Amber Scoggins
Kennesaw
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Dining-The Commons
Kennesaw State University Athletic Association
Kennesaw
01.2025 - Current
- Worked with cross-functional teams to achieve goals.
- Maintained updated knowledge through continuing education and advanced training.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Assisted with customer requests and answered questions to improve satisfaction.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Updated and maintained databases with current information.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Quality Lab Technician
Sark Wire
Toccoa
02.2024 - 11.2024
- Identified root causes of defective products through detailed analysis of test results.
- Evaluated new lab equipment and procedures to improve efficiency and accuracy of tests.
- Conducted visual inspections of product components using microscopes and other precision measuring instruments.
- Documented corrective action plans based on findings from process audit reviews.
- Calibrated laboratory equipment including balances, centrifuges, viscometers and pH meters.
- Developed new methods for testing products according to customer specifications.
- Assisted in troubleshooting production problems related to product quality issues.
- Ensured that all safety measures were adhered to during laboratory work activities.
- Verified the accuracy of test results by performing repeatability studies on various samples.
- Maintained laboratory records such as test results, calibration data and instrument logs.
- Performed visual inspections of finished products.
Banquet Chef
Barnsley Resort
Adairsville
08.2021 - 03.2022
- Performed daily checks of stored ingredients for freshness and expiration dates prior to use.
- Maintained all equipment in good working order through regular cleaning, maintenance and repair activities.
- Adjusted cooking times based on volume of orders received during peak hours of service.
- Maintained cleanliness throughout work area while adhering to safety procedures.
- Ensured quality control by tasting dishes before they were served to guests.
- Determined appropriate plate presentations based on event type and theme.
- Consistently monitored temperature of ovens, grills and other cooking equipment during meal preparation.
- Worked closely with waitstaff to ensure prompt delivery of dishes from kitchen to dining room.
- Collaborated with other departments to coordinate banquet services for large groups or functions.
- Prepared meals in accordance with health regulations, ensuring food safety standards were met.
- Collaborated with department staff to prepare food items in accordance with recipes and standards for events.
- Consulted with executive chef to discuss banquet forecast and food selections for special functions.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
- Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
- Executed set menus for banquets with cuisine from diverse regions.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Prepared variety of foods according to exact instructions and recipe specifications.
Chef
Cartersville Country Club
Cartersville
04.2020 - 10.2021
- Resolved customer complaints regarding food quality or service issues.
- Supervised team members during meal service to ensure accuracy of orders.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Prepared high-quality dishes according to established recipes.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored temperatures of prepared food and cold-storage areas.
- Observed food safety and sanitation protocols to reduce germ spread.
- Distributed food to service staff for prompt delivery to customers.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Trained and supervised line cooks to develop new skills and improve team performance.
Education
Some College (No Degree) - Human Resources Management
Southern New Hampshire University
Hooksett, NHSkills
- Team collaboration
- Time management
- Safety compliance
- Process improvement
- Quality control
- Customer service
- Effective communication
- Attention to detail
- Training development
- Self-Directed
- Multitasking
- Problem resolution
- ServSafe certified
- Collaboration
Certification
- ServSafe
Timeline
Dining-The Commons
Kennesaw State University Athletic Association
01.2025 - Current
Quality Lab Technician
Sark Wire
02.2024 - 11.2024
Banquet Chef
Barnsley Resort
08.2021 - 03.2022
Chef
Cartersville Country Club
04.2020 - 10.2021
Some College (No Degree) - Human Resources Management
Southern New Hampshire University
Similar Profiles
Carson BattsCarson Batts
KSU Athletic Intern at Kennesaw State University Athletic AssociationKSU Athletic Intern at Kennesaw State University Athletic Association
Sharon KorirSharon Korir
Graduate Research Assistant at Kennesaw State University Athletic AssociationGraduate Research Assistant at Kennesaw State University Athletic Association
Sultan SimmsSultan Simms
Volunteer at Kennesaw State University Athletic AssociationVolunteer at Kennesaw State University Athletic Association
Quentin EdgeQuentin Edge
Outdoor Enthusiast at Academy Sports + OutdoorsOutdoor Enthusiast at Academy Sports + Outdoors
Nathalie DesirNathalie Desir
K-2 EIP Teacher at Cobb County School District, Bryant ElementaryK-2 EIP Teacher at Cobb County School District, Bryant Elementary