FARIS KHALED
Summary
Dynamic Head Chef with extensive experience at TIGAFOLKS EVENTS AND CATERERS, excelling in menu development and kitchen management. Proven track record in reducing food costs through strategic planning and strong vendor relationships. Adept at fostering team collaboration while ensuring compliance with food safety regulations, enhancing overall kitchen performance.
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.
Overview
19
19
years of professional experience
Work History
Head Chef
TIGAFOLKS EVENTS AND CATERERS
08.2020 - Current
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Junior Sous Chef
Compass
12.2018 - 11.2019
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
EMANUEL STROUBANT GROUP
01.2015 - 11.2018
- Plated meals paying special attention to garnishes and overall presentation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef De Partie
HARRYS BAR
12.2012 - 09.2014
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Cook
NTUC
04.2010 - 12.2012
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Trainee
Swissotel
03.2006 - 01.2008
- Learned new materials, processes, and programs quickly.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
Education
High School Diploma -
SHATEC
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Food safety regulations
- Culinary expertise
- Kitchen operations
- Regulatory compliance
- Banquets and catering
- Leadership qualities
- Recipe creation
Timeline
Head Chef
TIGAFOLKS EVENTS AND CATERERS
08.2020 - Current
Junior Sous Chef
Compass
12.2018 - 11.2019
Sous Chef
EMANUEL STROUBANT GROUP
01.2015 - 11.2018
Chef De Partie
HARRYS BAR
12.2012 - 09.2014
Cook
NTUC
04.2010 - 12.2012
Trainee
Swissotel
03.2006 - 01.2008
High School Diploma -
SHATEC
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