Cornell Vaughn

Executive Sous Chef

Location 15h@2xHouston, Texas Area

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Summary

20+years of professional cooking and kitchen management experience. Exemplifying leadership, team-member and professionalism, with a passion of the culinary Arts and a drive to succeed.

20+years of professional cooking and kitchen management experience. Exemplifying leadership, team-member and professionalism, with a passion of the culinary Arts and a drive to succeed.

Work Experience
  • Executive Sous Chef

    Martini Blu
    May. 2016 to Present (12 months)

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    Role & Tasks:

    Assisting Executive Chef Benoit in planning, cooking, ordering, prep and execution of dishes before, during and after hours of service. Creation of new menu items. Working every station during hours of operation. Practicing proper hygiene at all time as well as ensuring proper handling of foods and proper sterilization as well as working in a clean environment is essential to our success at Martini Blu

  • Sous Chef

    Food bank
    Jul. 2015 to Present (1 year and 10 months)
  • Contract Cook

    Bow Tie Servers
    Jul. 2010 to Present (6 years and 10 months)

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    Role & Tasks:

    Cooking as a contract stand in Sous Chef employee for Houston Food Bank: Cooking in large batches using industrial size tilt-Skillets for school 1,900 - 4,900 children in the Harris County school District, Sodexo: Memorial Methodist Hospital, Compass Group: BBVA Executive Bank building, Chase Executive Bank building, Marathon Oil Executive building, Conoco Executive building, Chevron Executive building Practicing proper hygiene and proper food handling techniques to insure that all Bow Tie Servers clients receive a high quality of standards and a great experience.

  • Line Cook

    Drexel House
    Apr. 2015 to Mar. 2016 (11 months)

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    Role & Tasks:

    Lunch Line cook in a very high volume restaurant in the Galleria area. Cooking under French Master Chef Philippe for two months than switching over to lunch service to add strength, consistency and speed during lunch

  • Line Cook

    Holley’s Seafood Restaurant and Oyster Bar, Houston TX.
    Aug. 2014 to Apr. 2015 (8 months)

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    Role & Tasks:

    Made sure all food from all stations come out with complete components to the dish as well as proper garnishing and insuring each dish goes to the correct table and seat number.
    All line positions, gumbo station and oyster bar/crudo cook. Following recipes according to Chef Standards, butchered fresh fish daily and butchered of chicken for special Sunday fried chicken reservations only.
    Cooked for large parties and catering and organized food from kitchen to guest tables by coordinating a strategic plan with BOH and FOH employees to ensure the guest receive the maximum experience possible.

  • Kitchen Manager

    Remote Logistic International, Houston TX.
    Jun. 2013 to Aug. 2014 (1 year and 2 months)

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    Role & Tasks:

    Managed all kitchen, Catering and Housekeeping day to day operations.
    Cooked for customers, management and potential accounts as well as designed menus for a thirty day cycle with all creative input from me, customers and employees to make sure that we provide the customer with an incredible Culinary experience.
    Maintained a weekly budget in all three departments by making sure what we have on hand is being used and making sure merchandise being ordered is needed.

  • Executive Chef

    Grooves of Houston Lounge, Bar and Restaurant, Houston TX
    Dec. 2010 to May. 2013 (2 years and 5 months)

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    Role & Tasks:

    Managed 8 cooks/1 Sous Chef/1 expo
    Managed all BOH operations including catering as well as ordering merchandise and ensuring that the budget for the week is undershot.

  • Line Cook

    Laurenzo’s Grill, Houston TX.
    Jan. 2009 to Nov. 2010 (1 year and 10 months)

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    Role & Tasks:

    Sautéed a verity of proteins, vegetables and starches.
    Prep. work and setup of my station including making 6 different sauces.
    Having full creative design of the daily fish special.

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