An accomplished, enthusiastic and highly experienced international professional hotelier in-depth knowledge in culinary F&B hospitality business management and operations. Having 29 years working experience and exposure with branded luxury 5-star hotel properties, Mandarin Oriental Hotel Group HK, Movenpick Hotels & Resorts, Pullman - ACCOR Hotels, The Star Casino, Westin Stamford & Le Meridien - Starwood Hotels & Resorts in Singapore, Malaysia, Indonesia, Macau, Vietnam, China and Australia.Received numerous recognitions of international excellence awards and accolades in F&B arena, exclusively from Hospitality Asia Platinum Awards (HAPA), Best Executive Chef Award, Culinary Gold Awards FHA (Food Hotel Asia) Singapore, Appointed Official Trainer for ASEAN Skills Cooking Competition (ASC), Best restaurant recognition of Five Star Diamond Award by American Academy of Hospitality Sciences, Conferred the prestigious Excellence Best Restaurant by Vietnam National Administrator of Tourism & Vietnam Economics Times The Guide Award and also featured on Vietnam VTV4 Channel Program.Pursued higher education and obtained Diploma Culinary (London, UK) and completed Graduate Advance Diploma Hospitality Management & Marketing in Sydney, Australia. Recently, has achieved the Certified Hotel General Manager (CHGM) from Tourism HR Canada, Certified Hospitality Educator (CHE) and Certified Hotel Administrator (CHA), the most prestigious certification available to a general manager and hospitality executive from American Hotel and Lodging Association AHLA.With lifelong passion for culinary and hospitality management has driven me in continuing my professional development and leadership in managing hotels and resorts, and has graduated in Master Business Administration (MBA) - Tourism & Hospitality Management, 2019 while uphold in delivering exemplary customer services and hospitality practices.PROFILE STATEMENT & OBJECTIVEI have had great fortune & privileges of working in highly competitive environments that are quality as well as financially driven while being uniquely diverse and inclusion. I continue to develop and evolve my culinary and management leadership skills that allow me to provide tools to our colleagues as well product to our customers that is relevant to optimize and scale for future growth in operationally and delivering on positive outcomes for the bottom line. I aspire to continue to provide work that is relevant to drive a culture of inclusiveness, excellence and passion to deliver on commercial goals for my employer as well as the industry
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Executive ChefEmg - Elements Management Group Mar 2020 - Jun 2021 -
Corporate Chef, Food & Beverage DevelopmentVise Hospitality Aug 2016 - Mar 2020VietnamRecognition:• Envy: - Ranked Top 100 Clubs DJ Mag (#84 in 2019, #72 in 2020)• QUI: - Best of the Best 2016 for ‘Best Dining Lounge of the year’, Robb Report VietnamIn charge fully responsible in developing and execute brand new concept restaurants of QUI, ENVY, BaoBei Brand (Contemporary F&B, International, Asian & Chinese modern cuisine), upcoming premium hot pot & live seafood restaurant, high end luxury pre plated personalize service Asian Oriental fine dining, bar and premium exclusive VIP club. Complete manage, lead in expedite food preparation, presentation as well as to maintain a profitable and creative Food & Beverage department that ensures excellence guest dining experiences. Explore, develop and create new dishes and menu recommendation for future business development. Monitor monthly P&L and cost control in maximize profitability and minimize cost expenditure. Provide training, staff learning development and instructions of all culinary personnel accordingly to the standard of procedures, recipes size of portions and overall food preparation and production. Applying HACCP standards procedures and WHS management compliance. -
Executive ChefLe Meridien Hotels & Resorts Sep 2015 - Apr 2016ChinaFully in charge and responsible for the day to day kitchen operation and food production of ‘Latest Recipe’ International All Day dining, ‘Le Mei’ Chinese Cantonese Szechuan restaurant, ‘Akebono’ Japanese restaurant, banqueting and buffets for various function rooms have a total sitting capacity of up to 600 guests. Complete supervision and expedite food preparation, presentation as well as to maintain a profitable and creative Food & Beverage department that ensures excellence guest dining experiences. Create new dishes and menu recommendation for future development. Weekly update maintenance defect list. Closely monitor kitchen P&L Cost control in maximize profitability and minimize cost. Provide training, staff development and instructions of all culinary personnel accordingly to the standard of procedures, recipes size of portions and overall food preparation and production. -
