Executive Chef Pine Tree

Leon Taylor Sr.

**** ********** ****, ******** *****, Virginia 23464

757-***-**** ************@*****.***

PROFILE

Exceptionally innovative Sous Chef with more than 20 years experience in operations for renowned establishment, preparing a wide variety of unique entrees, appetizers, soups, sauces and deserts. Highly proficient in numerous cooking techniques and cuisines with proven leadership skills and a stable work history. Expertise in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste.

SKILLS

Creative Menu Development

Special Event Planning

Staff and Leadership Training

Menu Marketing Expertise

Quality Control

Extensive Catering Background

Institutional and Batch Cooking

EDUCATION

Food Service – Training and Education Command

Unites States Marine Corps

Associate of Culinary Arts 1991

EXPERIENCE

Tandom Pine Tree Inn

Senior Cook 08/1991 – 08/1993

Executed and supervised food production activities

Sustained day to day production and functions, including planning and direction of all food preparation

Maintained and supervised hygiene, health and safety standards and ensured that Hazard Analysis and Critical Control Point (HACCP) regulations were adhered to

Performed quality checks of goods received

Thoroughly managed the arrangement and appearance of dishes provided to customers

Controlled food waste and implemented enhanced processes to reduce losses

Evaluated food costs and ensured obedience to the food budget

Contributed to training of subordinates and newly acquired staff

Virginia Wesleyan College

Sous Chef 08/1993 – 07/2016

High Volume catering and banquet experience

Often assumed all responsibilities and duties of Sous Chef and Executive Chef

Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product rotation systems

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering

Ensured all staff understood expectations and parameters of kitchen goals and daily tasks

Led shifts while personally preparing food items and executing requests based on required specifications

Regularly interacted with guests to obtain feedback on product quality and service levels

Created and managed budgets for operations and capital equipment

Cooked and served food and means in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies

Played key role in expanding menu for breads, pastries and pastas

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