CORTEZ TAYLOR
Memphis,TN
Summary
I am an accomplished Chef with over 15 years of comprehensive experience in the food service industry. I come skilled at a variety of advanced cooking techniques, food safety knowledge, and the ability to serve food in a timely manner. Some of my other qualities include studying recipes, designing nutritional menus and preparing high quality dishes. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef Manager
Eurest Compass Group
Memphis, TN
06.2023 - Current
- Developed and implemented new recipes and menu items to boost revenue and increase customer satisfaction.
- Coordinated with purchasing personnel to ensure a steady supply of fresh ingredients for all dishes.
- Ensured that all meals were prepared according to health code standards and regulations.
- Analyzed menus on a regular basis to identify areas where cost savings could be achieved without sacrificing quality or taste of food.
- Created daily specials based on seasonal availability of ingredients.
- Maintained records of purchases, sales, waste. in order to track profit margins and other financial information related to the kitchen operations.
- Monitored labor costs by tracking employee hours worked versus budgeted labor costs for each shift.
- Created weekly schedules for kitchen staff members ensuring adequate coverage at all times during peak meal periods.
- Assisted in developing strategies for marketing campaigns aimed at increasing sales volume from existing customers or attracting new ones.
- Reviewed customer feedback surveys regularly in order to identify areas needing improvement or potential opportunities for growth.
- Participated actively in industry events such as trade shows or conferences in order to stay up-to-date with current trends and best practices.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
Executive Chef
Feedwells INC
Germantown, TN
12.2020 - 06.2023
- Food service company providing meals to the community
- We offer food to a variety of people and school sites
- I had to prepare meals for 1500 students at our private site to be delivered
- I designed nutritional cost effective menus for students and teachers
- I logged temps of all hot and cold food to ensure quality and safety
- I logged temperature of all coolers and freezer to ensure food safety.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Utilized local, fresh food products to support local economies and showcase community support.
Executive Chef
Sodexo
Memphis, TN
08.2015 - 11.2020
- I prepared meals for K-8 grade at Memphis University gradeschool.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Supervised food preparation staff to deliver high-quality results.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Supervised(24) BOH staff members and delivered mentorship to strengthen kitchen skills.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Executive Sous Chef
American Queen Steamboat
Memphis, TN
02.2012 - 05.2015
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Ensured compliance with local health department regulations by performing routine inspections.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
Licensed Master Barber
Self Employed Barber
Memphis, TN
07.2009 - Current
- Provided quality haircuts, beard trims, and shaves to customers.
- Maintained a clean and organized work station throughout the day.
- Kept up with current trends in men's hairstyles and facial hair styles.
- Disinfected tools and equipment after each use according to safety regulations.
- Assisted other barbers in providing services to customers when needed.
- Created custom designs on customer's hair as requested.
- Educated customers on proper at-home care of their new look.
- Attended continuing education classes to stay abreast of industry changes.
Education
Bachelor of Arts - Food And Nutrition
Northwest Mississippi Community College
Senatobia, MS03-2016
Associate of Applied Science - Associates in Applied Science
L'Ecole Culinaire Memphis
06-2013
Skills
- Budgeting and cost control
- Inventory Management
- Forecasting and planning
- Food and beverage pairing
- Team Leadership
- Food Prep Planning
- Kitchen Staff Management
- Food preparation techniques
- Customer Service
- BOH Operations
- Menu Planning
- Quality Assurance
- Vendor Relationship Management
- Creative Thinking
- Recipe Management
- Waste Reduction
- Coaching and Mentoring
- Catering and Events
- Fine Dining
- Policy Development
- Special Events
- Recruitment and Onboarding
- Dietary Restrictions
Accomplishments
- Ambassador with 4.0 G.p.a
Certification
- Food Allergies and Celiac Disease Training
- Serve safe Certified
Timeline
Executive Chef Manager
Eurest Compass Group
06.2023 - Current
Executive Chef
Feedwells INC
12.2020 - 06.2023
Executive Chef
Sodexo
08.2015 - 11.2020
Executive Sous Chef
American Queen Steamboat
02.2012 - 05.2015
Licensed Master Barber
Self Employed Barber
07.2009 - Current
Bachelor of Arts - Food And Nutrition
Northwest Mississippi Community College
Associate of Applied Science - Associates in Applied Science
L'Ecole Culinaire Memphis
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