Sous Chef Walt Disney
Resume:
Anthony Scott II
Minneola, FL 34715
Tel. 352-***-****
********@*********.***
Walt Disney World
Leadership Foundations Management Training
Disney’s Spirits Education Diploma
Media Liaison for Hispanic Community
Epcot Food & Wine Festival 2003-2011
EDUCATION
The Culinary Institute of America, Hyde Park, NY.
A.O.S. Degree in Culinary Arts, March 1995
Ashworth College, Norcross, GA
Career Diploma in Nutrition, Diet and Health Science, May 2012
WORK EXPERIENCE
Walt Disney World – 50’s Prime Time and Hollywood & Vine
8/16 to Present Family Table Dining and Buffet
Sous Chef
Walt Disney World – The Hollywood Brown Derby, Hollywood Studios
8/15 to 8/16 American Cuisine (Signature Dinning)
Sous Chef
Walt Disney World – Grand Floridian Café, Disney’s Grand Floridian Resort & Spa.
3/11 to 8/15 American Cuisine
Sous Chef
Walt Disney World – Flying Fish Café, Disney’s BoardWalk Resort & Spa.
11/07 to 3/11 Redefined American Cuisine (Signature Dinning)
Sous Chef
Walt Disney World - Narcoossee’s Restaurant, Disney’s Grand Floridian Resort & Spa.
8/05 to 11/07 North American Seafood (Signature Dinning)
Sous Chef
Walt Disney World - Spoodles Restaurant, Disney’s BoardWalk Resort
6/03 to 8/05 Mediterranean Cuisine
Sous Chef
International School of Tourism and Hospitality Management of PR.
Universidad del Este – Carolina, PR.
05/01 to 12/02 (Relocated to Florida)
Chef Instructor, Develop and teach Culinary Arts courses in Introduction to Gastronomy, Nutrition and Sanitation, Sauces and Skills, Meat Cutting, Food Preparation and International Cuisine.
Morton’s of Chicago – San Juan, PR.
3/00 to 12/02 (Relocated to Florida)
Chef, Opening Team for Morton’s of San Juan at the Caribe Hilton Resort. Responsible of the day to day kitchen operation. Assist the F & B Controller in purchasing of products to ensure and maintain the high quality standards of Morton’s of Chicago. Worked in conjunction with Sales and Catering Manager coordinating boardroom functions. Took part in all the opening tasks: interviewing, screening and hiring of all staff; contact food purveyors and set ordering pars; receive and organize restaurant equipment as they where received. Gave support to Downtown Atlanta and Indianapolis Restaurants.
Wyndham Old San Juan Hotel and Casino, San Juan, PR.
11/98 to 3/00
Executive Sous Chef (in charge), responsible for the entire kitchen operation in the absence of an Executive Chef. Responsible for reducing food cost by 4%, in a period of 2 months. Established new F&B initiatives as indicated by Wyndham Corporate office. Directly assisted the Catering Director with the coordination of the daily catering and banquet functions.
7/97 to 11/98
Sous Chef, responsible for supervising and assisting the preparation of all food items for Darsenas Restaurant (3 meal) and all banquet functions. Also responsible for maintaining quality, product consistency, food and labor cost controls as well as employee relations. Responsible for scheduling and training of kitchen employees according to business needs and forecasts.
Felix “Tito” Trinidad, IBF & WBC Welterweight Champion
Trinidad Boxing Productions, Guaynabo, PR.
1999-2000
Personal Chef & Nutritional Consultant to “The best pound for pound boxer of the world.” Responsible for the preparation of all food and menus of the champion during his preparation for his title defenses vs. Hugo Pineda in San Juan, PR. and for his title unification bouts with Oscar de la Hoya, and David Reid in Las Vegas.
The Westin Rio Mar Beach Resort, Rio Grande, PR.
6/96 to 6/97
Sous Chef, Part of the pre-opening culinary team. Helped set kitchen standards and procedures for new associates as well as training schedules. Took part in the interviewing and hiring of new associates. Responsible for every culinary aspect of the Italian restaurant Palio, a fine dining outlet at the resort. Developed menu items, this recipes and the station layout for the operational part of the restaurant.
Caribe Hilton & Casino, San Juan, PR.
3/95 to 6/96
Sous Chef, in charge of the overall activities of the kitchen operation in coordination with Executive Chef, Executive Sous Chef and the other Sous Chefs.
Caterina de Medici, C I A, Hyde Park, NY.
8/93 to 3/95 (P/T while attending school)
Expeditor, Assisted Chef-Instructor in daily kitchen operations. Expedite orders to the different stations. Monitor for quality of the plates being served and make sure they were up to excellent standards. Assisted students set up stations for service and programmed daily specials with counts on Squirrel ordering system.
The Beekman Arms, Rhinebeck, NY.
9/94 to 3/95 (P/T Seasonal while attending school)
Work in the bakeshop baking daily variety breads, muffins and desserts; including Sunday brunch set-up.
Cooked for banquets and worked the sauté and grill positions on the line.
Mark’s Place, Miami, FL.
2/94 to 8/94 Externship
Roundsman, rotated through every kitchen position: sauté and grill positions on the line.
Condado Plaza Hotel & Casino, San Juan, PR.
4/89 to 7/93
Management Trainee, rotated to different positions throughout the kitchen. Responsible for a breakfast omelet station. I helped establish an “a la Minute” station for lunch specials such as pasta, Stir Fries, Mexican Fajitas, Spanish and Indian Curry stations.
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