ALLAN O. BRIONES
Illinois,USA
Summary
Highly experienced, passionate, and motivated professional. With over 20 years of experience in sectors including fine dining, banquets, catering, all-day dining, hotels, restaurants, R&D, and cruise ships. Consistently demonstrated culinary excellence, effective cost management, exceptional customer service, and the ability to implement innovative strategies. Strong organizational skills and attention to detail have allowed me to excel in diverse cuisines and master various cooking skills and techniques across all kitchen sections and outlets. As a leader, I have successfully managed teams and fostered a collaborative work environment. Excellent time management abilities to ensure smooth kitchen operations while strictly adhering to health, safety, and sanitation standards. Currently seeking a company that values professionalism and courtesy from its employees at all levels.
Overview
23
23
years of professional experience
Work History
Executive Chef
St. Regis Chicago
09.2023 - Current
- Leads the Culinary team in scratch based kitchens, ensuring Culinary Excellence and adherence to food safety standards
- Implementing innovative menu changes that results in an increase customer satisfaction
- Managed food and labor costs, reducing wastage and expenses, and increasing profitability
- Oversees all F&B aspects of the hotel together with the Culinary Director, Hotel Manager and the GM including banquets, Hotel’s Amenity Program, staff cafeteria, in room dining, Miru, and Tredita.
- Heavily involved in recruitment and hiring of cooks and chefs
- Establishes the right protocols for each F&B outlet (Certifications, Health and Safety Sheets, Food costs, Recipe books, Prep lists, Check lists, P&L’s, Menu standardization
- Oversees daily operation and attends all hotel meetings
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Chef Tournant
Peninsula Chicago
12.2021 - 08.2023
- Company Overview: #1 Top Luxury Hotel in the US – Trip Advisor Travelers' Choice Awards 2019, AAA Five Diamond Award 2003 – 2023, Forbes Five Star Award 2002 - 2023
- 3rd Overall in-charge of the culinary department
- Oversees all F&B outlets of the hotel together with the Executive Chef and Exec Sous Chef (The Lobby, Pierrot Gourmet, Shanghai Terrace, in-room dining, Z-Bar, and banquets)
- Assisted the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, scheduling, food ordering, and maintaining high culinary standards
- Creates the seasonal menus for the Lobby and Z-bar, which includes its cost, plating, order sheets, spec sheets (weight, allergens, descriptions), training of FOH and BOH, Micros formatting, proof reading and finalization of the menu
- Trained and mentored junior chefs and cooks, resulting in improved kitchen efficiency and team morale.
- Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
- Ensured compliance with health department regulations through diligent monitoring of food storage practices and adherence to sanitation guidelines.
- Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
Sr. Chef De Cuisine
Manila Peninsula Hotel
06.2016 - 07.2022
- Company Overview: Top 10 best hotel and resort in the Philippines, Forbes Five Star Awards 2019 - 2023.
- Was sent to Peninsula Chicago for Taskforce (6 Months December 2021 – June 2022)
- The First Local Chef De Cuisine to be in-charge of the Fine Dining Outlet of the Hotel "Old Manilla"
- Has done multiple hands-on events with various celebrity and famous chefs of the world to promote our F&B industry globally
- Started as Chef De Cuisine of Banquets from June 2016 – June 2017
- Part of ISO-22000 team
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Earned accolades from press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests. Featured in Manila Bulletin, Inquirer, Star Newspaper, Philippine Tatler Magazine, Rogue Magazine, South China Morning Post, Smile Magazine.
- Participated in community events as a representative, enhancing brand reputation through cooking demonstrations and charity dinners.
Executive Chef
PINCH GOURMET
10.2015 - 04.2016
Corporate Executive Chef
MERCHANT STAR LLC.
05.2015 - 10.2015
Executive Chef
BROWN BOOK LLC.
09.2014 - 05.2015
Head Chef
MAISON MATHIS
10.2013 - 08.2014
Sr. Sous Chef
MARCO PIERRE WHITE
06.2011 - 09.2013
Chef De Partie
RIVINGTON GRILL
03.2011 - 05.2011
Demi Chef De Partie
IINTERCONTINENTAL HOTEL
07.2008 - 01.2011
1st Cook
NORWEIGIAN CRUISE LINES
02.2007 - 11.2007
Commis 1
OAKWOOD PREMIER
01.2006 - 07.2006
Commis 1
EMIRATES PALACE
02.2005 - 11.2005
Commis 2
MANDARIN ORIENTAL HOTEL
01.2004 - 01.2005
Commis 3
OAKWOOD PREMIER
05.2002 - 11.2003
Education
Associate of Science - Culinary Arts
Center For Culinary Arts
Manilla06-2002
Bachelor of Science - Hotel, Resort And Restaurant Management
Perpetual Help
Manilla06-2001
Skills
- Food prep planning
- Team leadership
- Hiring, training, and development
- Operations & kitchen management
- Hospitality service expertise
- ServSafe Management Certification
- HACCP Manager Certified
- Banquets and catering
- Inventory management
- Fine-dining expertise
- Forecasting, planning, and cost control
- Food preparing, plating, and presentation
Languages
tagalog
Native or Bilingual
english
Native or Bilingual
References
Upon Request.
Timeline
Executive Chef
St. Regis Chicago
09.2023 - Current
Chef Tournant
Peninsula Chicago
12.2021 - 08.2023
Sr. Chef De Cuisine
Manila Peninsula Hotel
06.2016 - 07.2022
Executive Chef
PINCH GOURMET
10.2015 - 04.2016
Corporate Executive Chef
MERCHANT STAR LLC.
05.2015 - 10.2015
Executive Chef
BROWN BOOK LLC.
09.2014 - 05.2015
Head Chef
MAISON MATHIS
10.2013 - 08.2014
Sr. Sous Chef
MARCO PIERRE WHITE
06.2011 - 09.2013
Chef De Partie
RIVINGTON GRILL
03.2011 - 05.2011
Demi Chef De Partie
IINTERCONTINENTAL HOTEL
07.2008 - 01.2011
1st Cook
NORWEIGIAN CRUISE LINES
02.2007 - 11.2007
Commis 1
OAKWOOD PREMIER
01.2006 - 07.2006
Commis 1
EMIRATES PALACE
02.2005 - 11.2005
Commis 2
MANDARIN ORIENTAL HOTEL
01.2004 - 01.2005
Commis 3
OAKWOOD PREMIER
05.2002 - 11.2003
Associate of Science - Culinary Arts
Center For Culinary Arts
Bachelor of Science - Hotel, Resort And Restaurant Management
Perpetual Help
Similar Profiles
SHADIAMOND TREVINOSHADIAMOND TREVINO
Front Desk Agent at St. Regis ChicagoFront Desk Agent at St. Regis Chicago
Vira KozarVira Kozar
Front Desk Agent - Pre-Opening Team at The St. Regis ChicagoFront Desk Agent - Pre-Opening Team at The St. Regis Chicago
Sufi BhatiaSufi Bhatia
Food and Beverage Supervisor at St. Regis HotelFood and Beverage Supervisor at St. Regis Hotel