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.

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.

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.

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.

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.