Executive Chef Sous

Scott Bullock

Palestine, Texas

*********.*******@*****.***

940-***-****

Work Experience

Executive chef Stephen F. Austin

Campus chef, Budgeting, menu setting

July 2024

Residential executive chef

University of North Texas - Denton, TX

August 2014-Novemer 2020

Overseer of 5 dining halls and some aspects of catering. Menu, food cost and facilities upkeep. Menu input training menu development. 125 chefs and 1000 student workers.

Executive chef

Oakmont Country club - Corinth, TX

November 2011 to July 2014

Responsibilities watch expenses, scheduling, menu development, dishes

Accomplishments

My impact on young culinarians. I have brought in young culinarians in an apprenticeship situation.

Skills Used

Team work, organization and the ability to pass all composure and health inspections in a short period of time.

Executive Chef

Aramark Baylor Hospital Carrollton

December 2009 to December 2011

33 man crew

Maintaining dietary need for patients and doctors.

Assistant Banquet Chef/Banquet Chef

Hilton Dallas/Southlake - Dallas, TX May 2007 to December 2009

7 member, 22 restaurant crew

. Scheduling, all purchasing, costing

. Exec. Chef Jaime Agular.817-***-****

Sous Chef

Craft Hotel W - Dallas, TX June 2006 to May 2007

*Lead a 9 member crew.

*Scheduling, purchasing, budgeting

*Plan and write menus

*Exec. Chef Kevin Maxy, Bqt Chef Elizabeth Dunbar 214-***-****

Executive Chef

Michael Anthony's - Lake, Texas, US

March 2006 to June 2006

*Planned and wrote menus, chef table, 22 seat private dining room

*Lead an 7 member staff

*Scheduling, purchasing, costing, budgeting

*Lowered food cost

*Rocky Sofio- owner 817-***-****

Banquet Saucier/Lead

Gaylord Texan - Grapevine, TX

February 2004 to March 2006

*Opened and set up kitchen.

*Managed 22 employees, kept food cost down to 17%.

*Set all standards for sauce and plate presentation

*Prepared and orchestrated plated dinners for up to 6000 people

*Exec Chef Ty Thoren 817-***-****

Jr. Sous Chef

Renaissance Richardson - Richardson, TX

June 2001 to January 2004

*Responsible for banquet and restaurant food

*Ordering, costing, inventory

*5 man crew

*Exce Chef Peter Genera 972-***-****

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