Dennis Alagon
Maylands,SA
Summary
High-performing Chef offering 32 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams, with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
31
31
years of professional experience
Work History
Head Chef
Nomiko Japanese Restaurant
09.2023 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Teppanyaki Chef - cooking in front of the guest.
Sous Chef
Intercontinental Hotels Group
10.2010 - 08.2023
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Teppanyaki Chef - cooking in front of the guest.
Chef De Partie
Hyatt Adelaide
09.2001 - 10.2010
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Achieved cost savings by negotiating better pricing with vendors for key ingredients without compromising on quality.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Teppanyaki Chef - cooking in front of the guest.
Commis Chef
Le Meredien Hotel Dubai
03.1998 - 03.2000
- Ordered new ingredients and supplies to meet expected needs.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Evaluated food products to verify freshness and quality.
- Teppanyaki Chef - cooking in front of the guest.
Commis Chef
Japanese Ambassador Residence
06.1993 - 07.1998
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted in menu development through researching new recipes and providing valuable input on dish composition.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Education
No Degree - Diploma of Hospitality
TAFE SA - International Centre For Hospitality, Tourism, And Food Studies
Adelaide, SA10.2013
Bachelor of Science - Education of Criminology (Question Document)
Philippine College of Criminology
Manila Philippines06.1993
Skills
- Kitchen Management
- Cost Control and Budgeting
- Menu Development
- Food Safety
- Menu Planning
- Food preparation
- Quality Assurance
- Safe Food Handling
- Kitchen Operations Oversight
- Kitchen Staff Management
- Cooking Technique Demonstrations
- Portion and Cost Control
Timeline
Head Chef
Nomiko Japanese Restaurant
09.2023 - Current
Sous Chef
Intercontinental Hotels Group
10.2010 - 08.2023
Chef De Partie
Hyatt Adelaide
09.2001 - 10.2010
Commis Chef
Le Meredien Hotel Dubai
03.1998 - 03.2000
Commis Chef
Japanese Ambassador Residence
06.1993 - 07.1998
No Degree - Diploma of Hospitality
TAFE SA - International Centre For Hospitality, Tourism, And Food Studies
Bachelor of Science - Education of Criminology (Question Document)
Philippine College of Criminology
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