Science
Hing Nam Brian Chan
Cuisinier
Summary
Adept at multinational and Spanish cuisines, I excel in menu creation and kitchen management, demonstrated during my tenure at Original Art. My expertise spans from French pastry to innovative dessert design for More or Less Patisserie, enhancing dining experiences and operational efficiency. Skilled in bilingual communication and team leadership, I've successfully trained chefs and negotiated cost-saving contracts, showcasing a blend of culinary creativity and strategic business acumen.
Overview
13
13
years of professional experience
2
2
Certifications
4
4
Languages
Work History
Head Chef
Original Art
04.2019 - Current
- Multinational Cuisine
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
Head Chef
Iberians
02.2021 - 12.2023
- Spanish Cuisine
Consultant
More or Less Patisserie
01.2022 - 12.2022
- Streamlined dessert preparation processes, resulting in reduced wait times for customers without compromising quality.
- Maintained high-quality standards by sourcing top-quality ingredients from local vendors.
- Created custom desserts for special events such as weddings or parties, exceeding client expectations every time.
- Experimented with unique flavor combinations, leading to innovative dessert creations that delighted customers.
Sous Chef
Sprout
04.2018 - 02.2019
- Vegetarian Restaurant
Chef
Original Art
03.2017 - 01.2018
- French Cuisine
Trainee
Ze Kitchen Galerie
06.2016 - 12.2016
- French Thai Fusion Cuisine
- Learned new materials, processes, and programs quickly in Michelin Star Restaurant
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
Cook
Buddy House Japanese Cuisine
06.2013 - 08.2014
- Japanese Restaurant
Part Time Cook
Buddy House Japanese Cuisine
11.2011 - 08.2013
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Education
Grand Diploma in Cuisine And Patisserie
Le Condon Bleu
Paris 04.2001 -
Bachelor of Science - Chemistry
University of Hong Kong
Pok Fu Lam 04.2001 -
Skills
- Well Trained in French Cuisine and Pastry
- Self-Trained in other different area including Spanish, Italian, Japanese, Vegetarian and Vegan Cuisine
- Basic Knowledge in Chinese and Thai Cuisine, mainly focus on the use of Spice
- Menu creation base on any ideas
- Able to setup brands, kitchen and restaurant, including branding, kitchen design, basic knowledge on HK food license and laws Advertisement including menu setting, storying, social media Management including hiring and training Financing such as Data report, stocking, cost control, estimating
- Fluent Spoken Cantonese, English and Mandarin
- Able to read and write Chinese and English
- Basic Spoken and written French
- Interested in Science, History and Art which sometimes help in my creation
Certification
Grand Diploma in Cuisine and Patisserie
Interests
Art
History
Timeline
Consultant
More or Less Patisserie
01.2022 - 12.2022
Head Chef
Iberians
02.2021 - 12.2023
Head Chef
Original Art
04.2019 - Current
Sous Chef
Sprout
04.2018 - 02.2019
Chef
Original Art
03.2017 - 01.2018
Trainee
Ze Kitchen Galerie
06.2016 - 12.2016
Grand Diploma in Cuisine and Patisserie
06-2016
Bachler of Science - Chemistry
12-2013
Cook
Buddy House Japanese Cuisine
06.2013 - 08.2014
Part Time Cook
Buddy House Japanese Cuisine
11.2011 - 08.2013
Grand Diploma in Cuisine And Patisserie
Le Condon Bleu
04.2001 -
Bachelor of Science - Chemistry
University of Hong Kong
04.2001 -
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