Cynthia Casandra Taylor
Haines City
Summary
Culinary professional with extensive experience at JW Marriott, specializing in savory dish preparation and team leadership. Demonstrated success in enhancing customer satisfaction through high food quality and innovative menu development. Proficient in inventory management and staff training, creating a collaborative kitchen environment that drives operational success.
Overview
28
28
years of professional experience
Work History
Chef de Tournant
JW Marriott
Orlando
10.2020 - Current
- Oversaw production and preparation of diverse culinary items to meet service demands.
- Prepared and cooked various food types for service delivery.
- Led shifts while executing meal requests and preparing food.
- Collaborated with chefs on daily production and menu presentations.
- Monitored quality and quantity of food served to ensure consistency and customer satisfaction.
- Followed recipes and presentation guidelines for consistency.
- Ensured compliance with food handling and sanitation standards to maintain safety.
- Maintained professional appearance and confidentiality at all times.
Cook2
Winter Haven Hospital Baycare
Winter Haven
05.2019 - 08.2019
- Monitored food quality to ensure optimal freshness and flavor, resulting in improved guest experiences.
- Prepared and cooked food to consistently meet and exceed quality standards, enhancing customer satisfaction.
- Maintained cleanliness and sanitation of work areas, contributing to a safe dining environment.
Cook
JW. MARRIOTT-SUSHI BAR
Orlando
11.2012 - 09.2014
- Prepared sushi dishes using fresh ingredients and traditional techniques.
- Trained and guided staff in sushi culinary techniques to enhance team skills and improve dish quality.
- Prepared and presented food items, both hot and cold, ensuring adherence to outlet standards for quality and presentation.
- Collaborated with team members to ensure timely food preparation.
- Maintained cleanliness and organization in the kitchen area.
Cook 1-lead
JW. MARRIOTT
Orlando
05.2012 - 11.2012
- Crafted customized meals and substitutes to meet customer specifications.
- Ensured compliance with HACCP standards by preparing food at accurate temperatures.
- Alerted chef to surplus ingredients for inclusion in daily specials, enhancing menu variety.
- Assisted management with hiring, training, scheduling, and coaching new staff, fostering a skilled team.
- Informed management about understaffing during busy hours to maintain service quality.
Cook 2-Garden Manager
JW. MARRIOTT
Orlando
12.2010 - 01.2012
- Prepare and cook food according to recipes
- Operate ovens, stove, grills and fryers to prepare food
- Recorded daily food inventory and usage logs to ensure compliance with safety standards.
- Develop and maintain positive working relationships
Garden Manager/Lead Cook
Chelsea Piers Fine Food by Abigail Kirsch
New York
11.2003 - 11.2010
- Managed garden operations for high-end culinary events at Chelsea Piers Fine Food.
- Oversaw planting schedules and crop rotations to ensure optimal harvests.
- Collaborated with chefs to select fresh ingredients for seasonal menus.
- Prepared daily menu items while upholding high quality standards.
- Coordinated course setup for plated events, facilitating seamless service.
Head Cook
Sheraton Hotel Newark Airport
Newark
03.1998 - 08.2005
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed and updated seasonal menus to highlight local ingredients and flavors.
- Managed inventory levels and ordered supplies to maintain kitchen operations.
- Prepared and organized meat and vegetables, ensuring quality and readiness for lunch and dinner service
- Collaborated with chef to set up broiler and sauté stations for seamless lunch and dinner service
Café Cook
Sheraton Hotel Newark Airport
New York
02.2002 - 11.2003
- Executed food preparation for various menu items, effectively supporting efficient service during peak hours.
- Prepared salads, pastas, and soups for daily service, contributing to overall customer satisfaction at sports center.
- Assembled sandwiches and salad bar items, maintaining high standards of freshness and quality for customer enjoyment.
Education
High school diploma -
St. Croix Restaurant School
01-1995
High school diploma -
St. Croix Central High School
Skills
- Savory dish preparation
- Recipe standardization
- Menu pricing
- Inventory management
- Food safety and handling
- Meal production
- Knife skills
- Catering experience
- Kitchen operations
- Team leadership
- Shift leadership
- Staff training
- Food service
Willing To Relocate
only in florida
Additional Information - Authorized To Work
Authorized to work in the US for any employer
Languages
English
Professional
Timeline
Chef de Tournant
JW Marriott
10.2020 - Current
Cook2
Winter Haven Hospital Baycare
05.2019 - 08.2019
Cook
JW. MARRIOTT-SUSHI BAR
11.2012 - 09.2014
Cook 1-lead
JW. MARRIOTT
05.2012 - 11.2012
Cook 2-Garden Manager
JW. MARRIOTT
12.2010 - 01.2012
Garden Manager/Lead Cook
Chelsea Piers Fine Food by Abigail Kirsch
11.2003 - 11.2010
Café Cook
Sheraton Hotel Newark Airport
02.2002 - 11.2003
Head Cook
Sheraton Hotel Newark Airport
03.1998 - 08.2005
High school diploma -
St. Croix Restaurant School
High school diploma -
St. Croix Central High School