Ronald Howard Email & Phone Number

Hartford, Connecticut Area

Atanta Area

I am the owner and operator of Chef's Ron Catering Services with 30 years of experience in the Food and Beverage Industry. Chef's Ron and Catering Services provide services for Baby Showers, Graduations, Wedding, Retirements, Holiday parties, Family Gatherings, Bat Mitzvah, Bar Mitzvah, Tailgate Party, and moreServ Safe Certified. Work with 5-10 employees..

United States

• ServSafe Certified. Responsible for ordering, scheduling, inventory, and coding invoices for culinary department. Responsible for all employee functions (employee appreciation, cook outs and holiday events), V.I.P.

• ServSafe Certified. Responsible for ordering, scheduling, inventory, and coding invoices for culinary department, also ordering all paper goods for Housekeeping Department. Responsible for all employee functions.

ServSafe Certified. Asst in VIP parties such as Alzheimer’s Awareness, Spa Night, in house events for residents, breakfast club, weekly cookout and Men’s Night with Pizza and beer. Prepared and served Breakfast, lunch and dinner.

ServSafe Certified.Executive Committee Member also participated on Care committee representing the F&B department.Responsible for ordering, scheduling, inventory, and coding of all invoices for entire F&B department.Responsible for all employee functions (employee appreciation, summer cook outs and holiday events).Responsible for costing out all menus and.

ServSafe Certified.Executive Committee Member also participated on Care committee representing the F&B department.Responsible for ordering, scheduling, inventory, and coding all invoices for foh and boh.Responsible for all employee functions (employee appreciation, summer cook outs and holidays). Responsible for costing out all menus and keeping a monthly.

• ServSafe Certified.
• Executive Committee Member also participated on Care committee representing the F&B department.
• Responsible for ordering, scheduling, inventory, and coding of all invoices for entire F&B department.
• Responsible for all employee functions (employee appreciation, summer cook outs and holiday events).
• Responsible for costing out all menus and keeping a monthly food cost at 28% or lower and liquor cost at 22% or lower.
• Responsible for local and Q and A inspections of 96% or better.

Responsible for ordering, scheduling, and prep of all banquet functions up to 3,000 people for receptions, buffets and plate ups.Responsible for making and costing out all banquet menus, making a banquet ordering guide, keeping a monthly food cost at 21% to 24% and inspections between 96% or higher.Responsible for V.I.P functions, tastings, off-site.

Responsible for daily prep of on and off-site property catering functions for up to 500 people, making hors D’oeuvres, sauces, special food items, butchering of all meats, fish and poultry.Assisted in developing new menus, supervised kitchen staff up to 50 cooks and 10 stewards.

Responsible for ordering, schedules and daily prep in banquets, Garde Manger and employee cafeteria for up to 500 people, buffets and plate ups.Responsible for tastings, wedding, V.I.P functions, ice carvings for holiday banquets and Sunday brunch.Hotel has 350 rooms with revenue of 6 million a year, 3 million in banquets.

Responsible for daily prep, ordering, scheduling, soups, sauces, butchering and ice craving tasting, wedding, proms, V.I.P functions, Bat Mitzvah and Bar Mitzvah for 500 people.

Responsible for all cold items and Banquets and Restaurants.Responsible for breakfast, lunch and dinner cold items. Buffets and plate ups.Responsible for pate’s galantines, terrines, salad dressings and weekly preparations.A.M. Sous ChefResponsible for breakfast, lunch buffets and a La Carte menu up to 500 peopleResponsible for soups, sauces and specials.