Wai Hung Edmond Cheng
Head Chef
香港
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Culinary expert with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results.
Overview
13
13
years of professional experience
6
6
Certifications
1
1
Language
Work History
Head Chef
FRITES BELIUM ON TAP
04.2018 - 01.2026
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created recipes and prepared advanced dishes.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef De Partie
HOPEWELL HOTELS MANAGEMENT LIMITED
06.2013 - 04.2015
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
Education
No Degree - F.6
SHUN LEE CATHOLIC SECONDARY SCHOOL
Kwun Tong, Hong Kong 04.2001 -
Skills
Food safety regulations
Signature dish creation
Performance assessments
Food safety
Staff training
Banquets and catering
Kitchen management
Certification
Chartered Institute of Environmental Health
Timeline
Head Chef
FRITES BELIUM ON TAP
04.2018 - 01.2026
Chef De Partie
HOPEWELL HOTELS MANAGEMENT LIMITED
06.2013 - 04.2015
No Degree - F.6
SHUN LEE CATHOLIC SECONDARY SCHOOL
04.2001 -