Andre Scott

Banquet Chef

Sandals Grande

03.2010 - Current

Coordinated large-scale food preparation in a fast-paced setting.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Managed staff training programs to continuously improve culinary skills and ensure adherence to best practices in food preparation, safety, and presentation.
Maintained excellent communication with front-of-house staff, ensuring seamless coordination between culinary and service teams during events.
Consistently met deadlines for multiple concurrent events by efficiently delegating tasks among kitchen staff members based on individual strengths and expertise levels.
Optimized scheduling of kitchen staff members to maximize productivity while adhering to labor cost targets.
Implemented strict food safety standards, reducing the risk of contamination and ensuring the well-being of guests.
Monitored equipment maintenance schedules proactively addressing any issues before they could negatively impact operations or guest experiences.
Mentored junior cooks on proper cooking techniques, fostering skill development and growth within the team.
Supervised kitchen staff both in restaurant and for catering work.
Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
Supported the executive chef in menu planning and development, resulting in diverse and appealing offerings for various events.
Ordered food and supplies used to prepare meals for [Number] people.
Streamlined food preparation processes, enhancing efficiency during high-volume events.
Supervised kitchen staff, ensuring adherence to safety regulations and culinary standards.
Developed and executed diverse banquet menus tailored to client specifications and event themes.
Collaborated with event coordinators to align menu offerings with client expectations and budgets.
Trained new kitchen personnel on cooking techniques and health compliance protocols.
Managed inventory control, minimizing waste while maintaining stock levels for busy periods.
Implemented quality control measures to consistently deliver exceptional dining experiences.
Created seasonal dishes using locally sourced ingredients, elevating banquet offerings and guest satisfaction.