Alphonse Griger Email & Phone Number

Chicago, IL, US

Chicago, Illinois, US

• Lead commercialization efforts for disruptive innovation, brand revitalization, and cost-out initiatives to deliver operator & manufacturer goals for revenue growth and savings
• Oversee the organization, prep, and facilitation of planning sessions & estimations for short/long term projects
• Foster a continuous learning environment while helping teams to inspect & adapt in their roles
• Manage projects from inception to market with a focus on timelines, budgets, and product quality
• Identify potential project hurdles and develop solutions to maximize project efficiencies and product outcomes
• Guide and Delegate project work to a team of 2 to 4 members

Chicago, Illinois, US

• Engage and Adapt in a fast-paced work environment with projects ranging from 1 week to 1 year in length
• Research and Apply current and future trends based on client needs and customer demographics to achieve maximum ROI
• Manage and Develop projects involving 10-100+ concepts that are narrowed down to 5-50 concepts
• Food and Beverage Development of products in QSR, Fast Casual, CPG, Casual
• Aid in the Production/Stylisation of food and beverage products in photoshoots/video shoots
• Plan and Execute short or long-format trend tours in local/global markets for teams of 5-20 people

Chicago, IL, US

• Inform and Instruct students on over 50 different cuisines while explaining basic kitchen techniques alongside.
• Structure and Plan course work for 2 to 6-hour classes
• Instruct classes varying from 5 to 20 people every week
• Maintain and Facilitate a clean and organized work environment that adheres to local and state food standards.

• Perform in-depth assessments of restaurant food and beverage programs to provide on average a 20% increase in efficiency in the establishment
• Develop and Implement systems of operation to streamline workflows, decreasing labor on average by 35%
• Ideate and Create customer focused and trendy food for standard menus or LTOs
• Analysis Food Costing to provide a detailed summary on food waste and potential cost saving opportunities to bring FC down to 25%
• Aid in the design and construction of the kitchen to enable the optimized flow in a kitchen for the needs of an establishment, Reducing travel times by 10-15% on average
• Ability to provide food/beverage references and professional photography for internal and external use

• Uniquely placed in the heart of Chicago, Smash Bros Burgers is a premium smash burger experience that keeps it simple while packing tons of flavor into the food and drinks. Sales at Smash Bros Burgers (Ghost Kitchen).
• Develop evolving and experiential menus for mass appeal via third-parrty delivery & pickup only options
• Design and Procure custom to-go packaging for 6000+/month volume
• Balance business costs to achieve 60% ROI month over month
• Advise/Implement marketing material and new business drivers

• Open scratch cooking American Pizzeria Bar, managing 10-20 employees
• Innovate and Implement 5-10 new menu items every 2 months based on upcoming events/holidays
• Communicate and Negotiate with vendors to Maintain 24% FC
• Implement and Set-Up a company management program to improve efficiency by 14%
• Develop/Upkeep/Oversee POS functions and edits for day-to-day operations
• Activate/Streamline online ordering systems through POS & 3rd Party Providers

• Open High-End Wine & Whiskey Bar
• Conceptualize and Expedite 3 New High-End Small Plates on a monthly basis
• Manage and Execute Multi-Restaurant concepts from 1 kitchen
• Curate/Present an extensive selection of 30 Locally Sourced Meats & Cheeses with pairings

Chicago, Illinois, US

• Implemented and Guided Daily Kitchen Operations
• Aid in concept development, client training, photoshoots, and more
• Tour client facilities to better understand equipment and facility capabilities

Chicago, Illinois, US

• Prep, cook & assemble upscale bar food for 150+ customers a night
• Record, Organize, & Log Inventory on a monthly basis
• Aided in the introduction of 10 new innovative dishes per year
• Supervise & Efficiently run brunch service for 400 covers

Chicago, Illinois, US

• Designed concepts and prototypes for new or modified products
• Conducted product evaluation and testing for over 50 SKUs
• Collaborated with R&D teams to evaluate the viability and practicality of existing ingredients, products, and processes
• Collect, record, and analyze data through experiments designed to reach project goals

Dorchester, MA, US

• Contracted out to a variety of culinary establishments to aid in food production and operations.
• Locations of work ranged from catering companies, hotels, restaurants, corporate kitchens, college kitchens, yacht clubs, and more.

• Aided in creating new twists on classic dishes from around the globe with an American appeal.
• Supervised and maintained production of Garde Manger Station, which included; desserts, salads, appetizers, & charcuterie.
• Prepped, cooked, and maintained high-end plated dishes from grill station.
• Produced and Executed party menus for up for 50 people.

Worked with and lead a team of cooks to produce multi-course fine dining meals for 200-2,000 guests per service.

Worked as a cook for normal service and catering events held at the club. Servicing guest numbers of 20-200 people per function.

• Produced high volume of sliders and other bar menu items in a timely manner.
• Maintain recipe integrity while keeping operations clean and efficient to maximize customer satisfaction.

Dingmans Ferry, PA, US

• Prepare and Service food for a wide variety of guests such as kids, veterans, specialty groups, etc.
• Aided in maintaining a well adapt menu to please all guest and their needs.
• Served between 10-300guests multiple times a day.