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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