Daniel Han
Singapore
Summary
Forward-thinking professional offering more than 34 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven problem solving skills.
Traveled extensively to many countries and exposure to different cultures and cuisine.
Overview
34
34
years of professional experience
Work History
Developement Chef
SATS Catering Pte Ltd
01.2018 - Current
- Develop concepts and re-work processes and recipes to suit various platforms
- Collaborate with various stakeholders local and overseas for projects internally or for external customers
- Achievements: SATS New Year Party execution, Team Lead for WTCE expo in Hamburg, Caterer for the Press team for TRUMP/KIM delegation, Collaborated with MFA in Istanbul, Turkey for the 50th Anniversary of bilateral ties between Singapore and Turkey, Catered to the official opening of Jewel at Changi Airport
Senior Executive Sous Chef
dnata Singapore Pte Ltd
01.2016 - 01.2018
- Second in command of the food preparation department of the catering division
- Leads a team of 160 chefs that prepares an average 17000 meals per day
- Conducts meal presentations and public relations event for various airlines
- Assist in menu planning for dnata lounges, EK lounge and culinary matters pertaining to lounge operations in Singapore
- Work with various divisions for outside catering events or in house catering
- Achievements: Voted airline caterer of the year 2017 by PAX International, Top performing caterer 2016 for SWISS International Air Lines, Improved the coordination between various stakeholders, Educated the team from an Airline customer perspective such that they understood the importance of quality and consistencies
Executive Sous Chef
Singapore Airlines
11.2007 - 12.2015
- Planning of menus for flights out of Singapore and countries of responsibility
- In charge of child and medical meals
- Conduct meal presentations and audit caterers on food quality in terms of presentation and consistency
- Assist in menu planning for Silver Kris lounge private room and culinary matters pertaining to lounge operations in Singapore
- Work with SIA's international culinary panel (ICP) chefs on development of dishes for SIA flights
- Responsible for induction of new chefs in our department
- Planning and organization of media/ company events
- Key member of team involved in the introduction of a new food and beverage system currently being introduced
- Achievements: Involved in the SIA gourmet cum charity event at Capella hotel in 2014, Involved in priority passenger event at Shangri-la hotel in 2013 with ICP chef Carlo Cracco, Involved in SIA new generation product launch event in 2013, Involved in priority passenger event at Conrad hotel in 2011 with ICP chef Suzanne Goin, Evaluation and start up of new catering stations, Involved in the SIA gourmet cum charity event at Shangri-la hotel in 2010, Involved CEO/TCS awards dinner committee since 2010, Involved in media events on launch of new Japanese concept in Tokyo in 2011
Executive Sous Chef
Goodwood Park Hotel
12.2002 - 10.2007
- Assist Executive Chef in managing kitchen which includes the coffee lounge, room service, and banqueting, lounge, deli counter as well as the Chinese restaurant
- Responsible for staff strength of 80
- Planning and execution of various major promotions
- (Chinese new year, durian, mooncake, Christmas as well as Singapore food promotion in London)
- Menu planning and improve cost reduction without reducing food standard
- Monitoring of food quality in terms of presentation and consistency
- Responsible for kitchen administration and practical in house training
- Preparing of time table planner, ensuring staffing levels are within budget
- Aid in the restructuring of operations and man power management after a down-sizing exercise
- Planning and organization of new outlets and renovation(s)
- Achievements: Involved in many VIPs functions and charity events attended by President Nathan and many ministers of states, Co-ordination of major events e.g
- Asian Aerospace 2004, National day catering for VIPs, Embassies catering, Singapore day in New York, Aid in the renovation and integration of our new Chinese restaurant, new ballroom and external new restaurant at One North_Bouna Vista, Planning and co-ordination of new renovation projects, Conducting cooking lesson for guests, Radio/ TV spokesperson, Liaison chef for the TV series “Tiramisu” on channel five, Featured chef in magazines and newspaper
Assistant Operations Manager
Stamfles Food Management Pte Ltd
08.2001 - 12.2002
- Responsible for 4 different cafeterias’ operations catering to a total headcount of 6000 personnel
- Heading a combine staff strength of 68 persons
- Accountable for the monthly Profit and Loss of every outlet
- Cash collections and audit checks
- Brainstorm on how to value add services to clients
- Hands on (including cooking) during operation
- Liaison with respective companies’ cafeteria representatives
- Menu planning
- Achievements: Started 2 brand new outlets, Promoted from catering manager to present position after 8 months, Assist in the planning of our company’s On Line system, Introduce various cuisines and new menus to the operations, Introduce various costs cutting procedure and achieve budget, Working with clients on their renovation of cafeteria, Cooking demonstration during health promotion week
Executive Sous Chef
Hotel Meridien Changi Singapore
11.1997 - 08.2001
- Assist Executive Chef in managing kitchen which cater to the café, room service, banqueting, lounge and atrium
- Responsible for staff strength of 21 which includes stewarding department
- Menu planning and improve cost reduction without reducing food standard
