DERRECK CHAI KWAN FOONG
Choa Chu Kang
Summary
Competent [Desired Position] with solid background in creating innovative and visually appealing pastries. Proven ability to lead kitchen teams and contribute to renowned establishments, ensuring high-quality standards. Demonstrated expertise in pastry techniques and menu development.
Overview
30
30
years of professional experience
1
1
Certification
Work History
Assistant Pastry Chef
CONRAD HOTEL CENTENNIAL S’PORE
05.2011
Lead Pastry Chef
Sheraton Tower Singapore
04.2017 - Current
- Elevated customer satisfaction by consistently delivering high-quality pastries and desserts.
- Introduced innovative plating techniques that enhanced visual appeal of pastries without sacrificing taste or quality.
- Assisted in growing restaurant''s reputation as a premier destination for unique desserts by maintaining exceptional standards of taste, presentation, and creativity in all offerings.
- Spearheaded creative presentations of pastries, elevating the overall dining experience.
- Enhanced pastry menu offerings through regular experimentation and recipe development.
- Mentored junior pastry chefs, fostering a collaborative and supportive work environment.
- Optimized staffing schedules to maximize productivity while controlling labor costs in the pastry department.
- Implemented strict food safety protocols, ensuring compliance with health department regulations.
- Cultivated relationships with local suppliers, securing high-quality ingredients at competitive prices for our pastry creations.
- Continuously sought opportunities for professional development and skill enhancement, staying current on industry trends and applying new techniques to elevate our pastry offerings.
- Developed seasonal dessert offerings to capitalize on fresh ingredients and drive customer interest.
- Coordinated with front-of-house staff to ensure timely delivery of desserts during peak service times.
- Improved cost control measures by monitoring ingredient usage and minimizing waste.
- Contributed to positive guest experiences by accommodating dietary restrictions and allergies when creating custom pastry orders.
Assistant Pastry Chef
THE HILTON HOTEL S’PORE
09.2008 - 05.2011
CHEF DE PARTIE
THE FULLERTON HOTEL S’PORE
08.2000 - 05.2002
- JUNIOR SOUS CHEF (promoted on May 2004)
1St COMMIS
SWISSOTEL THE STAMFORD S’PORE
05.2000 - 08.2000
1St COMMIS
RAFFLES HOTEL S’PORE
05.2000 - 08.2000
LEADING COOK
SHANGRI-LA HOTEL S’PORE
05.1999 - 05.2000
CHEF DE PARTIE
MARINA MANDARIN S’PORE
05.1995 - 04.1999
Education
BAKING -
BAKING INDUSTRY TRAINING CENTRE
03.2000
SECONDARY 3 -
SEKOLAH MENENGAH CHUNG CHING
RAUB, PAHANG11.1993
PRIMARY 6 -
S.R.J.K (C) CHUNG CHING
RAUB, PAHANG11.1989
Skills
- CHOCOLATE SHOWPIECES
- SUGAR WORK
- WEDDING CAKE
- PLATE DESSERT
- PASTILLAGE
- BANQUET
- PASTRIES
- Food quality
- Employee appraisals
- Kitchen sanitation
Certification
- CERTIFICATE OF MEMBERSHIP OF THE SINGAPORE CHEFS ASSOCIATION
- CERTIFICATION OF COMPLETION CULINARY SKILLS TRAINING-PASTRY CHEF WORKSHOP, Batam Marriot Hotel Harbour Bay, Raheel Ahmed, Petr Raba, Anuj Sharma, 10/26/23-10/27/23
- CERTIFICATE OF COMPLETION ALLSPICE PROFESSIONAL DEVELOPMENT MASTERCLASS IN SUGAR ART CENTREPIECE CREATION, Serdar Yener, 10/02/17-10/03/17
