Allen Tj

Dedicated and experienced chef with over 10 years of culinary experience in luxury hospitality, fine dining environment and international cuisine. Skilled in kitchen operations, team leadership, HACCP compliance, food safety, menu development, inventory management, food-cost control, and staff training. Experienced in maintaining consistent food quality and presentation during high-pressure service.

Strong background in reducing food waste, improving kitchen efficiency, mentoring junior chefs, and supporting exceptional guest dining experiences.

Senior Cdp at ONE&ONLY THE PALM (2024-01 – 2026-12)

Worked under the mentorship of Chef Yannick Alléno (18 Michelin stars), gaining experience in fine-dining standards, culinary innovation, and luxury hospitality.

• Led hot-section operations and ensured the consistent delivery of high-quality dishes.
• Maintained strict HACCP, food safety, hygiene, and quality-control standards.
• Supported menu development by contributing creative ideas aligned with luxury brand standards.
• Supervised, trained, and mentored junior kitchen staff to improve performance and consistency.
• Monitored food presentation, quality, and portion standards during high-pressure service periods.
• Coordinated with senior chefs to improve kitchen workflow, operational efficiency, and waste reduction.
• Supported smooth daily kitchen operations in a fast-paced luxury environment.

Sous Chef at SEABREEZE FISH & SHELL (2017-01 – 2024-12)

Worked under the leadership of Chef Alex Grahame, former Head Chef associated with the British Royal Family and Balmoral Castle Estate, gaining exposure to high culinary and service standards.

• Led daily kitchen operations and acted as Head Chef when required.
• Ensured smooth kitchen performance during busy and high-volume service periods.
• Reduced food waste and improved operational efficiency through effective stock management.
• Trained, mentored, and developed kitchen staff while maintaining high performance standards.
• Assisted with menu planning and the introduction of new seasonal dishes.
• Maintained consistent standards for food quality, taste, portioning, and presentation.
• Ensured compliance with HACCP, food hygiene, and safety requirements.

Senior Sous Chef at THE MARCH OF TIME (2017-01 – 2017-06)

6-Month Contract

• Ensured the efficient use of kitchen resources while maintaining effective stock storage and inventory control.
• Managed the receipt of deliveries in accordance with Standard Operating Procedures (SOPs) and HACCP food safety standards.
• Assumed full responsibility for Head Chef duties during periods of absence, ensuring smooth kitchen operations.
• Responded promptly and professionally to customer complaints and service-related issues.
• Assisted in the creation and development of seasonal menus and new dishes.
• Led, motivated, and supervised the kitchen team during busy service periods, including peak holiday seasons.
• Managed daily kitchen operations and took full charge of the kitchen when required.
• Supported and guided chefs with food preparation, service, and daily operational tasks.
• Ensured the completion of daily cleaning schedules and weekly deep-cleaning procedures.

Senior Chef de Partie at KNEAD (2017-01 – 2017-12)

• Prepared high-quality dishes while maintaining consistency in taste and presentation.
• Supported menu development and daily kitchen operations.
• Assisted with inventory management, stock control, and food-cost management.
• Maintained high standards of hygiene, food safety, and kitchen cleanliness.
• Mentored junior kitchen team members during service.
• Coordinated with senior chefs to improve workflow and kitchen efficiency.
• Contributed to customer satisfaction through consistent food quality and service standards.

Chef de Partie at THE PRESS BAR & GRILL (2015-01 – 2016-12)

• Supported daily kitchen operations and food preparation.
• Assisted with menu creation, recipe testing, and the development of new dishes.
• Supervised kitchen team members during busy service periods.
• Maintained high standards of food hygiene, safety, and kitchen cleanliness.
• Assisted with stock control, inventory management, ordering, and cost management.
• Ensured consistency in food taste, quality, portioning, and presentation.
• Collaborated with senior chefs to introduce new menu items and improve kitchen operations.

Diploma in Culinary Arts in Culinary Arts – The Fusion School (2011-01 – 2013-12)

Culinary Certificate in Culinary – Nepherite Events and Staffing School (2014-01 – 2014-12)

High School Certificate