Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Wing Loh

Melbourne,Victoria

Summary

I'm a Business-minded professional in F&B with Supply Chain experiences, tackling any job task with gusto and precision. Always determined to drives my team in delivering supreme quality products and exceptional sales service. I'm also a results-oriented leader, i constantly focusing in striving my team's KPI by fostering a workplace policies and cultures in order for the team to be passionate and motivated in their job.

Overview

14
14
years of professional experience

Work History

National Operations Manager

Papparich Australia Pty Ltd
Melbourne, Victoria
06.2020 - Current
  • Menu planning, menu creation and product development and SOP implementation for Papparich Australia
  • New product R&D, Project management for new outlet opening, new franchisee training and evaluating COGS and Profit & Loss for franchisee partner
  • Provide technical support to regional staff in resolving operational problems.
  • Assessed customer feedback surveys from different parts of the country to determine service level satisfaction ratings.
  • Coordinated logistics movement for national marketing campaign, compliance meeting and performance review meeting .
  • Oversee Central Kitchen inventory control of interstate supplies and interstate distributor's inventory par-level.
  • Analyzed financial statements to ensure accuracy in reporting results and resolving the variance found.
  • Ensure compliance achieved with all federal, state, and local regulations.
  • Developed and maintained regional operations policies and HR compliance for all stores.
  • Engaging with supply chain and logistic team to identify gaps in the locating for new potential venues, considering the logistics route.
  • Evaluating all Papparich Australia suppliers, price negotiation, supplier agreements and credit terms.
  • Leading SOP Implementation team in ongoing SOP testing, current formula vs current market ingredients.
  • Conducted regular audits of regional operations teams to ensure quality assurance standards were met according to Papparich SOP.
  • Implemented training programs to ensure team members are up-to-date on best practices.
  • Facilitate Marketing, Public Relations team to identify, identify new market trend.
  • Analyzed Instargram, TikTok trend data to identify latest food trend, aliasing with R&D team and Marketing team to launch the NPD.
  • Collaborated with senior management on strategies to optimize operational efficiency across regions.
  • Reviewed monthly Supply Chain, Sales reports from all locations regarding progress towards goals set by Directors.
  • Managed the operational budget for national programs.
  • Nurture relationships with all suppliers, building management and franchisees

Food and Beverage Manager

Crown Tower Melbourne
Melbourne, Victoria
05.2018 - 07.2020
  • Assist in menu planning and operation for each season including festive periods
  • Creating SOP for kitchen team to achieve higher & efficient food standards
  • Maintain & monitoring weekly HACCP, eliminating risk and reconstruct procedure if posed as threat to HACCP
  • Coaching/mentoring new Restaurant Managers in delivering Monthly Sales Report, Monthly COGS & Labor report.
  • Analysing Budget report/ P&L statement/ provided by Finance department, then execute an Action plan on improving each expense category (Labour / COGS).
  • Maximized revenue and profits of hotel food services through customer satisfaction, employee engagement and meticulously clean, sanitary and safe environments.
  • Created monthly financial reports to analyze sales trends, labor costs and other expenses related projecting to each Restaurant Manager & Head Chef.
  • Leading all Restaurant Managers / Head Chefs to manage the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
  • Assisting Purchasing Department in negotiation of supplier contracts, in order to secure discounts on demanded products for marketing campaigns.
  • Performed monthly price comparisons with suppliers in order to obtain the best possible deals on food ingredients.
  • Spearheaded and executed food and beverage marketing and promotional programs, met with potential clients and members and arranged meetings, banquets and facility tours.

