Ronnie O'Fallon
Chef
Rochester,MI
Summary
Military leadership background. Worked as a service tech for Directtv. Culinary school graduate. Worked for two five star hotels as a line cook and banquet kitchen.Sous chef at private jet catering company. Sous chef at winery for tasting room and Banquet. Currently working as task force chef for PHM management. Worked at two four star hotels with them so far that are managed by Davidson Hospitality Company.
Overview
24
24
years of professional experience
1
1
year of post-secondary education
Work History
Food Handler Certification
Task Force Chef
Royal Park Hotel
Rochester, MI
08.2023 - Current
Sous Chef
Pere Marquette Peoria
Peoria, IL
06.2023 - 08.2023
- Task Force Chef for the Pere Marquette Hotel in Peoria Illinois
- Overseeing and executing the morning breakfast buffet
- Assisting with and sometimes overseeing the execution of the Table 19 restaurant menu
- Execution of the banquet event menu of three course meals of up to 200 people plus people
ServSafe Manager
01.2019 - 01.2024
Sous Chef
E3 Co. Restaurant Group
Seattle, WA
09.2021 - 03.2023
- Currently a sous chef working for the E3 catering group
- Stationed at the Chateau Ste Michelle winery
- Oversaw the prep and execution of banquet events both passed hors d' oeuvres and buffet for up to 250 people
- Menu planning and service for plated dinner events up to 30 people
- Assist in inventory and product orders
- Expo
- Line work and prep
- Scheduling
Sous Chef
Air Culinaire Worldwide
Seattle, WA
07.2020 - 09.2021
- Menu planning and execution
- Scheduling
- Product order and inventory
- Over see kitchen cleaning and sanitation
Line Cook
Four Seasons
Jackson Hole, WY
01.2020 - 04.2020
- At the Handle bar in the Four Seasons ski resort
- Worked as garde manger line cook as well as fry cook
- This included prepping for salads , sauces and meats
Sergeant
United, Army
05.2000 - 06.2005
- Food Preparation
- Restaurant Experience
- Food Safety
- Banquet Experience (1 year)
- Catering
- Meal Preparation
- Kitchen Management Experience
- Food Production
- Labor Cost Analysis
- Leadership
- Supervising experience
- Hotel experience
- Food handling
- Inventory Control
- Chef
- Management
- Menu planning
- Kitchen experience
- Time management
- Military Service
- Branch, Service Country: United States
- Rank:
Banquet Cook
Four Seasons
Denver, CO
09.2019 - 11.2019
- Worked as a banquet cook at a high volume five star hotel
- This included app, sides, meat and sauce prep
- Also plating and service for up to 450 people per event.
Education
Associate's degree - Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, CO 01.2019 - 05.2020
Skills
KitchenTeam BuildingCookingTeam PlayerFood and kitchen safetyAble to work quickly and efficiently under pressureProficient knife skillsGood communication, team building and management in the kitchen
Portion control
Delivery storage
Portion control
Allergy understanding
Opening and closing procedures
Temperature Control
Safe food handling
Safe handling guidelines
Plates presentation
Preparation techniques
Food preservation and storage methods
Food assembly
Proficient hearing
Active Listening
Teambuilding
Manual dexterity
[Equipment] knowledgeable
[Type] cuisine familiarity
Quality control
Additional Information
- Willing to relocate: Anywhere, Authorized to work in the US for any employer
Timeline
Task Force Chef
Royal Park Hotel
08.2023 - Current
Sous Chef
Pere Marquette Peoria
06.2023 - 08.2023
Sous Chef
E3 Co. Restaurant Group
09.2021 - 03.2023
Sous Chef
Air Culinaire Worldwide
07.2020 - 09.2021
Line Cook
Four Seasons
01.2020 - 04.2020
Banquet Cook
Four Seasons
09.2019 - 11.2019
Associate's degree - Culinary Arts
Auguste Escoffier School of Culinary Arts
01.2019 - 05.2020
ServSafe Manager
01.2019 - 01.2024
Sergeant
United, Army
05.2000 - 06.2005