Bachelor degree in Community Health Education with over 30 years progressive experience in professional kitchens. Trained by European chefs, worked all aspects from tastings for 4 to buffets for 4000

Methodology

First and foremost, hands on. Best way especially in food service applications. Will present material in straightforward, easy to understand format. Learned that the hard way of course. Usually present in this format; tell them what we will be covering, present it, then do a slight review. Minds retain information and work best when they are OPEN!!

Background

Trained by European chefs, worked all aspects of food production from tastings for 4 to buffets for 4000. Have some background working with dietitians and healthcare facilities, but mostly employed in professional sports, hotels and convention centers. Have trained crews up to 16 persons of all abilities. Additional experience in restaurant acquisitions and openings.

Rates

Transportation Fee : $25

Rate for online lessons : $30/h

Lessons offered by John

Individual

The lessons will be held

at your home

webcam

Taught subjects

Eating well

Levels

All Levels

John's resume

JOHN ALLEGRETTI
4335 Aegean Drive #240A
Tampa, FL 33611
Email: (concealed information)
(concealed information)

SUMMARY
Volume Production Operations & Management; progressive experience in Hotel and Institutions. Seeking position in :Packaged Meal Production, Convention Services; Professional Sports, Specializing in Banquets and Catering

Delaware North Corporation – Sportservice , Inc present
Amalie Arena
401 Channelside Drive
Tampa, FL 33602
Kitchen Supervisor
Directly supervises 6 culinary staff. Annual business volume of $27 million. Produces high quality buffets for NHL Tampa Bay Lightning premium food areas, party decks, team post game meals and family amenity areas. Additional responsibilities of providing world class service with In Suite Display Carts to concerts and special events.

Walt Disney World- Starwood Hotels 2011 to 2015
Swan and Dolphin Resort
1500 Epcot Resorts Boulevard
Lake Buena Vista, Florida 32820
Banquet Cook 1/Rounds Cook
Buffet, Reception and plated meal services for up to 5000 guests following company specifications. Additional duties of display station and outlet production service. Completed daily Eco Sure Safety logs.

LL Properties, Inc. 2009 to 2011
dba Daisy Dukes Saloon
2479 West International Speedway Boulevard
Daytona Beach, FL 32114
Chef/Partner
Directed BOH operations for 350 seat, Southern themed Sports Grill & Barbecue. Supervised 18 stewarding, prep and line cook crew. Developed and standardized specialty menu items, wing sauces, and smoked foods production. Increased annual business volume to $2.1 million.

Mader’s Catering/ Best Care Cuisine 2005 to 2009
1037 North Old World 3rd Street
Milwaukee, WI 53203
Hot Food Production Chef
Exclusive caterer to Midwest Airlines at MKE airport. Award in 2007 from Conde’ Nast and Zagat Guide. Produced 60 day, 7 item Hot Food Production cycle. Processed and packaged up to 3000 meals per day following HACCP guidelines in FDA inspected commissary kitchen.

Volume Services America/Centerplate, Inc. 1996 to 2004
San Diego Convention Center-
111 W. Harbor Dr. San Diego, CA 92101
Sous Chef
All aspects of high volume food production, specializing in hot food for buffets and plated dinners for up to 9200. Supervised crews up to 20 per shift. Additional experience with production planning & forecasting; labor & cost analysis, Chef's Table tasting, concessions and new menu roll-out. Annual business volume of $14 million.
Key supervisor for the following events:
1999 Oracle Corporation Conference- 9200 attendees;
1998 Super Bowl XXXII - Qualcomm Stadium, Game Day Supervisor specialty functions: National Football League Commissioners' Ball & Charity Super Ball Gala.
1997 Microsoft Corporation Conference- 6400 attendee
1996 Republican National Convention

Moose McGillicuddy's Pub & Cafe 1994 to 1996
535 5th Ave. San Diego, CA 92101
Opening Chef
Directed culinary corporate procedures for new restaurant openings and re-launch. Implemented core menu items, recipe development & standardization; cost analysis; quality control and workstation operations. Position required 30% travel.

Cobblestone Golf, Inc. 1993 to 1994
Olympic Resort Hotel- 6111 El Camino Real Carlsbad, CA 92011
Chef
Responsible for $600,000 annual revenue in Restaurant and Banquets. Duties included total supervision of 10 culinary and stewarding personnel; kitchen equipment and food purchasing; daily kitchen sanitation; menu production and development; inventory and food quality control; and establishing and maintaining purveyor accounts. Wrote food article for monthly newsletter.

Premier Foods, Inc. 1988 to 1992
Del Mar Fairgrounds and Racetrack- 2260 Jimmy Durante Blvd. Del Mar, CA 92014
Sous Chef
Management of culinary staff in a multi-seasonal, high volume food service operation with an annual business volume of $9 million. Accounted for cold food production, (composed salads), for a 1400 seat restaurant with additional involvement with Banquet/Concession/ Catering functions. Supervised up to 10 employees and accounted for menu pricing; cost analysis; food ordering and quality assurance; employee training and evaluations; and sanitation code compliance.

EDUCATION & TRAINING:
ServSafe Food Safety Training, Certificate # 6468274
B. Sc. Degree, Health Science/ Community Health Education- SUNY College at Brockport
Food Service Manager, Certification-County of San Diego, CA