Demichael A. Scott Mba Bsbm Email & Phone Number

United States

Central Florida

Not enough time to cook every night? Personal chefs are in demand due to the convenience, health, and economic benefits that they offer. Though many think that having a personal chef is only for the wealthy, most people are often surprised to learn that utilizing a personal chef is often more economical (and far healthier) than eating out, and in some cases more economical than even your own meal preparation (since there is often less waste). They are also often surprised to learn of the various options offered by personal chefs. Some standard options include:Pre-made, delivered meals ready for heating OR In-home, full-time meal preparationA selection of various cuisinesA range of meal categories, varying in price to meet various budgetsPreparation of custom meal requestsAccommodation of specific diets (e.g., vegetarian, vegan, kosher, low-fat, etc.An on-site chef's responsibilities will include everything relating to meal preparations for the family and household staff, including shopping, meal/menu planning, preparation and clean-up. These duties are performed for all regular meals, special events, holidays, parties and entertaining.An off-site chef who delivers is responsible for delivering high-quality food to families' homes on time and according to specifications.- On-site chef based on individual responsibilities, geographical location and the family’s budget. To provide personal chef services professionally by preparing meals outside of the home and delivers them will have various methods of pricing depending on quantity, frequency of delivery, category of food, number of people to be fed and more.

Winter Haven, Florida

Culinary Operations Management

Orlando, Florida Area

Seasonal Chef and production cook at various facilities and organizations inquiring additional culinary experience and compensation.

Ucf Orlando Florida

As the Sustainability Catering Chef, I efficiently coordinated, planned, participated, supervised, and lead the production, preparation and presentation of a Sustainable food platform. This also included supervised and participated in the production, preparation and presentation of all foods for unit as assigned by the Executive Chef to ensure that a consistent quality/sustainable product is produced, which conforms to all established standards. Additional responsibility included interviewing, scheduling, training, developing, empowering, coaching and counseling; as well as resolved problems, provided open communication, and recommended disciplinary actions as appropriate to the situation for culinary catering team. Performed special projects and other responsibilities as assigned.

Orlando, Florida Area

Responsibilities include working in various capacities at two restaurant locations specializing in casual-fine cuisines for patrons in the downtown Orlando area. Duties also include: garde manger, line and preparation cooking, and utility.Prepared and cooked food items based on customers’ requirements. Cleaned and sanitized kitchen premises and food service line. Interpreted and followed food safety practices throughout the kitchen. Completed company-sponsored trainings and took part in incentive programs. Oversaw and maintained a safe kitchen area, according to specified company standards. Provided high quality of culinary service to all customers and ensured their satisfaction

Fishers, Indiana

Responsible for overseeing all aspects of food preparation at restaurant, banquet, catering, & family entertainment facility. Reorganized kitchen operations and hired all staff including bar, banquet, and wait staff. Created cuisine that balanced taste as well as nutritional value.

Noblesville, Indiana

Assisted in staffing, ordering food, preparing meals, including daily menu specials. Maintained food and labor costs for a fine dining restaurant which served steaks and seafood.

Fishers, Indiana

Served as seasonal chef in regionally recognized country club. Assembled food according to established guidelines, prepared food for grilling as well as banquets, catering, and wedding preparation. Cooked food according to club recipes. Performed a wide range of kitchen duties. Responsible for food management and interactions with client/customers on a regular basis.

Indianapolis, Indiana Area

Supervised 12 cooks as well as 3 utility positions managing the preparation, portioning, garnishing, and storage of all food items. Estimated food consumption, nutritional value, and purchases of food for a deli, catering, and school foodservice. Assisted in cooking and preparing of food. Maintained kitchen and storage facilities in sanitary condition.

Indianapolis, Indiana Area

Greater Atlanta Area

Greater Atlanta Area

Master'S Certificate, Strategic Management, First Year Graduate

Activities and Societies: n/aThis professional graduate certificate is for aiming to deepen the skills and expertise for gaining.

Master Of Business Administration (M.B.A.), Business Administration And Management, General

Combination coursework of required and elective courses preparing me in the functional areas of business allowing development in of skills.

Bachelor'S Degree, Business Administration And Management, General, Senior

Activities and Societies: Society For Human Resources ManagementDesigned to develop the professional knowledge and skills of cross.

Ba, Major: Business Management Minor: Marketing, Junior College

Activities and Societies: n/a

Aas, Culinary Arts,Restaurant,Hospitality Management

Activities and Societies: American Culinary Federation (Tri-State Chapter), Vincennes Comedy Club, Intramural Sports, Hospitality Club.

Vocational Technical Degree, Culinary Arts/Chef Training, 3.67/4.0

Activities and Societies: Northwest Indiana Chef's Association, Jr.memberRecepient of Outstanding Senior in Culinary Arts Scholarship.