Summary
Overview
Work History
Education
Skills
Timeline
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Wai Ching Jor

Chef
Ma On Shan

Summary

Professional culinary expert prepared for this role with strong foundation in high-volume kitchen environments. Skilled in menu development, culinary techniques, and maintaining kitchen efficiency. Strong focus on team collaboration and achieving results, adaptable to changing needs. Reliable with passion for excellence in food preparation and presentation.

Overview

10
10
years of professional experience
3
3
Languages

Work History

Demi Chef De Partie

Caprice
09.2017 - 02.2025
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.

Commis 2

Joël Robuchon Hong Kong,
05.2015 - 08.2017
  • Followed recipes and chef instructions to prepare food correctly.
  • Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
  • Plated and presented food following chef requirements.

Education

High School Diploma -

Hong Kong Institute of Vocational Education
Pok Fu Lam
04.2001 -

Skills

Cooking methods

Food presentation

Food safety

Mise en place

cost control

Timeline

Demi Chef De Partie

Caprice
09.2017 - 02.2025

Commis 2

Joël Robuchon Hong Kong,
05.2015 - 08.2017

High School Diploma -

Hong Kong Institute of Vocational Education
04.2001 -

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