Summary
Overview
Work History
Education
Skills
Personal Information
Assessments
Timeline
GeneralManager
Kenyatta Scott

Kenyatta Scott

Key West,FL

Summary

Passionate and driven hospitality professional with a clear goal of advancing in management and kitchen roles. Committed to providing guests with exceptional customer service and high-quality food. With a genuine love for the industry, this is not just a job, but a true passion. As a professional and reliable team-oriented chef, brings 6 years of experience in high-volume kitchens and creating custom menus. Thrives under pressure and excels in working directly with clients to deliver nutritious and visually appealing meals of the highest quality.

Overview

9
9
years of professional experience

Work History

Back of the house manager

Bistro 245
12.2023 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Adapted quickly to last-minute changes in plans or circumstances without compromising on quality or results.
  • Anticipated needs of family members by staying informed about their preferences, schedules, and priorities.
  • Enhanced family satisfaction with household management by addressing concerns promptly and efficiently.
  • Ensured security protocols were followed throughout the property, maintaining a safe environment for family members at all times.
  • Developed and implemented new housekeeping practices to increase productivity and cohesiveness.
  • Planned special events such as parties or family gatherings with attention to detail and organization.
  • Supervised residents preparing meals and handling chores and provided constructive feedback.
  • Facilitated communication between family members regarding important updates or decisions related to the house manager role.
  • Managed day-to-day operation of home to comply with regulations and agency standards.
  • Established an atmosphere of trust, respect, and professionalism within the household, fostering a positive environment for both family members and staff.
  • Established positive relationships with vendors and service providers, negotiating favorable terms when necessary.
  • Managed household budgets, analyzing expenses, and making recommendations for cost-saving measures.

Executive Sous Chef

Santiago's Bodega
09.2021 - 11.2023
  • I started off as a line cook but worked hard in to getting where i am today
  • I worked at most of our location all over Florida
  • I worked in the kitchen making happy hour items new ones every week
  • Daily features with high meats, fish veggies etc
  • Wrote daily reports, inventory, protein numbers etc, handling schedules shift changes, menu development, handles pressures really well
  • Over looks kitchen and helping them better at there craft

Food and Beverage Assistant

Kelly and Pin
07.2018 - 07.2021
  • Successfully juggled multiple tasks and priorities in a high-pressure environment, consistently maintaining a professional demeanor and high-quality service.
  • Promoted teamwork among staff by coordinating tasks efficiently during peak service times, ensuring smooth operations.
  • Streamlined ordering process for faster service, effectively managing multiple orders simultaneously.
  • Managed cash transactions responsibly while maintaining complete confidentiality regarding sensitive financial information from guests.
  • Developed rapport with regular patrons, remembering personal preferences to deliver exceptional service experiences.
  • Enhanced customer satisfaction by providing personalized food and beverage recommendations based on individual preferences.
  • Assisted in inventory management, accurately tracking stock levels and placing orders as needed to maintain sufficient supplies.
  • Implemented creative upselling techniques, driving sales of premium menu items and increasing overall revenue.
  • Provided comprehensive training to new team members, fostering a collaborative work environment focused on guest satisfaction.
  • Utilized strong communication skills to relay customer needs clearly between front-of-house staff and the kitchen team.
  • Addressed customer concerns promptly and professionally, resolving issues quickly to retain patron loyalty.
  • Demonstrated flexibility by adapting to changing schedules, covering shifts when necessary, and providing seamless support during periods of staff shortages.
  • Collaborated with kitchen staff to ensure timely preparation and delivery of orders, resulting in positive customer feedback.
  • Spearheaded efforts towards reducing food waste by implementing proper portion control measures during meal preparation.
  • Assisted with setup and breakdown of events, banquets and parties to comply with logistics.
  • Greeted and seated guests to provide friendly and welcoming experience.
  • Provided guests with information about menu items, specials and promotions to provide quality service.

Cook

Cask&Larder
05.2018 - 02.2019
  • My position here was grill and prep
  • We are a scratch kitchen
  • We sever a lot of travelers due to our location in the airport
  • I help open the kitchen and help my team get on board with the new menu
  • Help train my coworker in understanding the menu
  • Trained under the Chef Owner and restaurant Chefs at Cask & Larder Winter Park from May until our opening day at the airport location in October
  • Helped Organized menu trainings for all employees with implementation on two soft openings
  • Working day-to-day operations in a breakfast, lunch and dinner setting, seven days a week

Cook

Roys Hawaiian Fusion
01.2016 - 05.2018
  • My position is everything in the kitchen we are family and help out were is needed
  • So I do everything from wash dishes to cook fish grill meat
  • I am one of their top pastry cook
  • From presentation to excellent execution
  • Helped with cooking classes with the executive chef
  • Helped execute menu and prepared over 400 food covers nightly
  • Handled day-to-day preparations with my team / family

Education

Associate - Culinary and pastry

Le Cordon Bleu College of Culinary Arts-Orlando
Orlando, FL
06.2017

Skills

  • Performance evaluation and feedback
  • Professionalism and work ethic
  • Communication and interpersonal skills
  • Sanitation and cleanliness
  • Team building and leadership
  • Continuous improvement initiatives
  • Conflict resolution and mediation
  • Cost control and budgeting
  • Scheduling and rostering
  • Menu planning and execution
  • Kitchen operations management
  • Recipe development and standardization
  • Waste reduction and recycling
  • Time management and prioritization
  • Project management and organization
  • Employee engagement and retention
  • Vendor relations and negotiations
  • Ordering and receiving supplies
  • Problem solving and decision making
  • Scheduling coordination
  • Staff training
  • Employee scheduling
  • Menu development
  • Health inspections
  • Menu implementation
  • Marketing support
  • Guest relations
  • Reservation handling
  • Table management
  • Promotions management
  • Vendor negotiation
  • Staff management
  • POS system operations
  • Hiring
  • Upselling strategies
  • Health code compliance
  • Catering coordination
  • Fine-dining expertise
  • Banquet operations
  • Bar management
  • Menu pricing
  • Quality assurance
  • Staff supervision
  • Inventory management
  • Cost reduction
  • Records maintenance
  • Vendor negotiations
  • Budget development
  • Recipe implementation
  • Staff consultation
  • Customer service
  • Food and beverage service
  • Food safety

Personal Information

Work Permit: Authorized to work in the US for any employer

Assessments

Bartending, Proficient, 07/20, Understanding, pouring, and mixing drink orders.

Timeline

Back of the house manager

Bistro 245
12.2023 - Current

Executive Sous Chef

Santiago's Bodega
09.2021 - 11.2023

Food and Beverage Assistant

Kelly and Pin
07.2018 - 07.2021

Cook

Cask&Larder
05.2018 - 02.2019

Cook

Roys Hawaiian Fusion
01.2016 - 05.2018

Associate - Culinary and pastry

Le Cordon Bleu College of Culinary Arts-Orlando

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Kenyatta Scott