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Allan Ho, a Singaporean chef of more than 30 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 in line with the business concept, 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.

His 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

Projects Completed

2019: Allium care suites, 129 beds retirement village, Venus Drive, Singapore

- Worked closely with owner and interior designer on deciding the right kitchen equipment to purchase, to optimize the food service flow

- Advised menu selection

- Sourced for Vendor to cater for residents' meals

- Determined the correct and quantity of Chinaware and cutleries to purchase

- Training of Care Concierges on breakfast preparation

- Training of Care Concierges on proper regeneration and plating of meals

2016:SeedsGarden, Plant-based cuisine, Melaka, Malaysia

- Advised owners on kitchen equipment layout

- Advised owners on kitchen workflow

- Created menu, as per owners' brief and their targeted audience

- Created recipes to realize owners' expectations of finished dishes

2015: The Woods, bookstore/cafe specializing in hand brewed coffee, Melaka, Malaysia

- Introduced new dishes to improve menu selection

- Provided training for owner on preparation of new dishes

Professional Experience

Casa del Rio, Melaka

Duration: (09/12-03/14)

- Stabilized high turnover rate of kitchen staff

- Repositioned river cafe. Improved revenue for year 2013 by 200% against the previous year

- Awarded Top 10 Dining Destination outside Kuala Lumpur, Malaysia for 2014, by Malaysia Tatler

http://my.dining.asiatatler.com/features/winemaker-kevin-judd-brings-marlborough-to-melaka/

Swiss-Belhotel Golden Sand, Hoi An, Vietnam, renamed Golden Sand Resort and Spa, Hoi An

Duration: (03/11-08/12)

- Planning and re-setting of the hotel's kitchens to improve workflow

- Rejuvenated culinary selections of all food and beverage outlets

- Improved food and beverage revenue of all outlets by an average of 30%

- Reduced monthly food cost from previous high of 47% to a manageable 30%

Copthorne King’s Hotel, Singapore

Duration: (09/10-03/11)

- Improved monthly revenue of outlet by 20%.

- Upgraded and standardized menu and recipes for all outlets

Dusit D2 Baraquda Pattaya, Thailand (Hotel Baraquda Pattaya, MGallery by Sofitel)

Duration: (08/08-03/10)

- Pre-opening team

- Planned and set up the hotel’s kitchens

- Re-interpreted Southeast Asian food concept for the hotel

- Awarded Top 10 Dining Destination in Pattaya, Thailand for 2010, by Thailand Tatler

Sokha Beach Resort, Sihanoukville, Cambodia

Duration: (12/05-07/08)

www.sokhahotels.com

- Upgraded and re-organized the seafood kitchen to improve hygiene standards and work flow

- Doubled average check of the seafood restaurant, by highlighting live seafood in tanks, served Sashimi, cured, Cerviche or cooked in various styles, within 1st year on the job.

- Brought the skills and knowledge of the local kitchen and service staff to a level of international competency