Jesse Aguon Jr.
Saipan
Summary
A Chef De Cuisine with a track record at Crowne Plaza Resort Saipan, I excel in optimizing kitchen workflows and leading teams to exceed culinary expectations. My strategic planning and leadership qualities have significantly enhanced guest satisfaction and operational efficiency, showcasing a blend of innovative menu development and effective cost control.
Overview
16
16
years of professional experience
Work History
Chef De Cuisine
Crowne Plaza Resort Saipan
08.2022 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- 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.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
- Participated in food tastings and taste tests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Guam Taskforce
Guam, Crowne Plaza Resort
01.2023 - 03.2023
- Assisted with Food Cost control, minimizing waste and elevate work productivity.
- Created Trendy Menus to engage with certain Demographics
- Conduct Performance Evaluations on Guam Culinary Department
- Meet goals ad expectation of Owner groups
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Strengthened communication skills through regular interactions with others.
Head Chef/Business Owner
Bistro Boys Restaurant
01.2021 - 02.2022
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Engaged with customers to gather feedback, using insights to refine dishes and service.
- Spearheaded community outreach events to raise brand awareness and cultivate local partnerships.
- Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Sous Chef
Hyatt Regency
08.2015 - 08.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef De Partie
Hyatt Regency
03.2013 - 08.2015
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
3rd Cook
Hyatt Regency
06.2012 - 03.2013
- Supported chef''s daily operations by accurately measuring ingredients and preparing dishes according to set recipes.
- Upheld high-quality presentation standards for each dish before being served to customers, reflecting attention to detail and pride in craftsmanship.
- Maintained safe working conditions by adhering to sanitation guidelines and following established safety procedures.
- Assisted with large catering events, showcasing adaptability and teamwork skills in delivering exceptional quality within tight deadlines.
Commis Chef
Hyatt Regency
03.2009 - 06.2012
- 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 other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Education
Associate of Applied Science - Business Management
Northern Marianas College
Saipan, CNMI05-2012
High School Diploma -
Kagman High School
Saipan, CNMI06-2009
Skills
- Decision-making
- Strategic planning
- Goal setting
- Inventory management
- Problem-solving
- Time management
- Employee training
- Documentation and reporting
- Performance monitoring
- Workflow optimization
- Staff recruitment
- Schedule management
- Inventory control
- Performance evaluations
- Staff development
- Cost control
Timeline
Guam Taskforce
Guam, Crowne Plaza Resort
01.2023 - 03.2023
Chef De Cuisine
Crowne Plaza Resort Saipan
08.2022 - Current
Head Chef/Business Owner
Bistro Boys Restaurant
01.2021 - 02.2022
Sous Chef
Hyatt Regency
08.2015 - 08.2022
Chef De Partie
Hyatt Regency
03.2013 - 08.2015
3rd Cook
Hyatt Regency
06.2012 - 03.2013
Commis Chef
Hyatt Regency
03.2009 - 06.2012
Associate of Applied Science - Business Management
Northern Marianas College
High School Diploma -
Kagman High School
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