Man King Ken Fung
Summary
Accomplished Head Chef with a proven track record at Odyssee Creative Dining, enhancing food quality and kitchen efficiency. Expert in special menu handling and high-volume dining, with a knack for leading teams to exceed guest expectations. Skilled in kitchen sanitization and food plating, consistently delivering top-notch dining experiences.
Overview
14
14
years of professional experience
Work History
Chef De Partie
Odyssee French Fine Dining
09.2023 - Current
- Monitored food preparation, production and plating for quality control.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Owner
Moriyaki Kitchen
06.2019 - 12.2021
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Evaluated suppliers to maintain cost controls and improve operations.
Chopping Board Master
Grand Hill Taiwanese Restaurant
05.2018 - 04.2019
- Performed frequent checks to maintain consistently high quality of food preparation and service.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Reduced material waste with precise cutting and application of masking tape, film, or other materials as needed.
Head Chef
Uptown 90
08.2016 - 04.2018
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
Head Chef
Golden Bowl Restaurant
06.2010 - 05.2015
- Developed and cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Education
Certificate - Basic Food Hygiene
Food Safety
Bachelor of Arts - Chemical Usage Health & Safety And Breakage
Diversy
Skills
- Expert Knife Skills
- Kitchen Sanitization
- Food Preparation
- Team Work
- Attention to Details
- High-volume dining
- Food plating and presentation
- Inventory Management
Timeline
Chef De Partie
Odyssee French Fine Dining
09.2023 - Current
Owner
Moriyaki Kitchen
06.2019 - 12.2021
Chopping Board Master
Grand Hill Taiwanese Restaurant
05.2018 - 04.2019
Head Chef
Uptown 90
08.2016 - 04.2018
Head Chef
Golden Bowl Restaurant
06.2010 - 05.2015
Certificate - Basic Food Hygiene
Food Safety
Bachelor of Arts - Chemical Usage Health & Safety And Breakage
Diversy
Similar Profiles
Phanindra BohoraPhanindra Bohora
DEMI-CHEF at LE TRAIN BLEU (Fine And Dining French Cuisine)DEMI-CHEF at LE TRAIN BLEU (Fine And Dining French Cuisine)
Ma Lorena JaliqueMa Lorena Jalique
Pastry Cook at Croissn’ Time French Bakery and Fine FoodsPastry Cook at Croissn’ Time French Bakery and Fine Foods
Cayetano BellomoCayetano Bellomo
Line Cook at Auld alliance, French and Scottish fine dine.Line Cook at Auld alliance, French and Scottish fine dine.
Sanberk PertinSanberk Pertin
Chef De Partie, Pizza Chef De Partie at Tee’o RestaurantChef De Partie, Pizza Chef De Partie at Tee’o Restaurant
SYH CHYE KUNGSYH CHYE KUNG
Senior Chef De Partie /Chef De Partie at The Ritz Carlton Millenia SingaporeSenior Chef De Partie /Chef De Partie at The Ritz Carlton Millenia Singapore