Executive Chef

Scott Welch

Culinary Director

***********@*****.*** • 904-***-****

LinkedIn • Jacksonville, FL 32226

Detail-oriented, versatile, and dedicated professional with extensive experience in food preparation and culinary staff management. Stellar track record of excellence in overseeing numerous restaurants and ensuring the hygiene and quality standards. Eager to explore and imprint new flavors. Leveraging talents in developing recipes, planning menus, and ensuring the quality of meals to provide customers with a world-class dining experience. Well-versed in regulating food regulations and culinary and nutrition principles. Comprehensive knowledge of food quality control standards. Proficient in using Aloha, Ctuit and POS.

Areas of Expertise

Menu Setting & Updating

Budget Forecasting

Hygiene & Sanitation Standards

R&D Processes

Culinary Operations

Menu Development

P&L Statements

Food Quality Control

Fine Dining

Team Leadership

Performance Matrix

Kitchen Staff Management

Professional Experience

Ragtime Tavern, Atlantic Beach, FL 2011 – Present

Executive Chef/Director of Culinary

Perform all house duties including scheduling, ordering, menu development, training, and P&L statements. Deploy back of house BOH system for monitoring kitchen, where the food is prepped and cooked, employee break rooms, and office space. Streamline R&D processes to convert culinary concepts into menu concepts for quality and feasibility. Deal with costing, writing recipes, and plating guides.

●Focused on consumers tend using Aloha, Ctuit and POS programs.

●Supervised multiple restaurants units and conducted training sessions for numerous Executive Chefs.

Seven Bridges Grille, Jacksonville, FL 2010 – 2011

Executive Chef/Director of Culinary

Oversaw numerous restaurants and monitored activities of chefs, including food preparation and cleaning crew. Made arrangements for kitchen equipment, including grills, fryers, and hot plates acquisition. Developed standard recipes and techniques for food preparation. Estimated annual food and labor costs and forecasted budget. Trained new cooks and food preparers in handling food preparation and cooking/baking activities.

●Established controls to minimize food and supply waste and ensured appropriate checks to avoid theft.

●Evaluated food products to ensure quality and quantity standards.

Blue Olive Jazz Club/Chronicles Banquet Facility, FL 2007 – 2010

Chef/Director of Culinary

Developed business plan and presented to stakeholders. Hired, trained, and guided new employees and arranged development activities for staff. Created kitchen staff schedules and ensured that each staff member is working accordingly.

●Initiated startup of upscale jazz club/restaurant and banquet facility.

●Installed kitchen management systems for menus and recipes.

Education

Associates Degree in Culinary Art 4.0 CGPA

Baltimore Culinary College, Baltimore, MD

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