Jeffrey Taylor
Houston
Summary
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
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
16
16
years of professional experience
Work History
Executive Chef
Haii Keii
Houston
05.2023 - Current
- Company Overview: JAG Hospitality
- Scheduling, inventory and food cost
- Labor and payroll
- Expediting dinner service
- Managing back of house staff
- Menu development
- Menu engineering
- JAG Hospitality
Executive Chef
Alife hospitality group
Houston
07.2023 - 05.2024
- Scheduling, inventory and food cost
- Labor and payroll
- Expediting dinner service
- Managing back of house staff
- Menu development
- Menu engineering
Sous Chef
Uchi Houston
Houston
12.2019 - 05.2023
- Company Overview: Hai Hospitality
- Scheduling, inventory and food cost
- Labor and payroll
- Expediting dinner service
- Managing back of house staff
- Menu development
- Menu engineering
- Hai Hospitality
Executive Sous Chef
LochBar
Houston
04.2019 - 10.2019
- Company Overview: Atlas Restaurant Group
- Scheduling, inventory and food cost
- Labor and payroll
- Expediting lunch & dinner service
- Managing back of house staff
- Menu development
- Atlas Restaurant Group
Sous Chef
Momosan Ramen & Sake
NY
03.2018 - 03.2019
- Company Overview: Chef Morimoto
- Scheduling, inventory and food cost
- Labor and payroll
- Expediting lunch & dinner service
- Managing back of house staff
- Menu development
- Chef Morimoto
Sous Chef
Morimoto NYC
NY
02.2011 - 02.2018
- Company Overview: Starr Restaurant Group
- 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
- Starr Restaurant Group
Pastry cook
Norwegian Cruise Lines
HI
08.2009 - 11.2010
- Company Overview: Pride Of America
- Preparing various pastries and desserts including plated and buffet style desserts
- Keeping cleaned sanitized area according to FDA/CDC regulations
- Pride Of America
Baker
Francesco's Italian-American Bakery
Massapequa
02.2009 - 08.2009
- Preparing varies pastries and breads from scratch
- Maintaining sanitary conditions
Education
Certificate - baking & pastry
Culinary Academy Of Long Island
04.2009
Skills
- Menu development
- Food cost management
- Labor management
- Inventory management
- Service expediting
- Culinary creativity
- Staff training
- Team leadership
- Conflict resolution
- Recipe development
- Customer service
- Quality control
- Health regulations
- Time management
- Staffing
- Kitchen operations oversight
- Safe food handling
- Coaching and mentoring
- Cost control
- Food stock and supply management
- Performance review
- Food spoilage prevention
- Recipe creation
- Food safety
- Staff management
- Culinary techniques
- BOH operations
- Menu planning
- Catering and events
- Fine dining
- Food service safety training
- Food plating and presentation
- Purchasing
- Kitchen management
- Food presentation
Timeline
Executive Chef
Alife hospitality group
07.2023 - 05.2024
Executive Chef
Haii Keii
05.2023 - Current
Sous Chef
Uchi Houston
12.2019 - 05.2023
Executive Sous Chef
LochBar
04.2019 - 10.2019
Sous Chef
Momosan Ramen & Sake
03.2018 - 03.2019
Sous Chef
Morimoto NYC
02.2011 - 02.2018
Pastry cook
Norwegian Cruise Lines
08.2009 - 11.2010
Baker
Francesco's Italian-American Bakery
02.2009 - 08.2009
Certificate - baking & pastry
Culinary Academy Of Long Island