Summary
Overview
Work History
Education
Skills
Timeline
Generic

Taylor Kennedy

Katy,TX

Summary

Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

9
9
years of professional experience

Work History

Kitchen Manager

Hotel Granduca
03.2025 - Current
  • Managed daily kitchen operations, ensuring smooth workflow and adherence to health standards.
  • Trained and supervised kitchen staff, fostering teamwork and enhancing service efficiency.
  • Developed and maintained inventory systems, optimizing stock levels for uninterrupted service.
  • Implemented food safety protocols, reducing risks and ensuring compliance with regulations.

Line Cook

Mayacama Golf Club
05.2024 - 10.2024
  • Prepared diverse menu items following established recipes and presentation standards.
  • Maintained cleanliness and organization of kitchen workspace to ensure efficient operations.
  • Assisted in inventory management by tracking ingredient usage and reporting shortages.
  • Collaborated with team members to optimize workflow during peak service hours.

Sous Chef

Sommba Cocina+Wine Bar
01.2023 - 03.2024
  • Assisted in menu development, incorporating seasonal ingredients and current culinary trends.
  • Collaborated with kitchen staff to maintain high standards of food quality and presentation.
  • Managed inventory and ordering processes, ensuring timely replenishment of supplies.
  • Trained junior kitchen staff on proper cooking techniques and food safety protocols.
  • Developed weekly specials, enhancing customer engagement and dining experience.
  • Streamlined kitchen workflows to improve efficiency during peak service hours.
  • Ensured compliance with health regulations, maintaining a clean and safe work environment.

Sous Chef

Kingstide
03.2022 - 10.2022
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Participated in staff meetings, contributing ideas for menu enhancements and operational improvements.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Lead Line Cook

Fountaingrove Club
01.2021 - 12.2021
  • Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
  • Developed daily prep lists to optimize workflow and enhance kitchen efficiency.
  • Trained new line cooks on cooking techniques and restaurant procedures.
  • Coordinated with front-of-house staff to streamline service during peak hours.

Line Cook

Solage Calistoga
03.2016 - 03.2018
  • Adhered to food safety regulations, ensuring high standards of hygiene in food preparation.
  • Operated kitchen equipment safely, including grills, fryers, and ovens, while minimizing risks.
  • Supported chef in daily meal preparations and special event catering initiatives.
  • Adapted quickly to changing menus and special requests while maintaining quality standards.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Education

General Studies

Montgomery High School
Santa Rosa, CA
06-2011

Skills

  • Multitasking and organization
  • Customer service
  • Food safety
  • Inventory management

Timeline

Kitchen Manager

Hotel Granduca
03.2025 - Current

Line Cook

Mayacama Golf Club
05.2024 - 10.2024

Sous Chef

Sommba Cocina+Wine Bar
01.2023 - 03.2024

Sous Chef

Kingstide
03.2022 - 10.2022

Lead Line Cook

Fountaingrove Club
01.2021 - 12.2021

Line Cook

Solage Calistoga
03.2016 - 03.2018

General Studies

Montgomery High School

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