Mohamed Khaled

Mohamed Khaled

Work History

Work History
Jul 2013 - Present

SPECIALTY CHEF

MANDARIN ORIENTAL HOTEL GROUP

DOLCE VITA (ITALIAN RESTAURANT)

  • Specializing in Italian cuisine in preparing restaurant signatures hand-made pastas and Pizzas such as Shellfish Ravioli, Ox tail and Foie Gras canneloni, including Mandarin Oriental Pizza and Pizza Dolce Vita.
  • Prepared restaurant main courses such as pan-seared Veal wrapped with Parma Ham served with Fricasee of Morel and Pan-seared Seabass with Fennel and piquillos purée.
  • Assist the restaurant Chef de Cuisine in maintaining and running the day to day operation.
  • Assist in supervising and coordinating the activities of kitchen staff in the preparation of all kinds of food items during lunch and dinner service in the kitchen section.
  • Assist to check functions event orders and daily menus.
  • Oversee the daily operations and misen-place of various sections.
  • Prepare daily requisition and monthly standing order.
  • Ensure production follows standard recipe and all raw materials received are of the right quantity, quality and specification
  • Responsible of all aspects in the kitchen operations.
  • Responsible of HACCP matters of the kitchen.
  • Responsible for menu planning, ordering and inventory.
Aug 2012 - Present

CHEF

MANDARIN ORIENTAL HOTEL GROUP

MELT- THE WORLD CAFE

  • All-day restaurant offers an imaginative dining experience showcasing chefs at work in show kitchens to provide a multi-cultural culinary feast. 
  • Keeping and maintaining cleanliness and organized workstations, food storage areas and all refrigeration areas; delegate effectively to the entire staff to maintain.
  • Demonstrates team work and professionalism at all times.
  • Communicate to the Senior Sous Chef or Chef De Cuisine any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
  • Executes daily lineup with subordinate employees at the beginning of the shift to discuss daily expectations and work assignment; has effective, measurable dialogue with members of the team.
  • Performs a Mise en Place inspection with subordinate employees to evaluate organization and cleanliness of food items and equipment.
  • Prepares and/or supervises the completion of all required prep lists and food items and double checks them for accuracy.
  • Set up the line, if needed, with required ingredients and is ready to execute their station in a timely manner.
  • Ensure that the ala carte line is completely set on a daily basis for forecasted business in a timely manner.
  • Executes daily ala carte menu for all day restaurant and in-room dining.
  • Determines preparation amounts and ensures member/cost effective pars on a daily basis.
  • Ensure all requested items are prepared in accordance with established portions and presentation standards in an efficient manner.
  • Notifies Senior Sous Chef or Chef De Cuisine of expected shortages and assists with ordering food items.
  • Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
  • Ensures proper labeling, dating and storage of food products.
  • Ensures kitchen is clean and sanitary on a regular basis through effective systems of delegation through cooks and stewards.
Jul 2011 - Jul 2012

HEAD CHEF

ASIAN FOOD CHANNEL NETWORK PTE LTD

The AFC STUDIO

  • Studio Café/ Retail concept with 40 seating capacity.
  • A multi-purpose studio design serving private set lunches, dinners and buffets for cooperate guests and clients.
  • Responsible for overseas banqueting and catering operations on large scales such as ‘American Express and The Asian Food Channel Celebrity Chef Series’.
  • Handled budgeting, staffing and food cost analysis.
  • Responsible of all aspects in the kitchen operations.
  • Responsible of HACCP matters of the kitchen.
  • Responsible for menu planning, ordering and inventory.
  • Coordinate and work closely with other related departments in the organization.
  • Trained new line cooks.
  • Focused on maximizing kitchen productivity and staff performance.
  • Developed new menus.
  • Provide excellent services to ensure dining and service level of customers/clients are met consistently.
  • Maintained kitchen and storage facilities in sanitary condition.
  • Direct interactions with client/customers on a regular basis.
  • Conduct eclectic mix of cooking and baking classes and demos for public participants, private organization.
Nov 2010 - Jul 2011

