David Scott Ball
Culinary Director
Hong Kong
Summary
Culinary professional with extensive experience in high-volume kitchen management and menu development. Known for fostering collaborative environments and delivering results through effective team leadership. Skilled in operational efficiency and culinary innovation, ensuring high standards and adaptability to changing needs.
Overview
32
32
years of professional experience
Work History
Culinary Director
Disney Hong Kong
02.2023 - Current
- The Disneyland Hong Kong Culinary Director.
- The Disneyland Hong Kong. Responsible for the 3 Theme Hotels & Disneyland Park featuring over 20 Restaurants. Leading a Team of 1200 Chefs and Stewards.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Established strong relationships with local farmers markets and vendors to source premium quality ingredients at optimal prices.
- Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of staff members.
- Promoted sustainability initiatives within the workplace by incorporating energy-saving equipment, recycling programs, and ethically sourced ingredients whenever possible.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Developed unique events and special promotions to drive sales.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Motivated staff to perform at peak efficiency and quality.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
- Maintained a safe and productive work environment by enforcing proper food handling practices, sanitation guidelines, and workplace safety protocols at all times.
- Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Expanded catering services portfolio to accommodate changing market demands, including corporate functions, weddings, and special events.
- Collaborated closely with other department heads to ensure seamless coordination of events, leading to successful outcomes for all involved parties.
- Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
- Monitored food preparation processes to ensure adherence to standardized recipes and presentation guidelines for a consistent dining experience across all outlets.
Executive Chef North China
Ritz-Carlton
01.2021 - 01.2023
- The Ritz-Carlton North China Luxury Executive Chef.
- The Ritz-Carlton Harbin Pre-Opening to Opening Executive Chef.
- Managing a Team of 100 Chefs and 20 Stewarding Attendants.
- The Ritz-Carlton Harbin 368 rooms.
- The Ritz-Carlton Harbin F&B Outlets:
- Flair - Asian Tapas.
- King Wong Heen - Cantonese Cuisine.
- Manor 54 - All Day Dining Restaurant.
- Lobby Lounge - Ritz-Carlton Afternoon Tea.
- Grand Ballroom - Capacity 1500m².
- Jnr Ballroom - Capacity 700m².
- Wedding Chapel - 600m².
- Ritz-Club – Breakfast, Lunch, Afternoon Tea, Dinner and Cordial.
- Preparing the Culinary Manning structure very carefully for each kitchen, thinking in details, planning of back of house structure ensuring it is well covered, commissary, butcher, fish, vegetables, pre-wash and receiving area.
- Key Leaders Recruiting in advance with Luxury Background, focus to catch the outstanding local talent in the initial planning and future business.
- OSE detail planning of each kitchen, focus on concepts, innovation and custom design.
- Coordinate with HR to have the culinary ladies & gentleman on board together, an internal training calendar and practical trainings.
- Daily line up CTQ in order to strengthen the brand philosophy, individual’s passion, empowerment and recognition.
- Direct contact to GDAP analyzing all Kitchen Designs. Culinary FFE checking all details if require modifications or additional.
- Culinary walking through the hotel weekly to check the Kitchen Construction, Defects, Kitchen Equipment and the Design is correct.
- Developing Menu’s to Marriott Brand Standards, market research on the competitors, knowing your potential guest on their eating habits and the local signature foods.
- Morning & Evening wrap up with the leaders and have a weekly one-on-one with the Department Heads.Culinary Product Knowledge is the Key, that will defiantly lead the Team to the next level of confidence and successful.
- Being a positive role model and mentor to help develop ladies & gentleman of the culinary team.
- Great Organizational skills, Strong Leadership and Technical Abilities.
- Friendly & Energetic Personality, Great Team Player.
- Passion, personal drive, creativity and innovative style.
Executive Chef
Ritz-Carlton
09.2019 - 12.2020
- The Ritz-Carlton Beijing Executive Chef.
- Managing a Team of 80 Chefs and 15 Stewarding Attendants.
- The Ritz-Carlton Beijing 305 rooms.
- The Ritz-Carlton Beijing F&B: Outlets: Aroma – All Day Dining, Yu – Cantonese Cuisine, Lobby Lounge – Ritz-Carlton Afternoon, The Courtyard – Brooklyn Theme – Live DJ, In Room Dining, Ballroom with a capacity of 350 guest, 12 Banquet Meeting Facilities and Business Center.
- Maximized team productivity by restructuring the organization chart.
- Responsible for the forward planning of all culinary related projects.
