Entrees Catering

Catering By Ron "The Caribbean Caterer"


Entrées Catering LLC is here to serve SWFL with tasty
American/Caribbean/Soul Food fused w/ banquet style or formal sit-down service for parties & events.

Ronald Forde, Owner of ENTREES CATERING
BANQUET/ LINE COOK
Contact: 239-671-8580

Highlights of Skills
Knowledge of health, safety codes and regulations; current food handlers card. Trained in safe operation of commercial food service equipment. Performs multiple tasks smoothly and efficiently in a fast-paced environment Ability to follow recipes, instructions, and guidelines. Meticulous worker; attentive to quality and detail.

Relevant Skills & Experience

Banquet
Catered parties of up to 1000 people: set up buffet, served food and desserts, operated action station, bussed and cleaned up. Prepared attractive displays with salads, sandwiches, fruits & appetizers and entrees for events.

Food Prep
Gained familiarity with braising, breading, fat frying, and grilling. Cooked all house stocks for cafeteria, Country Club & Four-Star Hotel. Set up and cleaned equipment for daily food preparation. Cut, trimmed, and deboned meats, cleaned and prepared vegetables and fruits. Assembled and accurately measured ingredients.

Organization
Inventoried and ordered kitchen supplies. Received, inspected, and stocked supplies. Prioritized prepping duties to meet deadlines in a fast-paced, crowded kitchen. Maintained safe, sanitary, and orderly work area.

Work Experience

Chef – Culinary Solutions (Fort Myers, FL) 04/2015- 03/2018
*Duties – Supervisor of the cold kitchen production & assembly line, including record keeping, labeling, packing & shipping out prepared foods to various catering clients, also follow & maintain safety regulations.

Chef 1 Line Cook/ Banquets - The Ritz Carlton (Naples Beach Resort) 02/2014 – 04/2015
*Duties - Main Grill cook for Steak House, prepare, cook breakfast, lunch & diner, set up & break down grill station, assist chef in plate up, order meats & produce for the grill line. Also work banquet functions & saucier when needed.

Chef 2 Banquets - The Ritz Carlton (Washington D.C.) 11/2012 - 02/2014
*Duties Prepare meals for banquet parties breakfast, lunch, & diner, soups, sauces, stocks, proteins, & vegan/ vegetarian, & gluten free dishes, order supplies, follow recipes, stock, label/date, rotate & stored products & order produce & supplies.

Cafeteria Cook - Aramark (FLorida Golf Coast University) ) 05/2012 - 11/2012 - 02/2014 - 05/2014
*Duties Prepare meals for students, operating all station, proteins, pizza, pastas, desserts, & salads, followed recipes and serving measurements & met production guidelines.

Chef 3 Fine Dinning - The Ritz Carlton (Naples Golf Resort, Naples, FL) 01/2011 - 11/2012
*Duties - Line cook, prep, season, & cook meats, soups salads, vegetables breakfast, lunch, & dinner (Fine dinning), Pantry, & Banquets

Chef 2 - Hunters Ridge Country Club (Bonita Springs, FL) 2011 - 2012
*Duties - Assist Chef with all daily prep, cooking breakfast lunch, lunch, & diner, setting up Banquets & carving, etc.

Line Cook - Fort Myers Ale House (Fort Myers, FL), 1989 - 2012
*Duties - Prep, season, and cook meats, soups, vegetables, and deserts

Cook/ cook - United States Navy (USS Enterprise) 1997 - 1998
*Duties - Prep, cut, season, and cook meats, vegetables, soups from scratch, and deserts from scratch, keep, receive, and rotate inventory

Education

High Tech Central - Commercial Foods & Culinary Arts (Fort Myers, FL)

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