Scott Bandstra
Chef/Manager
Hazlet,NJ
Summary
Dynamic culinary professional with extensive experience at Joe's Bagel & Grill, excelling in kitchen operations and team collaboration. Proven ability to enhance food safety and streamline inventory management, resulting in reduced waste. Highly motivated with strong problem-solving skills, adept at delivering high-quality dishes while maintaining a clean and organized workspace.
Overview
32
32
years of professional experience
Work History
Line Cook
1663 Market at Sickles
10.2025 - 01.2026
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Checked food temperature regularly to verify proper cooking and safety.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Grilled meats and seafood to customer specifications.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Plated and presented all dishes to match established restaurant standards.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Line Cook
Triumph Brewing
03.2023 - 08.2024
- Organized and arranged cooking supplies and workstations at opening and closing to enhance efficiency.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Back of House Manager
Joe's Bagel & Grill
07.2017 - 10.2023
- Participated in regular menu planning meetings with the owner
- Assisted in the development of employee schedules, ensuring that each member of the back-of-house team received fair hours and ample time to rest between shifts.
- Balanced staffing needs according to business demands, ensuring adequate coverage during busy periods while minimizing labor costs during slower times.
- Hired trained, and developed a team of skilled culinary professionals who consistently met or exceeded expectations in their job duties.
- Reduced food waste by implementing inventory management practices and regular stock checks.
- Assisted in budget development, monitoring expenditures closely to adhere to financial guidelines set forth by management.
- Demonstrated strong leadership qualities by setting clear expectations for staff performance, providing guidance when needed but also allowing for autonomy.
- Ensured timely preparation of delicious meals by coordinating with front-of-house staff for smooth service flow.
- Utilized problem-solving skills to quickly identify issues within the kitchen operations and implement effective solutions that improved overall functionality.
- Maintained high standards of food safety and sanitation by enforcing strict adherence to guidelines and routine inspections.
- Supported smooth front end activities through steady product flow and accurate pricing.
- Organized stockroom for quick and safety-centered workflow and prepared for company inspections.
- Improved kitchen efficiency by streamlining processes and optimizing workflow.
- Implemented cost control measures to minimize expenses without compromising quality or guest experience.
- Followed operational procedures and enforced product standards, quality and consistency.
- Re-ticketed marked down items, maintained damaged item log and oversaw spot checks for quality consistency.
- Oversaw kitchen equipment maintenance and repair schedules to avoid downtime or disruptions in service.
- Conducted regular meetings with employees to discuss performance updates, address concerns, and gather feedback on potential areas for improvement.
- Developed strong rapport with staff members, fostering a positive work environment conducive to teamwork and productivity.
- Accepted merchandise and entered appropriate coding into company tracking system.
- Packed and unpacked shipments, reporting discrepancies and keeping precise log of receipts.
- Streamlined communication between back-of-house departments for better coordination during peak hours.
- Managed relationships with suppliers to ensure consistent delivery of quality ingredients at competitive prices.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Coordinated with catering staff to deliver food services for special events and functions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Education
High School Diploma -
Northern Highlands Regional
Allendale, NJNo Degree - Cooking And Food Preparation
Paramus Technology
Paramus, NJSkills
Ingredient preparation
Food presentation
Food safety
Kitchen operations
Server communication
Following cooking methods
Food safety standards
Food preparation
Active listener
Kitchen sanitation
Time management
Kitchen sanitization
Ingredient inspection
Food plating
Inventory management
Food safety knowledge
Food rotation
Portioning
Kitchen organization
Cleaning and organization
Quality control
Customer service
Food spoilage prevention
Team collaboration
Food storage
Recipe adaptation
Kitchen station setup
Highly motivated
Problem-solving
Line management
Prepared foods plating
Kitchen equipment management
Frying techniques
Reliable and trustworthy
Food allergen safety
Meat cutting
Sauce preparation
Menu item memorization
Workload management
Deep fryer operation
Cleanliness standards
Ingredients measuring
Food storage procedures
Knife skills
Professional attitude
Portion management
Allergen awareness
Crew training
Appetizer preparation
Equipment maintenance
Sauce making
Ingredient stocking
Stock rotation
Recipe creation
Head chef collaboration
Flambéing expertise
Ingredient substitution
Garnishing
Menu planning
Attention to detail
Recipe adherence
Grilling techniques
Line station oversight
Sautéing techniques
Back of house operations
Entree preparation
Timeline
Line Cook
1663 Market at Sickles
10.2025 - 01.2026
Line Cook
Triumph Brewing
03.2023 - 08.2024
Back of House Manager
Joe's Bagel & Grill
07.2017 - 10.2023
High School Diploma -
Northern Highlands Regional
No Degree - Cooking And Food Preparation
Paramus Technology