Summary
Overview
Work History
Education
Skills
Personal Information
Timeline
Generic

Tytaira Quaye

McKinney,TX

Summary

Forward-thinking professional and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Asian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Skilled at staying focus and productive in high stress situations.

Overview

9
9
years of professional experience

Work History

Business Owner

Catering Business
08.2023 - Current
  • Crafted exciting catering options for clients.
  • Delivered exceptional results under tight deadlines by prioritizing tasks effectively and delegating responsibilities.
  • Increased customer satisfaction by consistently delivering high-quality catering services for various events.

Executive Sous Chef

KAI Lounge
03.2021 - 08.2023
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Promoted teamwork among kitchen staff, fostering positive work environment that encouraged creativity and collaboration.
  • Implemented effective safety protocols which resulted in consistently clean and hazard-free kitchen environment.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Sous Chef

Earl’s Kitchen & Bar
02.2017 - 03.2021
  • Mentored kitchen staff to prepare each for demanding roles.
  • Key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations. Scoring 95+ for inspections.
  • Mentored junior kitchen staff, fostering collaborative work environment that improved overall team performance.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks.
  • Monitored food and labor costs to verify budget targets were met.

Supervisor

P.F Changs
09.2015 - 02.2017
  • Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
  • Served consistent portions following recipes and control standards.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Mentored newly hired employees on operating equipment and safety and developed training manual to use for reference.

Education

Associate Degree - Science of Culinary Arts

Art Institute of Dallas
Dallas, TX
2016

Skills

  • Advance Knife cuts
  • Documentation & Reporting
  • Operating fast-paced kitchens
  • Account Management
  • Word, Power Point, & Excel
  • Team building
  • Food Safety
  • Hiring, Training, and Development
  • Vendor Relationship Management
  • Cost Control

Personal Information

Experienced Chef with 9+ years in the industry.

Timeline

Business Owner

Catering Business
08.2023 - Current

Executive Sous Chef

KAI Lounge
03.2021 - 08.2023

Sous Chef

Earl’s Kitchen & Bar
02.2017 - 03.2021

Supervisor

P.F Changs
09.2015 - 02.2017

Associate Degree - Science of Culinary Arts

Art Institute of Dallas

Similar Profiles

CREATE PROFILE
Tytaira Quaye