- Responsible for expenses for all Culinary Outlets departments, maintaining a low operating cost by using innovative techniques to conserve and reduce expenses whilst never jeopardizing the guest experience.
- Restructure the culinary team, implement all new menus and redesign the all-dining restaurant and new concepts.
- Re-organise the entire Stewarding Storeroom and Department.
- Being a positive role model and mentor to help develop members of the team.
- Great Organizational skills, Strong Leadership and Technical Abilities.
- Proven Experience in Developing Local Staff Members.
- Friendly & Energetic Personality, Great Team Player.
- European Trained & Skilled in Deluxe Hotel Operations.
- Flair for Creativity and an Innovative Style.
Cluster Executive Chef Marriott Hotels
JW Marriott
10.2017 - 09.2019
- Complex Executive Chef at the JW Marriott & Courtyard by Marriott Hangzhou and Cluster Executive of 13 Marriott Hotels Hangzhou.
- Managing 2 Hotels a Team of 100 Chefs and 30 Stewarding Attendants.
- Responsible for expenses for all Culinary Outlets departments, maintaining operating cost of 36%.
- Organizational skills, to lead an entire team of kitchen staff, budget for food, determine how much of each ingredient to buy each week, schedule shifts for employees and anticipate the busiest times of day in the kitchen.
- Ability to handle high stress environments.
- Creativity to be a blend of science and art. To learn cooking techniques and skills, yes, but to excel and the desire to take risks in the kitchen.
- Maximized team productivity by restructuring the organization chart.
- Restructure the whole and new concepts for our fine dining restaurant.
- Positive role model in the culinary team, implement a commissary kitchen, all new menus and redesign the all-dining restaurant and mentor to help develop members of the team.
- Passion is a true commitment to food and a passion for their craft.
- Understanding my Culinary Chefs, being a good leader is confidence and knowledge.
- Understanding your team to see what each Chef makes them tick.
- Great Organizational skills, Strong Leadership and Technical Abilities.
- Proven Experience in Developing Local Staff Members.
Culinary Director & Brand Ambassador
IS Seafood
11.2015 - 10.2017
- Culinary Director & Brand Ambassador IS Seafood North China.
- I offer professional tailor-made recipes for each client, cooking procedures for the best results, hands on professional help, cluster promotions, corporate private events, training, building relationship with Executive Chefs and to showcase the next generation chefs.
- Building awareness of sustainability seafood, the supply chain, and technical aspect before the seafood arrive to your professional kitchen.
- IS Seafood is changing the way seafood is sold in China. Our process starts in the cold, clear waters around Iceland with the day’s freshest catch of all natural, 100% wild seafood and ends in a delicious meal. In between we cut no corners. We add no additives. We never sell double frozen fish. We employ a network of industry leading cold chain logistics specialists and use state of the art processing and packaging techniques. Finally, we have made a huge investment in inventory to ensure that we are always ready to deliver on time, every time.
- Listening skills, only by listening intently can you understand your clients’ needs and emotions.
- Research habits, knowing the obvious: your prospect’s company, position, url, and product is only the beginning. Use the internet to your full advantage. It has become the largest source of sales data in the world. Start simple by fully utilizing social networks.
- Presentation Style, today’s sales need to be comfortable presenting their offering across many mediums. Always be striving try to make your presentations shorter, simpler and more effective.
- Trust Building, you must build intimacy & trust so that the customer shares the details of their business with you. Trust building starts on first contact. Start small by sharing your knowledge of their industry, and showing them, you care what's best for their company.
- Responsible for expenses, revenue and profits growth.
- The most important is trust, teamwork and passion to succeed.
Executive Chef
The Langham Hotel
07.2013 - 11.2015
- The Langham Shenzhen Executive Chef.
- Managing a Team of 80 Chefs and 30 Stewarding Attendants.
- Maximized team productivity by restructuring the organization chart.
- Restructure the whole culinary team, implement a commissary kitchen, all new menus and redesign the all-dining restaurant and new concepts for our fine dining restaurant.
- Launch Restaurant Week in Dukes to great results from food, service and revenue. Winning “Best Restaurant” in 2015 addition.
- Responsible for expenses for all Culinary Outlets departments, operating cost of 36%.
- Innovative and driving all “WOW” projects at The Langham Shenzhen.
- Being a positive role model and mentor to help develop members of the team.
- Great Organizational skills, Strong Leadership and Technical Abilities.
- Proven Experience in Developing Local Staff Members.
- Friendly & Energetic Personality, Great Team Player.
- European Trained & Skilled in Deluxe Hotel Operations.
