Nicklas Chan

With more than eight years of experience in the hospitality industry across Australia, Hong Kong, and the UK, I have developed a strong proficiency in hospitality management. Throughout my career, I have demonstrated proficiency in menu planning, cost control, and maximizing profitability while maintaining a creative and innovative approach to culinary offerings. I am adept at developing and executing menus that cater to diverse tastes and dietary preferences, ensuring an exceptional dining experience for all patrons.

My proven history demonstrates success in streamlining operations by ensuring compliance with SOPs and company policies and providing guidance to junior staff. I am known for performing well under pressure, meeting strict deadlines by prioritising key tasks and handling difficult customer interactions.

As a proactive team player, I strive to achieve on-time task completion and timely problem-solving by engaging with multi-disciplinary functions, stakeholders, and senior management. I am also capable of providing actionable recommendations based on data analysis and via team collaboration for process and performance enhancement.

Being a keen learner, I am always eager to learn and implement new skills and technologies as well as adapt to new environments for high-quality service delivery. I am a refined communicator, bilingual in English and Cantonese, and Fair in Mandarin; I maintain collaboration by building productive relationships with people from different cultural backgrounds.

●Chef De Partie Chishuru, London, UK · Sep 2023 – Mar 2024 

-As a part of the pre-opening team, we have earn a monumental achievement of one Michelin star in the course of under six month. 

-During the time at Chishuru, I have developed an in-depth understanding of West African cuisine’s flavour profile. 

● Project Manager Good Neighbour Church England, London, UK · Jul 2022 - Mar 2023· Contract 

-To improve operational capabilities, I strengthened relationships with other organisations while organising workshops service users. 

-Prepare and submit detailed Bi-monthly reports to the government -working within a budget 

● Hospitality Chef Grazing, London, UK · Jul 2021 - Jul 2022 

During my time at Grazing, my duty is to maintain a good relationship with our client whilst providing quality hospitality service to Pernod Richard London HQ. Here are some of the highlights:

 -Maintaining relationships with various stake-holders -Overseeing the daily operation of the back of BOH team 

-Managing all food production throughout the site, including quality control, food safety

 -Implementing HACCP systems 

● Sous Chef W28 Steak House, Hong Kong · Aug 2019 - Jan 2021 After spending almost 4 years overseas, I have come back to my hometown and earned a senior position in the restaurant where my chef career begins. This role has given me a good understanding on menu costing. Here are some of the highlights: 

-Menu development -Junior staff development 

-Taking up head chef responsibility on his day-off

 ● Sous Chef Coppersmith, Melbourne, Australia · Nov 2018 -

 Jun 2019 During my time at Coppersmith Hotel, I work my way to a promotion, apart from ordinary kitchen duties, I have also participated in menu development and giving staff training and winning the R&CA Award for excellence 2018 winner of RESTAURANT IN A HOTEL/RESORT.

Le Cordon Bleu, Melbourne, Victoria January 2016 - March 2018 

Advance Diploma of Hospitality Management