Taylor Hanna

Line Cook, Sous Chef

Location 15h@2xChicago, IL

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Summary

I have worked in kitchens since I was 16 years old. I have no formal training, completely self taught. I am incredibly hardworking, efficient and very clean. I am looking to learn as much as I can and I am ready to broaden my horizons.

I have worked in kitchens since I was 16 years old. I have no formal training, completely self taught. I am incredibly hardworking, efficient and very clean. I am looking to learn as much as I can and I am ready to broaden my horizons.

Work Experience
  • Sous Chef

    Bang Bang Pie ShopChicago, IL, US
    Jan. 2014 to Present (2 years and 11 months)

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    Role & Tasks:

    As Sous Chef of bang bang pie shop my duties include, opening and closing shop for daily service, making, delegating and executing a daily prep list, placing orders from numerous purveyors, running the line during service, training new line cooks, training the expo, running expo, taking care of staff meal each day, ensuring all food tastes and looks beautiful, communicating with all other departments on wholesale and catering orders, creating daily specials/ new menu items .

  • Line Cook

    La BoulangerieChicago, IL, US
    Sep. 2013 to Jan. 2014 (4 months)

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    Role & Tasks:

    La Boulangerie is an authentic French bakery, specializing in pastries, fresh baked artisan bread, and crepes. Duties include, taking inventory of new stock, prepping ingredients for crepes, providing excellent customer service with an extensive knowledge of all products in the shop. Closing and cleaning entire store, counting money and placing orders for the following day.

  • Kitchen Manager

    Sep. 2007 to Nov. 2012 (5 years and 2 months)

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    Role & Tasks:

    Yellowdog is one of the fastest growing restaurants in the Orlando area. Extremely busy at all times. Responsible for entire kitchen during dinner shift. Prepping of food such as slicing and smoking meats, cutting vegetables, preparing soups and dressings. Working on the line during dinner rush, ensuring speed, quality, presentation and taste. Managing staff, providing guidance and instruction. Trained on the cash register, helping customers understand the menu and providing them with excellent customer service.Responsible for closing down entire restaurant at the end of the night. Certified as a food safety manager in the state of Florida.

  • Line Cook

    Pita PitOrlando, FL, US
    Aug. 2006 to Jan. 2009 (2 years and 5 months)

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    Role & Tasks:

    Worked as shift manager. Was responsible for working the register, keeping kitchen cleaned and stocked, working and cleaning Grill during lunch and dinner rush.Providing courteous and informative customer service in an open kitchen format. Coordinating rest of the staff, making sure they continued to stay on task. Ensured the cleanliness of entire restaurant. Handled the money at the end of shift. Effectively opening and closing entire restaurant. Restaurant was in a very busy part of town and was open late night hours. Very high volume of customers, and plenty of high pressure situations, ensured customer service was on point and food quality was at its best at all times.

  • Food Runner

    Pisces RisingMount Dora, FL, US
    Jan. 2006 to Jul. 2006 (6 months)

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    Role & Tasks:

    Food runner at a fine dining restaurant that specialized in seafood and creole dishes. Applied the final touches and garnishes to each plate, cross checked the quality of the food. Acted as expo, and ran the meals to diners. Ensured customers were pleased with meals.

Skills

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Dressings

Enforcement Of Safety / Sanitation Standards

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Sauce Development

Saute

Scheduling

Servesafe Certified

Food Handlers Certificate

Smoking

Food Safety Knowledge

Food Styling

Staff education / motivation

General knife handling

Ticket Management

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Vegetable Breakdown

Vegetable cookery

Meat Cookery

Menu development

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