- PROFESSIONAL PASTRY CERTIFICATE, CHEF GIANLUCA FUSTO, 06/20/12-06/22/12
- PROFESSIONAL PASTRY CERTIFICATE “THE ART OF SUGAR WORK, COOKED SUGAR”, MASTER PASTRY CHEF JEAN –FRANCOIS ARNAUD, 11/26/09-11/28/09
- CERTIFICATE OF SUCCESSFULLY COMPLETED TRAINING BY FELCHLIN SCHWYZ SWITZERLAND PASTRY CHEF, 05/01/04
Additional Information
Achievement Team Building Challenge, 05/11/04, Focus Adventure Training Centre
Certificates Of Appreciation
- GOOD HEALTH AWARD, 2024, Sheraton Hotel
- RECOGNITION FOR GOOD MEDICAL RECORD, 2012, CONRAD HOTEL CENTENNIAL SINGAPORE
- EMPLOYEE OF THE QUARTER AWARD, 01/01/04, FULLERTON HOTEL
- BEST EMPLOYEE (SUPPORT) FOR DECEMBER, 12/01/97, MARINA MANDARIN HOTEL S’PORE
- PERFECT ATTENDANCE RECORD FOR THE YEAR, 1996, MARINA MANDARIN HOTEL S’PORE
Certificates Of Attendance
- COMPLETION IN THE TRAINING WORKSHOP: TRAIN THE TRAINER, 06/22/04-06/23/04, Fullerton Hotel
- SAFESTEPS TRAINING CERTIFICATION PROGRAM, 12/01/02, ECOLAB
- MINISTRY OF THE ENVIRONMENT S’PORE FOOD HYGIENE COURSE, 10/29/96
Character Referees
- Mr. Kenny Kong Ting Kai, Executive Pastry Chef, 94788784
- Mr. Choo Eng Tat, Executive Pastry Chef, ROYAL PLAZA ON SCOTT, 81135437
Nric
S7775750C
Dialect
HAKKA
Awards
- CULINAIRE MALAYSIA 2007, 08/22/07-08/25/07, 3 Bronze medals for the Petit Fours/Pralines Battle of the chefs and the Plate Desserts
- 2nd PENANG CHEFS CHALLENGE, 07/07/06-07/09/06, Awarded Champion of the competition
- FHA 2004 CULINARY CHALLENGE, 04/20/04-04/23/04, Awarded Gold Medal in Confectionary Buffet Composition Competition
- 13th FHA 2002 CULINARY CHALLENGE, 04/09/02-04/12/02, Awarded a Silver Medal in the Individual Challenge
Personal Information
- Age: 47
- Ethnicity: CHINESE
- Date of Birth: 04/02/77
- Gender: MALE
- Nationality: SINGAPOREAN
- Marital Status: MARRIED
- Religion: BUDDHIST
Languages
English
Intermediate (B1)
Timeline
Lead Pastry Chef
Sheraton Tower Singapore
04.2017 - Current
Assistant Pastry Chef
CONRAD HOTEL CENTENNIAL S’PORE
05.2011
Assistant Pastry Chef
THE HILTON HOTEL S’PORE
09.2008 - 05.2011
CHEF DE PARTIE
THE FULLERTON HOTEL S’PORE
08.2000 - 05.2002
1St COMMIS
SWISSOTEL THE STAMFORD S’PORE
05.2000 - 08.2000
1St COMMIS
RAFFLES HOTEL S’PORE
05.2000 - 08.2000
LEADING COOK
SHANGRI-LA HOTEL S’PORE
05.1999 - 05.2000
CHEF DE PARTIE
MARINA MANDARIN S’PORE
05.1995 - 04.1999
SECONDARY 3 -
SEKOLAH MENENGAH CHUNG CHING
PRIMARY 6 -
S.R.J.K (C) CHUNG CHING
- CERTIFICATE OF MEMBERSHIP OF THE SINGAPORE CHEFS ASSOCIATION
- CERTIFICATION OF COMPLETION CULINARY SKILLS TRAINING-PASTRY CHEF WORKSHOP, Batam Marriot Hotel Harbour Bay, Raheel Ahmed, Petr Raba, Anuj Sharma, 10/26/23-10/27/23
- CERTIFICATE OF COMPLETION ALLSPICE PROFESSIONAL DEVELOPMENT MASTERCLASS IN SUGAR ART CENTREPIECE CREATION, Serdar Yener, 10/02/17-10/03/17
- PROFESSIONAL PASTRY CERTIFICATE, CHEF GIANLUCA FUSTO, 06/20/12-06/22/12
- PROFESSIONAL PASTRY CERTIFICATE “THE ART OF SUGAR WORK, COOKED SUGAR”, MASTER PASTRY CHEF JEAN –FRANCOIS ARNAUD, 11/26/09-11/28/09
- CERTIFICATE OF SUCCESSFULLY COMPLETED TRAINING BY FELCHLIN SCHWYZ SWITZERLAND PASTRY CHEF, 05/01/04
BAKING -
BAKING INDUSTRY TRAINING CENTRE
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