Andreen Williams
Gulfport,MS
Summary
Professional with winning attitude and desire to deliver exceptional dining experience. Focused on setting high expectations and raising service standards. Keen to expand customer base through careful oversight and novel promotional methods. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Assistant General Manager (AGM)
Ruby Tuesday
Mississippi
05.2022 - Current
- Oversee the operations of the business
- Managed daily operations of the store, including scheduling and supervising staff.
- Ensured that customer service standards were met or exceeded at all times.
- Developed and implemented effective strategies to maximize sales and profits.
- Monitored inventory levels and placed orders for new stock as needed.
- Conducted regular performance evaluations for employees to ensure quality standards were maintained.
- Analyzed financial data and prepared reports for senior management.
- Created promotional campaigns to increase store traffic and generate revenue.
- Identified opportunities for cost savings and operational efficiency improvements.
- Resolved customer complaints in a timely manner while maintaining a professional demeanor.
- Provided training, guidance, and support to staff members on proper procedures and policies.
- Implemented safety protocols to protect both customers and employees from potential hazards.
- Maintained accurate records of employee attendance, payroll information, sales figures.
- Evaluated current processes within the store environment to identify areas of improvement.
- Collaborated with other departments within the organization to coordinate projects.
- Prepared weekly schedules for staff members based on their availability.
- Assisted in the recruitment process by conducting interviews with prospective candidates.
- Performed administrative tasks such as filing paperwork, preparing documents.
- Developed marketing plans to promote products or services offered by the company.
- Communicated regularly with suppliers regarding product delivery timelines, pricing information.
Operations Manager
University of Southern Mississippi Beach view Café
Long Beach, MS
07.2021 - 07.2022
- Overseeing the full operation of the business.
- Developed and implemented operational procedures to ensure quality standards are met.
- Monitored and improved efficiency of processes, team performance, and customer service.
- Directed operations staff by providing guidance, training, and support in order to meet company objectives.
- Performed cost analysis for various projects to determine budget requirements.
- Maintained accurate inventory records to track stock levels and minimize costs.
- Established effective relationships with vendors to negotiate pricing and secure materials needed for production.
- Ensured compliance with safety regulations and maintained a safe work environment for all personnel.
- Analyzed data from daily reports to identify trends in production performance metrics.
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Created monthly reports for senior management summarizing operational performance metrics.
- Coached, mentored and trained team members in order to improve their job performance.
Sous Chef
The golden nuggets casino
Biloxi, MS
11.2019 - 08.2021
- Purchased ingredients from local farms, including Type and Type , which reduced grocery costs Number %.
- Created exciting dishes to draw in clientele and increase revenues.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Monitored and improved work of Number team members producing over Number meals per night.
- Trained Job title s on Type culinary techniques, increasing productivity and boosting workflows within
- Number Timeframe .
- Assessed inventory levels every Timeframe and placed orders to replenish goods before supplies depleted.
- Prepared various local and seasonal specialties for Number table restaurant.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Incorporated customer recommendations and feedback to experiment with new dish creations.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
Kitchen Manager/Sous Chef
Playmaker sports bar and night life
Biloxi, MS
07.2019 - 03.2020
- Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
- Completed regular line checks to maximize quality assurance.
- Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
- Trained employees on correct cooking techniques, safety standards and performance strategies.
- Interviewed, hired, and supervised back of house staff.
- Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
- Coordinated preparation of customer meals and monitored food handling for safety purposes.
- Received, organized and rotated paper goods and food ingredients.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
- Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
- Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
- Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
- Prepared and led food service training programs to teach staff Task , Task and Task .
- Supervised staff preparing and serving Number meals per day.
- Reduced food waste Number % by overseeing and planning ingredients, anticipated customers and popularity of items.
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
Executive sous chef
Coastline Caribbean restaurant
Gulfport, MS
02.2017 - 09.2019
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Trained and built strong culinary team consisting of Number Job title s for
- Number -seat restaurant.
- Kept atmosphere constructive for employees by promoting effective listening skills, regular training and Skill
- Supervised kitchen staff of Number individuals, delivering on-the-fly training and mentoring to improve skills.
- Managed kitchen staff team of Number and assigned various stages of food production.
- Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and
- Type items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Created exciting dishes to draw in clientele and increase revenues.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Developed new market items and spearheaded implementation of Program .
