John Tapper Email & Phone Number
Sous Chef @ Compass Group
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John Tapper Location
- Myrtle Beach, SC, US
John Tapper Work
- 2026 -now Sous Chef @
- 2021 -2026 Executive Chef @ Wachesaw Plantation Club
- 2018 -2021 Executive Chef @
- 2014 -2018 Executive Chef @ Thoroughbreds chop house and Seafood Grille
- 2013 -2014 Sous Chef @ Croissants Bistro & Bakery
- 2012 -2013 Executive Sous Chef @ Bradys brewhouse
- 2007 -2012 Assistant Deli Manager @ River Market COOP
John Tapper Education
- Le Cordon Bleu College of Culinary Arts-Minneapolis
Associate of Arts (A.A.) (Culinary Arts/Chef Training)
2001-2003 - Le Cordon Bleu College of Culinary Arts-Minneapolis
Associate's degree (Culinary Arts/Chef Training)
2001-2003
John Tapper Skills
- Culinary Skills
- Fine Dining
- Cuisine
- Menu Development
- Recipes
- Banquets
- Restaurant Management
- Catering
- Restaurants
- Sanitation
- Food Service
- Food Preparation
- Menu Costing
- Food & Beverage
- Pastry
- Food Safety
- Cooking
- Food
- Gourmet
- Food Quality
- Leadership
- Team Building
- PowerPoint
- Sales
- Food and Beverage
- Labor Control
- Microsoft Office
- Microsoft Word
- Microsoft Excel
- Chef
- New Restaurant Openings
- Customer Service
- Recipe Testing
- Wine
- Culinary Management
- Inventory Management
- Menu Engineering
- Hospitality Industry
- Marinades
- Labor Cost Management
- Portion Control
- Sauces
- New Unit Openings
- Seafood
- Serve Safe Certified
- Soups
John Tapper Summary
- John Tapper, based in Myrtle Beach, SC, US, is currently a Sous Chef at Compass Group. John Tapper brings experience from previous roles at Wachesaw Plantation Club, Conway Medical Center, Thoroughbreds chop house and Seafood Grille and Croissants Bistro & Bakery. John Tapper holds a 2001 - 2003 Associate of Arts (A.A.) in Culinary Arts/Chef Training @ Le Cordon Bleu College of Culinary Arts-Minneapolis. With a robust skill set that includes Culinary Skills, Fine Dining, Cuisine, Menu Development, Recipes and more. John Tapper has 5 emails and 1 mobile phone numbers on RocketReach.
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