- Monitoring of food quality in term of presentation and consistency
- Responsible for kitchen administration and practical in house training
- Preparing of time table planner, ensuring staffing levels are within budget
- Achievements: Successfully catered to 2 Asian Aerospace exhibitions in 1998 and 2000, Stimulate staffs toward innovation in term of food presentation, Improve the welfare of staffs, Implementation of new disciplinary measures, Trainer for internal service quality workshop - Commitment To Excellence, Acting Executive Chef from Jan’01 till May’01
Sous Chef
Novotel Orchard Singapore
04.1995 - 10.1997
- Assist Executive Sous Chef in managing kitchen that cater to café, room service, banqueting and karaoke lounge
- Menu planning
- Kitchen administration cum training
- Responsible for outside catering
- Achievements: Conduct training for the first batch of Indonesian trainees, Aided in the renovation process of kitchen and café, Liaison with visiting promotion chefs from other countries, Implementation of control procedures for stock replenishment
Head Chef (Silver Shell Café)
Shangri La Rasa Sentosa Resort
01.1995 - 03.1995
- Responsible for the daily operations
- Menu planning
- Kitchen administration cum training
- Achievements: Catered to the regional general managers' meeting
Sous Chef (Restaurant)
The British Club
06.1994 - 01.1995
- Responsible for the daily operations
- Menu planning and costing
- Kitchen administration cum training
- Achievements: Catered to the Annual Red, White and Blue gala dinner, Assisted in the opening of a new bistro, Improve and maintain the standard of food quality
Junior Sous Chef (Coffee House)
Dynasty Hotel
07.1992 - 06.1994
- Assist Sous Chef in daily operations
- Menu planning
- Kitchen administration cum training
- Achievements: Catered dinner to the opening of phantom of the opera attended by the late former President Wee Kim Wee, Manage room service kitchen in the absence of outlet chef', Improving the standard of food quality
Leading Cook (Main Kitchen)
Carlton Hotel
04.1990 - 07.1992
- Assist section chef in daily operations
- Store replenishment
- Achievements: Successfully completed bond with the hotel
Education
NTC 2 Food Preparations -
SHATEC
01.1990
GCE 'O' Level -
Whitley Secondary School
01.1983
Skills
- Culinary expertise
- Customer Service
- Team Leadership
- Supply Ordering
- Verbal and written communication
- Batch Cooking
- Operational Oversight
- Special Events
- Banquets and catering
- Creative Thinking
- Staff Supervision and Coordination
- Forecasting and planning
- Coaching and Mentoring
- Delegating Work
- Catering and Events
- Kitchen Staff Management
- Staff Scheduling
- Food quality
- Sanitation Guidelines
- Staff Performance Assessments
- Problem and Complaint Resolution
- Equipment Inspection and Maintenance
- Kitchen Equipment Operation
- Menu development
- Regional cuisine expertise
- Relationship Building
- Staff Recruiting and Hiring
- Food Handler Certification
- Recipe creation
- Ingredient Knowledge
- Food Prep Planning
- Cooking Technique Demonstrations
- Performance Assessments
- Vendor Relations
Coursework
- The dnata Leadership Programme(ROHEI) 2016
- Relations At Work (SIA Internal Courses) 2012
- Sharpening Strategic Thinking Ability- 2012
- Performance Appraisal Skills – 2005
- Certificate In Effective Supervisory Skills (SHATEC) – 2004
- Food Hygiene Officer's Course -2001
- Microsoft Office 2000 – 2000
- Commitment To Excellence – 2000
- Hazard Analysis Critical Control Programme (HACCP) -1999
- Service Quality Leadership Programme (SQL) – 1994
- Delivering Service Quality Programme (DSQ) – 1993
- Food Hygiene Course – 1990
- Customer Relations And Team building Residential Workshop 1990
Military Experience
Lance Corporal, Section's Second In Command, Infantry Guardsman (1986 - 1988), Work Improvement Team (WITS) Member
Special Achievements
- Participated In The Singapore Food Promotion Held At The Hong Kong Hotel (Kowloon) In November 1993
- Personally Lead Team To London For The 2006 “Simply Singapore” Food Promotion In The Royal Gardens Hotel.
- Recce Team And Tie Up In New York For A Singapore Day In April 2007
- Co-ordinated a Europe Caterer workshop in Zurich with Celebrity Chefs Sam Leong and Michellin Star Chef George Blanc in 2010
- Collaborated with Turkish Celebrity Chef Ali Ronay on the 50th Anniversary of Bilateral Relations between Singapore and Turkey VIP dinner in 2019
- Three Times CEO award for team collaboration on various projects.
Nric No
S1803268F
Dialect
Hainanese
No Of Children
01
Contact No
Home : 60285969,
Mobile : 82881513
Personal Information
- Hobbies: Windsurfing, Sailing, Electronic Games, Scale Modeling, Computers, Traveling, Radio Control Aircraft
- Date of Birth: 12/17/67
- Gender: Male
- Marital Status: Married
Timeline
Developement Chef
SATS Catering Pte Ltd
01.2018 - Current
Senior Executive Sous Chef
dnata Singapore Pte Ltd
01.2016 - 01.2018
Executive Sous Chef
Singapore Airlines
11.2007 - 12.2015
Executive Sous Chef
Goodwood Park Hotel
12.2002 - 10.2007
Assistant Operations Manager
Stamfles Food Management Pte Ltd
08.2001 - 12.2002
Executive Sous Chef
Hotel Meridien Changi Singapore
11.1997 - 08.2001
Sous Chef
Novotel Orchard Singapore
04.1995 - 10.1997
Head Chef (Silver Shell Café)
Shangri La Rasa Sentosa Resort
01.1995 - 03.1995
Sous Chef (Restaurant)
The British Club
06.1994 - 01.1995
Junior Sous Chef (Coffee House)
Dynasty Hotel
07.1992 - 06.1994
Leading Cook (Main Kitchen)
Carlton Hotel
04.1990 - 07.1992
NTC 2 Food Preparations -
SHATEC
GCE 'O' Level -
Whitley Secondary School
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