John Clover Email & Phone Number

Billings, Montana, United States

Jackson, WY

Making some of the best wedding and specialty cakes in the "Hole"

Jackson, Wyoming, United States

Jackson, Wyoming

Kirkwood, MO

Own and manage a full service catering company in Saint Louis. We offer a variety of options for all your catering needs. Wedding receptions, office parties and corporate dining needs. We also offer in house cooking demonstrations and personal chef services.

Mossville, Illinois

I was the executive chef for Eurest Dining Services (a Compass Group) at Caterpillar Inc.in Mossville, Illinois. I managed the food and beverage operation for the executive dining room and cafe in the AC building. We had approximately 20 employees that serve close to 1500 executive's breakfast and lunch Monday through Friday.

Streator, IL

I had a staff of 9 cooks and dishwashers. I manage the labor, food cost, inventory, product ordering and receiving. I also control all of the banquet event operations for the club. We had a seasonally changing menu that I was responsible for, by keeping fresh, new ideas as well as maintaining the pricing and availability of these items. Our club operations.

Moran, Wyoming

Managed a staff of nine bakers and pastry assistants. Baked all bread, pastries, cakes, pies and desserts for four restaurants (two on site and two off site) one employee dining Room (450 employees for each meal). Managed food cost, labor cost and an excellent closing inventory. Very familiar with high altitude baking adjustments, and have a very elaborate.

Began as the chef for the employee dining room at Canyon Village. Improved the quality of food for over 500 employees. During my time there I was able to make it the most successful EDR in Yellowstone and many employees came from other properties just to eat there. Promoted to Location Chef. Responsible for all Back of the House operations for a four.

Chef responsible for two very chic and trendy restaurants in a high-end boutique hotel in Saint Louis. Responsible for all Back of the House managerial duties. Developed weekly, five course menus that were paired with wines.

Four star/ five diamond restaurant. Prepared authentic Italian cuisine in an extremely high end restaurant, with an artistic sense of composure. Very intricate and detail oriented dishes and preparations. Exclusive patronage and highly acclaimed clientele.

the "off" season. Managed the preparation of food for up to 2400 banquet guests. Prepared all of the food for STL Rams owner's suite. Managed a team of 30 cooks and apprentices for game day. Managed the preparation of all food for 216 private suites and the Rams Club for all home games. Wrote, cost and organized all banquet menus.

Associates In Arts Degree (Aa), Military Science

Activities and Societies: Band Company Commander, Drum Major, Honor Council Member,

High School Diploma, General Education With An Emphasis In Fine Art, Graduated May 1986

Activities and Societies: JROTC, Drill Team, Jazz Band, Varsity Band, Marching Band, Pep Band.Recipient of the Honor Cadet award for.

Fine And Studio Arts

Activities and Societies: WUECP (Webster University Emergency Coalition for Peace), Art Club, Missouri Mulekickers Cycling Club

Grand Diplome' De Cuisine Et Patisserie, Baking And Pastry Arts/Baker/Pastry Chef

1/197 Mechanized Infantry, Ft. Benning, Ga

Activities and Societies: Served as a platoon leader for the 1/197th Mechanized Infantry Ft. Benning, GAWas a member of the 1/167th.