Nicholas Joon

Experience

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  Marco Polo Hotels

  Jan 2014 - Oct 2014

  Commis Chef

  - Exercised proper control of company stock and property, ensured correct and safe storage of food stuffs, including effective date labelling.- Delivered all aspects of hygiene, health and safety standards within the company's food safety guidelines.

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  Harvest Times Cafe, Penang, Malaysia

  Dec 2014 - Feb 2015

  Restaurant Chef

  - Supervised the kitchen team to ensure and enhance guest satisfaction- Responsible for overall kitchen operations and restaurant service

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  Jamie's Italian Hong Kong

  Mar 2015 - Jul 2015

  Chef De Partie

  - Launched opening of new branch with expansion team- Oversaw daily operations of staff and kitchen to maintain satisfactory food preparation and efficiency- Enforced restaurant safety, efficiency, cleanliness and food quality among kitchen staff

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  Marco Pierre White Steakhouse Bar & Grill

  Oct 2015 - May 2016

  Restaurant Team Member

  - Ensured that restaurant policies, procedures, standards, specifications, guidelines, and training programmes are followed and completed on a timely basis.- Established smooth implementation and execution of restaurant operations.

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  LE BISTROT PIERRE LIMITED

  Jun 2016 - May 2018

  Senior Chef De Partie

  - Assisted in transforming site into central training kitchen.- Provided training for newly employed chefs for all positions.- Worked closely with head chef to ensure excellent menu planning, inventory control, purchasing and food cost controls.

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  Le Petite Maison, Hong Kong

  Sept 2018 - Dec 2018

  Senior Chef De Partie

  - Managed the production kitchen for daily store operations.- Developed and trained kitchen team to upgrade their skills in order to reach the principal brand standard.

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  Relish Kitchen

  Jan 2019 - Dec 2020

  Private Chef

  - Coordinated the preparation and cooking of the food, while maintaining health and safety standards.- Our range of services include corporate canapé parties, fine dining, private dinners, casual platters dropped off, interactive food stations and banquets.

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  Hong Kong College of Technology

  Jan 2019 - Sept 2019

  Term Lecturer

  - Conducted classes related to culinary arts and food safety.- Directed training sessions for students/trainees that facilitate theory and hands-on learning.

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  Chinese YMCA of Hong Kong

  Sept 2019 - Jul 2022

  Programme Manager/Executive Chef

  - Implemented systems and programmes in order to manage and minimize costs- Responsible for designing, developing and managing all culinary programme structure - Led a team of culinary chefs for all programme deliveries, internally and externally- Developed more than 50 culinary workshops ranging from traditional cooking classes to avant garde cuisine workshops- Managed a team of experienced culinary staff and academic administrators to ensure smooth operations and delivery of teaching- Collaborated with various professional associations to co-host events- Supervised projects, organized co-curricular and extra-curricular activities, events and publications for students- Oversaw the procurement, maintenance and commissioning of fixtures and equipment of the culinary department. Show less

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  DPO INTERNATIONAL

  Nov 2022 - Jul 2024

  Application Specialist (Chef)
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  Malaysia Aviation Group

  Jul 2024 - now

  Assistant Manager, Culinary Standard

  IFO F&B- Inflight Food OperationsRoutes: China, Europe, Middle East- Manage all menus and simultaneously development of new innovative menus and service components by following market and industry trends in order to create a unique F&B onboard experience for MAG flights.- Create and manage a solid foundation between MAG and station's caterer to achieve high quality standards within budget.- Managing the systematic development together with caterer within the agreed SLA of new menus, detailed recipes and product specification for each individual component for all classes (Business Suite, Business Class, Economy Class).- Responsible for MAG menu design and menu rotations.- Co-ordinate with MAG Base catering officers on all F&B related operational issues. Show less