Peter FERRONE

Prepared a diverse array of entrees for dinner service , implementing seasonal menus that reflect customer preferences

Worked saute and broiler stations , for lunch and dinner service along with supervising other cooks when needed . Revised special menu on sundays utilizing all left over product .

Prepared and served on-site buffets and sit-down dinner for weddings, large scale public events and private partys all around the greater phoenix valley .

Supervised production and service of all banquet functions in several location around the 17 acre complex . Responsible for menu planning , food orders , production schedules and staff scheduling . Catering to Corporate groups,Weddings, Conventions and Trade Shows .