Summary
Overview
Work History
Education
Skills
Timeline
Generic

Laquita Taylor

Chicago,IL

Summary

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.Dedicated Chef professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Overview

7
7
years of professional experience

Work History

Ambassador Hotel

Lion Cook
Chicago, IL
03.2020 - Current
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Transitioned between breakfast and lunch service.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Met production requirements for banquet and outlet desserts and breakfast pastries.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business..
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.

Hyatt Place

Line Cook
Chicago, IL
09.2017 - 03.2020
  • Sanitized work surfaces between food preparation, avoiding cross-contamination and maintaining food safety guidelines.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Made food according to standard recipes with requested changes for customer satisfaction.
  • Organized and re-stocked various stations and self-service items.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Completed all hot and cold food assignments to meet deadlines for meal preparation.

SSP America

Cook II
Chicago , IL
06.2015 - 09.2017
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.
  • Washed, peeled, cut and seeded fruits and vegetables to prepare for consumption.
  • Plated hot meals and salads in aesthetically pleasing arrangements.
  • Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
  • Pierced, smelled and tasted food to check for doneness and quality.

Education

Normandy High School
St Louis, MO
06.2011

Skills

  • Food Preparing, Plating and Presentation
  • Attention to Detail
  • Food Preparation
  • Cold Service
  • Ingredient Preparation
  • Professional Attitude
  • Special Event Cooking
  • Time Management
  • Sauces Mixing
  • Reliable and Trustworthy
  • Chef Assistance
  • Chopping Vegetables
  • Servsafe Certified

Timeline

Ambassador Hotel

Lion Cook
03.2020 - Current

Hyatt Place

Line Cook
09.2017 - 03.2020

SSP America

Cook II
06.2015 - 09.2017

Normandy High School

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