Chad Williams
JNR SOUS CHEF
Doha,qatar
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Hardworking and passionate job seeker with strong organizational skills eager to secure a position in your company. Ready to help team achieve company goals.
Overview
10
10
years of professional experience
2
2
years of post-secondary education
4
4
Certifications
Work History
Jr Sous Chef position
BOV STREET STEAK
doha
01.2021 - Current
- Joyce (+974 66122121)
- Ensuring consistent and smooth running of food production
- Supervise performance of kitchen staff to ensure proper activity
- Ensure that required standards are adhered to in production and preparation of food – in quality, quantity and safety
- Creating schedules
- All HASAP related issues and documentation
- Implementing cost-saving initiatives that addressed long-standing problems
- Identified issues, analyzed information and provided solutions to problems
- Maintained energy and enthusiasm in fast-paced environment
- Increased customer satisfaction by resolving issues
- Resolved conflicts and negotiated mutually beneficial agreements between parties
- Maintained excellent attendance record, consistently arriving to work on time
- Actively listened to customers, handled concerns quickly and escalated major issues to supervisor
- Worked within applicable standards, policies and regulatory guidelines to promote safe working environment
- Conducted research, gathered information from multiple sources and presented results
- Prepared variety of different written communications, reports and documents
- Delivered services to customer locations within specific timeframes
- Used Microsoft Word and other software tools to create documents and other communications
- Participated in team-building activities to enhance working relationships
- Used coordination and planning skills to achieve results according to schedule
- Exceeded goals through effective task prioritization and great work ethic
- Worked with customers to understand needs and provide excellent service
- On boarded new temps by entering employee information into systems
- Saved 1500000 qr by implementing cost-saving initiatives that addressed long-standing problems
CHEF DE PARTIE
SUKAR PASHA Ottoman Lounge
doha
12.2017 - 12.2020
- Reference : Baran Yucel (+974 66638089)
- Managing Cold Kitchen
- Adhere to ongoing training of procedures and policies as it gets incorporated
- Help minimizing wastage, by increasing Revenue
- Always providing courteous and professional service.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates
- Maintained well-organized mise en place to keep work consistent
- Rotated stock to use items before expiration date
- Modernized work processes to reduce guest wait times and boost daily output
- Operated all kitchen equipment safely to prevent injuries
- Prepared items for roasting, sautéing, frying and baking
- Placed orders to restock items before supplies ran out
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Aligned seasonal promotions with ingredient availability to maximize profits
Chef De Partie
first national bank catering
cape town
03.2013 - 10.2017
- 27 842282028
- Reference 2 : Mninawa Dlalapatsi (Executive Head Chef) +27 718763751
- Duties and Responsibilities
- Daily food preparation
- Areas covered: (Hot Kitchen, Asian section, Running the Pass, Sushi Bar, Functions, Cold Kitchen and
- Banqueting), Handling logs, working in an fully HASAP accredited kitchen
- Responsible for fridge logs, daily grooming, and hard plastic check list
- Working functions doing preparations and finish product for +/- 400 PAX
- Adhere to ongoing training of procedures and policies as it gets incorporated
- Help minimizing wastage, to always provide a courteous and professional service
- Ensuring that correct operating standards are adhered to achieve the level of service required
- To maintain good working relationship as with own colleagues and all other departments
- To always maintain personal appearance and hygiene
- To carry out any other reasonable duties and responsibilities as assigned
- To have complete understanding of and adhere to FNB relating to fire, hygiene health and safety
Commis Chef
vineyard hotel
Cape town
01.2013 - 12.2013
- Internship for practical
- Working all sections in kitchen
- Learning all sections in kitchen
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Rotated food regularly, removing outdated items for proper disposal
- Cleaned kitchen counters, refrigerators and freezers
- Maintained well-organized mise en place to keep work consistent
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
COMMI CHEF
BELLA PIZZERIA
Cape
02.2010 - 08.2012
- Ensuring cooking stations are sanitized and prepped with necessary tools
- Preparing and stores pizza dough
- Preparing pizza sauces
- Orders supplies, maintaining inventory, creating budgets to ensure profitable food cost
- Checking quality of pizzas before they're served to guests
- Performing regular maintenance on kitchen equipment
- Collaborating with staff on menu items
- Resolving customer complaints with diplomacy
- Makes sure kitchen is clean and sanitized
- covering 200 covers daily
Education
Christina Martin Culinary Arts Programme -
INTERNATIONAL HOTEL SCHOOL
Cape Town 01.2013 - 01.2014
CITY & GUILDS - Hospitality
International Hotel School
Cape Town 01.2013 - 01.2014
IVQ Diploma - Food Preparation and Cooking (Culinary Arts
Cape Town 01.2013 - 01.2014
CITY & GUILDS – CERTIFICATE -
International Hotel School
Cape Town 01.2013 - 12.2013
Skills
Ensure proper arrangement and garnishing of food
Ensure that working areas are always kept clean
Prepare substitute items
Helping to train more junior members of staff
Communication
Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
Introduction to Computing: Using Windows XP –Report the need for maintenance to appropriate staff
Monitor the quality and quantity of food prepared
Assist in recruiting, hiring, and training employee cooks
Supervise performance of kitchen staff to ensure proper activity
Work towards exceeding customer’s expectation by encouraging and promoting high level of service
Certification
21 March 1993
Timeline
Jr Sous Chef position
BOV STREET STEAK
01.2021 - Current
CHEF DE PARTIE
SUKAR PASHA Ottoman Lounge
12.2017 - 12.2020
Chef De Partie
first national bank catering
03.2013 - 10.2017
Commis Chef
vineyard hotel
01.2013 - 12.2013
Christina Martin Culinary Arts Programme -
INTERNATIONAL HOTEL SCHOOL
01.2013 - 01.2014
CITY & GUILDS - Hospitality
International Hotel School
01.2013 - 01.2014
IVQ Diploma - Food Preparation and Cooking (Culinary Arts
01.2013 - 01.2014
CITY & GUILDS – CERTIFICATE -
International Hotel School
01.2013 - 12.2013
COMMI CHEF
BELLA PIZZERIA
02.2010 - 08.2012