Summary
Overview
Work History
Education
Skills
Additional Information
Timeline
Generic

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

Kitchenundefined

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

Food Handler Certification

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Ronnie O'FallonChef