Walter Scott
Youngtown
Summary
Accomplished food service supervisor with 5+ years of experience in high-volume environments, specializing in menu creation and food production for large groups. Proven ability to manage operations effectively, ensuring quality service for VIP patrons. Skilled in culinary techniques and team collaboration, dedicated to enhancing customer experiences in the hospitality industry. Authorized to work in the US for any employer
Overview
12
12
years of professional experience
1
1
Certification
Work History
Supervisor
Professional Sports Catering
02.2020 - Current
- Supervised a team of 6 cooks in a high-volume kitchen, ensuring efficient operations and timely delivery of food orders
- Developed and implemented standardized recipes and cooking techniques to maintain consistent quality across all menu items
- Trained new cooks on proper food preparation, cooking methods, and safety procedures, resulting in improved productivity and adherence to health regulations
- Managed inventory levels by conducting regular stock checks, placing orders for ingredients, and minimizing waste through effective portion control
- Collaborated with the head chef to create daily specials based on seasonal ingredients, resulting in increased customer satisfaction and repeat business
- Monitored kitchen equipment performance and coordinated repairs or maintenance as needed to minimize downtime
- Maintained a clean and organized kitchen environment by enforcing sanitation standards and implementing efficient cleaning schedules
- Ensured compliance with health department regulations regarding food handling, storage temperatures, cleanliness, and hygiene practices
- Collaborated with management to develop menus that catered to specific dietary restrictions (e.g., gluten-free options)
- Coordinated special events such as private parties or catering services
Teppanyaki Chef
Benihana
07.2017 - 02.2020
- I worked the tables, doing tricks and cooking food.
Executive Chef
The Attic
08.2015 - 07.2016
- Led a team of 10 culinary professionals in the creation and execution of innovative menus, resulting in increased customer satisfaction by 40%
- Collaborated with suppliers to source fresh, seasonal ingredients, ensuring the highest level of taste and presentation for all dishes
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
- Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives
- Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations
- Maintained a clean and organized kitchen environment according to sanitation guidelines to ensure compliance with health department regulations
- Collaborated with restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences
- Participated in industry events such as culinary competitions or charity dinners to showcase skills, network with peers, and stay updated on latest trends
Lead Line Cook
Gertrudes Restaurant
07.2013 - 09.2015
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Education
Restaurant Management
Phoenix College
Phoenix, AZGeneral Education
Arcadia High School
Skills
- Advanced culinary knife techniques
- Kitchen management experience
- Menu planning (5 years)
- Recipe development experience
- Supervising experience
- Communication skills
- Chef
- Customer service
- Line cook
- Effective team contributor
- Training and mentoring
- Staff management
Certification
Food Handler
Languages
Spanish
Professional Working
English
Full Professional
Timeline
Supervisor
Professional Sports Catering
02.2020 - Current
Teppanyaki Chef
Benihana
07.2017 - 02.2020
Executive Chef
The Attic
08.2015 - 07.2016
Lead Line Cook
Gertrudes Restaurant
07.2013 - 09.2015
General Education
Arcadia High School
Restaurant Management
Phoenix College
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