Summary
Overview
Work History
Education
Skills
Languages
Additional Information
Timeline
Generic

Jason Scott

Cobourg,ON

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

10
10
years of professional experience

Work History

Executive Chef

Cucina Urbana
07.2019 - 06.2023
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • 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.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed close relationships with suppliers to source best ingredients.

Head Chef

Wayne Gretzky's Restaurant
05.2017 - 07.2019
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Chef

Gasthaus On The Lake
05.2015 - 03.2017
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Developed close relationships with suppliers to source best ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Executive Sous Chef

Coast High Country Inn
02.2013 - 04.2015
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed close relationships with suppliers to source best ingredients.
  • Coordinated with team members to prepare orders on time.

Education

GED -

Brittania
Vancouver, BC
06.1988

Skills

  • BOH Operations
  • Restaurant Operations
  • Performance Assessments
  • Inventory Management
  • Recipes and Menu Planning
  • Kitchen Staff Management
  • Vendor Relationship Management
  • Banquets and Catering
  • Team Leadership
  • Safe Food Handling
  • Order Management
  • Food Stock and Supply Management
  • Signature Dish Creation
  • Sanitation Guidelines
  • Food Plating and Presentation
  • Recipe Development
  • Kitchen Operations Oversight
  • Strong Work Ethic
  • Staff Management
  • Problem and Complaint Resolution
  • Decision-Making
  • Vendor Relations

Languages

English
Professional Working

Additional Information

References:

Teresa Wilson: Owner Cucina Urbana restaurant.

Cellular phone# 647-332-4741 or restaurant# 905-377-9100


John McGee: Executive Chef: Amsterdam Brewhouse.

Cellular phone# 647-448-6537

Timeline

Executive Chef

Cucina Urbana
07.2019 - 06.2023

Head Chef

Wayne Gretzky's Restaurant
05.2017 - 07.2019

Chef

Gasthaus On The Lake
05.2015 - 03.2017

Executive Sous Chef

Coast High Country Inn
02.2013 - 04.2015

GED -

Brittania

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