WaiKay Wong
Singapore
Summary
Dedicated Leader, Educator, and Chef with a proven track record of guiding large teams and directing diverse programs in higher education. Presently thriving as the Course Manager at ITE, adeptly leading 5 culinary arts/skills programs with a team of over 20 experienced chefs/trainers. Proficient in Education, Training, Culinary Arts, Hospitality, F&B, and Hotel/Restaurant/Event Management. Holder of a Bachelor of Arts with Honours in European Culinary Management from The Manchester Metropolitan University. Passionate about driving excellence and innovation in culinary education.
Overview
20
20
years of professional experience
Work History
Course Manager - Culinary Arts Programme
Institute of Technical Education
07.2021 - 05.2024
- Develop and implement strategic goals, objectives, and performance targets for 5 higher education programs in Asian and Western Culinary
- Provide leadership and guidance to ensure high-quality teaching and improved standards of student achievement
- Foster collaborative partnerships with external agencies, hotels, and F&B establishments
- Manage operations productivity, budgeting, and resource allocation efficiently
- Drive continuous improvement initiatives in Sustainability, Efficiency, and Effectiveness across the School of Hospitality.
Section Head - Culinary Arts Programme
Institute of Technical Education
06.2016 - 06.2021
- Provide academic leadership in the Culinary Arts programme in Diploma and National Institute of Technical Education Certificate (NITEC) Certifications, lead and direct team members in their career development and ensure the resources are utilized for the benefit of learners and staff
- Developed section-level action plans for i) academic efficiency; including introducing blended learning on e-learning platforms, organising online cooking demos, and meeting situational needs during Covid period
- Ii) operational efficiency; standardising training sequence and procedure, enabling resource backup
- Oversee and manage training kitchen renovation budget, maximising budget and obtaining the best training equipment/resources meeting learners' needs
- Coupled with kitchen layout planning, ensuring effectiveness and efficiency of training flow, complying with workplace, safety and health guidelines
- Plan and manage the allocated budget for instructional programmes for the course, including staff training and development budget, student training budget and F&B outlet training food cost and budget.
Culinary Lecturer Mentor - Western Culinary Arts
Institute of Technical Education
04.2013 - 05.2016
- Identified professional development needs of lecturers
- Assist in designing, developing and delivering professional development workshops/courses for lecturers; engaging in practice-oriented educational research to develop innovative instructional models, learning strategies and teaching resources; and providing expert guidance to lecturers.
Culinary Lecturer - Western Culinary Arts
Institute of Technical Education
09.2010 - 03.2013
- Deliver and facilitate the learning of Western Culinary Skills and Knowledge, including specialization programmes and electives, in varied and innovative ways, while focusing on total education needs.
Sous Chef - Rise (All Day Dining, Restaurant)
Marina Bay Sands
02.2010 - 08.2010
- Setting up the operating supplier & cutleries planning portfolio and setting SOPs for the entire hotel kitchen operations
- Responsible for the preliminary interviews & hiring process, pre-opening staff trainings and menu planning
- Post opening, as the Sous Chef of an all-day dining restaurant, ensuring prompt logistical arrangements of food supplies are well planned and executed, in coordination with various departments, along with the right staffing allocation to produce quality food.
Sous Chef - Raffles Grill
Raffles Hotel Singapore
08.2009 - 01.2010
- Running the operations of Raffles Grill restaurant, alongside Chef de Cuisine, overseeing all aspects of kitchen operations and flow, including events
- In charge of food supplies ordering and was appointed by the hotel as an On-The-Job Trainer
- Conducted cooking classes for the hotel guests at Raffles Culinary Academy.
Junior Sous Chef - Raffles Grill, Bar & Billard Room, In - Suite Dining and Hi Tea Buffet
Raffles Hotel Singapore
02.2007 - 07.2009
- Accountable for the day-to-day buffet operations, ensuring the highest quality and standard of food served and delivery of professional and speedy service to my guests
- Responsible for proper care and handling of all food items in the preparation kitchen
- Ensure food hygiene and sanitation are maintained at the workstation at all times and the correct handling and maintenance of the equipment, machinery and tools
- Conducted proper food checking and turnover of the mise en place and checked that all kitchen transfers corresponded to the requirement
- Liable for the work performance and efficiency of all team members under my supervision.
