Angelo Taddei
Results-driven Sous Chef with 25+ years experience
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About
Sous Chef Operations, High-Volume Food Production, Menu Planning, Food Safety & HACCP, Cost
Control, Inventory Management, Team Leadership, Quality Assurance, Guest Experience
Experience
Kitchen Manager – Remington Hospitality / Marriott Suites (Dallas, TX)
March 2025 – Present
- Support daily culinary operations with focus on quality and guest satisfaction.
- Ensure food safety and HACCP compliance.
- Train and supervise kitchen staff.
- Manage inventory and cost controls.
Lead Tech, Food Services – Children’s Health Hospital (Dallas, TX)
May 2023 – June 2024
- Designed and launched Grab ’N Go Bites program.
- Increased weekly production from 900 to 2,700 units with static labor.
- Expanded vending operations from 3 to 5 units.
- Maintained cost control and quality standards.
Line Cook / Prep Cook – Alamo Drafthouse Cinema (Dallas, TX)
January 2022 – March 2023
- Executed high-volume fry station production.
- Supported prep and recipe execution.
Line Chef – Neiman Marcus (Dallas, TX)
March 2018 – September 2019
- Executed upscale lunch service across multiple stations.
- Maintained high presentation and sanitation standards.
First Line Supervisor – Eatzi’s Market & Bakery (Dallas, TX)
August 2013 – January 2018
- Supervised large-scale culinary production and workflow.
Executive Chef – The Green Room (Dallas, TX)
February 2013 – August 2013
- Reduced food costs by 10%.
- Designed menus and led kitchen operations.
Education
Associate of Applied Science – Culinary Arts
Texas State Technical College, Harlingen, TX
