Alanna Hagon Email & Phone Number

Kelowna, British Columbia, Canada

Developed menu's for both Banquets and Restaurant. Organized employees schedules, and facilitated daily tasks. Attended meetings and organized functions. Kept in contact with suppliers and made orders for products. Provided support for Pastry staff and helped them develop skills. Assisted apprentices and students on their practicums with furthering their Pastry knowledge. Helped them develop their skills for future positions.

Kelowna, Bc

A cafe on the popular streets of Pandosy in Kelowna.There is a huge emphasis on creating new and wonderful things every day, and never holding back. Everything is done from scratch and with love, and it shows in the products that are produced daily. The staff bring in some of their own garden goodies, and we also obtain a lot of fresh ingredients locally (which there is a lot of in Kelowna!) It's is a well rounded cafe with a large selection of teas and coffees, sandwiches, soups, muffins, squares, cakes, pies, etc. Catering is available as well, and any food we don't sell that day, we donate to help those in need.

In this role I handled production in our two restaurants, banquet functions, offsite catering, staff lunch, turndown service, room service and special request amenities for our guests. I attended daily meetings and was in charge of ordering from a variety of suppliers. It was a pleasure to be able to promote the vision and values of Hotel Arts through our desserts, as the emphasis was on art and creativity.

I was responsible for restaurant desserts and banquet functions. There was a large emphasis on chocolate work at the Sheraton and I was able to learn and improve my skills. We did everything from chocolate garnishes to chocolate showpieces. I took charge of the ordering from our suppliers, and was in charge of monthly inventory. During my time there, the Pastry Chef and I participated in a few competitions. We won judges choice at the Pastry Chef Showcase in 2012.

Tokyo, Japan

I was fortunate enough to experience many positions at Notting Hill. I started in sales at our small outlet store in a train station. With little knowledge of the language, I managed to work efficiently and politely with my coworkers. I worked overnights for a short while by myself, taking care of cupcake production for early morning delivery. I learned so much about flavour profiles and how packaging can make a simple, delicious brownie into a work of art.