Taroji Smith
King Edward Hotel
Jackson,MS
16
years of professional experience
Experienced Sous Chef with strong kitchen leadership, food safety, and quality control skills. Proven success managing high-volume service, inventory, and staff training in hotel and banquet operations.
Work History
Sous Chef
5 Years 9 Months- Supervised Hilton Garden Inn kitchen prep and line service operations
- Enforced sanitation standards across Hilton Garden Inn kitchen stations
- Trained kitchen staff on Hilton Garden Inn recipes and plating procedures
- Managed inventory for Hilton Garden Inn pantry, freezer, and dry storage
- Prepared entrees, sauces, and garnishes for Hilton Garden Inn guests
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Collaborated with Executive Chef to create innovative dishes for special events.
Executive Sous Chef
5 Years 8 Months- Led daily kitchen operations for Sheraton Hotel dining and banquet services.
- Supervised culinary staff and coached cooks on Sheraton brand standards.
- Planned menus with chef team for restaurant, room service, and events.
- Monitored food preparation, plating, and presentation across hotel outlets.
- Managed inventory, ordering, and storage for kitchen supplies and ingredients.
- Enforced sanitation, food safety, and hygiene procedures throughout kitchen areas.
- Coordinated banquet production with catering, service, and stewarding teams.
- Reviewed schedules, assignments, and workflow for smooth kitchen coverage.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
Jr. Sous Chef
3 Years 11 Months- Supported executive chef with menu execution and recipe adherence
- Adjusted recipes to align with ingredient availability and customer preferences, enhancing dining experience.
- Enhanced customer satisfaction and streamlined operations through effective staff oversight and structured workflow.
- Coordinated with front-of-house staff to ensure on-time meal delivery during peak service, improving service efficiency.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Developed innovative menu items by researching culinary trends and experimenting with flavors. and interesting plating designs.
- Assisted in developing recipes for special events or catering functions.
- Inspected food deliveries for freshness before storing them properly in designated areas.
Education
Associate of Arts - Culinary Science
Skills
Menu planning
Banquet production
Recipe testing
Sanitation compliance
Food safety
Quality control
Inventory management
Supply ordering
Kitchen supervision
Staff management
Team leadership
Time management
Problem solving
Culinary techniques
Attention to detail
Timeline
Sous Chef
King Edward Hotel
02.2021 - CurrentRead More
Executive Sous Chef
Sheraton Hotel
05.2015 - 01.2021Read More
Jr. Sous Chef
St. Andrews School of Arts
04.2011 - 03.2015Read More
Hinds Community College
Associate of Arts from Culinary Science
Read More