BILLY KIN PING CHENG
Director of Culinary & Food and Beverage Operations
Hong Kong
Summary
To contribute strategic culinary leadership and luxury hospitality expertise as Director of Culinary & Food and Beverage Operations within a globally recognized luxury brand, delivering refined guest experiences, strong financial performance, and sustainable operational excellence aligned with Forbes-level service standards.
Overview
3
3
Languages
15
15
years of professional experience
Work History
Director of Culinary & Food & Beverage Operations • Executive Chef
Novotel Citygate Hong Kong (Accor Group)
10.2017 - Current
- Direct full culinary and F&B operations, reporting to the Complex General Manager
- Lead 35+ culinary and service professionals
- Oversee banquet facilities serving 1,000+ guests daily
- Manage catering portfolio generating approximately HKD 60M annually
- Reduced employee turnover from 39% to 11% through structured leadership coaching
- Strengthened cost governance via daily revenue monitoring and demand forecasting
- Elevated VIP guest satisfaction and club lounge standards
- Implemented ALLSAFE hygiene protocols aligned with global brand compliance
Executive Chef
Regal F&B Management Ltd (Regal Riverside & Regal Oriental Hotels)
04.2016 - 09.2017
- Directed 15 F&B outlets with 120+ culinary professionals
- Improved operational efficiency by 45%
- Reduced food waste by 60% and improved supply turnover by 45%
- Maintained “A” hygiene rating from Healthcare Department
- Served as ISO 22000 Food Safety Team Leader
Executive Chef
Royal Plaza Hotel, Hong Kong
04.2011 - 02.2015
- Managed Western & Chinese banquet kitchens across 3 outlets and 1 bar
- Led 80 culinary staff
- Maintained profitability while upholding premium quality standards
Executive Chef
Regal Riverside Hotel, Hong Kong
04.2011 - 02.2015
- Directed operations for 8 outlets and 2 bars, ensuring high standards in culinary execution and customer satisfaction
- Directed 8 outlets and 2 bars
- Achieved SGS ISO 22000 audit score of 89, demonstrating commitment to food safety and quality management
- Served as Overseas Group Trainer in Shanghai, enhancing team skills and culinary techniques across international locations
- Provided overview of previous roles
- Led a team of chefs to develop innovative menus, enhancing guest satisfaction and dining experiences.
- Streamlined kitchen operations by implementing efficient workflows, resulting in improved service times.
- Oversaw inventory management and procurement, ensuring optimal stock levels for uninterrupted kitchen service.
- Trained and mentored junior chefs, fostering skill development and enhancing overall kitchen productivity.
Education
Diploma - Marketing & Business Management
The Hong Kong Management Association
Hong Kong01-2023
Certificate - Sustainable Development & Green Finance (QF Level 3)
Technological and Higher Education Institute of Hong Kong
Hong Kong01-2024
No Degree -
NY Yuk Secondary School
Hong Kong 04.2001 -
Skills
Culinary management
Beverage strategy
Menu design
Food safety ISO 22000
Cost control measures
Revenue monitoring
Efficiency improvement
Food waste reduction
Operations management
Leadership development
Client communication
Customer service
Guest satisfaction
Hospitality service expertise
Timeline
Director of Culinary & Food & Beverage Operations • Executive Chef
Novotel Citygate Hong Kong (Accor Group)
10.2017 - Current
Executive Chef
Regal F&B Management Ltd (Regal Riverside & Regal Oriental Hotels)
04.2016 - 09.2017
Executive Chef
Regal Riverside Hotel, Hong Kong
04.2011 - 02.2015
Executive Chef
Royal Plaza Hotel, Hong Kong
04.2011 - 02.2015
No Degree -
NY Yuk Secondary School
04.2001 -
Certificate - Sustainable Development & Green Finance (QF Level 3)
Technological and Higher Education Institute of Hong Kong
Diploma - Marketing & Business Management
The Hong Kong Management Association
Communication
Recognized for clear, respectful, and decisive communication across multicultural teams. Skilled in executive reporting, cross-department collaboration with Sales, Marketing, and Finance teams, and proactive guest engagement including VIP handling and service recovery strategy.
Leadership
Performance-driven leader committed to mentorship and succession planning. Successfully reduced employee turnover by 28 percentage points through structured coaching frameworks. Experienced in leading cross-cultural teams of up to 120 professionals in high-volume luxury environments while maintaining financial discipline and brand standards.