Executive Chef Sous

Chef Sidney L. Taylor

**** ***** ***** ******

Little Rock, Arkansas, 72206

Tel: 501-***-**** Cell: 501-***-****

Email: **************@****.***

OBJECTIVE

To use my knowledge, skills, and abilities to assist in counseling people that need guidance, direction, motivation to help them be more successful and cope with daily life issues. Have over twenty years in food industry and a strong passion in the culinary arts.

EDUCATION

●UAPTC August 2018 to May 2021

Associate of Applied Science in Culinary Arts

Classes: Food Science (A+) Nutrition (A) Sanitation (A)

●University of Arkansas at Little Rock August 2011 to May 2012

Bachelor of Arts – Psychology

Classes: Abnormal Psychology(C+) and Applied Psychology (B+)

●Pulaski Technical College August 2007 to May 2011

Associates of Arts

Classes: Psychology (B+), Sociology (B+), and Speech Communication (C+)

●Hall High School August 1993 to May 1996

High School diploma

WORK HISTORY

●Oak View Group February 2024- July 2024

Sous Chef

Before game season started, the Executive Chef assigned me to reorganize, clean

all the dishes, equipment, table surfaces, due to the dust and dirt. Including all the

concession stands that will serve food. My responsibilities persist in, training all the

employees to meet the standard, what is required and expected of them, teaching

them the importance of safety and cleanliness, in the kitchen. Due to the revolving

door, we have a lot of temporary employees coming daily. Delegating different job

tasks to employees that suits and fits their workmanship. Working sixty hours a

week. Responsible for all the cooking for thousands of servings, large scaling, good

judgement, perfect time management, excellent sanitation skills. Inventory,

ordering of product, management skills a plus. If Executive Chef should have to be

absent, I the Sous Chef, is fully equip to take full control, as if the Executive Chef is

available. Fully capable in running the kitchen when needed!

●It’s Time to Eat October 2023- February 2024

Sous Chef

Duties: Assisting Head Chef with my culinary profession. Training to meet their full

potential. Using professional cutting skills to assist chef. Catering events of 100 to

200 people. Working long hours and different shifts. Baking, sautéing, sanitation,

Fried foods, grilling, sandwich maker, practice food safety is a plus. Serve Safe

●Little Greek Fresh Grill November 2022-May 2023

Cook/Prep Cook/Fulltime

Duties: Prepping to sustain our standard partial amount of production

for each day. Skillful and experience in cutting and skewing lamb, steak,

and salmon. Meats must be cut correctly for proper cooking.

Making humus, Greek dressings, cutting vegetables. Skillful in measurements.

●Frontier Diner January 2022-August 2022

Line Cook/Fulltime

Duties: Preparing and cooking breakfast, lunch and dinner. Very important to

be skillful in food production and preparation. Measurements, portioning,

scaling, time and temperature management, a must have.

●Chili’s January 2021-December 2021

Job location: Bill and Hillary Clinton National Airport

Am Breakfast Cook/Fulltime

Duties: Specializing in breakfast cookery, must possess excellent time

management. Training others.

●Compass Group, Incorporated February 2017 to September 2018

Job location: Arkansas State Hospital

Lead Cook

Duties: Preparing and cooking food using a mandatory recipe for 200+ patients, with

several different diets and allergies included. Diets consist of low fat, low sodium, chop.

meat, mechanical meat, vegan, vegetarian, kosher, finger food, diabetic, and regular.

Must have the abilities and skills to meet the required time to serve the patients.

on time and serving on tray-line. Supervising others!

●Aramark Services, Incorporated February 2013-August 2016

Head Cook (Entrée)

Duties: Cooking and preparing food using a mandatory recipe; also, from stretch if

needed. Cooking numerous dishes from the menu of that week. Cooking in a sanitary

manner, serving and training others to meet their full potential. Working side by side with military personnel.

●Woodlawn Height, LLC May 2012-October 2012 Cook

Head Cook

Duties: Garde Manger Cook; making and plating dessert. Assist chef, prepare antipasto, and preparing and serving food. Baking, Brunch.

●Rose Care Nursing Home May 2000 – October 2002

Head Cook

Duties: Cooking breakfast, dinner, and lunch for residents

●Wendy’s May 2000 –December 2003

Cook/Team Leader

Duties: Training new employees to meet their full potential

●Department of Health June 1994 –August 1994

Mail Room Clerk

Duties: Sorting out mail and delivering it to the offices, and filing

●Embassy Suites May 2004-April 2005

Housekeeping Supervisor

Duties: Cleaning and Inspecting up to 100 rooms a day and training other employees

HONORS & ACHIEVEMENTS

●Certificate of Outstanding Attendance & Achievement Reading Improvement (May 2007)

●Awarded - New Student Orientation Leader (April 2007), Hampton Inn: Your Week to Shine-Having a perfect housekeeping room upon inspection! (June 2005)

●Serve Safe Certified- (May 2019)

●Awarded WSET- (May2019)

●Awarded- Manage First (National Restaurant Association) (2019)

●Certificate of Proficiency in Basic Food Preparation (August 2021)

●Technical Certificate in Culinary Arts (August 2021)

References provided upon request.

Contact this candidate