- Flair for Creativity and an Innovative Style.
Executive Sous Chef
The Peninsula Hotel
08.2008 - 07.2013
- The Peninsula Beijing Executive Sous Chef.
- Responsible for the forward planning of all culinary related projects.
- Strong interpersonal, communication, presentation and negotiating skills with an eye for detail and the ability to develop and motivate the local workforce.
- Ability to operate across all levels and functions of the organization.
- Coordinate on-going training efforts and continually asses the progress of all staff members’ technical skills and service excellence techniques including regular performance reviews.
- Oversee daily operations of Culinary Kitchens, weekly scheduling and quality assurance, inter and intra department communications.
- Being a positive role model and mentor to help develop members of the team.
- Driving continuous service improvement in systems and processes.
- Establish, review and maintain Peninsula Brand Standards.
- Great Organizational skills, Strong Leadership and Technical Abilities.
- European Trained & Skilled in Deluxe Hotel Operations.
- Flair for Creativity and an Innovative Style.
- Liaising with Suppliers for Orders and Cost Control.
- In depth Understanding of HACCP, Menu Planning and Cost Control.
Executive Sous Chef
The Harbour Plaza Hotel
02.2007 - 08.2008
- The Harbour Plaza Executive Sous Chef.
- Managing of 70 Chefs.
- Selected in the top 20 Chefs of Hong Kong and publish in culinary cook booked.
- Establish Culinary Standards, Consistency of Taste and Presentation.
- Implementing New A la Carte Menu’s with Supporting Recipes & Pictures.
- Development Culinary Skills of Kitchen Associates.
- Implementing Operation Procedures and Relative Manuals for Culinary Team.
- Food Cost Reports and Wages Control.
- Rostering, Ordering and Stock Control.
- Health and Hygiene Control.
- Communicate and Work Closely with Restaurant Manger, to Develop New Concepts and Training for Restaurant Service Associates.
- Socialises with my Guest in Harbour Grill and Waterfront Terrance Restaurant and Create Special Menus to Give the Wow Factor.
- Producing Culinary Cooking Demonstrations for VIP Clients and Public Relations.
- Generate Good Team Spirit to Promote a Strong Culinary Team with Front and Back of House.
- Build Encouragement of Sous Chefs to be Innovative and Creative.
Chef De Cuisine
The InterContinental Hotel
08.2005 - 02.2007
- The InterContinental Hong Kong Chef de Cuisine.
- Menu Development and Presentation, A la Carte, VIP Banqueting, Cocktail Parties and Outside VIP Catering.
- Belvedere producers 40 Covers Lunch & 60 Covers a Night.
- Produce Quality Control and Maintaining Consistent Food Products.
- Create Monthly Promotions, Recipes, Tastings, Photo Shootings, Training, Development and Coaching of my Kitchen Associates.
- Communicate and Work Closely with Restaurant Manger, to Develop New Concepts and Training for Restaurant Service Associates.
- Socialises with my Guest in Belvedere and Create Special Menus to Give the Wow Factor.
- Producing Culinary Cooking Demonstrations for VIP Clients and Public Relations.
- Liaise Directly with Public Relations Manager for Press Release and Belvedere Promotions.
- Generate Good Team Spirit to Promote a Strong Culinary Team.
Sous Chef
Gordon Ramsay, Petrus
02.2004 - 08.2005
- Gordon Ramsay Petrus Sous Chef, 3 Michelin Stars & 5 Rosettes.
- Working alongside Gordon Ramsay one of the best chefs of the world.
- The experience and learning you cannot put into words. Truly life changing.
- Working from 7am to 12 mid nights every day, full passion and drive for perfection.
- Rotating Sections, Saucier, Poissoneur, Entremettier, Pastry and Garde-Manager. Menu Planning, Ordering, Cost Control and Rostering.
Sous Chef
The Shangri-la Hotel
07.2001 - 02.2004
- The Shangri-la Sydney Sous Chef.
- This involves Supervising the Brassiere Restaurant, Room Service, Lobby Lounge, Horizon Bar and Harts Pub.
- Directly involved in Menu Planning for all Outlets.
- Training fellow Associates, Cost Control, Ordering (Market list), Quality Control, Rostering, and Daily Briefing with fellow Associates.
- Liaise directly with Executive Sous Chef and Executive Chef.
Sous Chef
The Four Seasons Hotel
06.1999 - 07.2001
- The Four-Seasons Sydney Sous Chef.
- Fine Dining Restaurant “Kables”. Award Winning Restaurant, 3 Chef Hats.
