1316 Euclid Street, Northwest (202) 609-2001

Apartment SB6 Btaylor061@yahoo.com

Washington, D.C. 20009

Bruce A. Taylor
To obtain a position that will enable me to utilize my culinary arts experience, skills and
OBJECTIVE talents to attain a goal-oriented career.

• A gifted and talented professional and dependable worker who enjoys his work.
CREDENTIALS
• Approximately 18 years of experience in the area of culinary arts assigned to
multiple tasks in specific areas as a cook.
• Possess considerable knowledge in food preparation, presentation and portion
control.
• Ability to plan, organize and direct the activities of employees in the kitchen area.
• Efficient and reliable work performance.
• Demonstrates excellent ability to perform assigned tasks in a time-efficient
manner.
• Goal-oriented individual with strong leadership capabilities who works well with
others.
• Graduated with a culinary arts certificate.

EXPERIENCE 2005–2007 FOOD TEAM INC. WASHINGTON,

DC
First Cook
• Responsible for food quality, and the timing of food, food
presentation, customer satisfaction, training, kitchen cleanliness, and a
safe working environment.
• Assisted in managing culinary operations, provided leadership as
both a coach in food preparation and presentation to ensure customer
satisfaction.
• Prepared and cooked hot entrées and prepared cold salads.
• Assigned to carving station for special events.
• Performed other related duties assigned by the management team.

2004 - 2005 OMNI HOTELS

WASHINGTON, DC
Banquet Cook
• Responsible for overseeing daily kitchen operations, as well as
prepared and maintained food quality for all events.
• Responsible for all preparation of food items, appropriate appetizers,
and plating of meals and desserts. Prepared and portioned food items such
as salads, appetizers, salad dressings and buffet preparation, ensuring that
food was of high quality for customer satisfaction.
• Ability to perform multiple tasks in a fast-paced kitchen
environment.
• Participated in the development and selection of menus for major
events, as assigned.
• Control and maintain inventory within a cost effective manner.
• Ensured that all kitchen staff maintained health and safety
1
 regulations.
• Provided on-site training for kitchen assistants and other essential
staff as it regards the event.
Page 2 ~ Bruce A. Taylor

EXPERIENCE 2002 – 2004 UNIVERSITY OF RICHMOND WASHINGTON,

CONTINUED DC
Production Cook
• Performed multiple tasks in the day to day operations of the assigned
working area.
• Performed work assignments to meet proper quantities within a
necessary time frame.
• Knowledgeable of all stations, plate presentations and preparations of
all menu items.
• Communicated with all line cooks daily for proper pars and production
requirements when needed in specified workstations.
• Prepared hot entrées, facilitated the pizza and grill stations and handled
food preparation as assigned.

1991 - 2002 MR. PAUL SHORT CATERING COMPANY WASHINGTON, DC

Catering Cook
• Managed all catering activities and functions.
• Produced and provided a high quality catering service;
• Ensured food, cleaning materials and sundry supplies orders are made
regularly and accurately and ensured correct stock control at all times.
• Implemented correct menus and standard recipes in the preparation,
cooking and service of well cooked appetizing meals within cost limits
according to predetermined specifications;
• Assist Master Chef as needed in execution of catering services.
• Organized and supervised the work of other members of the catering
team.
• Handled all logistics for banquets and customer relations.

1995 - 2002 K.R.A.

WASHINGTON, DC
Office Clerk
• Maintained and operated mailing and shipping materials.
• Photocopied medical books.

1980 - 1982 AMERICAN BANKERS ASSOCIATION WASHINGTON, DC

Office Clerk
• Handled all logistics of office moves, including moving of furniture, the
breakdown and setup of offices and facilitated in-house functions.

VOLUNTEER 2008 – PRESENT GOSPEL RESCUE MINISTRIES WASHINGTON,

EXPERIENCE DC
Volunteer
• Cleaning offices, filing and photocopying for essential staff as assigned.
• Cooking and preparation of daily meals in the kitchen.

2
 1991 - 2006 UNITED HOUSE OF PRAYER FOR ALL PEOPLE WASHINGTON, DC
Volunteer
• Prepared and cleaned kitchen; prepared and served hot meals.
• Baked breads and desserts; served hot meals.
• M. M. Washington Career High School, Culinary Arts Certificate
EDUCATION

REFERENCES Available upon request.