ALFONSO WIMES

• Cooked for large groups of people and managing various types of food for large events.
• Ordered food items and supplies needed to fulfill catering jobs.
• Crafted exciting catering options for clients.
• Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
• Created catering menu based upon client specifications, event type, dietary needs, and budget.
• Researched menu options for customers with food allergies or special dietary preferences to accommodate varied dietary needs.
• Managed food inventory effectively, reducing waste and minimizing food costs.
• Facilitated smooth transitions between courses during formal dinners with expertly timed plating, ensuring an enjoyable dining experience for guests.
• Provided exceptional client service through proactive communication and addressing concerns promptly.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Streamlined production suites in the arena. Work with local vendors to maximize profits and food quality

Developed and cutting edge, local groups sales menu to reflect both upscale and casual events for guest. Partner with client to renovated existing kitchen to improve food quality and distribution in a vast stadium setting. Plan menu, assure quality control, and minimize waste.

Aggressively monitoring HACCP and food safety guidelines daily and providing training on HACCP and food safety on premises once a year to all employees Frequently assisted in daily production. Manage the food for 116suites in the arena. Manage ownership meals daily

Manage a property with 40 million in revenue. As while currently 7 million in catering revenue.

Revamped menus in the conference center to include local and regional flare while maintaining a 22% food cost on a 32% budget. Hired, Trained, Developed a team of 2 sous chefs, 4 Culinary Supervisors and 100 team members through both hands on and in classroom. Executed serval important events for the president and board members of the company. Platinum service award winner.

MANAGED THE DAILY PRODUCTION OF EACH STORE. PERFORMED INVENTORY EVERY WEEK TO MAINTAIN 28% FOOD COST IN THE REGION AND KEEPING THE LABOR COST AT 19%. ACHIEVED AWARDS FOR EXCELLENCE SERVE. MANAGED SCHEDULES ON A WEEKLY SOMETIMES DAILY BASIS IN THE REGION.