Derek Ng Email & Phone Number

London, England, United Kingdom

Bridgepoint Capital London

London, United Kingdom

Trowers And Hamlins

I was employed as the Sous Chef in a permanent role at Lexington Catering where I managed both the staff restaurant and fine dining. I was responsible for the day to day management of the kitchen including the chefs and porters. Also, I was responsible for creating menus within the GP target. I also was in charge of stock management. In addition, I made everything from fresh on site including breads, pastries, canapés, finger food and a la carte. Part of my role was marketing Lexington catering where one of my successful achievements was as part of the team that won the Trowers and Hamlins contract.

London, United Kingdom

range I was promoted to Sous chef having been employed initially as a Senior chef de partie. To cater for a of international food choices my role require me to manage the busy deli serving an ever changing daily menu in addition to buffets bentos and canapés. Also, I prepared the a la carte breakfast and lunch menus. A rewarding but challenging part of my work was making chocolates and petit fours for the directors of the company. In the Head chef’s absence I deputized for him. During my employment at Apax I also attended Westminster Kingsway College London funded by my employers to study and further enhance my skills in patisserie and confectionary at NVQ 3 where I achieved a merit.

London, United Kingdom

I had the privilege in working for an in house kitchen. I worked in the staff restaurant and spent a majority of my time there running the hospitality side of the kitchen which caters for the partners of the firm and some high profile clienteles as well. I had free reign over the various menus like hot and cold buffet, finger food, canapé and a la carte.I was also involved with the opening of the new kitchen and outlets when we moved to the new building during late 2008

Slaughter And May London Ec1Y 8Yy

I worked in both the hospitality and staff restaurant sections of the kitchen. We do various kinds of food ranging from delicate finger buffet, hot buffet, to a high qualityla carte style plated service, as well as canapés for functions.In the staff restaurant we make majority of things on premises, for example, bread, pizza, sandwiches, pastry. sauces etc.Back then when the company was Baxtersmith The Slaughter and May site was their flagship site.

I worked in the restaurant and banqueting sections of the kitchen.

Patisserie And Confectionary Nvq 3, Baking And Pastry Arts/Baker/Pastry Chef, Credit

Craft Catering Nvq 2, Cooking And Related Culinary Arts, General, Pass

Education record

GCSE