Head Chef De CuisineThe Star Entertainment Group Aug 2014 - Aug 2015AustraliaIn charge and responsible for the day to day kitchen operation and food production of ‘Oasis Restaurant’ – a Casino’s VIP Dining and In-Room Dining (IRD) for Darling Hotel and Astral Tower & Residence. Involved and participated in banqueting and buffets for various function and events: Flight Catering (high rollers) and VIP Boat Cruise catering. Also cater and fully support VIP butler’s services and special requests. Complete supervision and expedite food preparation, presentation as well as to maintain a profitable and creative Food & Beverage department that ensures excellence guest dining experiences. Create new dishes and menu recommendation for future development. Review P&L and Cost control in maximize profitability and minimize cost. Provide training, staff development and instructions of all culinary personnel accordingly to the standard of procedures, recipes size of portions and overall food preparation. Applying HACCP standards procedures and WHS management compliance. -
Executive ChefPullman Hotels & Resorts Mar 2012 - May 2014MalaysiaFully in charge and responsible for the day to day kitchen operation and food production of All Day dining restaurant for ala carte, rooms services and daily buffet spread, The Village restaurant serving international buffet & BBQ, banqueting and buffets for various function rooms have a total sitting capacity of up to 1000 guests. Support and provide outside catering services to Putrajaya International Convention Centre (PICC) up to 4000 guests. Complete supervision and expedite food preparation, presentation as well as to maintain a profitable and creative Food & Beverage department that ensures excellence guest dining experiences. Create new dishes and menu recommendation for future development. Weekly update maintenance defect list. Cost control in maximize profitability and minimize cost. Provide training, staff development and instructions of all culinary personnel accordingly to the standard of procedures, recipes size of portions and overall food preparation and production. -
Executive Chinese ChefMoevenpick Hotels & Resorts Jun 2010 - Feb 2012VietnamPre-Opening:Pre-opening and in charge of setting up the ‘Lotus Court’ Chinese Restaurant specializing in Cantonese cuisine.• Conferred the prestigious Excellence Award 2011 for the Best Chinese Restaurant in Vietnam by Vietnam National Administration of Tourism &Vietnam Economic Times The Guide Awards 2010-2011.• 2010 Vietnam VTV4 Channel Program ‘Cantonese & Szechwan Cuisine’ Movenpick Hotel Hanoi, Vietnam.Implementing HACCP guidelines and procedure. Colleagues training, setting up SOP and menu standard recipes. Operation equipment list planning, kitchen defect list and kitchen operation system. Implementation store, receiving procedure and market list.Post Opening:Responsible for the restaurants and banquet department food preparation. Also involve in Club Lounge, coffee break and swimming pool menu. To control wastage and maintain food quality, consistency and presentation. To review and prepare daily menus, reservation and F&B activities function list. Complete supervision and expedite food preparation, presentation as well as to maintain a profitable and creative Food & Beverage department that ensures excellence guest dining experiences. Create new dishes and menu recommendation for future development. Closely review P&L and Cost control in maximize profitability and minimize cost. Provide training, staff development and instructions of all culinary personnel accordingly to the standard of procedures, recipes size of portions and overall food preparation -
Chinese Head ChefMandarin Oriental Hotel Group Apr 2009 - Jun 2010Jakarta IndonesiaPre-Opening:Re opening and responsible setting up the ‘Xin Hwa’ Chinese Kitchen specializing in Cantonese and Szechwan. • ‘Xin Hwa’ ~ Nominated the Best Restaurant Of The Year by Asian Gastronomic Awards 2010.Implementing FLHSS, HACCP guidelines and procedure. Colleagues training, setting up SOP and menu standard recipes. Operation equipment list planning and kitchen operation system, store and market list.Post Opening:Responsible for the Chinese restaurant and banquet department. To control wastage and maintain food quality, consistency and presentation. To review and prepare daily menus, reservation and F&B activities function list. Complete supervision and expedite food preparation, presentation as well as to maintain a profitable and creative Food & Beverage department that ensures excellence guest dining experiences. Create new dishes and menu recommendation for future development. Cost control in maximize profitability and minimize cost. Provide training, staff development and instructions of all culinary personnel accordingly to the standard of procedures, recipes size of portions and overall preparation of Oriental & Chinese cuisine. -
