Scott Freedman
Niles,IL
Summary
High-performing individual 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. High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
47
47
years of professional experience
Work History
Executive Chef/ Operations Management
Cater 2 All / Mirage Banquets
03.2021 - Current
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Food and beverage consulting
- Concept development and execution
- Off premise catering
- Chef services
Education
N/A - N/A
Lake Park High School
Roselle, ILSkills
- Presentation Management
- Problem and Complaint Resolution
- Restaurant Operation
- Servsafe Certification
- Performance Review
- Hospitality Service Expertise
- Work Area Inspections
- Cost Control
- Catering and Events
- Operations Management
- Cleaning and Sanitation
- Create Recipes
- Kitchen Staff Management
- Menu Planning
- Cook Consistent Dishes
- Food Stock and Supply Management
- Supply Estimates
- Equipment Purchasing
- Equipment Inspection and Maintenance
- Verify Food Quality
- Cooking Technique Demonstrations
- Forecasting and Planning
- BOH Operations
- Hiring, Training and Development
- Budgeting and Cost Control
- Food Spoilage Prevention
- Food Preparing, Plating and Presentation
- Staff Supervision and Coordination
- Staff Recruiting and Hiring
- Organization and Prioritization
- Food and Beverage Pairings
- Culinary Trends
- Staff Performance Assessments
- Estimate Food Needs
- Signature Dish Creation
- Staffing
- Resource Management
- Food Preparation and Safety
- Vendor Relations
- Equipment Maintenance
- Order Delivery Practices
- Process Improvement
- Fine Dining Expertise
- Employee Training
- Kitchen Equipment Operation
- Dish Preparation
- Productivity Optimization
- Restaurant Industry Trends Awareness
- Delegating Work
- Regulatory Compliance
- Attention to Detail
- Hygiene Policy Implementation
- Recipe Development
- Purchasing Management
- Kitchen Operations Oversight
- Garnishing and Plating
- Creative Thinking
- Customer Retention
- Recruitment and Onboarding
- Food Service Safety Training
- Special Events
- Verbal and Written Communication
- Performance Improvement
- Inventory Control
- Workflow Optimization
- Coaching and Mentoring
Timeline
Executive Chef/ Operations Management
Cater 2 All / Mirage Banquets
03.2021 - Current
N/A - N/A
Lake Park High School
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