LEONEL MOGAN
Galway,10
Summary
Innovative Chef with 15 years of experience in various hotels, fine dining restaurants and international Airline Catering establishments. Extensive work experience in European/Western and Asian Cuisine. Perfectionist with an eye of quality taste and presentation.
Overview
16
16
years of professional experience
Work History
Sous Chef
Galway Bay Hotel
Galway
10.2022 - Current
- Develop new menu options based on seasonal changes and customer’s demand
- Assist and help with the preparation and planning of meal designs
- Make sure that kitchen activities operate in a timely manner
- Provide support to kitchen employees with various tasks including line cooking, food preparation and dish plating
- Adhere to and implement sanitation regulations and safety regulations
- Food Safety Training – Level 1 & Level 2 passer with certificate
Head Chef
The Hungry Coconut
Thailand
03.2021 - Current
- Create Recipes and Menu breakdown for food costing using Google spreadsheets and Microsoft excel
- Purchasing works and sorting reliable suppliers
- Daily and weekly inventories
- Ensure that kitchen activities operate in a timely manner
- Recruit and train new kitchen employees to meet restaurant and kitchen standards
- Daily Report to the CEO/owner
- Oversee the ordering and control of stock level
- Ensure that all meals are produced on time and sufficient quantities are available in all areas
- Approving and polishing dishes before serving to customers.
Sous Chef
Craft, Whisgars, Slanted Tacos
Thailand
11.2021 - 05.2022
- Managing the kitchen and improving the efficiency of the team
- Breakdown of current recipes for food costing
- Creating New Recipes in line with the concept of the restaurant
- Creating Monthly Specials as what the season can offer
- Oversee the food preparation, ordering of stocks
- Control of the pass making sure every dish meets the restaurant standards
- Recruit and train newly hired BOH employees
- Daily Roster and deep cleaning schedules are strictly imposed.
Junior Sous Chef
Lufthansa Service Group (LSG) Sky Chef’s
Thailand
04.2016 - 02.2020
- Help create new menus and supervise chef de Partie for some kitchen duties
- In charge of the hot kitchen when the sous chef is off/ leave
- Overseeing the cooking process of all hot meals
- Checking the quality of food, HACCP records, blast chilling process, food hygiene
- Manage a staff of 20 per shift in preparation of entrees, specialty dishes, in high volume aircraft meals with precise and efficient rooster
- Help prepare Special Meal food for VIP’s on flight
- Create unique menu items and plate presentations
- Standardize innovative production recipes to maintain consistent cuisine and for client satisfaction
- Participate in developing and implementing policies and procedures for smooth operations and food safety
- Monitor equipment maintenance and sanitation of kitchen facilities
- Collaborate with Executive Chef on inventory control, employee concerns and operations
- Researched and selected ingredients based on seasonal availability and quality
- Create menu and manage the food quality for Philippine Airline meals (BKK – Phil Flights).
Senior Sous Chef
Jones The Grocer Restaurant
Thailand
06.2015 - 04.2016
- Assist head chef and executive chef with different tasks in the kitchen, meal preparation, clean work stations
- Adhere health and safety regulations of the kitchen, order food and supplies, cut down on kitchen waste
- Help create new menus and supervise Chef de Partie chefs for some kitchen duties
- Develop new menu options based on seasonal changes of customer demands
- Assist with the preparation and planning of meal designs
- Ensure that kitchen activities operate in a timely manner
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation and dish plating
- Monitor and record inventory and if necessary order new supplies and things needed in the kitchen.
Head Chef
Snapper (New Zealand) Restaurant
Thailand
10.2011 - 05.2015
- Responsible for all aspects of food preparation, control food quality, cost and profitability
- Kitchen management and ordering from suppliers
- Maintained kitchen and storage facilities in sanitary condition
- Engineering new recipes (New Zealand and Fusion menus)
- Check the daily inventories of food ready before service and items necessary for kitchen storage
- Check and maintain stock levels
- Recruit and train new kitchen employees to meet restaurant and kitchen standards
- Create schedules for kitchen employees and evaluate their performance
- Adhere to and implement sanitation regulations and safety regulation of the kitchen
- Manage the kitchen team in the executive chef’s absence
- Food costing, menu breakdown for proper and accurate price.