Junior Sous Chef
Park Hotel Group
08.2006 - 01.2007
- Responsible for the quality of food prepared in the kitchen
- Constantly checking for taste, temperature and visual appeal, to ensure that all dishes are consistent and portion sizes are adhered to
- Collaborate closely with the Sous Chef, other kitchen departments and hotel staff to work out weekly schedules; taking into consideration the volume of expected business but being cautious at all times to conserve labour costs, still ensuring products and services are up to the hotel standards.
Chef de Partie - Long Bar Steak House Restaurant
Raffles Hotel Singapore
07.2005 - 07.2006
- Ensured meat and fish sections were well-organized to produce quality food, with strict adherence to SOP
- Attentive to the freshness, presentation and temperature of the food served, responding to and fulfilling differing customers' requests to achieve customer satisfaction
- Built good team spirit and working atmosphere by setting good examples, giving clear instructions and following up on the results.
Commis Cook
Raffles Hotel Singapore
01.2004 - 06.2005
- Food preparation and mise en place for dishes as directed by senior chefs, showcasing meticulous attention to detail and organizational skills to contribute to a seamless kitchen workflow
- Take on the responsibility of cooking specific components of dishes or assisting in the cooking process, working closely under the guidance of higher-ranked chefs to maintain culinary excellence
- Provide crucial support to senior chefs by engaging in various tasks, ensuring adherence to established standards and contributing to the overall smooth operation of the kitchen.
Education
Bachelor of Arts with Honours - European Culinary Management
The Manchester Metropolitan University
12.2013
Certificate - Preparatory Course in Business
Singapore Institute of Management
06.2013
Diploma - Diploma in Culinary Skills
Singapore International Hotel and Tourism College (SHATEC)
01.2001
Skills
- Strategic Planning
- Organizational Leadership
- Project Management
Languages
English
Cantonese
Chinese
Personal Information
Title: Course Manager | Culinary Education | Training & Development | Strategic Planning | Leadership | Hospitality Expert | F&B Specialist | Restaurant & Hotel Management
Running and Cooking
Running serves as both an excellent exercise and a powerful tool for mental well-being. Whether you're strolling through the park or preparing for a marathon, it provides a multitude of physical and psychological advantages, aiding in mood enhancement and mental clarity.
Cooking at home becomes a fun hobby. It's a mix of creativity, science, and culture. Whether you're learning the basics or trying new flavors, cooking offers endless enjoyment in your kitchen.
Timeline
Course Manager - Culinary Arts Programme
Institute of Technical Education
07.2021 - 05.2024
Section Head - Culinary Arts Programme
Institute of Technical Education
06.2016 - 06.2021
Culinary Lecturer Mentor - Western Culinary Arts
Institute of Technical Education
04.2013 - 05.2016
Culinary Lecturer - Western Culinary Arts
Institute of Technical Education
09.2010 - 03.2013
Sous Chef - Rise (All Day Dining, Restaurant)
Marina Bay Sands
02.2010 - 08.2010
Sous Chef - Raffles Grill
Raffles Hotel Singapore
08.2009 - 01.2010
Junior Sous Chef - Raffles Grill, Bar & Billard Room, In - Suite Dining and Hi Tea Buffet
Raffles Hotel Singapore
02.2007 - 07.2009
Junior Sous Chef
Park Hotel Group
08.2006 - 01.2007
Chef de Partie - Long Bar Steak House Restaurant
Raffles Hotel Singapore
07.2005 - 07.2006
Commis Cook
Raffles Hotel Singapore
01.2004 - 06.2005
Bachelor of Arts with Honours - European Culinary Management
The Manchester Metropolitan University
Certificate - Preparatory Course in Business
Singapore Institute of Management
Diploma - Diploma in Culinary Skills
Singapore International Hotel and Tourism College (SHATEC)
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