Scott Evans
Toronto
Summary
Professional managerial candidate with deep understanding of operational excellence and team leadership. Proven ability to drive growth and enhance productivity through strategic planning and effective resource management. Emphasizes collaboration and adaptability to meet organizational goals, showcasing excellent problem-solving and decision-making abilities.
Overview
37
37
years of professional experience
Work History
Executive Chef
The Pilot
11.2011 - 11.2024
- Responsible for new menu and concept.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service in both FOH and BOH departments.
- Oversaw day to day operations including line and prep work, ordering, scheduling
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Designed and implemented programs to maintain proper food and labour costs
- Maximized profitability by effectively managing food costs through portion control and negotiating pricing with key vendors.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed custom menus for clients booking exclusive corporate parties, celebrity fundraisers, promotions, wedding functions from 50 - 300 guests,
- Responsible for all charity and off-site catering.
Privet Chef
Tadanac
04.2011 - 10.2011
- Company Overview: Tadanac is a very privet, members only, upscale retreat on a private island.
- Responsible for breakfast, lunch and dinner service 7 days a week.
- Oversaw day to day operations of waitstaff & housekeeping.
Executive Chef
At the Five Resto & Lounge
05.2010 - 04.2011
- Responsible for new menu and concept changeover.
- Oversaw day to day operations including line and prep work, ordering, scheduling.
- Responsible for all charity events, off-site catering, Georgian Collage cooking classes and demonstrations.
- Designed and implemented programs to maintain proper for food and labour costs.
Executive Chef
Pinnacle Restaurant, Minolta Tower Centre
04.2008 - 05.2010
- Responsible for all ala carte service for the Pinnacle Restaurant
- All breakfast, lunch and dinner tour groups ranging from 25 – 190 people
- Responsible for all on site and off-site weddings
- Responsible for new menu design for all three divisions
- Maintenance of proper food, labour, and inventory levels for all three divisions
Executive Chef
Old Tom Pubs - The Feathery Pub, The Niblick, & The Brassie Pub
09.2004 - 04.2008
- Responsible for new menu design and off site catering for all locations
- Oversaw day to day operations for The Feathery Pub including line and prep work, ordering, scheduling, bank deposits and maintenance of proper inventory and staffing levels
- Kitchen design and opening of all new locations
Corporate Executive Sous Chef
La Costa Restaurants
06.1997 - 09.2004
- Kitchen design and opening of all new locations
- New menu design and implementation
- Maintenance of proper food, labour, and inventory levels for all locations
- Oversaw all charity and off site catering
- Monthly cooking classes, Vintners dinners and LCBO demonstrations
- Hiring and dismissal of all BOH employees
Sous chef
Del Dente (Charcoal Steak House)
09.1995 - 06.1997
- Responsible for ordering, training of new staff, creation of daily soups, sauces and features
- Assisted Head Chef with menu planning, inventory, and maintenance of proper food and labour costs
- Chairman of Joint Health and Safety Committee
First Cook
Lower Deck (Charcoal Steak House)
01.1994 - 09.1995
- Responsible for daily preparation of all fresh seafood for the Lower Deck and Charcoal Steak House (Total seating of 750 people)
- Worked all stations in the Lower Deck
- Responsible for implementation of daily and weekly cleaning schedules
Assistant Kitchen Manager
Conestoga Country Club
05.1988 - 01.1994
- Responsible for food service in members lounge and dining room
- Assisted Head Chef with weekly Sunday brunch and all tournaments and banquets
Education
Apprenticeship Program - Basic And Advanced
George Brown College
Toronto, Ontario01.1997
O.S.S.D. -
Elmira District Secondary School
Elmira, Ontario01.1995
Skills
- Red Seal Certified
- Sanitation & Safe Food Handling
- Health & Safety Certificate
- WHIMIS
- Works well under pressure
- Exceptional leadership skills
- Exceptional communication skills
- Menu planning
- Cost control
- Operations management
Timeline
Executive Chef
The Pilot
11.2011 - 11.2024
Privet Chef
Tadanac
04.2011 - 10.2011
Executive Chef
At the Five Resto & Lounge
05.2010 - 04.2011
Executive Chef
Pinnacle Restaurant, Minolta Tower Centre
04.2008 - 05.2010
Executive Chef
Old Tom Pubs - The Feathery Pub, The Niblick, & The Brassie Pub
09.2004 - 04.2008
Corporate Executive Sous Chef
La Costa Restaurants
06.1997 - 09.2004
Sous chef
Del Dente (Charcoal Steak House)
09.1995 - 06.1997
First Cook
Lower Deck (Charcoal Steak House)
01.1994 - 09.1995
Assistant Kitchen Manager
Conestoga Country Club
05.1988 - 01.1994
Apprenticeship Program - Basic And Advanced
George Brown College
O.S.S.D. -
Elmira District Secondary School
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