Summary
Overview
Work History
Education
Skills
Timeline
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Scott Hebert

Beaumont,TX

Summary

Forward-thinking professional offering 45 years of experience working in fast-paced/high volume kitchens. Skilled at staying focused and productive in stress filled situations and maintaining calmness in busy times. Excellent and proven skills to and including : Inventory management .Pricing and food cost control, and Catering operations.


Overview

14
14
years of professional experience

Work History

Chef/ Kitchen Manager

Max's Place
11.2022 - 11.2023
  • Collaborated with staff members to create meals for large banquets.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Placed orders to restock items before supplies ran out.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented food cost and waste reduction initiatives to save money.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Assisted with menu development and planning.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.

Kitchen Manager/ Catering Manager / Cook

Stingaree Restaurant & Marina / Downunder
11.2009 - 11.2023
  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Purchased food and cultivated strong vendor relationships.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Hired and trained both permanent and temporary staff members.
  • Promoted catering packages with most profitable outcomes without sacrificing client desires.
  • Handled catering scheduling, ordered food and planned events.
  • Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • 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.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Chef/ Kitchen

Salivation Army Galveston
07.2017 - 05.2020
  • Maintained well-organized mise en place to keep work consistent.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Collaborated with staff members to create meals for large banquets.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Assisted with menu development and planning.
  • Implemented food cost and waste reduction initiatives to save money.

Chef/Kitchen Manager/Catering Manager

Alt's Restaurant ( Stingaree)
05.2017 - 09.2019
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Collaborated with staff members to create meals for large banquets.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Education

Associate of Arts - Diesel Mechanics

Lamar Institute of Technology
Beaumont, TX
05.1982

Skills

    • Vendor Relations
    • Regulatory Compliance
    • Equipment Maintenance
    • Purchasing
    • Menu Development
    • Business Management
    • Resource Management
      • Signature Dish Creation
      • Hospitality Service Expertise
      • Menu Planning
      • Kitchen Management
      • Food Inventories
      • Kitchen Operations

Timeline

Chef/ Kitchen Manager

Max's Place
11.2022 - 11.2023

Chef/ Kitchen

Salivation Army Galveston
07.2017 - 05.2020

Chef/Kitchen Manager/Catering Manager

Alt's Restaurant ( Stingaree)
05.2017 - 09.2019

Kitchen Manager/ Catering Manager / Cook

Stingaree Restaurant & Marina / Downunder
11.2009 - 11.2023

Associate of Arts - Diesel Mechanics

Lamar Institute of Technology

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