Angelo Taddei

Sous Chef Operations, High-Volume Food Production, Menu Planning, Food Safety & HACCP, Cost

Control, Inventory Management, Team Leadership, Quality Assurance, Guest 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.

Associate of Applied Science – Culinary Arts

Texas State Technical College, Harlingen, TX