Maintain a sustainable cost of food production system.
To reduce wastage, energy consumption and improve your profit margin.
Allan Ho is a Singaporean chef of more than 25 years has managed kitchens of hotels and resorts in most parts of Southeast Asia and the Middle East.
His assignments include getting costs out of the hotels' kitchens by streamlining operation workflow, creating menus and recipes that attract, build and retain customer base.
For the last 5 years, he has embarked on a new career pathway, as a culinary advisor. He advises independent restaurant/cafe owners on topics ranging from kitchen setup and workflow, menu creation to providing solutions to reduce costs in their kitchen.
Training and development of kitchen staff was an important aspect of his job during his time as a professional chef in the various places he has worked at. He upgraded the knowledge and skills of kitchen and service staff through on-the job training programs thus provided them with a life-skill.
Allan's basic principle as a chef is that food should be cooked simply, allowing the main ingredients to shine and combining all flavors harmoniously.
Major food publications and blog sites of the countries he has worked in have showcased his creations
Click on picture to go to a short explanatory video.
Voted Top 10 dining destinations by Thailand Tatler 2010 and Malaysia Tatler 2014.