SOUS CHEF

ASIAN FOOD CHANNEL NETWORK PTE LTD

The AFC STUDIO

  • Studio Café/ Retail concept with 40 seating capacity.
  • A multi-purpose studio design serving private set lunches, dinners and buffets for cooperate guests and clients.
  • Responsible of overseas banqueting and catering operations on large scales such as ‘American Express and The Asian Food Channel Celebrity Chef Series’.
  • Responsible of all aspects in the kitchen operations.
  • Responsible of HACCP matters of the kitchen.
  • Responsible for menu planning, ordering and inventory.
  • Handle budgeting, staffing and food cost analysis.
  • Coordinate and work closely with other related departments in the organization.
  • Trained new line cooks.
  • Focused on maximizing kitchen productivity and staff performance.
  • Developed new menus.
  • Provide excellent services to ensure dining and service level of customers/clients are met consistently.
  • Maintained kitchen and storage facilities in sanitary condition.
  • Direct interactions with client/customers on a regular basis.
  • Conduct eclectic mix of cooking and baking classes and demos for public participants, private organization.
Jan 2010 - Nov 2010

HEAD CHEF

CARESHOP DE CAFÉ HOLDINGS PTE LTD
  • 100 seating restaurant serving semi buffet, western and asian style ala carte.
  • Responsible of managing a total of 5 chefs.
  • Responsible of seasonal menu planning and costing.
  • Liaising directly with members and their feedbacks.
  • Preparing and submitting reports to the committee members on the feedbacks received with proposed solution, improvement and action plans.
  • Responsible in managing the entire Food & Beverage operations.
  • Responsible in menu planning, creation & development and created new recipes.
  • Responsible in staff planning, hiring & management.
  • Achieved restaurant service level in customer satisfaction.
  • Inventoried, ordered & purchased kitchen supplies.
  • Received, inspected, and stocked supplies.
  • Prioritized prepping duties to meet deadlines.
  • Maintained safe, sanitary, and orderly work area.
  • Maintained kitchen and storage facilities in sanitary condition.
  • Direct interactions with client/customers on a regular basis.
  • Successfully set up fusion style restaurant that serves Chinese, Malay and Indian cuisine under one roof.
Jan 2009 - Dec 2009

SOUS CHEF

KULT CUISINE PTE LTD
  • Private catering company, partnering with aspiring Chefs.
  • Securing and delivering exclusive dining experience to important clients such as private and business lunches, wedding banquets, dinner parties, buffets and cocktail receptions covering from 300 to 450 pax on a daily weekends.
  • I take the responsibility of maintaining all the inventories required for food department and other events. I also take charge of maintaining food hygiene and kitchen cleanliness related to food.
Sep 2008 - Jan 2009

CHEF DE PARTIE

OOMPHATICO’S RESTOBARS PTE LTD
  • 180 seating restaurant serving Mediterranean concept ala carte, buffet for breakfast, lunch and dinner.
  • Assisting the Head Chef in managing the hot and cold stations in the restaurants.
  • Provide excellent services to ensure restaurant service level to customers are met consistently.
Nov 2007 - Sep 2008

CHEF DE PARTIE

SHANGRI-LA HOTEL
  • Responsible for daily banquet operation.
  • Working closely with Chef de Parties and Sous Chef in Garde manger.
  • Prepared daily varieties of Cold Appetizers from Asian to Western/ European Cuisine.
  • Mass preparation in the Cold kitchen department such as Canapes, Tapas, Salad bars, Fruits, Seafood, all Western/ European set menu, banqueting and buffets.
Jul 2006 - Nov 2007

COMMIS CHEF

SHERATON TOWERS
  • Responsible for daily banquet operation.
  • Working closely with Chef de Partie and Sous Chef in Gardemanger.
  • Prepared daily varieties of Cold Appetizers from Asian to Western/ European Cuisine.
  • Mass preparation in the Cold kitchen department such as canapes, Salad bars, Fruits, Seafood, all Western/ European set menu, banqueting and buffets.

Education

Education
Jun 2004 - Mar 2005

Diploma

Singapore International Hotel and Tourism College

Portfolio