General Manager Executive Chef
Resume:
Zachary J. Taylor
*** *. ******* **, ***** River NY 10965
*******@*****.***
CAREER EXPERIENCE
Buddakan NYC
January 2022 – Present
Executive Chef
• Scheduling the team of Sous Chefs and Pastry Chefs
• Responsible for all BOH P&L categories, assisting in driving profitability within the restaurant.
• Expediting service while maintaining corporate standards and quality of the food and work environment.
• Assisting the General Manager in developing and following systems to increase productivity of the management teams, as well as profitability of the business.
• Daily and weekly cost analysis, tracking cost of goods, labor as well as tracking sales trends to shift the focus of the business as needed.
• Mentoring and guiding the chef team, training and coaching them on where they need improvement and areas where they can continue to grow.
Pastis
February 2019 - January 2022, 2 years 11 months
Chef de Cuisine
• Assisted the corporate chef team with all BOH aspects of the opening of this long anticipated opening of a legendary NYC dining icon.
• Created the team of 85 BOH employees. Created the opening schedule of Line Cook and Prep Support..
• Responsible for all aspects of the kitchen that served 19 meal periods per week, including staff meals and take-out.
• Responsible for all BOH P&L categories, assisting in driving profitability within the restaurant.
• Expediting Brunch and Dinner Service.
• Weekly Administrative duties including auditing of Payroll, Inventory reviews, Inventory Variance Action Plans, and comparative price reporting.
Buddakan NYC
November 2011 – February 2019, 7 years 2 months
Executive Sous Chef
• Scheduling all kitchen staff. Time and Labor maintenance.
• Responsible for coding and processing all invoices, and maintaining BOH GL budgets..
• Maintaining a safe sanitary kitchen in accordance of the NYC DOH
• Research & Development of new potential menu items
• Expediting Service
• Training of New Sous Chefs
• Recruiting and Hiring Talented Line cooks
Vdara Hotel & Spa @ City Center, Las Vegas, NV
November 2009– October 2011, 1 year 11 months
Assistant Chef, Executive Sous Chef
• Responsible for overseeing all back of the house operations for the Food & Beverage Department including In-Room Dining, Banquets & Catering, Market Café Vdara, Bar Vdara, and the Employee Dining Room.
• Responsible for hiring, scheduling and supervising all BOH employees.
• Established HACCP plan for the hotel in compliance with the Southern Nevada Health District.
• Participated in many special events and fundraisers including Bon Appetite’s Vegas Uncork’d, Food & Wine’s All-Star Weekend, Jean Louie Pallidin Foundation Dinner, and Epicurean Foundation Events.
Sensi @ Bellagio Hotel & Casino, Las Vegas, NV
August 2007- October 2009, 2 years 2 months
Line Cook, Assistant Chef
• Trained and worked on all stations of the kitchen including Grill, Saute, Pasta, Tandoori, Wok, Garde Manger.
• Attended multiple training classes for Purchasing, Time Editing, and other Company Management Training.
• Assisted Chef Team with daily quality control & line checks
• Maintaining and Tracking Temperature and Sanitation Logs.
• Expediting the line through service of an average of 250+ cover counts per night.
Chandler’s Crabhouse, Seattle, WA
April 1999 – August 2007, 8 years 4 months
Line Cook, Lead Line Cook, Jr Sous Chef
• Expediting service, coordinating timing between all hot and cold stations.
• Responsible for daily prep-lists, produce order, meat order, station check lists, and temperature logs.
• Training new cooks to perform their jobs to company standards.
• Mentored under the Chef team, learning ordering, inventory, butchering, scheduling, and other business operations.
EDUCATION
Associate of Occupational Studies Degree in Culinary Arts
Culinary Institute of America, Hyde Park, NY
May 2003
*References Available Upon Request
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