SCOTTISHA FORBES
Mandeville,Manchester
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
3
3
years of professional experience
Work History
Sous Chef
49th State Brewing Company
Healy, AK
04.2024 - Current
- Coordinated ordering, receiving, storage, and distribution of food items.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Contributed to the successful execution of catered events from start to finish.
Assistant Maitre D'
Grand Palladium & Lady Hamilton Resort
Pointe Lucea
03.2023 - 09.2024
- Assisted Maitre D' with daily operations, such as scheduling staff and ordering supplies.
- Performed opening and closing duties, including setting up dining room for service.
- Ensured all guests were provided with exceptional service throughout their meal.
- Organized reservations for parties of varying sizes, ensuring appropriate seating arrangements.
- Provided training to new waitstaff on proper restaurant etiquette and procedures.
Chef
Golfview Hotel
MANDEVILLE, MANCHESTER
12.2022 - 03.2023
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
Chef de Partie
Kalahari Resort
Cleveland
11.2021 - 11.2022
- Organized the daily mise en place in order to prepare meals efficiently.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
Line Cook
Pizza Hut
destin, FL
05.2018
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Education
COMPLETED COURSEWORK TOWARDS BACHELOR OF SCIENCE DEGREE - HOSPITALITY AND TOURISM MANAGEMENT (FOOD & BEVERAGE OPERATIONS MANAGEMENT) -
Northern Caribbean University
COMPLETED COURSEWORK TOWARDS ASSOCIATE OF SCIENCE DEGREE - HOSPITALITY AND TOURISM MANAGEMENT -
Northern Caribbean University
Skills
- Staff Training
- Kitchen Management
- Exceptional Customer Service skills
- Poised under pressure
- Strong problem solving and analytical skills
- Documentation and Reporting
- Attention to Detail
State
Manchester
City
Mandeville
Roles And Responsibilities
- Managed daily operations such as reservations, guest relations, menu changes, special requests or concerns from customers or staff members.
- Coordinated the seating of guests to ensure maximum efficiency and provide excellent customer service.
- Utilized problem-solving skills to resolve any customer complaints or issues quickly and efficiently.
- Maintained accurate records related to staffing levels, payroll information, inventory levels, sales reports, and other relevant data.
- Monitored guest feedback surveys to identify areas of improvement in the restaurant's services.
- Kept track of employee attendance records including vacation time off requests.
- Maintained high levels of cleanliness and organization within the kitchen environment.
- Performed prep work such as chopping vegetables or marinating meats prior to service hours.
- Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator, or freezer.
- Adapted quickly when presented with changes in orders or unexpected requests from customers.
- Collaborated with front-of-house staff to provide exceptional customer service experience.
- Assisted Head Chef with training new team members on standard operating procedures within the kitchen area.
- Supervised junior chefs in the preparation, assembly and presentation of meals.
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements.
- Collaborated with other departments such as front-of-house staff regarding customer complaints or special orders.
- Provided support during catering events by setting up buffet stations or plating individual dishes as needed.
Personal Information
Title: Chef
Timeline
Sous Chef
49th State Brewing Company
04.2024 - Current
Assistant Maitre D'
Grand Palladium & Lady Hamilton Resort
03.2023 - 09.2024
Chef
Golfview Hotel
12.2022 - 03.2023
Chef de Partie
Kalahari Resort
11.2021 - 11.2022
Line Cook
Pizza Hut
05.2018
COMPLETED COURSEWORK TOWARDS BACHELOR OF SCIENCE DEGREE - HOSPITALITY AND TOURISM MANAGEMENT (FOOD & BEVERAGE OPERATIONS MANAGEMENT) -
Northern Caribbean University
COMPLETED COURSEWORK TOWARDS ASSOCIATE OF SCIENCE DEGREE - HOSPITALITY AND TOURISM MANAGEMENT -
Northern Caribbean University
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