Carlyle Williams
Queens
Summary
Experienced culinary professional with a strong background in high-volume food production, menu development, and kitchen management. Adept at optimizing operations, maintaining cost controls, and ensuring safety and sanitation compliance while delivering exceptional cuisine and customer satisfaction. Eager to bring expertise and innovative approaches to a new role, driving team success and culinary excellence with my over 20 years experience
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Dinex
New York, NY
07.2025 - Current
- Led culinary team in executing seasonal menus, ensuring high-quality standards and guest satisfaction.
- Streamlined kitchen operations, enhancing efficiency and reducing food waste through strategic inventory management.
- Mentored junior chefs, fostering skill development and promoting a collaborative work environment.
- Oversaw daily kitchen activities, maintaining compliance with health regulations and safety protocols.
- Coordinated catering services for large-scale functions, effectively managing staff assignments and timelines.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
Banquet Chef
Peak NYC
New York, NY
09.2022 - 07.2025
- Created detailed prep lists for upcoming events to ensure efficient production times.
- Implemented strategies that increased efficiency in the kitchen without sacrificing quality or taste of food served.
- Coordinated team efforts between multiple departments throughout the duration of an event.
- Organized catering equipment efficiently to maximize space utilization.
- Supervised food preparation staff during banquet events, providing guidance on presentation techniques and menu items.
- Assisted with ordering supplies necessary for successful event execution.
- Managed inventory of food supplies to minimize waste and maintain cost-effectiveness.
- Trained new cooks on proper techniques for preparing banquet foods.
Senior Sous Chef
Yale Club of New York City
New York City, NY
01.2019 - 09.2022
- Oversight of the Culinary and Stewarding teams for The Yale Club and event dining departments.
- Provides leadership and direction to drive guest and team member engagement, achieve operational and financial excellence and uphold brand standards ensuring quality, consistency and production.
- Oversee the execution of all functions from set up to scheduling, ordering and receiving.
- Coordinate menus and food preparation/presentation for The Yale Club restaurant and In-Room Dining.
- Conduct meetings including Service Line up, Chefs Meeting, Weekly Staff Meeting, monthly department meetings to develop departmental budget and monitor financial performance to ensure goals are met.
Exec Sous Chef
Highgate Hotels
New York, NY
10.2015 - 01.2019
- Supported the oversight of the Park Lane Hotel under Highgate company kitchen and driving high quality daily dining production.
- Managed cooks, stewards, storeroom clerks and kitchen staff in the preparation of entrées, specialty dishes, and desserts.
- Recruited, interviewed, hired, trained, and supervised front-and back-of-house employees.
- Assisted the Executive Chef in item creation and menu development for The Park Room, Harry’s New York Bar& Grill, Café on the Green, in room dining for 645 guest rooms and Banquets for 200 seat ballroom a five meeting rooms.
- Management of inventory and purchasing of supplies and supporting cost control related tasks for the department using Birch street enterprise software.
- Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction.
- Plan monthly staff and production schedules, monitor equipment maintenance and sanitation of kitchen facilities; collaborated with Executive Chef on inventory control, employee concerns, and operations.
Sous Chef
French Embassy
New York, NY
08.2012 - 09.2015
- Assisted the Executive Chef in creating unique customized menus for every daily reception, luncheon, dinner, and special events from 2 to 200 guest.
- Trained kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Oceana’s company and regulatory standards.
- Prepared food in accordance with all governmental, sanitary, and dietitian regulations.
Chef Tournant
Adour (Alain Ducasse)
New York, NY
07.2012 - Current
- Direct involvement in food and station preparation, safe and sanitary food-handling practices, maintaining and increasing food knowledge/trends, and kitchen communications in accordance with restaurants standards.
- Work with the Head Chef in the preparation and presentation of the meals.
- Checked for plating accuracy (garnish, portion size, correct serving dish etc.).
- Ordered, prepped, and kept common ingredients stocked for all cooking stations anticipating shortages.
- 3 Star New York Times, 1 Michelin Star
- Company Overview: 3 Star New York Times, 1 Michelin Star
Chef Tournant
The Carlyle Hotel - Rosewood Hotels
New York, NY
01.2008 - 08.2012
- Direct contact and communicate with Chef/Sous Chef for all instructions on assigned station such as Garde Manager Station, Hot Appetizer Station, and Grill Station at this 5 star luxury Hotel.
- Performed food preparation work for cooking, including seasoning.
- Followed recipe cards and/or product specifications for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food for consumption in an eating establishment.
- Prepared items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning and or marinating.
- Maintained product presentation, product quality, and cooking time standards in accordance with FDA specifications outlined by Rosewood Hotels.
- 5 star luxury Hotel
- Company Overview: 5 star luxury Hotel
Line Cook
Aquavit
New York, NY
01.2007 - 01.2008
- Direct involvement in food and station preparation, safe and sanitary food-handling practices, maintaining and increasing food knowledge/trends, and kitchen communications in accordance with restaurants standards.
- Work with the Head Chef in the preparation and presentation of the meals.
- Checked for plating accuracy (garnish, portion size, correct serving dish etc.).
- Ordered, prepped, and kept common ingredients stocked for all cooking stations anticipating shortages.
- 3 Star New York Times
- Company Overview: 3 Star New York Times
Education
Grand Diploma - Culinary Arts
French Culinary Institute
NYAssociates Degree - Hospitality Management, Culinary Arts
Monroe College
Skills
- Quality Food Preparation
- Cuisine Creations & Presentation
- Customer Service Satisfaction
- High Volume Production
- Portion & Cost Control
- Food Costs & Reports
- Kitchen Management
- Supply Ordering & Purchasing
- Resource Procurement
- Menu Design/Development
Certification
- ServSafe
- New York Food Handlers Card
Timeline
Executive Sous Chef
Dinex
07.2025 - Current
Banquet Chef
Peak NYC
09.2022 - 07.2025
Senior Sous Chef
Yale Club of New York City
01.2019 - 09.2022
Exec Sous Chef
Highgate Hotels
10.2015 - 01.2019
Sous Chef
French Embassy
08.2012 - 09.2015
Chef Tournant
Adour (Alain Ducasse)
07.2012 - Current
Chef Tournant
The Carlyle Hotel - Rosewood Hotels
01.2008 - 08.2012
Line Cook
Aquavit
01.2007 - 01.2008
Grand Diploma - Culinary Arts
French Culinary Institute
Associates Degree - Hospitality Management, Culinary Arts
Monroe College