Tadd Johnson

Chef De Cuisine at the Smile

Location 15h@2xNew York, NY

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Summary

I've cooked in some great restaurants and lived in some culinary capitals that have changed me for the good. Managing a kitchen and working with a team is what makes me happy. Creating strong sustainable revenue and working with mgmt. to bring the best service possible to the stage is my name of the game.

I've cooked in some great restaurants and lived in some culinary capitals that have changed me for the good. Managing a kitchen and working with a team is what makes me happy. Creating strong sustainable revenue and working with mgmt. to bring the best service possible to the stage is my name of the game.

My Dream Job is I would like to be a culinary director of a successful and sustainable hospitality group.

Work Experience
  • Chef de Cuisine

    The SmileNew York, NY, US
    Oct. 2016 to Present (1 year)

    See Details

    Role & Tasks:

    Instituting new standards to create a more efficient B.O.H. staff through kitchen re-design, proper hiring of talent, system implementation and real leadership.
    Streamlining kitchen systems to create better understanding for all kitchen mgmt.
    Creating a consistent menu that rotates seasonally for an institutionalized restaurant of 9 years.
    Creating specials everyday to increase daily and nightly sales to control over-spending.
    Instituted labor practices to dramatically lower kitchen payroll by 9% every quarter for a year.
    Created sustainable means of achieving a 22% food cost every quarter my first year on property.
    Built a long-lasting team structure that has the ability to be consistent in producing quality food.
    Maintained and gained more guest satisfaction my first year than in past years.
    Worked with PR company to positively promote the restaurant through necessary means.
    Trained all sous chefs and line cooks to perform at high and rigorous levels.

  • Private Chef

    Italy
    May. 2016 to Oct. 2016 (5 months)

    See Details

    Role & Tasks:

    Controlled dining program with help of one sous chef on a Private estate in Tuscany, Italy. Cooked for parties up to 40 guests.
    Took an important role in farm usage and cultivated lasting relationships.

  • Executive Sous Chef

    La Pecora BiancaNew York, NY, US
    Jun. 2015 to Mar. 2016 (9 months)

    See Details

    Role & Tasks:

    Expedited service of an average of 300 covers per night.
    Created nightly specials.
    Placed all orders with multiple purveyors and maintained as well as created great relationships with purveyors.
    Trained all line cooks.
    Worked with Chef de Cuisine closely to manage food and labor costs and instilled daily patterns to guarantee success

  • Head chef

    Harlem Food BarNew York, NY, US
    Nov. 2014 to Jul. 2015 (8 months)

    See Details

    Role & Tasks:

    Worked with chef owner to create consistent menu that really focused on the areas demographic.
    Controlled all hiring and staffing of FOH and BOH.
    Made all Food and beverage orders.
    Controlled labor program for BOH/FOH to keep under 25%

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

Certifications & Courses
  • Food handlers certificate
    Department of Health
    Jan. 2011
Interests
Wine, my lady and hopefully the gym one day.
Languages
English Fluent
Italian Basic
Spanish Intermediate
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