Summary
Overview
Work history
Education
Skills
Certification
Affiliations
Accomplishments
Timeline
Generic
Naomi Cheng

Naomi Cheng

Shinfield,Reading

Summary

Pastry chef with over 10 years of experience in bakery production, dessert development, and kitchen operations across high-volume and boutique F&B environments. Proven track record in leading product creation from concept to launch, establishing SOPs, and guiding teams through new openings and daily operations. While not from a hotel background, I bring strong discipline, creativity, and consistency developed through managing premium F&B brands. I value teamwork, attention to detail, and the power of refined pastry design to elevate guest experience. Trilingual in Cantonese, Mandarin, and English.

Overview

17
17
years of professional experience
12
12
years of post-secondary education
1
1
Certification

Work history

Sous chef

Me Hong Restaurant
Reading, UK
03.2025 - Current
  • Played a key role in launching the restaurant from scratch, contributing to kitchen setup, menu development, supplier sourcing, recruitment, and daily operations.
  • Assisted in designing and fitting out a compact professional kitchen, ensuring workflow efficiency and full compliance with UK food safety regulations.
  • Co-developed a modern Hong Kong–style menu, balancing traditional Asian flavours with local market preferences.
  • Operated flexibly across both hot kitchen and pastry sections, demonstrating strong adaptability and multi-tasking skills.
  • Created and launched a variety of new Asian-inspired breads and desserts tailored to UK customer tastes.
  • Documented all recipes and workflows into clear Standard Operating Procedures (SOPs) to ensure product consistency and support staff training.
  • Led product testing and refinements based on customer feedback, continually improving recipe quality and presentation.

Pastry Chef

Chalk Restaurant
Wokingham, UK
11.2024 - 02.2025
  • Took charge of daily pastry operations in an independent modern British restaurant, ensuring smooth service for lunch, dinner and weekend afternoon teas.
  • Designed and executed a small à la carte dessert menu featuring mousses, tarts, panna cotta and house-made sorbets, aligned with the restaurant’s seasonal approach.
  • Prepared classic afternoon tea items including scones, madeleines and petits fours with consistent presentation and portioning.
  • Maintained cleanliness, stock rotation and allergen labelling in compliance with UK food hygiene standards.
  • Supported cost control and kitchen efficiency through mindful production planning and close collaboration with the Head Chef.

Chef de partie

Pacific Coffee Company
Hong Kong, Hong Kong
11.2022 - 10.2024
  • Produced a large volume of cakes, cookies, tarts, and various breads daily for company-wide distribution
  • Well-versed in central kitchen SOPs, with strict adherence to food safety and quality control
  • Maintained clean workspaces and regularly checked fridge/freezer temperatures for safe storage
  • Efficiently completed production and packing tasks under tight schedules to meet delivery deadlines
  • Participated in new product testing, recipe documentation, and process optimisation
  • Supported onboarding and training of new staff, promoting teamwork and effective communication

Demi Chef De Partie/ Logistics Management

Tsui Wah Holdings Limited
Hong Kong, Hong Kong
07.2021 - 10.2022


  • Prepared a variety of baked goods including cookies, cakes, croissants, danishes, and breads
  • Assisted in daily production and ingredient preparation, ensuring consistency in product quality
  • Adjusted production quantities and scheduling based on kitchen and store requirements


  • Promoted to logistics management, overseeing dessert, food, and packaging supply coordination
  • Redesigned warehouse dispatch workflow to improve efficiency and reduce errors
  • Handled daily dispatch checks, product tracking, and communication with multiple branches
  • Collaborated with suppliers and internal teams to ensure stable supply chain for operations

Pastry Commis Chef

The Celebration Cake
Hong Kong, Hong Kong
04.2018 - 07.2021
  • Assisted in the daily production of Western-style desserts including mousse cakes, cheesecakes, tarts, cookies, and sponge-based cakes, meeting both retail and custom-order demands.
  • Developed strong skills in basic pastry techniques, including sponge mixing, mousse setting, tart shell preparation, baking and temperature control.
  • Gained hands-on experience in cake finishing and decoration, including piping, chocolate work, glaze application, and personalized design for birthdays and weddings.
  • Ensured all products met high visual and taste standards, with consistent portioning and presentation aligned with the brand’s quality expectations.
  • Worked closely with a small team in a high-demand environment, supporting order fulfillment during peak seasons (e.g. Lunar New Year, Mid-Autumn Festival, Christmas), enhancing time management and production efficiency.
  • Followed food hygiene standards and maintained a clean and organised work station throughout all production shifts.