- Prepared up to Number dishes per shift for busy, Type restaurant grossing $ Amount annually.
- Monitored and improved work of Number team members producing over Number meals per night.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
- Trained Job title s on Type culinary techniques, increasing productivity and boosting workflows within
- Number Timeframe .
- Maintained labor at under Number % to promote long-term business profitability.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Prepared schedules, work assignments and constructed employee compensation packages.
- Purchased ingredients from local farms, including Type and Type , which reduced grocery costs Number %.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Reduced food costs by Number % by expertly estimating purchasing needs and buying through approved suppliers.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
Sous Chef
Anchorage By The Sea
Ogunquit, ME
09.2012 - 10.2017
- Developed a variety of cuisines for full restaurant service, special events, catering, and tasting menus. Managed kitchen staff scheduling efficiently, ensuring complete coverage without labor wastage. Enhanced customer satisfaction and team productivity by implementing a command-based structure with precise control over staff actions.
- Oversaw all kitchen food preparation in a demanding, high-volume setting. Cultivated robust vendor relationships to source premium ingredients at optimal prices. Managed staff within the restaurant's kitchen and on-site at catering events.
- Maintained labor at under Number % to promote long-term business profitability.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Stepped into the role of head chef when needed to maintain team productivity and meet restaurant standards. Developed an inventive menu with over [Number] unique selections. Trained [Job Title] in [Type] culinary techniques, boosting efficiency and optimizing processes within [Number] [Timeframe]. Procured ingredients from local suppliers, including [Type] and [Type], attaining a [Number]% reduction in costs, reduction in grocery expenses.
Implemented measures to prevent cross-contamination using utensils, surfaces, and pans during the preparation of meals for guests with food allergies and gluten sensitivities.
Oversaw and enhanced the performance of Number staff members, who produced over Number dishes nightly.
Conceived unique food and wine combinations, contributing to a successful cross-promotional campaign. - Assessed inventory levels every Timeframe and placed orders to replenish goods before supplies depleted.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Trained numerous kitchen personnel from ground up to take on challenging stations such as Type and
- Type .
- Created exciting dishes to draw in clientele and increase revenues.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution
- Coordinated ordering, receiving, storage, and distribution of food items.
Executive Chef
Gasparilla Inn and Club
Boca Grande, FL
03.2009 - 01.2012
- Managed team of Number Job title s handling all kitchen work in busy Type establishment.
- Worked closely with Job title and Job title to create dynamic entrees for large banquets, including Type and Type events for up to Number people.
- Created exciting dishes to draw in clientele and increase revenues.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Trained Job title s on Type culinary techniques, increasing productivity and boosting workflows within
- Number Timeframe .
- Monitored and improved work of Number team members producing over Number meals per night.
- Collaborated with head chef to create banquet menu for Number wedding guests.
- Maintained labor at under Number % to promote long-term business profitability.
- Assessed inventory levels every Timeframe and placed orders to replenish goods before supplies depleted.
- Managed food usage with proper stock rotation to prevent spoilage.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Developed innovative Type menu with over Number offerings.
- Purchased ingredients from local farms, including Type and Type , which reduced grocery costs Number %.
- Streamlined Type and Type processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve Number additional guests per
- Timeframe .
- Trained numerous kitchen personnel from ground up to take on challenging stations such as Type and
- Type .
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
Executive Sous Chef
The ritz Carlton Hotel rose hall
Jamaica, Jamaica
08.2006 - 10.2008
- Created exciting dishes to draw in clientele and increase revenues.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Incorporated customer recommendations and feedback to experiment with new dish creations.
- Inspected freezer and refrigerator prior to each shift to check temperature levels, ensuring proper functionality.
- To prevent cross-contamination, I meticulously avoided using the same utensils, surfaces, and pans when preparing meals for individuals with food allergies and gluten intolerance. I employed appropriate cleaning supplies and methods to thoroughly disinfect counters where raw meat, poultry, fish, and eggs had been prepared. I carefully planned and prepared food product orders to ensure stock levels were maintained. I engaged with patrons to discuss dietary concerns and food allergies, ensuring meals were prepared to meet their individual needs. Daily preparation of mise en place was carried out to facilitate the efficient creation of signature dishes. I vigilantly monitored the kitchen area and staff to uphold overall safety and enforce proper food handling techniques. Quality monitoring was also a priority, presentation, and quantities of plated food across the line.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food.