Chef de Partie
Al Suwaiket Catering and Contracting Company
Saudi Arabia
08.2010 - 08.2011
- Responsible for overseeing all aspects of food preparation at a notable five star restaurant
- Reorganized kitchen operations and prepared 3 meals a day for hundred guests
- Maintained kitchen and storage facilities in sanitary condition
- Check the daily inventories of food items necessary for kitchen storage
- Check and maintain stock levels.
Chef de Partie
Fish Market Seafood Restaurant, Kuwait Food Americana Company
Kuwait
01.2008 - 01.2010
- Managed and assigned in seafood counter, fruits and vegetable section
- Maintained the display area and aquarium presentable and clean
- Check the daily inventories of items display in the counter area
- Check and maintain stock levels
- Assisted in cooking and preparing of food
- Maintained kitchen and storage facilities in sanitary condition
- Performed a wide range of kitchen duties
- Responsible for interactions with clients/customers on a regular basis.
Demi Chef
Tweety Massage Clinic KTV Bar and Coctail Lounge
General Santos City
- In charge in preparation of ingredients ready for cooking
- Manage food preparation processes, opening of the Bar and marketing matters
- Assembled food according to established guidelines, prepared food grilling as well as salad preparation
- Cooked food according to club recipes
- Performed a wide range of kitchen duties.
Commis
Kamayan Restaurant
Makati City
- In charge of all mess en place needed for service
- Maintained kitchen and storage facilities in sanitary condition
- Assisting the Chef de Partie in cooking and plating
- Check and maintain stock levels.
Education
SPECIAL COURSE - Commercial Cooking
Technical Education Skills Development Authority
01.2007
SPECIAL COURSE - Commercial Cooking
Technical Education Skills Development Authority
01.2007
BACHELOR’S DEGREE - Bachelor of Science in Marine Transportation
Mindanao Institute of Technology
BACHELOR’S DEGREE - Bachelor of Science in Marine Transportation
Mindanao Institute of Technology
Height
5’10”
Awards Recognition
- Represent LSG Culinary Competition Event, 09/12/17, LSG Sky Chefs (Thailand) Ltd.
- Best Chef Performer of the Month, 01/27/13, Snapper New Zealand, Bangkok, Thailand
- Fire Rescuer Awardee, Al Suwaiket Catering, Saudi Arabia
- Employee of the Month, Kuwait Food Company
Personal Information
- Date of Birth: 10/05/76
- Gender: Male
- Marital Status: Married
References
- MS. KANLAYA SURARACH, HUMAN RESOURCES MANAGER, LSG SKY CHEFS (THAILAND) LTD., +6621311918, kanlaya.surarach@lsgskychefs.com
- MR. FABIAN FENDRICH, EXECUTIVE CHEF, LSG SKY CHEFS (THAILAND) LTD., +66829834497, +6621311954, fabian.fendrich@lsgskychefs.com
- MR. WEI ZHOU, SOUS CHEF, LSG SKY CHEFS (THAILAND) LTD., +66945798349
Timeline
Sous Chef
Galway Bay Hotel
10.2022 - Current
Sous Chef
Craft, Whisgars, Slanted Tacos
11.2021 - 05.2022
Head Chef
The Hungry Coconut
03.2021 - Current
Junior Sous Chef
Lufthansa Service Group (LSG) Sky Chef’s
04.2016 - 02.2020
Senior Sous Chef
Jones The Grocer Restaurant
06.2015 - 04.2016
Head Chef
Snapper (New Zealand) Restaurant
10.2011 - 05.2015
Chef de Partie
Al Suwaiket Catering and Contracting Company
08.2010 - 08.2011
Chef de Partie
Fish Market Seafood Restaurant, Kuwait Food Americana Company
01.2008 - 01.2010
Demi Chef
Tweety Massage Clinic KTV Bar and Coctail Lounge
Commis
Kamayan Restaurant
SPECIAL COURSE - Commercial Cooking
Technical Education Skills Development Authority
SPECIAL COURSE - Commercial Cooking
Technical Education Skills Development Authority
BACHELOR’S DEGREE - Bachelor of Science in Marine Transportation
Mindanao Institute of Technology
BACHELOR’S DEGREE - Bachelor of Science in Marine Transportation
Mindanao Institute of Technology
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