Danny Chan King Lung Email & Phone Number

Singapore

Singapore

Unilever Apac Hq

Bnp Paribas Asia-Pacific Campus

Oversee the operation of the Asia-Pacific Training Campus of BNP Paribas which is located in 2 restored Black and White colonial buildings in Changi Village.

Singapore

• Oversee the pre-opening activities and subsequent operations of 4 restaurants along Scotts Road(Indocafe the white house (formal dining Pernankan Cuisine & Café), Ki-Sho(fine dining Japanese) and Buona Terra(formal dining Italian)• Overseeing the restaurant designs and renovation work of the 4 restaurants. Designed the layout of the bars, pantries staff quarters, offices, retail area of the restaurants. Designed the SOPs, budgeting, POS system setup, staff hiring and training, uniform designs, menu & wine list design and development, hosted media tastings.• Managed the wine portfolio of Sarika Connoisseur Pte Ltd (across 38 outlets of different market segment and cuisines: TCC, Robert Timms, Buona Terra, Ki-Sho, Indocafe the White House, Bushells)• Handling of Guests complaints, and on-line comments• Setting up of Annual & Monthly financial goals and budgets, keeping track of COGS and labour costs• Co-ordinating with other departments to development marketing, retail merchandising plans.• Designated Hygiene Officer of the 4 Scotts Road restaurants.• Designing training materials, and conduct training to staff • Perform monthly and annual appraisal to staff• Created the well-received unique ‘Peranakan High Tea’ concept• Indocafe the White House has achieved “Best Restaurant 2014” by Singapore Tatler

Singapore

• Overseeing the Operations of Chinese restaurant and Chinese Banquet reporting directly to the CEO of the hotel group; as well as the looking after the other bars and restaurants of the hotel as a secondary focus• Handling of Guests complaints, and on-line comments• Setting up of Annual & Monthly financial goals and budgets, keeping track of COGS and labour costs• Co-ordinating with other departments to development marketing, retail merchandising, and membership loyalty plans.• Designing training materials, and conduct training to staff • Perform monthly and annual appraisal to staff• Successfully achieved a revenue of $1.3 million for the Mooncake season, which is the highest in the hotel’s 40 years history. Wholly in-charge of conceptualizing, packaging design, corporate selling, manpower planning, logistics allocation and delivery planning.• Planned seasonal promotions such as Wine Dinners, Chinese New Year menus and merchandise retail, Dumpling Festival merchandise retail, World Gourmet Summit featuring Japanese Chef Yuji Wakiya, Hong Kong Typhoon Shelter themed promotion, Chinese Medical Cuisine in collaboration with Yu Yan Seng.• Developed The successful Weekend Dim Sum Brunch concept to increase average spend per pax.• Managed the master wine list of the hotel, and developed different wine lists to suit the market segment of each outlet in the hotel.• Invited as panelist on wine review events for magazines.

Singapore

• Managed the portfolio of wines and other beverages of the hotel (1000 SKUs). • Assisted in operations of all F&B outlets of the hotel. • Training of F&B staff in wine knowledge and service standards. • Organising creative wine events and vitner dinners in the hotel e.g. Johnny Walker Blue Label and Chinese Cuisine Dinner, Domain Ponsot Gourmet Safari with Chinese and French Cuisines, Champagne Brunch with Chinese Dim Sum, Wine dinners with Ficofi. • Recommending wines and spirits for catering events e.g. Dinner honoring HRH Duke of York.• Service in Special Vip events e.g. Luncheons hosted by Singapore Prime Minister Lee for Chinese President Hu

Singapore

• Concurrently holding 2 portfolios as Sommelier and Chinese Restaurant Manager • Set-up the POS system of the Chinese Restaurant, subsequently setting up the POS of the F&B dept, trained the cost controller and individual outlet managers.• During time of need, provided leadership to La Breeza, and Les Saveurs restaurants as intrim manager• Conduct interviews to new hires and conduct monthly and annual staff performance apprasial• Planned seasonal promotions such as Wine Dinners, Chinese New Year menus and merchandise retail, Dumpling Festival merchandise retail• Project leader of St. Regis Singapore’s Mid-Autumn Festival retail project (revenue generated $390,000 for 2008, $850,000 for 2009) Chinese New Year Retail project (revenue $200,000). In-charged of conceptualizing, packaging design, corporate selling, manpower planning, logistics allocation. • Developed The successful Weekend Dim Sum Brunch concept to increase average spend per pax.• Successfully achieved two awards for Yan Ting: “Best New Restaurant 2009” – Singapore Tatler, “Singapore Top 25 Restaurants” – Business Review. TV interview appearance on Channel News Asia’s 2008 Chinese New Year segment, as well as interviews and appearances in Newspaper, Magazines and Food Blogs

Singapore

• Conceptualizing the F&B service for the banking centre• Assisted in recommending and sourcing for serviceware, and design of service and preparation area• Hiring, Developing SOP and training for the F&B butler• Matching wines with canapé served to customers

Msc, Information System Design

Bba, International Hotel Management

Activities and Societies: President of Student Council