john hohn

Assisted the chef (Albert Hall) in his vision of creating exceptional culinary cuisine from the Garde Manger station.

Assisted the chef (John Turi & Bob Peterson) in his overall vision of preparing foods for the team to execute for Tucson's only 5 star, 5 diamond restaurant not affiliated with a hotel (at the time).

* As director of food and beverage/executive chef John with the assistance from the 15-20 team members and 2 managers, Had all responsibilities in regards to the food and beverage of GRINGO grill+cantina. * This includes the banquet & catering events for the adjacent banquet rooms, as well as the multi hotels located on the complex. * Budgeting & Forcasting. * Menu development, writing & costing. * Hiring, mentoring & disciplining the front and back of the house. * Managing the multiple social media accounts. Participating in multiple charity events per year. * PR- media in print, radio and television. * Payment and allocation of invoices. * Reviewing and implementing new and existing vendors. * Creating and maintaining an operation with an environment of hospitality professionals. * Certified TIPS trainer. * Certified ServSafe trainer. * Scheduling/payroll and time keeping (adp/timesaver). * Ordering- (market basket) * POS (squirrel).

Being a chef isn’t just about making that perfect meal. It is about making that perfect meal, by inspiring your team to cook the way they should, buying the right product for the right price and selling at the right price. To create an atmosphere of respect for people, product and profit. One success story of consulting was in 2015. Chef John was called on, to transition a restaurant. Bringing them from the red to the black by ten’s of thousands of dollars. In less than 400 hours. (10,000 increase savings in one month). He did this by keeping the right team members, creating recipe and menu items, which hit food & beverage cost, goals & budgets. Created consistency.... Finding cost and labor savings and over all implementing -His passion for people, product and profit - through efficient processes.

RATIONAL is the world market and technology leader for the thermal preparation of food in professional kitchens. The company, founded in 1973, employs around 1,400 people, nearly 800 of whom are in Germany. RATIONAL was floated in the Prime Standard of the German stock market in 2000 and is currently represented in the SDAX.The company's principal objective is to offer maximum customer benefit at all times. Internally RATIONAL is committed to the principle of sustainability, which is expressed in its policies on environmental protection, leadership, job security and social responsibility. Numerous international awards bear witness to the high quality of RATIONAL's work year on year.www.rational-online.com

At GAP we have 1 full time sous chef & 1 part time steward. With the assistance of them & volunteers we produce the responsibilities which include, but are not limited to....Cooking for hundreds of children a week for low income families, at local elementary schools. Preparing ready to eat meals for 14 foster care homes, with approximately 10 kids in each home. Produce staff meals for 60+ adults per day. Executing meals for catering events,on & off site, for four to two hundred and four. Running a food truck for homeless outreaches & other special events. Training and mentoring people from all ages and capability levels. Create and write recipes based on CACFC guidelines. Order products and create profitable and efficient menus. Attend and be an ambassador for GAP through multiple PR events - which include radio show appearances.