Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic

Mohan Ismail

CA

Summary


Accomplished professional with 25 years in the culinary and hospitality field with creative, progressive industry background and decisive leadership style. A cross-functional and personable leader. Expert in creating and managing high volumed, fine-dining and fast casual restaurants.

Overview

28
28
years of professional experience
1
1
Certification

Work History

Vice President of Culinary

Cravings by Chrissy Teigen
03.2022 - Current
  • Develop and tested the first line of CPG products for Cravings
  • Collaborate with manufactures on recipes development and cost analysis.
  • Executed, created and collaborated with sponsors for brand partnership.
  • Led cross-functional teams for the successful completion of major projects, resulting in increased efficiency and client satisfaction.
  • Monitored industry trends, keeping current on latest changes and competition in industry.
  • Conducted tasting with Chrissy Teigen and John Legend for product evaluation and approval

Director of Culinary, Corporate Executive Chef

The Cheesecake Factory Inc
04.2005 - 03.2022
  • Created 2 brand new concepts : RockSugar Southeast Asian Kitchen and Social Monk for the company in Los Angeles and in Chicago.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
  • Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
  • Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.

Executive Sous Chef

Blue Hill At Stone Barns
02.2004 - 03.2005
  • Pre-opening team in restaurant set up and menu development.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Set up and broke down kitchen for service.

Executive Sous Chef

Spice Market Restaurant
07.2003 - 03.2004
  • Pre- opening team in menu development working with Chef Jean Georges Vongerichten and Chef Gray Kunz.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Developed kitchen staff through training and performance reviews.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

Chef De Cuisine

Tabla, Union Square Hospitality Group
06.1998 - 03.2003
  • Hired as part of pre-opening team
  • Started as Line Cook and promoted to Sous Chef and Chef de Cuisine for Tabla and Bread Bar
  • Mentored by Chef Floyd Cardoz.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
  • Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
  • Hired, managed, and trained kitchen staff.

Sous Chef, Pastry Chef

Metropolitan Museum Of Art
10.1996 - 05.1998
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.

Education

Associate of Arts -

French Culinary Institute
New York, NY
01.1996

Skills

  • Authentic Southeast Asian cuisine specialist
  • Menu creation and development
  • Unique ability to run fine-dining, high-volume and fast-casual restaurants
  • Motivating and mentoring of staff; training of culinary teams
  • Team Leadership
  • Kitchen design and sourcing/procurement of equipment/products
  • Relationship Building
  • Sales trend analysis and kitchen budget management
  • Decision-Making
  • Crunchtime/ NetChef program
  • Microsoft Office
  • Zoom/Microsoft Teams

Accomplishments

    Winner in The Food Network "Beat Bobby Flay, 2016

    Over 30 appearances on local ABC, NBC and CBS affiliate television shows in Los Angeles


    Ronald McDonald House Charities

Certification

SERVSAFE Food Protection Manager Certificate

Timeline

Vice President of Culinary

Cravings by Chrissy Teigen
03.2022 - Current

Director of Culinary, Corporate Executive Chef

The Cheesecake Factory Inc
04.2005 - 03.2022

Executive Sous Chef

Blue Hill At Stone Barns
02.2004 - 03.2005

Executive Sous Chef

Spice Market Restaurant
07.2003 - 03.2004

Chef De Cuisine

Tabla, Union Square Hospitality Group
06.1998 - 03.2003

Sous Chef, Pastry Chef

Metropolitan Museum Of Art
10.1996 - 05.1998

Associate of Arts -

French Culinary Institute

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Mohan Ismail