- Continually supervised training and cross-training of pastry staff for all phases of preparation.
- Created tasty dishes using popular recipes, delighting patrons, and generating return business.
- Considered seasonal product pricing and availability in the development of promotional dishes and menu selections.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Monitored food costs on a weekly basis to maintain target profit margins.
Restaurant Chef
Blue water inn
Ogunquit, ME
02.2007 - 10.2008
- Mitigated risk of kitchen safety incidents by maintaining clean and orderly environment.
- Utilized local ingredients from nearby farms to implement into special dishes.
- Placed orders for food supplies weekly with understanding of kitchen's budget.
- Trained and supervised all culinary personnel for $ Amount annual revenue-grossing restaurant.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
- Maintained highest standards of Type product quality.
- Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
- Instructed Job title s in preparation of garnishes, dressings and side dishes.
- Created exceptional menu items executed with precision to regularly garner diner praise.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
- Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Trained new team members on proper meat and vegetable preparation techniques.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Executive Chef
Sandals resort Montego bay
Jamaica, IA
08.2004 - 08.2006
- I ensured that plated meals were double-checked for any last-minute changes before being sent to the dining room. I kept the stations well-stocked and prepared for use to maximize productivity. I upheld consistent quality and high accuracy in the daily preparation of identical dishes. I washed, sliced, peeled, and cut various foods in preparation for cooking or serving. Additionally, I precooked garnishes like bacon pieces for later use to enhance fresh dishes.
- Trained new chefs on menu items and kitchen procedures.
- Inventoried kitchen sections and refilled supplies.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Monitored and reported on food and labor costs, as well as waste, achieving a monthly saving of a specific dollar amount.
- Prepared food in the morning and before services started.
- Cooked food following specific measurements and recipes.
- Filled specialized menu orders.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Stood in for other members of the kitchen staff.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored quality, presentation and quantities of plated food across line.
- Planned and prepared food product orders to maintain appropriate stock levels.
Education
Associate in Culinary arts - Culinary Arts
Mgccc Collage
Gulfport, MS09-2022
High school diploma in Food and beverage -
Knockalva technical high school
Jamaica, IASkills
- Food and beverage pairing
- Resource management
- Food preparation techniques
- Company safety standards
- Banquets and catering
- Kitchen equipment and tools
- Waste control
- Grilling and deep frying skills
- Portion and cost control
- Purchasing
- Budgeting and cost control
- Pantry restocking
- Regulatory compliance
- Cleaning and sanitizing methods
- Meal preparation
- Dish preparation
- Verbal and written communication
- Customer service oriented
- Culinary Experience
- Kitchen Experience
- Kitchen Management Experience
- Labor Cost Analysis
- Profit & Loss
- Restaurant Management
- Supply Chain
- Title Processing
- Pricing
- Forecasting
- Recruiting
- Food Production
- Sourcing
- Restaurant Experience
- Menu Planning
- Food Safety
- Microsoft Office (10 years)
- Merchandising
- Office Management
- Banquet Experience
- POS
- Food management
- Supervising experience
- Payroll
- Human resources
- Stocking
- Production management
- Windows
- Communication skills
- Customer service
- Cooking
- Sanitation
Certification
- ServSafe Manager
- Food Handler Certification
- Food Safety Certification
Timeline
Assistant General Manager (AGM)
Ruby Tuesday
05.2022 - Current
Operations Manager
University of Southern Mississippi Beach view Café
07.2021 - 07.2022
Sous Chef
The golden nuggets casino
11.2019 - 08.2021
Kitchen Manager/Sous Chef
Playmaker sports bar and night life
07.2019 - 03.2020
Executive sous chef
Coastline Caribbean restaurant
02.2017 - 09.2019
Sous Chef
Anchorage By The Sea
09.2012 - 10.2017
Executive Chef
Gasparilla Inn and Club
03.2009 - 01.2012
Restaurant Chef
Blue water inn
02.2007 - 10.2008
Executive Sous Chef
The ritz Carlton Hotel rose hall
08.2006 - 10.2008
Executive Chef
Sandals resort Montego bay
08.2004 - 08.2006
Associate in Culinary arts - Culinary Arts
Mgccc Collage
High school diploma in Food and beverage -
Knockalva technical high school