Andrew Scally
Apopka,Florida
Summary
I'm a firm believer in teamwork. I do my best to understand what motivates my team, and help them grow as chefs. I've got 12 plus years of experience in scratch cooking kitchens. Both fine dining, and high volume. Striving to be better every day in every aspect of my job.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Culinary Supervisor
Advent Health Winter Park
10.2023 - Current
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Evaluated and adjusted staff performance through regular feedback sessions, leading to increased productivity and job satisfaction.
- Established day's priorities and delegated tasks, taking into account daily events, business levels and forecasts.
- Encouraged open communication among team members, fostering a collaborative atmosphere that contributed to consistent improvement in performance metrics across the board.
- Assisted in hiring decisions for kitchen staff members, contributing to a cohesive and skilled team dynamic.
- Conducted pre-shift meetings to communicate daily goals and ensure smooth shift transitions between teams for continuous productivity.
- Supported team to reach common goals.
- Reduced food waste through careful portion control and creative use of leftovers in new dishes.
Chef De Cuisine
The Ravenous Pig
08.2020 - 10.2023
- Oversaw dinner service
- Hiring and training
- Managing labor
- Purchasing
- Catering Events
- Meat Fabrication
- Dry Aging Program
Sous Chef
Gaylord Palms
01.2019 - 03.2020
- Responsible for MOOR and Socio
- Managed Labor and food cost
- Writing and executing Menus
- Responsible for catering and VIP dinners
Kitchen Supervisor
Renaissance At Seaworld
01.2017 - 01.2019
- Ordering product for outlets
- Managing Labor
- Experience running banquets
- Ensuring food quality and setting standards for the team
- Maintaining overall cleanliness
- Running diner service
Lead Cook
Marriott World Center
06.2015 - 01.2017
- Worked mostly in Siro kitchen
- New hire trainer
- Helped with V.I.P dinners
- Got utilized in other outlets for catering events
- Responsible for ordering product for my station
Lead Cook
Slate Orlando
04.2014 - 06.2015
- New hire trainer
- Meat Fabrication
- Ran dinner service
- Table visits
Education
Certificate In Culinary Arts -
Le Cordon Bleu
Orlando, Florida05.2011
Skills
- Budgeting and Cost Control
- Inventory Management
- Food Preparation and Safety
- High-Volume Environments
- Food Spoilage Prevention
- Guest Satisfaction
- Menu Planning
- Collaborative Relationships
- High-Quality Ingredients
- Culinary Trends Monitoring
- Verbal and Written Communication
- Special Requests
- Staff Training
- Staff Motivation
- Equipment Purchasing
- Motivational Team Management
- Team Leadership
- Recruiting and Hiring
Certification
- Serv Safe Manager
- Culinary Arts Certificate
References
- Daniel Abreau, Opperations Manager, (407) 484-2430, daniel.abreau@adventhealth.com
- Michael Dunton, Executive Chef, (407) 488-0200, Mdunton@rosenshinglecreek.com
- Alberto Taboada, Executive Chef, (407) 495-9397, alberto.taboada@marriott.com
Timeline
Culinary Supervisor
Advent Health Winter Park
10.2023 - Current
Chef De Cuisine
The Ravenous Pig
08.2020 - 10.2023
Sous Chef
Gaylord Palms
01.2019 - 03.2020
Kitchen Supervisor
Renaissance At Seaworld
01.2017 - 01.2019
Lead Cook
Marriott World Center
06.2015 - 01.2017
Lead Cook
Slate Orlando
04.2014 - 06.2015
Certificate In Culinary Arts -
Le Cordon Bleu