Executive Chinese ChefHotel Istana Kuala Lumpur City Centre Oct 2005 - Apr 2009MalaysiaIn charge and responsible for the day to day Asian & Chinese kitchen operation and food production of ‘Peach Garden’ Chinese restaurant, banqueting and buffets for various function rooms have a total sitting capacity of up to 1500 guest. Also cater for the coffeehouse International and Asian buffet spread. Complete supervision and expedite food preparation, presentation as well as to maintain a profitable and creative Food & Beverage department that ensures excellence guest dining experiences. Create new dishes and menu recommendation for future development. Cost control in maximize profitability and minimize cost. Provide training, staff development and instructions of all culinary personnel accordingly to the standard of procedures, recipes size of portions and overall preparation of Asian & Chinese cuisine. -
Executive Chinese ChefParkcity Everly Hotel Jan 2003 - Sep 2005Malaysia BorneoResponsible for the day to day Oriental& Chinese kitchen operation and food production of ‘Loong Jin’ Chinese restaurant, banqueting and buffets for various function rooms ( four banquet hall and one private VIP dining restaurant ) have a sitting capacity of up to 1200 guest. Overview daily F&B menus and activities. Complete supervision and expedite food preparation as well as to maintain a profitable and creative Food & Beverage outlet that ensures excellence guest dining experiences. Create new dishes and menu recommendation for future development. Cost control in maximize profitability and minimize cost. Provide training and instructions of all culinary personnel accordingly to the standard of preparation.
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Chinese Wok ChefMandarin Oriental Hotel Group Nov 1998 - Dec 2002MalaysiaPre-Opening:Team player in planning and setting up the ‘Lai Po Heen’ Chinese Restaurant specializing in Cantonese cuisine.• Conferred the prestigious Tourism Award 2000 for the Best Chinese Restaurant in Malaysia by the Ministry of Culture, Arts and Tourism.• Recognition of Five Star Diamond Award for the year 2000, 2001 & 2002 by American Academy of Hospitality Sciences.Post Opening:Responsible for the Chinese, Asian and banquet department. To control wastage and maintain food quality and presentation set by the hotel. Assist in daily requisition of all goods. To review and prepare daily menus, reservation and F&B activities function list.
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Head ChefRasa Sayang Restaurant, Taipa, Macau Dec 1995 - Jul 1998MacauResponsible for the day to day kitchen operation. Overview daily F&B menus and activities. Complete supervision and expedite food preparation and create maintain sound working relationship. Responsible for daily requisition of all goods. Schedule assigned personnel on duty roster, vacation leave, and monitor attendance log. Provide all recipes for the operation and ensure all purchasing, receiving, cost control, and procedures are adhered to. Cost conscientious.Maximize profitability and minimize cost. Provide training and cross training of all culinary personnel according to the standard job descriptions as provided by human resources. Create a new dish and menu recommendation for future development. Liaison with Food & Beverage Manager and daily operational agenda.
Chee Kin Ng Skills
Chee Kin Ng Education Details
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Cgpa 3.83 -
Advance Leadership & Management -
Event Management
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Australian Business & Retail AcademyAwarded -
City & Guilds London, United KingdomPass
Frequently Asked Questions about Chee Kin Ng
What is Chee Kin Ng's role at the current company?
Chee Kin Ng's current role is Chee Kin Ng.
What schools did Chee Kin Ng attend?
Chee Kin Ng attended Asia E University, University Of Sydney, University Of Sydney, Australian Business & Retail Academy, City & Guilds London, United Kingdom.
What skills is Chee Kin Ng known for?
Chee Kin Ng has skills like Hotel Administrator And Leadership, Strategic Hospitality Management, Hospitality Business Operations, Hotel And Resort Management, Leadership Development, Culinary Management, Sales And Marketing, Menu And Product Development, Operational Cost Analysis, Business Analytics, Work Health Safety, Research And Development.
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