Freddy Cheung 張成發
Graduate of the Vocational Training Council with a Certificate in Food & Beverage Service, and Food & Beverage Manager of Kowloon Shangri-La, Hong Kong
畢業於職業訓練局餐飲營運證書課程，現為九龍香格里拉大酒店的餐飲經

Mak, Vivian

English

VTC Institutional Repository (Vocational Training Council)

AMBROSIA 客道 : The Magazine of The International Culinary Institute Volume 8 September 2019 Article 20 September 2019 Day in the Life 餐飲人生 Vivian Mak Follow this and additional works at: https://repository.vtc.edu.hk/ive-hosts-ambrosia  Part of the Food and Beverage Management Commons Recommended Citation Mak, Vivian (2019) "Day in the Life 餐飲人生," AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 60-. Available at: https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol8/iss1/20 This Article is brought to you for free and open access by the Hotel, Service & Tourism Studies at VTC Institutional Repository. It has been accepted for inclusion in AMBROSIA 客道 : The Magazine of The International Culinary Institute by an authorized editor of VTC Institutional Repository. For more information, please contact wchu@vtc.edu.hk. DAY IN THE LIFE I 餐飲人生60 客道 | 國際廚藝學院 | 二〇一九年九月號A hotel such as Kowloon Shangri-La has a 24-hour food and beverage offering. Even if our restaurants are closed, we still offer room service, so there is always plenty to keep up to date with. 像九龍香格里拉這樣的頂級酒店，提供24小時餐飲服務是必須的。即使餐廳已打烊，我們仍然會提供客房用餐服務，因此總是要時刻掌握各種各樣的最新狀況。Freddy Cheung 張成發Graduate of the Vocational Training Council with a Certificate in Food & Beverage Service, and  Food & Beverage Manager of Kowloon Shangri-La, Hong Kong畢業於職業訓練局餐飲營運證書課程，現為九龍香格里拉大酒店的餐飲經理By Vivian Mak When I am working, I get up at 5am to get ready.  As hotel management staff, we are required to be well groomed. I arrive at the hotel around 7.15am and my routine is to walk around the property to check all the food and beverage outlets, to make sure everything is clean and shipshape, especially our outdoor Tapas Bar. After that, I go to the restaurants to greet and mingle with our guests at the breakfast session. Some of our guests are loyal customers who know me in person. I believe that the more we interact and communicate with our customers, the better their experience with us can be, because they have the opportunity to share any comments and suggestions while they are still staying at the hotel. This provides us with the chance to make any necessary improvements. If we miss this opportunity and then receive a complaint, it is too late.The food and beverage section strives for original ideas to enhance our status as a market leader. Inspired by the marketing book Blue Ocean Strategy, which encourages the pursuit of differentiation, we launched a pop-up Japanese fresh fruit stall at the entrance of the hotel. Noting the success of the fruit stall, some competitors tried to copy the idea, but without the knowledge of our concept – which was to offer only the finest, seasonal fruits – their endeavours have lacked the meaning of ours. Additionally, we look at market trends. Given the recent interest in soufflé pancakes, we brought these to the lobby lounge for weekend afternoon tea. They have been a great success and along with our fruit stall, have added to our distinctive offering. We have plenty more in store and guests can expect plenty of new concepts in the future. 