Ka Ming Wong

•Consistently managed the fast food cafeteria, ensuring efficient operations and customer satisfaction.

•Trained and mentored junior chefs, fostering skill development and teamwork in the kitchen.

•Managed food costs effectively with careful menu planning,accurate portion control, and utilization of seasonal ingredients.

•Assisted in regular participation in ISO,HACCP certification audits.

• Implemented food safety protocols, achieving compliance with health regulations and standards.

• Consistently managed the fast food cafeteria, ensuring efficient operations and customer satisfaction.
• Responsible for at least one Western Fine Dining service for VIP customers each month.
• Planned and executed one to two different types of catering events each month to enhance customer experience.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Consistently managed the buffet and noodle cafeteria, ensuring high-quality service.
• Organized three to four different types of catering events each month.
• Assisted in the planning and execution of creative POP-UP Festive events (catering services and workshops).
• Strictly adhered to Google’s Food Safety Guidelines and participated regularly in NSF certification audit.
• Responsible for managing the maintenance and repair of restaurant equipment.

• Primarily responsible for food production in the buffet area.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

• Managed the Cold Kitchen, providing all cold dishes for hotel buffets.
• Assisted in regular participation in ISO certification audits.
• Utilized culinary techniques to create visually appealing dishes.
• Evaluated food products to verify freshness and quality.

• Assisted in food preparation for both the Hot Kitchen and Cold Kitchen.