Tadd Johnson

Executive Sous Chef

Location 15h@2xNew York, NY

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Summary

I am a 30 year old chef who has been in the industry for 13 years. I've been cooking a long time and i love it. Managing a kitchen and working with a team is what makes me happy. Creating revenue and working with mgmt. brings me gratification.

I am a 30 year old chef who has been in the industry for 13 years. I've been cooking a long time and i love it. Managing a kitchen and working with a team is what makes me happy. Creating revenue and working with mgmt. brings me gratification.

My Dream Job is I would like to be a culinary director of my own gourmet markets around the country.

Work Experience
  • Executive Sous Chef

    La Pecora BiancaNew York, NY, US
    Jul. 2014 to Jul. 2015 (12 months)

    See Details

    Role & Tasks:

    Opening sous chef. I expedited around 300 covers nightly. I managed inventory, ordering, scheduling, and the kitchen crew for a 6M F&B program. Observed controllable costs, fixed costs and cog's weekly with the cdc. I created nightly specials and managed proper food rotation from 6 purveyors delivering daily.

Education
Skills

Advanced Knife Handling

Molecular gastronomy

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

General knife handling

Ticket Management

Gluten Free

Grilling

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Pastry Program Management

Catering

Petit Fours/Mignardises

Chocolate Making

Servsafe Certified

Cost Optimization

Show Piece Work

Food / Beverage Pairing

Staff Education / Motivation

Gluten-Free

Time Management

Ice Cream/Sorbet

Vegan Baking

Menu / Recipe Development

Pastry Commissary

Wood Fire

Pastry Menu Development

Ability To Lift 40+ Lbs

Profit & Loss Management

Beer Knowledge

Classic Wine Service Knowledge

Coffee Knowledge

Glassware Knowledge

Inventory

Classic Food / Wine Service

Hospitality / Management Degree

Classic Wine Service Knowledge

Menu development

Conflict Resolution

OpenTable or other

Customer service

POS Systems

Event Management / Organization

Staff Management of 150+

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Staff Management of 75

Floral Arrangement

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Accounting / Bookkeeping

Payroll

Budgeting

Profit And Loss

Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Social Media

Food Safety Knowledge

Staff Education / Motivation

Vendor Management

Writing

Microsoft Office

Languages
English Fluent
Italian Basic
Spanish Intermediate
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