如果上班的話，我清晨五點就會起床準備。作為酒店管理人員，必須打扮得整齊乾淨。我大約在早上7點15分便會到達酒店，然後開始巡視酒店內各大小餐廳食肆，確保所有地方都乾淨整潔、井井有條，特別是戶外的Tapas Bar。接著趁早餐時段到各餐廳跟客人打招呼、閒聊，有些客人已是我們酒店的老主顧，跟我薄有交情。我相信跟客人交流溝通的時間越多，他們的住宿 餐飲體驗也會越好，因為這樣的話，我們就有機會在客人住宿期間聽到他們的意見和建議，並及時作出必要的改善。如果錯失這樣的機會，讓意見變成投訴就太遲了。餐飲工作需要不斷提出原創的構思，以提升我們作為頂級酒店的地位。市場推廣書籍  《Blue Ocean Strategy》鼓勵要與眾不同，受其啟發，我們曾經在酒店正門附近設立期間限定的日本鮮果攤檔。那次推廣非常成功，並引來同業的爭相仿效，但他們並不了解我們只供應最優質的當季生果的概念，所以並沒有獲得跟我們相同的效果。我們也會留意市場趨勢，譬如近期梳乎厘班戟大行其道，於是大堂酒廊在週末下午茶也會提供這種甜品。梳乎厘班戟跟期間限定的日本鮮果攤檔一樣大受歡迎，兩者均已變成我們的特別項目。我們還有許多新的構想和意念，將會在日後陸續推出，敬請各位住客拭目以待。Ambrosia201909_Day in the Life.indd   60 2/9/2019   12:17 PM61SEPTEMBER 2019 | INTERNATIONAL CULINARY INSTITUTE | AMBROSIARecipes for success 成功之道 The International Culinary Institute (ICI) and its sister institutions, the Hotel and Tourism Institute (HTI) and the Chinese Culinary Institute (CCI), provide students with an array of fun and educational opportunities國際廚藝學院及與其相輔相成的酒店及旅遊學院和中華廚藝學院，積極為學員提供各種學習機會，讓學員透過校內課程增長知識之餘， 更可與專家交流及參加特別活動和比賽，開拓視野By ICI Editorial Team 國際廚藝學院編輯組CLASS ACTS I 學院消息Going for gold摘金而回ICI alumnus Henry Lee represented Hong Kong at The Belt and Road International Skills Competition in Chongqing in May. A graduate of the ICI Diploma in European Cuisine, Lee was required to complete a soup course and main dish within a four-hour time limit, and finger food and a dessert within two hours. Speed and quality were both of the essence, but Lee proved he was up to the task, taking home the gold medal.5月，國際廚藝學院畢業生李漢輝代表香港參加了於重慶舉行的一帶一路國際技能大賽。李漢輝必須在四小時及兩小時內，分別完成一道熱湯加主菜，以及一份小吃加甜品，共四道菜式。比賽不僅講求手藝，速度也同樣重要，畢業於歐陸廚藝文憑課程的李漢輝證明了自己的實力，奪金而回。Top of their game展現所長Culinary students and alumni of ICI and CCI swept the awards board at the Hong Kong International Culinary Classic in May, a key event at Asia’s leading food and hospitality trade show, HOFEX. This year, more than 900 competitors from 11 countries took part in the competition, which aims to promote culinary excellence. Students from ICI, CCI and HTI displayed their skills,  from cocktail making to Chinese dumpling folding, with those from ICI and CCI entering and triumphing in the competition.多位國際廚藝學院（ICI）及中華廚藝學院（CCI）的學員與畢業生，在5月舉行的香港國際美食大賽（HKICC）上囊括多個大獎。作為餐飲界盛事HOFEX的焦點活動，旨在推廣廚藝的HKICC，今年共吸引超過900位來自11個國家的廚藝精英參賽。ICI、CCI與酒店及旅遊學院（HTI）的學員，亦在現場展示調配雞尾酒和包餃子等技巧。Gallic guidance法式指導Chef Jakic Stephane Michel Augustin, who hails from France’s leading professional training establishment, FERRANDI Paris, provided ICI students with three days of culinary training in authentic French cuisine in May. Students prepared such sumptuous dishes as Pan-fried Salmon the Grenobloise way, Riesling Trout, Roast Tenderloin, and Chicken Breast, some of which were evaluated as part of the training. The chef also hosted a French dinner, which allowed students to enhance their learning. 來自法國巴黎FERRANDI Paris廚藝學校的大廚Jakic Stephane Michel Augustin，於5月為國際廚藝學院的學員提供為期三天的培訓課程，傳授烹調正宗法國菜的技巧。學員在受訓期間，有機會為烹調格勒諾布爾式香煎三文魚、Riesling白酒煮鱒魚、烤牛柳和雞胸等豐富菜式作準備，導師會根據部分準備過程給學員評分。期間，Augustin還主理一場法式晚宴，學員從中獲得寶貴的學習機會。Ambrosia201909_ClassActs.indd   61 28/8/2019   3:52 PM1Mak: Day in the Life ????Published by VTC Institutional Repository, 2019

Day in the Life 餐飲人生

https://repository.vtc.edu.hk/cgi/viewcontent.cgi?article=1212&context=ive-hosts-ambrosia

Day in the Life 餐飲人生

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