Desmond Scott
Cayce
Work Preference
Summary
ServSafe certified seeking a position where I can leverage my skills in a dynamic food and customer service environment.
Seasoned Sous Chef specializing in diverse cuisine. Successful 15+ year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation, and service.
Overview
2012
2012
years of professional experience
1
1
Certification
Work History
Sous Chef
Savage Craft Ale Works
2021 - 2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
Executive Chef
Edmond Pub
2019 - 2020
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Door Attendant/Bar Staff Member
State Street Pub
2015 - 2020
- Maintained excellent customer relations.
- Kept work area clean and safe.
- Patrolled internal building spaces and facility grounds to identify and deter threats to assets.
- Responded quickly to emergency situations to assess and deflect issues.
- Greeted guests professionally and courteously to cultivate welcoming atmosphere while making safety top priority.
- Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
Executive Chef
Jakes Bar And Grill
2015 - 2016
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Line Cook
Still Hopes Episcopal Retirement Community
01.2012 - 2015
- Prepare all food items in a hygienic and timely manner
- Set up location in line with restaurant guidelines
- Clean and maintain service station
- Assist with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas
- Follow recipes, piece controls and presentation specifications as set by the restaurant management
- Restock all items as required throughout shift
- Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager
Line Cook V
British Bulldog Pub
01.2011 - 01.2012
- Prepare and cook hot and cold meals according to prescribed menu and recipes to include salads, garnishes, and sautéed items
- Line prep for oncoming shift
- Operate and oversee the use of appliances including, but not limited to char-grill, flat top grill, deep fryers, and other small kitchen appliances
- Oversee food inventory and maintain accurate records of food supplies
- Maintain proper food temperatures, stock rotation, and storing
- Clean and sanitize all food preparation equipment in accordance with mandated State guidelines
- Maintain clean and organized work station and surrounding areas
- Supervise and instruct kitchen staff members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate
- Perform miscellaneous job-related duties as assigned
Food Service Supervisor
S. C. Department of Corrections
01.2006 - 01.2010
- Provide security within a level three correctional institution
- Supervised inmates engaged in serving food and in maintaining the cleanliness of food service and equipment
- Trained workers in the performance of duties
- Coordinated work of inmates to promote efficiency of operations
- Supervised the serving of meals
- Control inventories of food, equipment, and kitchen utensils
- Followed all guidelines and procedures outlined in department and health and safety manuals and as set by the Agency policies and procedures
- Supervised and instructed kitchen staff members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate
- Oversaw department in absence of department manager
Bar and Restaurant Manager
Ramada Hotel
01.2006 - 01.2008
- Experienced in all banquet functions/service to include set-up
- Salad preparation and buffet set-up/service
- Compile and balance cash receipts at the end of the day or shift
- Resolve customer complaints regarding food service
- Train workers in food preparation, and in service, sanitation, and safety procedures
- Inspect supplies, equipment, utensils, kitchen and dining areas to ensure efficient service and conformance to sanitary standards
- Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel
- Observe and evaluate workers and work procedures in order to ensure quality standards and service
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements
- Estimate ingredients and supplies required to prepare a recipe
- Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
Cook and Shift Leader
McAlister’s Deli
01.2004 - 01.2006
- Prepared, cooked and served hot and cold meals, as and when required
- Provided for special dietary requirements where necessary, and took into account the preference of individual customers
- Arranged/participated in company meetings as required
- Maintain accurate records of food supplies, and freezer/fridge temperatures
- Ensured stock rotation
- Ordered stocks and checked deliveries, and checked and valued stocks as required by the Supervisor
- Prepared staff rotation for kitchen
- Maintained cleanliness and organization of work station and surrounding areas
- Followed all guidelines and procedures outlined in department and health and safety manuals
- Provide leadership that promotes and exemplifies a passion for food
- Operated cash registers; handled cash by accepting money for sales of food
Education
High School Diploma -
Richland Northeast High School
Columbia, SC05-2002
Skills
- Organizational and time management skills
- Ability to work a varied schedule, including weekends, holidays and evenings
- Exceptional knowledge and understanding of food, beverage, and labor objectives
- Uncommon ability to set an appropriate image and role model that represents the image and work style that is reflective of the facility’s values and culture
- Sound ability to understand sanitation requirements related to personal hygiene, food handling and equipment safety and sanitation
- Remarkable ability to work with diverse individuals and groups; work with data of different types and purposes; and utilize a wide variety of job related equipment
- Great problem solving ability to analyze issues, create plans of action and reach solutions
- Strong supervisory and interpersonal skills
- Ability to hire and train new and existing employees to perform efficiently and effectively
Certification
- ServSafe Mangament Training - 2024
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Languages
English
Full Professional
Timeline
Line Cook
Still Hopes Episcopal Retirement Community
01.2012 - 2015
Line Cook V
British Bulldog Pub
01.2011 - 01.2012
Food Service Supervisor
S. C. Department of Corrections
01.2006 - 01.2010
Bar and Restaurant Manager
Ramada Hotel
01.2006 - 01.2008
Cook and Shift Leader
McAlister’s Deli
01.2004 - 01.2006
Sous Chef
Savage Craft Ale Works
2021 - 2023
Executive Chef
Edmond Pub
2019 - 2020
Door Attendant/Bar Staff Member
State Street Pub
2015 - 2020
Executive Chef
Jakes Bar And Grill
2015 - 2016
High School Diploma -
Richland Northeast High School