Chef Shanetra Scott-Wheeler
Pasadena,TX
Summary
High-performing chef and culinary director 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. Well versed and proficient in senior living and healthcare operations. Progressive and compassionate leadership style with structured processes and forward thinking.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef/Director of Culinary Services
HCA Houston Healthcare Southeast
06.2022 - Current
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Executive Chef Manager
Holly Hall Retirement Community
01.2019 - 06.2022
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
- Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Cultivated positive relationships with vendors, negotiating favorable contracts for bulk purchases and timely deliveries.
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
Culinary Director
Silverado Senior Living
05.2017 - 01.2019
- Enhanced dining experiences by developing innovative and diverse menus tailored to various dietary needs and preferences.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Increased customer satisfaction with high-quality dishes prepared consistently using fresh ingredients and creative presentations.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements.
Sous Chef
Our Lady Of The Lake Hospital
03.2012 - 04.2017
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Sauté Chef
Bonefish Grille
09.2008 - 04.2012
- Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
- Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
- Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
- Followed instructions to cook menu items in cooperation with kitchen staff.
- Chopped vegetables, butchered meat and made sauces to prepare food for service.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Education
CDM, CFPP - Dietetic Assistance
University of Florida
Gainesville, FL05.2020
Skills
- Menu Planning
- Staff Scheduling
- Safe Food Handling
- Hiring, Training, and Development
- Team Leadership
- Quality Assurance
- Forecasting and Planning
- Vendor Relationship Management
- Restaurant Operations
Certification
Certified Dietary manager CDM, CFPP
Serve Safe Manager/ Proctor
ANFP Professional Member
Timeline
Executive Chef/Director of Culinary Services
HCA Houston Healthcare Southeast
06.2022 - Current
Executive Chef Manager
Holly Hall Retirement Community
01.2019 - 06.2022
Culinary Director
Silverado Senior Living
05.2017 - 01.2019
Sous Chef
Our Lady Of The Lake Hospital
03.2012 - 04.2017
Sauté Chef
Bonefish Grille
09.2008 - 04.2012
CDM, CFPP - Dietetic Assistance
University of Florida
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