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Dallas Downtown
Angelo Taddei

Angelo Taddei

Results-driven Sous Chef with 25+ years experience

Restaurants / Food Service

Dallas Downtown, Dallas

Social

Services offered

Sous Chef Operations, High-Volume Food Production, Menu Planning, Food Safety & HACCP, Cost
Control, Inventory Management, Team Leadership, Quality Assurance, Guest Experience

Line cook
Executive chef
Kitchen manager
Sous chef
Approximate rate: USD$ 30 per hour

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

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