Austin Scott Frost

Dedicated and knowledgeable Cultivator with over 3 years of experience in plant cultivation, soil management, and sustainable farming practices. Proven track record in enhancing crop yields through effective irrigation techniques and pest management.

Managed the cultivation of various crops, leading to a 15% increase in annual yield.

Implemented efficient irrigation systems, reducing water usage by 20%.

Trained and supervised a team of 5 farm workers, improving overall productivity.

Conducted regular soil tests to optimize fertilization

Assisted in planting, weeding, and harvesting of seasonal crops.

Operated tractors and other machinery for soil preparation and maintenance.

Monitored crop health and applied organic pest control solutions.

Maintained detailed records of crops

• Grill, Saute, Ovens, Expo, Prep; Extensive experience in all aspects of back of house.
• Involved in all aspects of setting up the kitchen for maximum efficiency while the restaurant was in the process of initial set up.

Dynamic and results-driven culinary professional with extensive expertise in traditional Italian, French, and Cajun cuisines. Proven track record as Sous Chef with three years of leadership experience in high-volume kitchen operations. Distinguished by exceptional culinary performance, operational efficiency, and commitment to authentic flavor profiles across diverse culinary traditions. Skilled in menu development, team leadership, and maintaining rigorous quality standards in fast-paced environments.

CORE COMPETENCIES Culinary Expertise

• Traditional Italian cuisine preparation and technique mastery
• Classical French cooking methods and sauce work
• Authentic Cajun cooking traditions and spice blending
• Menu development and seasonal ingredient sourcing
• Food cost control and portion management

Leadership & Operations

• Kitchen staff training and development
• High-volume service coordination
• Quality assurance and food safety compliance
• Inventory management and vendor relations
• Equipment maintenance and workflow

Can orchestrate daily kitchen operations for high-volume establishment serving 300+ covers nightly, specializing in Italian, French, and Cajun fusion cuisine. Lead team of 12 kitchen staff while maintaining exceptional food quality and service efficiency.

Key Achievements:

• Reduced food waste by 25% through strategic portion control and inventory optimization
• Increased kitchen efficiency by 30% by implementing streamlined prep schedules and station organization
• Maintained 98% customer satisfaction rating through consistent execution of traditional Italian pasta dishes, classical French preparations, and authentic Cajun specialties
• Trained and mentored 15+ junior cooks in traditional techniques across all three cuisine specialties
• Developed signature dishes incorporating traditional Italian ragù techniques, French mother sauces, and Cajun holy trinity flavor foundations

Daily Responsibilities:

• Execute complex menu items requiring traditional Italian pasta-making, French sauce preparation, and Cajun roux techniques
• Coordinate service timing for 200+ seat dining room during peak periods
• Maintain food cost targets while ensuring authentic ingredient sourcing for specialty dishes
• Supervise food safety protocols and kitchen sanitation standards

French Culinary Techniques

• Five mother sauces and derivative sauce preparation
• Classical French knife skills and mise en place methodology
• Traditional French pastry and dessert foundations

Cajun Culinary Traditions

• Authentic roux preparation and seasoning techniques
• Traditional jambalaya, gumbo, and étouffee preparation
• Cajun spice blending and flavor profile development

ACHIEVEMENTS & RECOGNITION

• Recognized for exceptional execution of traditional techniques across Italian, French, and Cajun preparations
• Successfully managed kitchen operations during restaurant's busiest service periods without quality compromise
• Implemented cost-saving measures resulting in 20% reduction in ingredient waste

ADDITIONAL SKILLS

• Advanced knife skills
• Wine pairing knowledge for Italian and French cuisine
• Seasonal menu planning and ingredient sourcing
• Kitchen equipment maintenance and troubleshooting

• Line Cook, Expo, Grill, all aspects of back of house.

• Saute, Grill, Line, and Prep.

• Line Cook; Daily Prep.

• Line, Ovens, Daily prep, Baking breads, dough’s, etc.

• Renovation and job site work.
• Framing, painting, tool maintenance.
• Responsible for demolition and clean up of job sites.

• Responsible for processing, packing and shipment of fireworks orders.
• Inventory management.
• Retail site setup and retail building maintenance (painting and repair).
• Worked retail firework location as well.