Head Chef

Spice Temple Melbourne
Melbourne, Victoria
03.2018 - 05.2018
  • Cooking and serve for both Asian fusioned cuisine food menu created by me & Neil Perry
  • Menu and operation planning for the Banquet, Yumcha Set & Dinner Menu
  • Quality control of outgoing food during special events, HACCP monitoring to adhere Crown Melbourne's policies
  • Coaching Sous Chef and Chef de Parties on creating food operation plan, monitoring wages expentidure, food cost expenditure & equipment maintenance cost expenditure
  • Hiring kitchen staffs, making employee monthly evaluation with FLARE HR system in Rockpool Dining Group
  • Monthly meeting with suppliers for next seasonal arrangements, cost and quality negotiation to meet the budgeted finance allocated to the restaturant (quality vs cost)
  • Analysing financial statement with Accounts & Finance department, cost controlling & wastage control plan to be execute to reflect higher profit in the statement
  • Key Accomplishments: Gained experiences of managing a 2 Hat restaurant
  • Gained network from RDG Melbourne team & suppliers
  • Enhanced financial reporting knowledge in Rockpool Dining, financial structure of a fine dining business
  • Enhanced leadership skills to a bigger scale
  • Exposed to more problem solving skills in staff management & function planning.

Chef De Partie

Crown Tower Perth, Pool Bar
Perth, Western Australia
10.2016 - 03.2018
  • Cooking and serve for both Asian/ Western cuisine food ensure its quality and presentable
  • Assist in menu planning and operation for the Asian menu
  • Creating Asian function menu for VIP high rollers club from Crown
  • Monitoring food cost, labour cost in the BOH, justify equipment purchase for both FOH and BOH
  • Ensure compliance with HACCP specification, personal hygiene and food handling procedures
  • Financial reporting in BOH to F&B Manager, GM-F&B of our department Balance sheet, P&L statement and quaterly budgeted report
  • Training junior chefs/apprentice and coaching them during the service
  • Key Accomplishments: Gained kitchen managing experience by managing multiple A-la-carte menu in 1 kitchen
  • Gained good knowledge of opening process for Crown Towers Perth to achieve 6 star Hotel rating
  • Exposed to various international High profile guest from Crystal Club, Salon private gaming & private dining function with VIP guest
  • Enhanced experience of handling the finance of restaurant in 6 star hotel
  • Oversee kitchen operation, setting up flow of procedures, steps of setting up functions, food products & equipment
  • Menu planning for Canapes, Cocktails, Weddings & fundraiser functions including outcall packages.

Chef De Partie

Crown Metropol Perth, Atrium Buffet
Perth, Western Australia
02.2013 - 10.2016
  • Asian section
  • Cooking and preparation for Hot Food for Asian dishes at lunch and dinner
  • Assist in menu planning and operation planning during end of each seasonal menu
  • Monitoring food cost, labour cost in the BOH, justify equipment purchase for both FOH and BOH
  • Ensure compliance with HACCP specification, personal hygiene and food handling procedures
  • Financial reporting in BOH to F&B Manager, GM-F&B of our department Balance sheet, P&L statement and quaterly budgeted report
  • Learnt how to utilise my problem solving skills to deliver exceptional Crown standards.

Kitchen Hand Cook

Ten Ten Malaysian Restaurant
Victoria Park, Western Australia
05.2010 - 03.2013
  • Prep for vegetables ingredient before Lunch & Dinner service
  • Dishwashing during Lunch & Dinner service
  • Assist Chefs for organizing ingredients according to their orders during service
  • Preheat the sizzling pans for sizzling items
  • Prepare Malaysian Chicken rice before lunch service
  • At times be the wait staff to send the food out due to shortage of manpower
  • Key Accomplishments: Gained deeper experience/knowledge of Malaysian Chinese cuisine
  • Learned new skills from Chefs of different backgrounds.

Demi Chef de Partie

Burswood Entertainment Complex, Modo Mio
Perth, Western Australia
08.2012 - 02.2013
  • Be part of the Opening team for Modo Mio
  • Assist in relocation of the fridges/hot boxes/equipments for better operation
  • Assisting in setting up the pizza and cold larder section of Modo Mio during opening
  • Prepare Salads to order, hot Entrees and pizza simultaneously if required
  • Prepare Desserts and assist in pasta preparation during service
  • Assist in monitoring of food temperature and stock rotation
  • Key Accomplishments: Gained experience/knowledge of opening a new Italian restaurant
  • Gained lots of knowledge of Italian cooking
  • Understood the culture of Italian food, the European expectations and life experiences from the first two Head Chefs of Modo Mio.

