Scott M. Leonce
Providenciales
Summary
Culinary professional with robust background in managing kitchen operations and delivering exceptional dining experiences. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Point Grace Resorts
06.2023 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Head Chef
Dukley Gardens Hotel Beach Resort
06.2021 - 09.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
Sous Chef
Bay Gardens Beach Resort
01.2021 - 01.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Cayman Island
01.2018 - 01.2020
- Trained kitchen staff to perform various preparation tasks under pressure.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Chef De Partie
Royalton St Lucia Beach Resort and Spa
01.2017 - 01.2018
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Partie
Sandals Halcyon Beach Resort and Spa
01.2016 - 01.2017
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef De Partie in Charge of the Naked Fisher Man Restaurant
Cap Maison Resort and Spa
01.2008 - 12.2016
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Demi Chef
Cambridge Beaches Resort and Spa
01.2007 - 01.2008
- Contractual
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
Line Cook
Almond Smugglers Cove Beach Resort & Spa
01.2006 - 01.2007
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Line Cook
Royal St Lucia Hotel Resort and Spa
01.2005 - 01.2006
Line Cook
Pirates of the Caribbean Restaurant and Bar
01.2004 - 01.2005
- Time and attendance/Pay Roll, ordering of food item/ Inventory, Scheduling team members, maintaining food temperature to the highest standard, Working the line, Food plating, Saucier, Menu planning, weddings, Private functions etc
Education
Diploma - Tourism and hospitality Management
Monroe College
Chef Administrative Training -
Monroe College
ServSafe Food Handler -
National Restaurant Association
11.2023
Certificate - Level 1 training
New England Culinary Institute
12.2017
Associate Degree - Food & Beverage Operations
Sir Arthur Lewis Community College
11.2010
Skills
- Kitchen Management
- Menu development
- Sanitation Standards
- Allergy awareness
- Food presentation
- Cost Control
- Safe Food Handling
- Inventory Management
- Staff Scheduling
- Food Safety
- Inventory Control
- Recipes and menu planning
- Purchasing
- Team Training
References
- Djordje Vojinovic, Executive Chef, Budva, Montenegro, 85310, +(382) 69 170 071
- Nemanja Jankovic, Food Beverage Manager, Budva, Montenegro, 85310, +(382) 63 485 253
- Mr. Willie Joseph, Executive Chef, P.O. Box 10124, Grand Cayman, KY, KY1-1002, +(345) 525 9612
- Craig Jones, Executive Chef, St. Lucia, LC, +1 (758) 4578607
- Mr. Andrew Eastman, Executive Chef, St. Lucia, LC, +1 (758) 453 0222
Certification
- ServSafe Food Handler
- Chef Administrative Training
- Cost Control
- Leader of the second quarter,
- Outstanding performance during Taste of the Caribbean
- Excellent Unseen Service
- Employee Of The Month
- Leader of the 3rd quarter
- Nominee for 4th quarter
- Associate Degree Food & Beverage Operation
- Healthy People Management
- Diploma in Hospitality Tourism Management
- New England Culinary Institute Level 1
- Workshop Hospitality Heart Building Stronger Relationships with EQ
Jobshistory
- Grace Bay Club, Trucks and Caicos, Providenciales, TC, Point Grace, Executive Sous Chef, 01/01/23, currently
- Bay Gardens Beach Resort, St. Lucia, LC, High Tide/ Sea Grape, Sous Chef, 01/01/21, 12/31/22
- Dukley Gardens Hotel Beach Resort, Budva, Montenegro, 85310, Key West by Nikki Beach, Head Chef, 06/01/21, 09/30/22
- Cayman Island, Grand Cayman, KY, KY1-1002, Mise En Place, Sous Chef, 01/01/18, 12/31/20
- Royalton St Lucia Beach Resort and Spa, St. Lucia, LC, Gourmet Marche', Chef De Partie, 01/01/17, 12/31/18
- Sandals Halcyon Beach Resort and Spa, St. Lucia, LC, French cuisine Bayside/ Kelly Docks Seafood/Italian cuisine Mario's, Head Sous Chef, 01/01/16, 12/31/17
- Cap Maison Resort and Spa, St. Lucia, LC, The Naked Fisherman, Chef De Partie in Charge of the Naked Fisher Man Restaurant, 01/01/08, 12/31/16
- Cambridge Beaches Resort and Spa, Bermuda, Demi Chef, 01/01/07, 12/31/08
- Almond Smugglers Cove Beach Resort & Spa, St. Lucia, LC, Line Cook, 01/01/06, 12/31/07
- Royal St Lucia hotel resort and spa, St. Lucia, LC, Line Cook, 01/01/05, 12/31/06
- Pirates of the Caribbean restaurant and Bar, Line cook, 01/01/04, 12/31/05
Timeline
Executive Sous Chef
Point Grace Resorts
06.2023 - Current
Head Chef
Dukley Gardens Hotel Beach Resort
06.2021 - 09.2022
Sous Chef
Bay Gardens Beach Resort
01.2021 - 01.2022
Sous Chef
Cayman Island
01.2018 - 01.2020
Chef De Partie
Royalton St Lucia Beach Resort and Spa
01.2017 - 01.2018
Chef De Partie
Sandals Halcyon Beach Resort and Spa
01.2016 - 01.2017
Chef De Partie in Charge of the Naked Fisher Man Restaurant
Cap Maison Resort and Spa
01.2008 - 12.2016
Demi Chef
Cambridge Beaches Resort and Spa
01.2007 - 01.2008
Line Cook
Almond Smugglers Cove Beach Resort & Spa
01.2006 - 01.2007
Line Cook
Royal St Lucia Hotel Resort and Spa
01.2005 - 01.2006
Line Cook
Pirates of the Caribbean Restaurant and Bar
01.2004 - 01.2005
Chef Administrative Training -
Monroe College
ServSafe Food Handler -
National Restaurant Association
Certificate - Level 1 training
New England Culinary Institute
Associate Degree - Food & Beverage Operations
Sir Arthur Lewis Community College
- ServSafe Food Handler
- Chef Administrative Training
- Cost Control
- Leader of the second quarter,
- Outstanding performance during Taste of the Caribbean
- Excellent Unseen Service
- Employee Of The Month
- Leader of the 3rd quarter
- Nominee for 4th quarter
- Associate Degree Food & Beverage Operation
- Healthy People Management
- Diploma in Hospitality Tourism Management
- New England Culinary Institute Level 1
- Workshop Hospitality Heart Building Stronger Relationships with EQ
Diploma - Tourism and hospitality Management
Monroe College
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