Ricky Lee Kwong Peng
Address: Crowne Plaza Hotel Guangzhou
No.28, Ning Cai Lu, Central District
Science City, 510663, Guangzhou City
Guangdong Province, China
Contact Number: 0086-13711464827 (H/P)
E – Mail: ric2jen@yahoo.com.cn
Nationality: Singaporean
Date of Birth: 2nd August 1965
Passport Number: S1719241/H
Marital status: Married with One Child
Height: 1.73 Meter
Certification:
·Certified Director of Food and Beverage (CFBE) from American Hotel and Lodging
Association (AHLA)
Languages:
Cantonese Mother Tongue
English
Written and Spoken
Mandarin
Written and Spoken
Hokkien (Fujian)
Fluent Spoken
Cantonese
Fluent Spoken
Professional Experience:
·November 2007 to Present
Crowne Plaza Science City Guangzhou (Pre-opening 5 Star)
Executive Chef
Pre-opening stage and in-charge of All-day Dining Cafe, Continental Grill Room, Chinese Fine-dining,
Chinese Gourmet and Banquet Kitchens. Involves in Development of all Kitchens, Recruitment of
Chefs, Menu Planning, Recipes for Costing, Selection of Food Product, Purchase of Fit Fixture and
Equipment, Implementing Standard Operation Procedure, Policy and Procedures, Training Plan and
establishing Corporate Food and Kitchen Hygiene Standards.
·May 2007 till November 2007
Wuhan Jin Jiang Hotel (Pre-opening 5 Star)
Executive Chef
Pre-opening stage and oversee operation of the All-day Dining Cafe, Centralized and Banquet Kitchens.
Involves in Menu Planning, Recipes for Costing, Training, Purchasing, Implementing Food Safety and
Kitchen Hygiene Standards.
·September 2006 till May 2007
Sheraton Ningbo Hotel and Seaport Hotel (Franchise 5 Star)
Executive Chef
Oversee the daily operation of the 2 All-day Dining Cafes, Italian, Production and Banquet Kitchens.
Involves in Menu Planning, Food Cost Control, Theme Buffet and maintaining Food Safety and Kitchen
Hygiene Standards as per Corporate requirements.
·December 2005 till July 2006
Gloria Resort Sanya, Hainan Island, China (5 Star)
Executive Chef
Oversee the daily operation of the Café, Banquet and Japanese Kitchens.
Involves in Menu Planning, Food Cost Control, Theme Buffet and Food Promotions.
Assist the Food and Beverage Manager in-charge of the Food and Beverage Department operation in his
absent.
·May 2004 to July 2005
Pudong Shangri-La, Shanghai, China (5 Star)
Executive Sous Chef in charge of Banquet and Production
Assist Executive Chef in daily operations of Banquet and Production kitchens. Seating capacity of 1,000
peoples Ballroom and 10 Meeting Conference Rooms of 50-200 peoples. Also provide Outside Catering
of up to 2000 peoples. Involve in a lot of Top 500 Corporate Company VIP`s, Ministers, Mayor and
Government official’s events.
·December 2002 to May 2004
Shangri – La Rasa Sentosa Resort, Singapore (5 Star)
Executive Sous Chef
Assist Executive Chef in daily operations of Cafe, Banquet, Italian Bistro, Oriental Seafood and
Continental Grill kitchen. Maintaining Food Safety and Hygiene of all kitchens as per Corporate
standard.
·May 2002 to August 2002
Swissotel Beijing, China (5 Star)
Guest Chef
3 months of Singapore Food Promotion featuring Singapore Hawker Fare.
·March 2000 to March 2002
Capital Hotel, Beijing. (4 Star)
Executive Chef
Oversee the daily operation of Cafe and Banquet kitchens. Involve in Menu Planning, Food Cost
Control and Food Safety and Hygiene of the all kitchens.
·March 1998 to January 2000
Singapore
Setting-up and operate own business offering Singapore Hawker Fare Cuisine.
·August 1995 to December 1997
Royal Brunei Catering, Brunei (5 Star)
Executive Sous Chef
Assist Executive Chef in daily operations of 2 Private Clubs All day-dining Cafe, Continental and
Banquet kitchens, Food Cost Control and maintaining Food Safety and Hygiene of all kitchens.
·March 1994 to August 1995
Sabandar Bay Resort, Sabah, Malaysia (Pre-opening 5 Star)
Executive Chef
Pre-opening of the Resort and oversee the daily operation of the Cafe, Banquet and Oriental
Seafood kitchens. Involves in Menu Planning, Food Cost Control and maintaining of Food Safety and
Hygiene of all kitchens.
·October 1992 to October 1993
Somerset Hotel, Miri (Pre-opening 4 Star)
Chef de Cuisine
Pre-opening of the hotel and oversee in daily operation of the Cafe and Banquet kitchens.
·April 1991 to August 1992
Furama Hotel, Guangzhou PRC (4 Star)
Sous Chef
Assist the Executive Chef in pre-opening of the hotel and daily operation of the Cafe.
·June 1990 to April 1991
Singapore Polo Club, Singapore (5 Star)
Sous Chef
Assist the Executive Chef in daily operation of the club Cafe, Continental and Banquet
Kitchens.
·March 1989 to June 1990
Pan-Pacific Hotel, Singapore (5 Star)
Chef de Partie
Assist the Sous Chef in oversees the saucier section of the Continental kitchen.
·December 1986 to March 1988
Frisco Restaurant, Singapore
Sous Chef
Assist the Chef de Cuisine in daily operation of the Continental kitchen.
·December 1985 to October 1986
Sheraton Towers, Singapore (Pre-opening 5 Star)
Cook
Assist the Chef de Partie in pre-opening and daily operation of the saucier section of the Cafe kitchen.
·December 1982 to November 1985
Tai Pan Ramada, Singapore (4 Star)
Cook 1
Assist the Chef de Partie in daily operation of the saucier section of the Cafe kitchen.
Awards and Achievements:
· 3rd placing of 62 Chefs (Hot Section) 1989 Singapore Inter –Hotel Culinary Competition sponsored by
Australian Meat Livestock Corporation.
· Bronze Medal (Restaurant Platter) and Bronze Medal (Buffet Platter) for 1989 Salon Culinare, Singapore
· Certificate of Outstanding Performance for Pan-Pacific Hotel, Singapore in Salon Culinare, Singapore
1989
· Certificate of Customer Delight Team Champion for Shangri-La Rasa Sentosa Resort, Singapore
· Certificate of CEO of the Year 2003 of Customer Delight Team for Shangri-La Rasa Sentosa Resort,
Singapore
Courses Attended:
· Food and Kitchen Hygiene by Pan Pacific Singapore
· Certification in Shangri – La Food Safety Management System
· Certificate for ShangCare 1 and 2 (Guest Recognition, Service Delivery, Recovery Practices)
· Food Hygiene Officer and HACCP Certification with Singapore Environment Agency
· Certificate for Starwood Cares Strategic Training
· Certificate for Jin Jiang Personal Performance Management System
· Competency Based Interviewing Skill Certificate with Crowne Plaza
· Certificate from Ordre International des Disciples d`Auguste Escoffier in China
Membership:
Member of the Ordre International des Disciples d`Auguste Escoffier in Shanghai, China
Character References:
·Name: Lim Wei Ming
·Address: Hyatt Jinjing, China
·Position Held: Director of Events Management
·Telephone: 86-13685773528
·Number of years known: 6.5
·Name: Eddie Ng
·Address: Crowne Plaza Shenyang
·Position Held: Executive Chef
·Telephone: 86-13516001993
·Number of years known: 4.5