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Service Chef

Dallas, Texas, United States
March 02, 2018

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Lee Taylor

**** *. **** ******

Dallas, Texas. **211


Presentation and Qualifications

** ***** ** ********** ** a working Chef in varies styles of Classic and Modern cuisine.

Established skills in Preparing and Presenting of foods by Flavor, Color, Texture and Eye.

Extensive menu writing and menu revision skills.

20 years of corporate catering, on premise and off, residential and commercial.

Experienced in the process of Opening and Developing of food establishments.

Staff Trainer for F.O.H & B.O.H, for Sanitation, Kitchen Etiquette & Menu Philosophy.

Bi-lingual ~ fluent in Spanish with some reading and writing. Education

Knoxville Community College, (KCC) Knoxville, TN

Culinary Arts Diploma 1989

Pine Knot Civilian Conservation Center (PKCCC) Pine Knot, KY Culinary Arts Diploma 1990


Café on the Square / Innovative Hospitality Group

Café Chef 2013-Present

Innovative Hospitality Group is a management company with a boutique approach to hospitality; we customize our menu’s and train our staff to conform with existing policies and procedures but with our modern and straight forward approach to the industry. We deliver stunning results with our outstanding service combined with our high standards of excellence. Spice of life Catering / Innovative Hospitality Group Executive Sous Chef 2013-Present

S.O.L catering is a corporate caterer delivering high end cuisine combined with unmatchable ambience, class and flare. Now combined with its sister company I.H.G a management company with a boutique approach to hospitality service with guiding principle and dynamic vision, they are sure to take over the industry.

Fat Daddy’s Seafood Grill

Chef De Cuisine 2012

Fat Daddy’s Seafood was a Garland based restaurant that specialized in Seafood with a Cajun Twist. Focusing on area needs we hired 95% Garland residents and then set our target market on Residential and local owned Businesses of Garland. Irving Convention Center

Sous Chef 2011

The Irving Convention Center at Las Colinas is a state of the art facility designed to set new standards and raise the bar on events and exhibitions in the Dallas/Ft. Worth area. Managed by S.M.G Worldwide with catering services provided by Savor of Las Colinas. Specialized Events such as Gun Shows, Judo & Gymnastic competitions or the more then popular, Comic Con (Sci-Fi Expo) all have been met with Outstanding Service and a Great Food experience. Chef Lee also performed live cooking demonstration for Zest Fest 2011 (Spicy Food Festival) Presentation and qualifications continued

The Common Table

Chef De Cuisine 2009

The birth of a new local hang out has been reborn in the old historic location of the infamous restaurant named Lola. The menu was revised with owner Corey Pond and Chef Lee Taylor. The menu offers small plates and entrees where each item has been meticulously paired with a Beer and a Wine. The brunch menu was added later which was a sole project of Chef Lee Taylor with all in house made Desserts. Also consulted with Sharon Von Meter (Milestone culinary arts center) and also performed live cooking segment For NBC News and Get the facts on line (GTFO) where they show case Chefs and there food to be streamed on line. Frankie’s Sports Bar & Grill

Executive Chef 2008 (both locations Dallas & Lewisville) The next phase of sport entertainment has begun with 50 inch T.V’s from corner to corner, live entertainment, billiards and arcade games and a bistro style menu with over 80 items to choose from, Frankie’s has set the bar high, featuring one of a kind signature pizza’s, sandwiches, appetizers, desserts and a weekend brunch menu with a raw bar for the daring. Responsibility’s included both locations Dallas and Lewisville with 3 sous chefs and 22 cooks. Zea Wood Fire Grill

Chef De Cuisine 2007

Concept restaurant out of New Orleans that specialized in rotisserie and hickory wood grilled meats and fish, with unique flavors and stark food presentation Zea was in a class by its self. Zea was also noticed for their green efforts by NBC news by being the first restaurant to have solar panels installed. Zea was also featured in D magazine and also city search for their burgers and sandwiches.

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