DALE WILLIAMS
Columbia,SC
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with multiple types of cuisine including Korean, Italian, and French, sourcing ingredients, controlling budgets and boosting restaurant profiles. Excellent communication, leadership and problem-solving skills.
Overview
21
21
years of professional experience
Work History
Executive Sous Chef
The Seabrook Of Hilton Head
07.2024 - Current
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Cater to over 250 elderly resident's dietary needs for each of the 3 meals per day.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Assistant Manager and Executive Sous Chef
Blue Fin Seafood Restaurant and Bar
03.2018 - Current
- Generate repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
- Offer hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Mentor 25 team members to enhance professional development and accountability in workplace and increase employee performance and job satisfaction to strengthen retention and engagement.
- Supervise day-to-day operations to meet performance, quality and service expectations.
- Evaluate team member performance and productivity, provide feedback and implement corrective actions.
Executive Sous Chef
Aramark
09.2022 - 02.2024
- Mentor 7 kitchen staff to prepare each for demanding roles and maintain consistency in quality, quantity, and presentation.
- Inspect kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintain high food quality standards by checking delivery contents to verify product quality and quantity.
- Develop and cook memorable dishes that brought new customers into establishment.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Shipping and Receiving Manager
Pioneer Foods
04.2021 - 07.2022
- Boosted inventory and recordkeeping accuracy by conducting thorough inspections and comparing shipment contents with documentation to identify and resolve discrepancies in records.
- Handled high-volume paperwork and collaborated with administrators to resolve invoicing and shipping problems.
- Managed over 50 customer calls per day.
- Operated forklifts, lift trucks, and hand trucks to move items around warehouse
- Communicated with vendor representatives to resolve damaged shipments and item shortages
- Organized storage areas to optimize materials movements and minimize labor hours
Line Cook
Chili’s Restaurant
02.2017 - 04.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
Rations Room Supervisor
Northwest Facilities
04.2015 - 08.2016
- Weekly inventory ordering and accounting of all food and supplies maintaining required budget set forth by Army standards
- Trained staff in food preparation, service, sanitation and safety procedures
- Estimated amounts and costs of required supplies, such as food and ingredients
- Maintained health and food safety standards at all stages, from storage through delivery.
- Coordinated preventive maintenance schedules for rooms with the engineering department, ensuring timely completion without disrupting guest experience.
Food Ops Supervisor
United States Army
04.2003 - 08.2014
- Provided technical guidance to lower grade personnel in field kitchen operations
- Led preparation, cooking, and service of large-scale meals for hundreds of troops daily.
- Established monthly counseling of soldiers to increase morale and job performance.
- Knowledgeable in use, maintenance, and cleaning of all major kitchen appliances.
- Directed safety, security, and fire prevention procedures.
- Evaluated team member performance and productivity, provided feedback and implemented corrective actions
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
Education
French Classical Cuisine, Culinary Arts -
Johnson And Wales University
Charlotte, NC2002
Culinary Arts I, II & III -
Heyward Career Center
Columbia, SC1998
Skills
- Managing, mentoring and leadership
- OSHA 10 certified
- Knowledge of Kitchen Tools
- Special Dietary Requirements
- Large-Scale Events Planning
- Industrial Safety
- Inventory Control Systems
- Profit Target Achievement
- Serve Safe Certified (2022 Renewal)
- Proper Food Storage
- Kitchen Management
- Menu development
Timeline
Executive Sous Chef
The Seabrook Of Hilton Head
07.2024 - Current
Executive Sous Chef
Aramark
09.2022 - 02.2024
Shipping and Receiving Manager
Pioneer Foods
04.2021 - 07.2022
Assistant Manager and Executive Sous Chef
Blue Fin Seafood Restaurant and Bar
03.2018 - Current
Line Cook
Chili’s Restaurant
02.2017 - 04.2019
Rations Room Supervisor
Northwest Facilities
04.2015 - 08.2016
Food Ops Supervisor
United States Army
04.2003 - 08.2014
French Classical Cuisine, Culinary Arts -
Johnson And Wales University
Culinary Arts I, II & III -
Heyward Career Center
Similar Profiles
Emily PerezEmily Perez
Lead Server at The Seabrook Of Hilton HeadLead Server at The Seabrook Of Hilton Head
Tina HarrisTina Harris
Accounts Receivable/Billing Specialist at Seabrook of Hilton HeadAccounts Receivable/Billing Specialist at Seabrook of Hilton Head
Jake FrazerJake Frazer
Mainline Automotive Technician at Stokes Toyota Hilton HeadMainline Automotive Technician at Stokes Toyota Hilton Head
Octavia MorrisOctavia Morris
Special Education Teacher at Lexington-Richland School District 5Special Education Teacher at Lexington-Richland School District 5
Iesha BolandIesha Boland
Customer Service Manager at Milton Wright State FarmCustomer Service Manager at Milton Wright State Farm