to culinary trends and enhancing food preparation and presentation to elevate guest experiences.
- Regulatory Compliance: Ensured adherence to local health and safety regulations, compliance requirements, and brand standards, maintaining a safe and compliant operational environment.
Director of Food and Beverage
Novotel Century Hong Kong Hotel
01.2020 - 12.2020
- -Comprehensive F&B Oversight: Managed all aspects of food and beverage operations across Banqueting, Italian Restaurant, Lounge, Room Service, and Café, ensuring exceptional service and operational efficiency.
- Budgeting & Cost Control: Developed and managed revenue budgets, optimizing production through effective resource management, expense control, and coordination of food service operations to align with demand.
- Service Excellence: Achieved high service standards by training team members and implementing continuous product enhancements, fostering a culture of excellence and guest satisfaction.
- Innovative Food Concepts: Established and executed dynamic food concepts, analyzing culinary trends to enhance food preparation and presentation, elevating the overall dining experience.
- Regulatory Compliance: Ensured strict adherence to local health and safety regulations, compliance requirements, and brand standards, maintaining a safe and compliant food service environment.
Restaurants and kitchen Manager
Novotel Century Hong Kong Hotel
02.2018 - 12.2019
- Comprehensive F&B Management: Managed all aspects of food and beverage operations for Banqueting, Italian Restaurant, Lounge, Room Service, and Café, ensuring high-quality service and guest satisfaction.
- Budget and Production Optimization: Developed and managed revenue budgets, optimizing production through effective management and organization, while controlling expenses and coordinating food service operations to align with demand.
- Service Excellence: Achieved exceptional service quality by training team members and implementing continuous product enhancements, fostering a culture of excellence.
- Innovative Food Concept Development: Established and executed dynamic food concepts, adapting to culinary trends to enhance food preparation and presentation, elevating the overall dining experience.
- Regulatory Compliance: Ensured adherence to local health and safety regulations, compliance requirements, and brand standards, maintaining a safe and hygienic operational environment.
Executive Chef
Novotel Century Hong Kong Hotel
01.2011 - 01.2018
- comprehensive Kitchen Operations: Led all kitchen operations for Banqueting, Italian Restaurant, Lounge, Room Service, and Café, ensuring exceptional food quality and service delivery.
- Budget Management & Production Optimization: Oversaw the kitchen budget, optimizing production through effective management, organization, and control of food costs, while coordinating food service operations to meet demand.
- Excellence in Food Production: Achieved high standards of food production by training and mentoring team members, fostering continuous product enhancement and skill development.
- Innovative Food Concept Development: Established and executed creative food concepts, analyzing culinary trends to enhance food preparation and presentation, thereby improving the overall guest experience.
- Health & Safety Compliance: Ensured adherence to local health and safety regulations, compliance requirements, and brand standards, maintaining high hygiene standards and a safe kitchen environment.
