Callie Williams
Florissant,Missouri
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Motivated professional offering Associate degree in culinary arts. Adds value to any organization in need of great collaboration, interpersonal and multitasking abilities. Meets tight deadlines. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
8
8
years of professional experience
Work History
AM Sous Chef
Saint louis club
St Louis , MO
2016.02 - Current
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Improved performance of team members resulting in high-quality meals produced daily.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Monitored food products, driving quality, freshness and integrity.
- Assisted with interviewing, hiring and training kitchen personnel.
- Created a positive work environment by encouraging teamwork among staff members.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Liaised closely with kitchen and front-of-house personnel.
- Performed as head chef to maintain team productivity and restaurant quality.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Education
Associate of Arts - Culinary Arts
Culinary Institute of St. Louis At Hickey College
St Louis, MO2015-12
Skills
- Workflow Optimization
- Inventory Management
- Food Preparation
- Food Safety
- Vendor Relationship Management
- Menu Planning
- Staff Training
- Team Leadership
- Menu Development
- Kitchen Management
- Positive and Professional
- Special Dietary Requirements
- BOH Operations
- Food Stock and Supply Management
- Banquets and Catering
- Hiring, Training, and Development
- Recipe Development
- Fine Dining
- Strong Work Ethic
Timeline
AM Sous Chef
Saint louis club
2016.02 - Current
Associate of Arts - Culinary Arts
Culinary Institute of St. Louis At Hickey College
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