Summary
Work History
Education
Skills
Timeline
pwb
Ashley Gilliam

Ashley Gilliam

Commerce,TX

Summary

Hardworking and experienced chef with 15+ years of experience in food service management, including menu planning, food preparation, and service delivery. Proven track record of increasing revenue and improving customer satisfaction. Skilled in kitchen management, supervising staff, and ensuringcompliance with health and safety regulations. Proficient in culinary operations, catering, and hospitality. Possesses a strong background in food service leadership and management. Authorized to work in the US for any employer

Work History

Dining Services Director

Three Forks Senior Living
10.2024 - Current
  • Oversaw all aspects of dining services operations, including menu planning, food preparation, and service deliver
  • Managed a team of XX staff members, providing training, coaching, and performance evaluations to ensure high-quality service
  • Collaborated with chefs and culinary staff to create innovative menus that catered to diverse dietary needs and preferences
  • Maintained compliance with health and safety regulations by conducting regular inspections and implementing corrective actions as needed

Food Service Director/Executive Chef

Taher Inc
07 2023 - 10 2024
  • Came in $43,000 in the green as a first year contract
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
  • Enhanced brand reputation through exceptional customer service initiatives that prioritized guest satisfaction at every stage of the dining experience.
  • Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
  • Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.

District chef Bullard

ISD, Taher Inc
07 2022 - 07 2023
  • Spearheaded employee training programs aimed at enhancing culinary skills and maintaining consistency among all district locations.
  • Maintained up-to-date knowledge of industry trends through regular participation in culinary conferences and workshops.
  • Established strong relationships with local vendors, securing favorable pricing agreements while maintaining ingredient quality standards.
  • Increased staff retention rates by fostering a supportive work environment built on open communication channels and ongoing professional development opportunities.

Executive Chef/Kitchen Manager

UT health
11 2021 - 07 2022
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Interim Director

UT Health East Texas
08 2021 - 11 2021
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
  • Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
  • Optimized workflow processes by analyzing data on staff performance, customer feedback, and sales trends to make informed decisions about staffing levels and work schedules.
  • Assisted in marketing efforts for special events or promotions to drive increased revenue for the food service department.
  • Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
  • Coordinated catering services for special events such as weddings or corporate functions, planning menus tailored specifically to client preferences while managing logistical aspects such as staffing requirements or equipment rentals.
  • Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.

Sous Chef/Supervisor

UT Health East Texas
10 2019 - 08 2021
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.

Education

Waxahachie High School
Waxahachie, TX
2007

Skills

  • Financial Oversight
  • Schedule Management
  • Menu planning
  • Supply ordering
  • Hiring and recruitment
  • Safe food handling
  • Kitchen staff coordination
  • Recruitment
  • Cost controls
  • Budgeting
  • Scheduling
  • Recipes and menu planning
  • Food plating and presentation
  • Flexible and Adaptable
  • Organization and Time Management
  • Self-Motivated
  • Decision-Making
  • Forecasting and planning
  • Employee training and development
  • Food preparation and safety
  • Food inventories

Timeline

Dining Services Director

Three Forks Senior Living
10.2024 - Current

Food Service Director/Executive Chef

Taher Inc
07 2023 - 10 2024

District chef Bullard

ISD, Taher Inc
07 2022 - 07 2023

Executive Chef/Kitchen Manager

UT health
11 2021 - 07 2022

Interim Director

UT Health East Texas
08 2021 - 11 2021

Sous Chef/Supervisor

UT Health East Texas
10 2019 - 08 2021

Waxahachie High School

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Ashley Gilliam