Terry Wong
s Sous Chef @Hakkasan Group
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WORK HISTORY
s Sous Chef @Hakkasan Group
London, GB
EDUCATION
The Manchester Metropolitan University
Information Technology
ABOUT TERRY WONG
Working as a Chef de Cuisine in a worldwide recognized hospitality company, Hakkasan Group, with nightclub and restaurants across North America, Europe, Middle East, Asia and United Kingdom, I am specialized in modern Cantonese cuisine in fine-dining approach. Bring along a total of 10 years experience in culinary field, I started my journey as a Commis Chef in an authentic Chinese Restaurant, Mei Mei Chinese Restaurant in Liverpool, U.K. I eventually work my way up to Chef de Partie, Sous Chef, Senior Sous Chef, and currently I am a Chef de Cuisine in a Hakkasan San Francisco, U.S.A. I am familiar in working under stressful, fast-paced and busy environment, yet maintaining the high quality of food and overseeing the whole back-of house team, to make sure the dishes are delivered on time to our customer. Besides, I estimated food and labor cost, trained and develop each Chef from different sections in the back-of-house team. Besides managing the whole kitchen, I am also taking part in the administrative work including preparing for the \"Food Bible\", staff working schedule, food and safety inspection, recruiting and hiring staff. Yet, my passion in cooking has keep me motivated and always keen in exploring for inspiration in creating and testing on new dishes.
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