- Rotating Sections, Poissoneur, Saucier, Entremettier, Garde Manger.
- Input in Menu Planning, Ordering and Cost Control.
Jnr Sous Chef
The InterContinental Hotel
12.1996 - 06.1999
- The InterContinental Sydney Jnr Sous Chef.
- Promoted Jnr Sous Chef 117 the Fine Dining Restaurant.
- Promoted to Chef de partie of Sketches Restaurant.
- Commis Chef, of Restaurant 30 Something.
- Responsible for Ordering, Menu Planning, Rostering and Cost Control.
Apprentice Chef
Spotless Catering
12.1992 - 12.1996
- Spotless Catering 1st, 2nd, 3rd, 4th Year Apprentice Chef.
- All aspect of Apprentice Chef.
Education
Professional Cookery - Professional Chef Pastry Certificate
Northern Sydney Institute
Sydney, Australia 04.2001 -
Professional Cookery - Professional Chef Certificate of Proficiency
Northern Sydney Institute
Sydney, Australia 04.2001 -
Professional Cookery - Professional Chef Pastry Cake Decorating
Northern Sydney Institute
Sydney, Australia 04.2001 -
Professional Cookery - Professional Chef Pastry Restaurant
Northern Sydney Institute
Sydney, Australia 04.2001 -
High School Diploma -
Greystanes High School
Sydney, Australia 04.2001 -
Skills
- Kitchen management
- Menu development
- Budgeting and cost control
- Critical thinking
- Adaptability and flexibility
- Time management abilities
- Collaboration and teamwork
- Decision-making
Accomplishments
- Gold Medalist Embassy Chef Competition.
- Gold Medalist Individual Chef Competition.
- Gold Medalist MLA Chef Competition.
- Gold Medalist Culinary Federation Challenge.
- Gold Medalist WorldSkills National Competition.
- First Year Apprentice Gold Medalist.
- Second Year Apprentice Gold Medalist.
- Third Year Apprentice Gold Medalist.
- Fourth Year Apprentice Gold Medalist.
China The Belt & Road Gastrodiplomacy
Australian MLA Black Completion
Australian Culinary Federation Challenge
Australian Worldskills National Competition
Australian Culinary Apprenticeship Competition
Timeline
Culinary Director
Disney Hong Kong
02.2023 - Current
Executive Chef North China
Ritz-Carlton
01.2021 - 01.2023
Executive Chef
Ritz-Carlton
09.2019 - 12.2020
Cluster Executive Chef Marriott Hotels
JW Marriott
10.2017 - 09.2019
Culinary Director & Brand Ambassador
IS Seafood
11.2015 - 10.2017
Executive Chef
The Langham Hotel
07.2013 - 11.2015
Executive Sous Chef
The Peninsula Hotel
08.2008 - 07.2013
Executive Sous Chef
The Harbour Plaza Hotel
02.2007 - 08.2008
Chef De Cuisine
The InterContinental Hotel
08.2005 - 02.2007
Sous Chef
Gordon Ramsay, Petrus
02.2004 - 08.2005
Sous Chef
The Shangri-la Hotel
07.2001 - 02.2004
Professional Cookery - Professional Chef Pastry Certificate
Northern Sydney Institute
04.2001 -
Professional Cookery - Professional Chef Certificate of Proficiency
Northern Sydney Institute
04.2001 -
Professional Cookery - Professional Chef Pastry Cake Decorating
Northern Sydney Institute
04.2001 -
Professional Cookery - Professional Chef Pastry Restaurant
Northern Sydney Institute
04.2001 -
High School Diploma -
Greystanes High School
04.2001 -
Sous Chef
The Four Seasons Hotel
06.1999 - 07.2001
Jnr Sous Chef
The InterContinental Hotel
12.1996 - 06.1999
Apprentice Chef
Spotless Catering
12.1992 - 12.1996
Similar Profiles
Tiffany ChanTiffany Chan
Senior Ecommerce Manager at A.S. Watson Retail (Hong Kong) Limited - Hong KongSenior Ecommerce Manager at A.S. Watson Retail (Hong Kong) Limited - Hong Kong
Simran BalSimran Bal
Bartender at Momentai Hong Kong, Ho Lee Fook Hong KongBartender at Momentai Hong Kong, Ho Lee Fook Hong Kong
ON ON YUON ON YU
Resources Planning Leader, Customer Service at Hong Kong Airline - Hong Kong Aviation Ground Services LimitedResources Planning Leader, Customer Service at Hong Kong Airline - Hong Kong Aviation Ground Services Limited