Taylor Lorenzo
Yuma,AZ
Summary
Detail-oriented Owner with proven success building relationships and maintaining partnerships with top accounts to increase overall productivity and grow profit channels. Expands network connections by effectively determining and meeting customer needs, implementing price models and optimizing inventory control procedures.
Overview
9
9
years of professional experience
Work History
Owner/Operator
3 Bougie Chefs
2023.08 - Current
- Increased customer satisfaction by providing high-quality services and timely communication.
- Managed daily operations for optimal efficiency, streamlining processes to reduce costs.
- Established strong relationships with suppliers, ensuring consistent delivery of goods and services at competitive prices.
- Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
- Ensured compliance with relevant regulations, maintaining proper documentation and licensing requirements.
Executive Sous Chef
Story Point
2019.01 - 2023.01
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Lead Line Cook
Kai
2014.11 - 2019.08
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
Education
Associate of Applied Science - Culinary
Le Cordon Bleu College of Culinary Arts - Scottsdale
Scottsdale, AZ10.2010
Skills
- Financial Planning
- Operations Management
- Operations Oversight
- Sales negotiation
- Staff Training and Development
Timeline
Owner/Operator
3 Bougie Chefs
2023.08 - Current
Executive Sous Chef
Story Point
2019.01 - 2023.01
Lead Line Cook
Kai
2014.11 - 2019.08
Associate of Applied Science - Culinary
Le Cordon Bleu College of Culinary Arts - Scottsdale
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