Marketing manager

AD4D Limited
Hong Kong, Hong Kong
10.2012 - 03.2018
  • Worked as Marketing Manager, overseeing campaigns for a broad portfolio of international and local brands, including Godiva, Haagen-Dazs, Max Mara, Dan Ryan’s, cosmetics leaders such as Shiseido, Clarins, Dior, Chanel, and financial institutions like HSBC, Standard Chartered, and Bank of China (BOC).
  • Responsible for planning and executing promotional campaigns within Festival Walk, one of Hong Kong’s leading luxury shopping malls.
  • Managed a wide range of activations, including e-sports tournaments, VIP experiences, interactive in-mall games, festive markets, and digital marketing initiatives.
  • Led project development, supplier coordination, design supervision, and timeline control, ensuring full alignment with brand guidelines and marketing goals.
  • Repeatedly contributed to enhanced brand visibility and commercial success, earning long-term client renewals and consistently strong feedback.

Kitchen assistant

Hong Kong Disneyland - Royal Banquet Hall
Hong Kong, Hong Kong
11.2008 - 02.2010
  • Received hands-on training in food preparation and presentation under Disney’s strict brand and service standards
  • Assisted pastry section with basic dessert preparation, plating, and finishing for high-volume service
  • Supported festive season operations (e.g. Lunar New Year, Halloween, Christmas), ensuring timely and consistent output
  • Maintained cleanliness and hygiene in accordance with food safety guidelines
  • Developed teamwork and communication skills in a fast-paced, structured kitchen environment

Education

Bachelor of Business Administration - Marketing

Hong Kong Baptist University
Hong Kong
09.2010 - 08.2012

Diploma of Higher Education - Accounting and Information Systems

Hong Kong Institute of Vocational Education
Hong Kong
09.2007 - 08.2010

A-Levels -

Tai Po Government Secondary School
Hong Kong
09.2000 - 08.2007

Skills

  • Menu development & recipe standardisation
  • Creative pastry and bakery innovation
  • Kitchen workflow optimisation & cross-station Flexibility
  • Food safety & HACCP compliance
  • Staff training & team coordination
  • Product development from concept to launch
  • Brand activation & promotional planning
  • Trilingual: Fluent in Cantonese & Mandarin; Proficient in English

Certification

- Level 3 Award in Supervising Food Hygiene & Safety in Catering

Completed on August 9, 2024

- Level 2 Award in Allergy Awareness for Food Handlers

Completed on July 18, 2024

Affiliations

  • Passionate about East-meets-West dessert innovation, with a strong focus on storytelling and emotional connection in food.
  • Avid explorer of fine dining and local street food cultures during travel; constantly seeking inspiration for new pastry creations.
  • Enjoy experimenting with seasonal and regional ingredients to develop signature patisserie.

Accomplishments

  • Supported the successful opening of a Hong Kong-style bakery in the UK, contributing to kitchen planning, supplier coordination, and menu localisation.
  • Collaborated on the development of new Asian-inspired pastries and desserts, which were well-received by customers from both local and overseas communities.
  • Played an active role in implementing SOPs to improve workflow efficiency and product consistency.
  • Recognised by co-founders for a strong sense of responsibility, attention to detail, and ability to bridge culinary creativity with commercial needs.

Timeline

Sous chef

Me Hong Restaurant
03.2025 - Current

Pastry Chef

Chalk Restaurant
11.2024 - 02.2025

Chef de partie

Pacific Coffee Company
11.2022 - 10.2024

Demi Chef De Partie/ Logistics Management

Tsui Wah Holdings Limited
07.2021 - 10.2022

Pastry Commis Chef

The Celebration Cake
04.2018 - 07.2021

Marketing manager

AD4D Limited
10.2012 - 03.2018

Bachelor of Business Administration - Marketing

Hong Kong Baptist University
09.2010 - 08.2012

Kitchen assistant

Hong Kong Disneyland - Royal Banquet Hall
11.2008 - 02.2010

Diploma of Higher Education - Accounting and Information Systems

Hong Kong Institute of Vocational Education
09.2007 - 08.2010

A-Levels -

Tai Po Government Secondary School
09.2000 - 08.2007

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