Gary Tsang

Experience

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  Grappas

  Jul 1993 - Feb 1994

  Jr. Cook
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  The Hong Kong Jockey Club

  Sept 1995 - Feb 2000

  Racecourse
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  Hong Kong Jockey Club

  Sept 1995 - Aug 1998

  Cook Trainee
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  Hong Kongg Jockey Club

  Sept 1998 - Feb 2000

  Cook 3
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  Harbour Plaza Hotel, North Point

  Mar 2000 - Jul 2000

  Commis
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  The Hong Kong Country Club

  Jul 2002 - Jul 2007

  Cook A
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  The Hong Kong Country Club

  Oct 2007 - Feb 2008

  Chef de Partie
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  Hong Kong Jockey Club

  Feb 2008 - Nov 2011

  Chef De Partie
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  Hong Kong Country Club

  Aug 2008 - Oct 2008

  Assistant Chef de Partie
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  Special Chef

  Oct 2011 - Mar 2013

  Hong Kong Disneyland
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  Hong Kong Disneyland

  Apr 2013 - Nov 2014

  • Sous Chef

    Mar 2014 - Nov 2014

  • Sous Chef 2

    Apr 2013 - Oct 2014
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  Royal Pacific Hotel

  Apr 2015 - Oct 2015

  Executive Sous Chef
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  Hospitality Industry Training and Development Centre

  Oct 2015 - Dec 2015

  Term Intriducter

  Teaching the Higher Diploma in Culinary Arts Provides a broad range of topics in culinary arts and sciences and clusters of culinary stream specific modules to enhance student’s knowledge and cooking skills in national / international culinary arts

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  ExcelsorHotel

  Dec 2015 - Apr 2016

  Sous Chef
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  Gleneagle Hospital

  May 2016 - Aug 2017

  Head Chef

  Head Chef in Gleneagles Hospital of Hong Kong, slated to open in early 2017. I joined the core opening team in May 2016 as the key driver responsible for setting up the hospital food services from scratch; manage all the 5 sections of kitchen to provide services to staff cafeteria, doctor dinning, guests restaurant and patient meals.Project Management andInfrastructure Planning sections.Provide advice on staff cafeteria, guests restaurant, doctor dinning area layout plan in line with kitchen services flowOrganization and Manpower PlanningOrganization plan and chart to fulfill the food service requirement in accordance with the daily cover estimation Manpower plan, workload estimation and duty roaster plan ready for operationRecruitment schedule and job specification for each positionInterview and select kitchen staff teamStandard Operation Procedures (SOP) and Licenses Application Support Create different SOP documents in accordance to food services professional requirementsProvide relevant SOP documents & WI for licensing submissionE-Ordering System and POS System Design Support Provide food services work flow interface plan to assist IT to create the e-ordering system using i-pad (eMos) for the patient meal orderingAssist the IT & F&B team to design the layout of POS system for the cashierThe preparation of the staff restaurant and the patient meal which included the flow chart, recruitment, every day rooster, workload preparation and all kitchen equipment purchasing (including the backup kitchen and front of house) Food Production & ManagementKitchen equipment and utensils planning, supplier sourcing and selectionWork closely with nurse, doctor and dietitian (Therapeutic diet) in preparation of standard menus for all patients Responsible for creating standard weekly menu for patients based on instructions from nutritionist and preparing meals for patients with special needs.Food cost plan and budgeting Kitchen Hygiene & Safety Show less

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  BJCH Beijing Hong Kong Jockey Club Clubhouse

  Aug 2017 - Sept 2018

  Executive Sous Chef

  As a coach to passing all the skill and experience for the labour. To guide them to have the immense knowledge of planning, preparation and the improvements of food presentation.On the other hand, there are different Theme in every season to refresh he main of club member which match up the ‘Horsing Racing’ always move forward.Organization and Manpower Planning:-Manage 5 kitchens serving the Beijing Hong Kong Jockey Clubhouse (including Beijing and Chinese kitchen); -Oversee the preparation, cooking, and presentation of food products to 88 rooms -Coordinate with sales/event departments to ensure food is prepared and delivered according to specified requirements of special events;-Create, plan and execute new menus; -Request ingredients, utensils and equipment based on event orders for kitchen operation-Check inventory quality and control stock level to ensure rotation and avoid wastage-Keep balance between cost control and food quality Show less

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  ChefHub (Nature Goumet Co,Ltd)

  Oct 2018 - Feb 2019

  Executive Chef

  Executive Chef of ChefHub Restaurant, slated to open in early 2019. I joined the core organizer in October 2018, as the key driver responsible for setting up the Restaurant food services from scratch

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  Taste-Good (Benlai Investment Company Limited)

  Mar 2019 - Jan 2020

  Culinary Director

  Culinary Director of Benlai Investment Company Limited, I joined the core organizer in March 2019, as the key driver responsible for setting up the group from scratch. Which is using the past opening to start from scratch to creating, research and develop the food product. All of the production put online platform and sale in café.Food Production & Management▫ Kitchen equipment and utensils planning, supplier sourcing and selection▫ Creating, research and develop the food product. All of the production put online platform and sale in café.▫ Responsible for creating standard weekly menu for patients based on instructions from nutritionist and preparing meals for patients with special needs.▫ Food cost plan and budgeting ▫ Design operation flow to ensure all food services will be delivered with high standard and on agreed time schedule ▫ Food ingredients storage and inventory plan to ensure all ingredients will maintain fresh and minimize wastage▫ Kitchen equipment purchasing (including the backup kitchen and front of house) Show less

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  The Arca Hotel (Yulan Group Limited)

  Jan 2021 - Oct 2021

  Chef de Cuisine

  Chef de Cuisine of the Arca Hotel, I joined the core team member in Jan 2021, as the key driver which responsible for setting up the group from scratch. I responsible for create the uniquebrand experience for the customers. Also created the Yulan-infused wine that used in serval dishes instead of usual. Used the Chinese wine and western wine as the seasoning for signature dish of Yulan Chicken and the Yulan Flower appetizer, main dish and dessertManagementOversee the preparation, cooking, and presentation of food productsProvide food service for 180 restaurant seating, 240 guest banquet event and 180 roomsOrganization, menu and manpower planningStandard operation procedures (sop) and licenses application supportKitchen hygiene & safety Show less

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  Hong Kong Jocker Club Shatin Club House

  Oct 2021 - Nov 2024

  Executive Sous Chef

  Reinvent the culinary brand of Jockey Club, introducing seasonal theme to enhance the Horse Racing moving forward positioningTrain & coach the different chef teams on menu planning, food preparation and dish plating, motivating willingness to learn and building teams of chefs for continuous improvement, contributing to the overall culinary image of the different restaurants▫ Manage 2 kitchens serving the Sha Tin Hong Kong Jockey Clubhouse▫ Oversee the preparation, cooking, and presentation of food products for restaurants and room services; ▫ Coordinate with sales/event departments on serving the needs of client through customized menu planning, food preparation, cooking and delivery in accordance to guests and special events’ requirements;▫ Design, create, plan and execute new menus & seasonal delicacies; ▫ Plan, budget & request ingredients, utensils and equipment based on event orders and regular requirement for kitchen operation▫ Check inventory quality and control stock level to ensure rotation and avoid wastageBalance between cost control and food quality Show less