Kory Louis has led an impressive career as a Chef and Consultant in his 15+ years working in the Food and Beverage Industry. In 2015, he was named Western Menu Development Chef by LSG Catering for the Hong Kong area. Serving as the Co-Founder at Tasteful Ideas Consulting, Kory Louis plays a major role in marketing and operations. Through his commitment to this role, he has helped Tasteful Ideas Consulting improve client base, and project volume. Before his current role at Tasteful Ideas Consulting, Kory Louis worked as the Chef and General Manager at the NomNom Central Kitchen, helping expand the menu options at a more affordable price.
Covered Sales and logistics in the southern region of Mainland China.
• Opened the newest location of Bubba Macs Smokehouse and BBQ • Estimate amounts and costs of required supplies, such as food and ingredients. • Determine how food should be presented, and create decorative food displays. • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. • Meet restaurant financial objectives by; preparing strategic and annual forecasts and budgets; analyze variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Supported various production kitchens throughout the Asia Pacific Region not just in Hong Kong by developing menus, recipes, yields and specifications for application in a high volume meal production setting. • Developed highly detailed recipes, evaluated food products, and methods to support cost effective reproduction • Lead the planning, preparations, and execution of customer menu presentations.
• Created a new inventory template that is in use for the ordering of equipment, alcohol and dry stores, not only in the sector of YVR but in many others, which has helped Air New Zealand to reduce inventory cost by approximately 5% monthly • Stimulated information flow not only within our organization but also to the third party by developing a mapping system of stock within our warehouse that allowed the third party to find the correct equipment they need immediately. • Increased profitability on Air New Zealand's account by exercising excellent communication skill and customer service to ensure a high quality of catering that enabled Air New Zealand to increase the frequency of flights per week. • Eliminated human error by applying attention to detail skill which helped streamline Meal Order and Cart Tags to increase clarity
Was an intensive program of Basic Culinary, Professional Culinary, Hotel Management, Pastry and Bakery and ended with a Practicum in a Hotel or Restaurant to learn on the spot
I specialized in internet programming languages, HTML, HTML5, CSS, PHP and Java
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