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David Richard Li Hee Cheong profile image

David Richard Li Hee Cheong

Demi-Chef de partie at Hilton Mauritius resort and spa
Intro Book
Experienced food and beverage professional with culinary skills and customer service expertise.
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Location
Mauritius, MU
Languages
  • English Native or bilingual proficiency
  • French Native or bilingual proficiency
  • Mandarin Elementary proficiency
  • Creoles and pidgins, French-based -
Skills
  • Food
  • Cooking
  • Hotels
  • Food Safety
  • Catering
  • Show all
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Bio

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David Richard Li Hee Cheong is a seasoned hospitality professional with extensive experience in food and beverage management, culinary skills, and customer service. He has worked in various roles, including Demi-Chef de partie, Acting Chef de Partie, Cook, and Apprentice Cook, across multiple establishments in Mauritius and the United States. He holds certifications in Professional Cruise Food Operation and Safety At Sea, National Food Certificate Level 3 in Food Production, and various safety and first aid training.

Experience

  • Hilton Mauritius resort and spa
    • Flic-en-flac
    • Demi-Chef de partie
      • Feb 2015 - Present
      • Flic-en-flac

      Managing the hot kitchen department, supervising the food production, buffet, and room service. Proactive to deliver good service.Flexible and always lead by example

  • Hilton Mauritius Resort & Spa
    • Mauritius
    • Acting Chef de Partie
      • Feb 2015 - Present
      • Mauritius

  • Oceania Cruises
    • United States
    • Cook
      • Feb 2012 - Oct 2014
      • United States

      Experience in roasts and canapes preparation.Managing the Lunch a la carte grill and sandwich station.

  • Hilton Mauritius Resort & Spa
    • Cook
      • Sep 2009 - Dec 2011

      Assisting Demi-chefs and Chefs de Partie in the setup of buffet and menu.Use my professional awareness to meet customer needs.Knowledge in Thai, European and Mauritian Dishes.

  • Rogers Shipping
    • Second Cook
      • Mar 2007 - Apr 2008

      Passenger & Cargo ShipAssisting Kitchen Head and First Cook in the set up of lunch and dinner.Safety Training for personnel providing direct services to passengers in passenger spaces.

  • New Mauritius Hotels Ltd
    • Apprentice Cook
      • May 2004 - Jun 2006

      Le Dinarobin Hotel Golf & Spa - 5 stars HotelLearning food production process, food hygiene and safety at work.Collaborate with assistant cook in the set up of lunch, buffet and menu.

Education

  • 2011 - 2012
    The Cruise Institute
    Professional Cruise Food Operation and Safety At Sea, Certified Cruise Professional
  • 2004 - 2006
    Ecole Hoteliere de Sir Gaetan Duval
    National Food Certificate Level 3 in Food Production
  • 1998 - 2002
    New Eton College
    Fine/Studio Arts, General, A
  • 2007 -
    Mauritius Maritime Training Academy
    Certificate Of Basic Safety at Sea, Safety at Sea, First Aid, Firefighting, Crowd Management and Crisis Management

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