Assistant Sales/Warehouse manager

MCQ Group of
Malaga, Beechboro, Western Australia
07.2012 - 01.2013
  • Liaising with Asian supermarkets/grocery, restaurant & hotels in an agreed call cycle covering the Perth metropolitan areas
  • Maximising sales and expand market share along with building relationships with clients, business owners & off-shore suppliers
  • Overseeing the arrangement of stock and assembling promotional displays so that products are maximising sales potential
  • Utilising my food knowledge to push extensive frozen seafoods, asian pesihable products ranges to effectively expose Perth of the Asian authenticity
  • Monitor and gain distribution into independently owned clients
  • Develop marketing plan based on the difference of sales from previous - current years
  • Key Accomplishments: Gained good experience and skills from negotiating with owners
  • Gained good good relationship with international suppliers
  • Exposed to more business owners & F&B managers in large hotels
  • Able to solve customer's complaint according to guidelines standardized in the supermarket
  • To work without any supervision and given High Duty responsibility when manager's is Away.

Commi Chef

Burswood Entertainment Complex, Atrium Buffet
Perth, Western Australia
08.2010 - 07.2012
  • Be part of the Opening team for Atrium Buffet
  • Assist in menu planning and operation planning during the opening of the buffet
  • Responsible for Malaysian/Chinese hot food production including presentations for buffet
  • Ensure compliance with buffet specification, personal hygiene and food handling procedures
  • Assist in monitoring of food temperature and stock rotation
  • Key Accomplishments: Gained experience/knowledge of opening a new buffet restaurant
  • Learned new skills from Chefs of different backgrounds
  • Exposed to more international cuisine such as Thai, Indian, Japanese & Italian.

Education

MBA -

RMIT University
03.2024

Diploma in Hospitality -

Polytechnic West
01.2011

Bachelor of Commerce - Accounting

University of Western Australia
01.2004

Skills

  • Performance Appraisal
  • Forecasting
  • Distribution Management
  • Stakeholder Management
  • Cost Reduction
  • Operational Excellence
  • Warehouse Management
  • Standard Operating Procedures
  • Key Performance Indicators
  • Knowledge of performance tracking
  • Staff Supervision
  • Workforce Planning
  • Environmental Compliance
  • Outstanding communication skills
  • Strategic Planning
  • Compliance Management
  • Expense Tracking
  • Inventory Monitoring
  • Federal Regulations
  • Staffing oversight
  • Sales Support
  • Supervisory role background
  • Document flow coordination
  • Operational Efficiency
  • MS Office Suite

Accomplishments

  • February 2022 Outstanding Contribution Award - In recognition of outstanding contribution in developing marketing strategies, enhancing stores sales in national level.
  • November 2023 Record Breaker Award - Breaking store opening numbers in Papparich history, by maintaining interstate inventory par-levels and breaking scores for Store Sales and Central Kitchen products sales.

Timeline

National Operations Manager

Papparich Australia Pty Ltd
06.2020 - Current

Food and Beverage Manager

Crown Tower Melbourne
05.2018 - 07.2020

Head Chef

Spice Temple Melbourne
03.2018 - 05.2018

Chef De Partie

Crown Tower Perth, Pool Bar
10.2016 - 03.2018

Chef De Partie

Crown Metropol Perth, Atrium Buffet
02.2013 - 10.2016

Demi Chef de Partie

Burswood Entertainment Complex, Modo Mio
08.2012 - 02.2013

Assistant Sales/Warehouse manager

MCQ Group of
07.2012 - 01.2013

Commi Chef

Burswood Entertainment Complex, Atrium Buffet
08.2010 - 07.2012

Kitchen Hand Cook

Ten Ten Malaysian Restaurant
05.2010 - 03.2013

MBA -

RMIT University

Diploma in Hospitality -

Polytechnic West

Bachelor of Commerce - Accounting

University of Western Australia

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Wing Loh