Keith Taylor

Owner: Developed and implemented various globally inspired instant sauces for home cooks

Responsible for all fabrication, finishing, and packaging of products.

Directed and trained an excellent culinary team of up to 25 members for an establishment of over $1 million in food sales annually

Personally handled all ordering, scheduling, inventory, and costing

Maintained a continually hands-on presence in the kitchen, ensuring food quality, food safety, and teamwork.

Partnered with sales team to create custom menus for a wide range of clients

Established strong relationships with vendors to ensure the best possible product and pricing.

Worked diligently with ownership and office staff to provide correct pricing for over 1000 menu items

Instrumental in paring down menu to maximize efficiency and profits

Cooperated with service managers to problem solve and correct any service/kitchen issues before they arose.

Instrumental in keeping food and labor costs at 26% and 20% respectively.

Effectively oversaw a busy catering kitchen, establishing new and valuable relationships with kitchen staff, vendors, and salespersons.

Trained culinary team in new techniques while maintaining the integrity of the previous chefs' menu items

Responsible for all purchasing, scheduling, and menu costing.

Established new menu items and wedding packages

Successfully managed, ordered, and prepared outstanding cuisine for a multitude of kosher events

Demonstrated continuous commitment to reducing food and labor costs.

Developed menus and trained staff for many large events and galas for up to 1500 people.