Quality Control Staff
Resume:
Scott Tefft
** ******** **, ******** **. *****
*******@****.***
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