Scott Robertson

Adept Exec Chef/Chef Manager at Dana Hospitality, I leveraged kitchen management and meal preparation expertise to enhance food quality and safety, achieving cost-effective operations. By innovating processes and fostering team skills, I ensured compliance and satisfaction, notably improving repeat business through seasonal menu adaptations and local sourcing. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.