Jeffrey Taylor

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

808-***-****

adxp10@r.postjobfree.com

Objective

To obtain a management role in the culinary field where I can utilize skills gained and honed through work experience to further my career and the next generation of chefs

Experience:

●Uchi Houston, Houston,TX Hai Hospitality Sous Chef

●12/19 - 5/23

Scheduling, inventory and food cost

Labor and payroll

Expediting dinner service

Managing back of house staff

Menu development

Menu engineering

●LochBar Houston, Houston, TX Atlas Restaurant Group Executive Sous 4/19-10/19

Scheduling, inventory and food cost

Labor and payroll

Expediting lunch & dinner service

Managing back of house staff

Menu development

●Momosan Ramen & Sake NY, NY Chef Morimoto Sous Chef 3/18- 3/19

Scheduling, inventory and food cost

Labor and payroll

Expediting lunch & dinner service

Managing back of house staff

Menu development

●Morimoto NYC,NY, Starr Restaurant Group Sous Chef 2/11-2/18

Scheduling, labor and payroll food cost and ordering

Managing line cooks am & pm

Expo dinner service, recipe costing and inventory

Pastry & Line Cook

Production of various pastries, desserts.

Dinner service plating

Grill station preparation and plating of proteins including meat, poultry, fish

Preparing various sauces

Tempura station

●Norwegian Cruise Lines Pride Of America, HI Pastry cook 08/09-11/10

Preparing various pastries and desserts including plated and buffet style desserts

Keeping cleaned sanitized area according to FDA/CDC regulations

●Francesco's Italian-American Bakery, Massapequa, NY Baker 02/09-08/09

Preparing varies pastries and breads from scratch

Maintaining sanitary conditions

Education

●Culinary Academy Of Long Island 09/08-04/09

Certificate in baking & pastry

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