Dee Yeung Sze Wai
Hong Kong
Summary
An enthusiastic, professional and loyal chef who is passionate about food and always has a positive attitude when working in the kitchen. Dee is committed to maximizing personal and cooking skills. She has rich experience as a chef, marketing sense and is willing to try different ingredients and methods to develop and create new dishes. In the past kitchen, she has experiance of Spanish tapas, Italian cuisine, Thai-French fusion, and molecular gastronomy. In fine dining and family style.
She has extensive supervisory experience on organization, training, interpersonal communication skills. She is always open mine for people, respect and appreciate to each other. Passion for food on F&B and keep moving on the way with diffence culture, diffence people.
Overview
21
21
years of professional experience
Work History
Sous Chef
Carlyle & Co.
05.2022 - Current
- Work with the section head to manage the daily food production and operations of the kitchen.
- Manpower control, scheduling by week or any special needs.
- Follow the culinary teams plans and reservations to organize and update daily operations on a weekly and monthly basis.
- Briefing with the chefs, for team building, culinary future plans or updated if needed.
- Establish and adhere standards, regarding operations and food preparation, kitchen hygiene, and work area etiquette.
- Staff retention, assisting and trainning for junior.
- Set long-term or near-term goals and missions for team members, to keep each other moving forward.
- Providing coaching and training for kitchen team on new dishes and cooking method.
- Assist on menu planning and development, for special request from member or branding event, and regular menu.
- Recipe create, trial and food tasting handling.
- Works with Procurement on order processing and issuing solutions if needed.
- Monitoring of all storage and wastage, for being good cost controlling.
- Maintain kitchen equipment and work areas, to ensure they are in good working order and safe.
Chef de partie
Carlyle & Co.
06.2021 - 04.2022
- Pre-opening team.
- Work with team members to set up equipment and work areas, to get better every step of the way.
- Planning and organization of ordering and daily preparation.
- Trial and tasting for new menu, and recipe create.
- Keep the work place clean and tidy.
- Ensure the production, preparation and presentation of food quality.
- Maintain stock taking, ordering and wastage monitoring.
Junior Sous Chef
Mira Moon Hotel
04.2016 - 03.2020
- Following Chef instruction to develop the new dishes, to trial, discuss, improve with chefs.
- Handling new menu food tasting, recipe create and trial.
- Briefing with the chefs, on team building, culinary future plans or updated if needed.
- Work with F&B and Marketing team, following new project and future plans.
- Ordering the kitchen things, including food and non food, work closely with procurement team, issue solve by day-to-day.
- Supervising and training the junior chefs.
- Manpower control on daily operation, special event and festive season.
- Kitchen maintenance, wastage monitoring and costing control.
- Monitoing the food quality a meet of Hotel standards.
Chef de partie
Mira Moon Hotel
03.2014 - 03.2016
- Follow the instruction to assist on new dishes and recipe creat and trial.
- Supervising and training for junior staff.
- Kitchen maintenance and stock taking.
- Leading the section on daily operation.
- Maintain the food quality is on standard, organize and preparation.
- Keep clean and tidy in kitchen.
Demi Chef
Mira Moon Hotel
07.2013 - 02.2014
- Pre-opening team, assist in kitchen setup.
- Preparation and presentation of daily need.
- Stock ordering and taking.
- Keep clean and tidy in kitchen.
Line Cook
Linguini Fini
04.2012 - 05.2013
- Daily preparation on the duty section
- Appetizer and Pizza section
- Keep clean and stock keeping
- Training new kitchen staff.
Cook
Hotel JEN
04.2008 - 04.2011
- Daily preparation.
- Buffet operations.
- Stock ordering and keeping.
- Keep clean and tidy the work place.
Senior Cook
Wang Workshop Group
04.2007 - 03.2008
- Leading kitchen team to handle events and private party.
- Daily operation and preparation.
- Cost inventory control, stock taking of Cheese, Wine and Cold meat.
- Contact with suppliers and ordering.
Chef & Assistant shop manager
Dr.Pepper
06.2003 - 02.2006
- Kitchen daily operation, preparation and presentation of food and beverages items.
- Setup and create the daily menu, wastage monitoring and costing control.
- Shop daily operation, open to closing.
- Contact with suppliers and ordering, stock keeping and taking.
Education
Certificate in Food and Beverage Supervision -
VTC
11.2019
Basic Food Hygiene Cerificate for Hygiene Manager -
OUHK LiPACE
03.2015
F.1 - F.5 -
Shau Kei Wan East Government Secondary School
07.2002
Skills
- Culinary Techniques
- Menu create and building
- Costing
- Pricing
- Food Safety and Sanitation Practices
- Leadership Skills
- Problem Solving Skills
- Computer Skills
Languages
Cantonese
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
Mandarin
Upper intermediate (B2)
Personal Information
Date of Birth: 01/19/85
Hobbies and Interests
- Cook lover and foodie
- Wine and coffee
- Photo shooting
- Walk around in the city
- Music, guitar and drum
Timeline
Sous Chef
Carlyle & Co.
05.2022 - Current
Chef de partie
Carlyle & Co.
06.2021 - 04.2022
Junior Sous Chef
Mira Moon Hotel
04.2016 - 03.2020
Chef de partie
Mira Moon Hotel
03.2014 - 03.2016
Demi Chef
Mira Moon Hotel
07.2013 - 02.2014
Line Cook
Linguini Fini
04.2012 - 05.2013
Cook
Hotel JEN
04.2008 - 04.2011
Senior Cook
Wang Workshop Group
04.2007 - 03.2008
Chef & Assistant shop manager
Dr.Pepper
06.2003 - 02.2006
Certificate in Food and Beverage Supervision -
VTC
Basic Food Hygiene Cerificate for Hygiene Manager -
OUHK LiPACE
F.1 - F.5 -
Shau Kei Wan East Government Secondary School
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