Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

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

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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
21 March 1993
Religion : Christian

Language : English / Afrikaans (excellent)

Health : Excellent

I.D Nr : 93033215088088

Country of origin : South Africa

Current country : doha / qatar

Chad WilliamsJNR SOUS CHEF