Executive Sous Chef (in-charge 5 restaurant at Stanley)
Igor’s group
10.2007 - 01.2011
- - Assist the head chef to develop recipes and determine how to present the food
- - Supervises and coordinates activities of cooks and workers engaged in food preparation
- - Leads shifts while personally preparing food items and executing requests based on required specifications
- - Ensure and maintain hygiene standards
Chef de cuisine
The Boathouse (Stanley)
10.2005 - 09.2007
- - Checks daily menu items to determine kind and quantity items to prepare
- - Assures all food items are prepared in an attractive and appetizing manner
- - Ensures that the company cost control policies and procedures are followed
Head Chef
Annexxe, LCF
08.2005 - 10.2005
Senior Section Head
Main Kitchen, Marco Polo Hong Kong Hotel, TST
09.2002 - 06.2005
Section Head
Banquet, Marco Polo Hong Kong Hotel, TST
09.2000 - 09.2002
Section Head
Tai Pan Grill, Marco Polo Hong Kong Hotel, TST
06.1999 - 09.2000
Senior Cook B
Tai Pan Grill, Marco Polo Hong Kong Hotel, TST
09.1998 - 06.1999
Senior Cook A
Coffee Shop, Marco Polo Hong Kong Hotel, TST
05.1995 - 09.1998
Junior Cook A
Main Kitchen, City Garden Hotel, North Point
08.1994 - 05.1995
Education
MBA - Business Administration And Management
Wrexham University
Welsh UK 04.2001 -
Pok Fu Lam
Trainer Chef Hospitality Training Council
Hong Kong08.2013
Pok Fu Lam
Food & Beverage and Food Preparation Course Hospitality Training Council
Hong Kong07.1994
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Kung Lee Collage
Hong Kong07.1994
Skills
Enthusiastic and energetic
Timeline
Gerenal Manager
Cafe Deco Group
03.2024 - Current
Complex Director of Food and Beverage
Novotel Century Hong Kong Hotel and Aki Mgallery Hotel
01.2021 - 01.2024
Director of Food and Beverage
Novotel Century Hong Kong Hotel
01.2020 - 12.2020
Restaurants and kitchen Manager
Novotel Century Hong Kong Hotel
02.2018 - 12.2019
Executive Chef
Novotel Century Hong Kong Hotel
01.2011 - 01.2018
Executive Sous Chef (in-charge 5 restaurant at Stanley)
Igor’s group
10.2007 - 01.2011
Chef de cuisine
The Boathouse (Stanley)
10.2005 - 09.2007
Head Chef
Annexxe, LCF
08.2005 - 10.2005
Senior Section Head
Main Kitchen, Marco Polo Hong Kong Hotel, TST
09.2002 - 06.2005
MBA - Business Administration And Management
Wrexham University
04.2001 -
Section Head
Banquet, Marco Polo Hong Kong Hotel, TST
09.2000 - 09.2002
Section Head
Tai Pan Grill, Marco Polo Hong Kong Hotel, TST
06.1999 - 09.2000
Senior Cook B
Tai Pan Grill, Marco Polo Hong Kong Hotel, TST
09.1998 - 06.1999
Senior Cook A
Coffee Shop, Marco Polo Hong Kong Hotel, TST
05.1995 - 09.1998
Junior Cook A
Main Kitchen, City Garden Hotel, North Point
08.1994 - 05.1995
Pok Fu Lam
Food & Beverage and Food Preparation Course Hospitality Training Council
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Kung Lee Collage
Pok Fu Lam
Trainer Chef Hospitality Training Council
RELEVANT EXPERIENCE
- Preopening Leadership: Spearheaded the setup of a 28-table banquet venue and a new hotel preopening team, focusing on concept development, menu engineering, budgeting, and the preparation of Operating Supplies & Equipment (OS&E) and Furniture, Fixtures & Equipment (FF&E).
- Innovative Menu Development: Successfully conceptualized and developed unique menus to enhance guest satisfaction and retention, while managing all aspects of kitchen operations, including staff scheduling, training, forecasting, inventory control, and financial management.
- Culinary Promotions: Expanded food knowledge and creativity through diverse promotions and functions, such as the German Bierfest, leading to increased guest engagement and satisfaction.
- Staff Development: Enhanced team performance by implementing individualized coaching, goal-setting, and career planning strategies, fostering a culture of excellence and continuous improvement.
- Management & Problem-Solving Skills: Developed strong management capabilities to effectively address and resolve operational challenges, ensuring smooth operations and high service standards.
- Communication & Leadership: Exhibited advanced communication skills, facilitating outstanding collaboration among teams and across the organization, while demonstrating effective leadership.
- Culinary Competitions: Increased creativity in various cuisines by participating in competitions held by HOFEX, showcasing culinary skills and innovation.
- Strategic Promotions: Led promotional initiatives, such as the ASMI partnership on Alaska seafood at Pepino (Italian restaurant), driving menu visibility and guest interest.
AWARDS
1997 SILVER AWARDS “WESTERN CUISINES”, HOFEX