Scott Tefft

** ******** **, ******** **. *****

508-***-****

acgvdt@r.postjobfree.com

EXECUTIVE CHEF MANAGER

Specializing in North American Cuisine

Dynamic, Results Oriented, and Team Spirited

More than thirty years of professional cooking and kitchen management experience.

Overview

Exemplify leadership qualities and professionalism, backed by a consistent, verifiable

record of achievement. I am extremely passionate about the food and beverage industry.

I hope that my expertise will be in the scope and vision of your hospitality plan.

Pit Master and North American Cuisine

•

Areas of Expertise

1. Director/Chef experience with million dollar establishments

2. Engineering Background helps to streamline kitchen for optimal performance.

3. Assessment of real estate to ensure all areas of property are profitable

4. Training and development to build a successful team of culinary professionals

5. Successful catering experience (5000+ people)

6. Maximizing kitchen productivity and staff performance

7. I have a can do attitude and enjoy training my staff to be successful

8. I am very good with numbers for controlling costs and finding areas of waste.

Davis Farmland and Mega Maze

Professional 2012 to

Present

Experience

Director of Food and Beverage

1. Oversee 6 different food venues

2. Hires, trains, and directs 12 cooks, 30 cashiers and 8 janitorial

staff.

3. Plan menu, assure quality control, and minimize waste.

4. Streamlined kitchen to lower labor and food costs 25%

5. Increased food sales and per caps spending of costumers by

redesigning menus and overall culinary approach of Davis Farm.

6. Introduced new fresh and health conscious made to order options

7. Inventory assessment and reduction of inventory to better control

waste and to put in perspective of what the customer wants to see

on the menu.

8. Extremely high pressure and volume seasonal kitchen

Peppers Fine Catering 2009 to

2012

Catering Chef

1. Worked onsite and Production for up to 20 jobs per day/weekend

2. Managed up to 50 Wait and General Utility staff per event

3. Follow the Chef de Cuisines plan and menu design

4. Client interaction in order to specialize different cater events to

make them successful

5. Cooking from scratch under the direction of an award winning

chef.

6. Multi tasking to coordinate and organize up to 20 different

catering job per weekend. One event that I coordinated was a

cocktail party for over 5000 guests serving over 20000 Hors

d’oeuvre.

The Perfect Game Restaurant 2009 2011

Sous Chef

• Over all running of the kitchen under the directive of the

executive chef.

• Training and directing of kitchen staff

• Preparing and executing of daily soups and specials all made

from scratch.

• Controlling kitchen costs through accurate inventory, FIFO and

being very organized to avoid unnecessary waste

• Quinsigamond Community College AS Computer System Engineering

Education &

• Former owner of Hit the Spot Restaurant (1990 – 1993),

Qualifications

• Woodfire BBQ Restaurant (2005 2007)

• Big T’s BBQ Catering 2005 till present

• American Culinary Federation

• Nominated for Worcester’s Best Chef 2007 and 2011

References & Supporting Documentation Furnished Upon Request

Contact this candidate