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.

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.

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.

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.

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