Fernando Gojan
Executive Sous Chef
Cheung Chau
Summary
Experienced with managing high-volume kitchen operations and ensuring top-quality food production. Utilizes leadership skills to motivate culinary teams and maintain seamless kitchen workflows. Track record of creating innovative dishes that enhance dining experience while upholding strict health and safety standards.
Overview
21
21
years of professional experience
3
3
Languages
Work History
Executive Sous Chef
Hyatt Centric Victoria Harbour Hong Kong
08.2023 - Current
- I oversee the culinary operations of the hotel’s key dining outlets: Cruise Restaurant & Bar, The Farmhouse buffet, The Farmhouse Deli, and the pastry kitchen, managing a team of over 55 chefs. My responsibilities include leading menu development across all venues, maintaining exceptional quality and hygiene standards aligned with industry best practices, and mentoring outlet and section head chefs through structured training and coaching. I also spearhead innovative culinary promotions such as weekday specials, seasonal menus, chef collaborations, and branded afternoon tea experiences, driving guest engagement and enhancing the culinary identity of the hotel.
Executive Sous Chef
The Murray Hong Kong
10.2021 - Current
- Assisting executive on daily operations: Supervising a 60+ chef team, 4 ALC dining outlets, events and production kitchens. Menu development, costing, product sourcing and ordering. Staff hiring and training. Career path development. Supervising food quality standards and guest satisfaction, in line with outlets concept and corporate expectations. Developing new marketing strategies and selling points, events, seasonal promotions and social media feeds. Supervising and applying hygiene and safety standards, HACAPP and ISO 22000
Chef de Cuisine - Grand Cafe
Grand Hyatt Hong Kong
03.2020 - 10.2021
- All day dining restaurant operation, Breakfast, lunch, high tea and dinner buffet. Including room service and take away menus. Leading a team of 28 chefs, in a fast paced and dynamic environment. Responsible for the culinary management of the outlet, menu development, costing, product sourcing and ordering, staff hiring and training. Career path development. Supervising food quality standards and guest satisfaction, in line with restaurant concept and corporate expectations. Developing new marketing strategies and selling points, events, seasonal promotions and social media feeds. Supervising and applying hygiene and safety standards, HACAPP and ISO 22000
Head Chef
Grand Hyatt Steakhouse
09.2017 - 03.2020
- Head of a team of 12 chefs. Responsible for the culinary management of the outlet, menu development, costing, product sourcing and ordering, staff hiring and training. Career path development. Supervising food quality standards and guest satisfaction, in line with restaurant concept and corporate expectations. Developing new marketing strategies and selling points, events, wine, pairing menus, seasonal promotions and social media feeds. Supervising and applying hygiene and safety standards, HACAPP and ISO 22000
Group Head Chef
Maximal Concepts
07.2015 - 09.2017
- Participant in the opening of Mercedes me restaurant starting from construction site stage. Set up of kitchen equipment/ utensils/ tools. Staff recruiting, training and career path development. Head of a team of 16 chefs. Creation of menu, product sourcing, costing, pricing. Resourcing new products, development of recipes and techniques. Managing staff schedule and tasks. Creation of a whole new menu offering at Blue, Butcher and Meat Specialist restaurant. Training of kitchen team, setting up of recipes, costing and operational procedures standards
Sous Chef
GAUCHO Hong Kong, Dining Concepts ltd.
09.2014 - 07.2015
- Assist during the opening process of the restaurant, setting up kitchen equipment, contacting suppliers, sourcing products, and training staff. Assist head chef in orderings, developing menus, costing. Managing staff roster, annual leave schedule. Grill chef.
Sous Chef
Tango Argentinan Restaurant, Dining Concepts ltd. Hong Kong
10.2012 - 09.2014
- Assist head chef in daily operations, orders, products sourcing, staff training, roster, cost control. Development of seasonal menus. Grill chef.
Chef de partie, Gioia Restaurant/ Banquets Kitchen
Palacio Duhau Park Hyatt Buenos Aires
08.2007 - 10.2012
- Supervising and assisting in the general kitchen operation, during breakfast, lunch, aperitif and dinner services, in restaurant and banquet kitchens. Checkup of mise en place standards of every station, assisting in preparation. Responsible for kitchen staff training and career path development.
Sous Chef
HomeHotel
03.2007 - 08.2007
- Hot line station, garde manger station, dessert station. In charge of ordering and inventories. Cleaning supervision. Restaurant opening and closing, in charge of training new staff. Merchandise reception
- Ref: Home Hotel. Tel. +54 11 4778 1008
Chef de Partie
Piacere Restaurant
08.2005 - 02.2007
- Hot line station, garde manger station, dessert station. In charge of ordering and inventories. Cleaning supervision.
- Ref: Piacere Restaurants. Tel. +54 11 4783-0647
Line Cook
Hotel Posada Los Alamos
04.2004 - 07.2005
- Assistance to chefs, mise en place and cleaning
- Ref: Pablo Pallero Tel. +54 029 02491144
Education
Profesional Gastronomico -
IAG Culinary School
08.2007
Skills
Kitchen management
Food presentation
Special event catering
Menu development
Customer service
Team leadership
Signature dish creation
Strong work ethic
Timeline
Executive Sous Chef
Hyatt Centric Victoria Harbour Hong Kong
08.2023 - Current
Executive Sous Chef
The Murray Hong Kong
10.2021 - Current
Chef de Cuisine - Grand Cafe
Grand Hyatt Hong Kong
03.2020 - 10.2021
Head Chef
Grand Hyatt Steakhouse
09.2017 - 03.2020
Group Head Chef
Maximal Concepts
07.2015 - 09.2017
Sous Chef
GAUCHO Hong Kong, Dining Concepts ltd.
09.2014 - 07.2015
Sous Chef
Tango Argentinan Restaurant, Dining Concepts ltd. Hong Kong
10.2012 - 09.2014
Chef de partie, Gioia Restaurant/ Banquets Kitchen
Palacio Duhau Park Hyatt Buenos Aires
08.2007 - 10.2012
Sous Chef
HomeHotel
03.2007 - 08.2007
Chef de Partie
Piacere Restaurant
08.2005 - 02.2007
Line Cook
Hotel Posada Los Alamos
04.2004 - 07.2005
Profesional Gastronomico -
IAG Culinary School
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