See How Many Clients You're Missing Each Month
Simply enter your business email & Topline AI Agent will show you.
John Allegretti
- Claim this Profile
- Catering
- Menu Development
- Banquets
- Food Safety
- Inventory Management
- Show all
Bio
Credentials
-
ServSafe
-
Experience
-
Levy Restaurants
-
Tropicana Field St. Petersburg FL
-
Premium services cook
-
Mar 2023 - Present
-
Tropicana Field St. Petersburg FL
Producing buffets for Premium Area Rays Club/ Visiting Teams Action Stations and Media Dining Areas
-
-
-
Delaware North
-
amalie arena
-
Kitchen Supervisor
-
Oct 2015 - Dec 2022
-
amalie arena
premium buffet production for NHL Tampa Bay Lightning; team meals, VIP group functions
-
-
-
Walt Disney World Swan and Dolphin
-
Orlando, Florida Area
-
Banquet Cook/ Saucier
-
2011 - Sep 2015
-
Orlando, Florida Area
Upscale buffet production for world class Disney property. Participant; Food&Wine Classic, 2011, 2012 and 2013
-
-
-
LL Properties, Inc
-
Daytona Beach, Florida Area
-
Chef
-
Mar 2009 - Feb 2011
-
Daytona Beach, Florida Area
Directed all aspects of BOH operations for 350 seat, Southern themed Sports Grill & Barbecue dba Daisy Dukes Saloon.. Maintained 34% food cost of total menu. Supervised 18 stewarding, prep and line cook crew. Developed and standardized specialty menu items, wing sauces, and smoked foods produ...
-
-
-
Maders Restaurant
-
Greater Milwaukee Area
-
Hot Food Production Specialist
-
Jan 2005 - Jan 2009
-
Greater Milwaukee Area
Hot Food Production SpecialistExclusive 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
-
San Diego Convention Center
-
Sous Chef
-
Apr 1996 - Dec 2004
-
San Diego Convention Center
Directed 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 tastings and new menu ...
-
-
-
Moose McGillicuddy's Pub & Cafe
-
Greater San Diego Area
-
Opening Chef
-
Jan 1994 - Jan 1996
-
Greater San Diego Area
Directed culinary corporate procedures for new restaurant openings and re-launch. Implemented new core menu items, recipe development & standardization; cost analysis; quality control and workstation operations. Position required 30% travel.
-
-
-
Cobblestone Golf, Inc
-
Greater San Diego Area
-
Chef
-
Jan 1993 - Jan 1994
-
Greater San Diego Area
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 an...
-
-
-
-
Sous Chef
-
Jan 1988 - Jan 1992
Directly responsible to the Executive Chef for management of 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/ Ca...
-
-
-
-
Sous Chef
-
1988 - 1989
Spa Cuisine; calorie controlled menu, staff supervision, forecasting
-
-
Education
-
State University of New York College at Brockport
-
Harrison High School
Suggested Services
This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection
Industry Focus. “Food and Beverages”
Need a custom project? We'll create a solution designed specifically for your project.
References
Community
