Demetrious Williams
College Station,TX
Summary
Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent communication, leadership and problem-solving skills. Excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Sous Chef
Compass Group USA
College Station, TX
03.2023 - Current
- Enhanced event satisfaction by creating customized menus tailored to clients'' preferences and dietary needs.
- Collaborated with Executive Chef to develop innovative recipes, maintaining the highest standards of culinary excellence.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Ensured consistency in dish presentation and taste by closely monitoring food production and providing hands-on guidance to the culinary team.
- Maintained a safe and sanitary work environment by enforcing strict adherence to food safety regulations and hygiene protocols.
- Conducted regular staff training sessions on cooking techniques, menu planning, and kitchen equipment maintenance for continuous improvement in staff performance.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Planned and directed high-volume food preparation in fast-paced environment.
- Successfully executed high-profile events while adhering to tight deadlines and maintaining excellent communication with clients throughout the process.
- Supported the growth of junior chefs through mentoring, sharing knowledge, and providing constructive feedback on their work.
Yamz LLC
Self
Sacramento, CA
04.2019 - Current
- Provided excellent customer service by greeting customers and meeting quality expectations.
- Took orders, prepared meals and collected payments.
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Cooked for large groups of people and managing various types of food for large events.
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature and quantity.
- Created catering menu based upon client specifications, event type, dietary needs and budget.
Line Cook
UC Davis Medical Center
Sacramento, CA
01.2020 - 03.2021
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Sous Chef
Out Of Bounds Brewing Company, Placer County
Sacramento, CA
08.2019 - 01.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Accomplished multiple tasks within established timeframes.
- Onboarded new employees with training and new hire documentation.
- Cross-trained existing employees to maximize team agility and performance.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Line Cook
Barnes & Noble
Folsom, CA
04.2018 - 09.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- 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.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained customer satisfaction with forward-thinking strategies focused on addressing customer needs and resolving concerns.
Line Cook
HMSHost
Sacramento, CA
11.2016 - 04.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.
- Led shifts while preparing food items and executing requests based on required specifications.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
Education
High School Diploma -
Pleasant Grove High School
Elk Grove, CA05.2008
Skills
- Customer Experience
- Preventive Maintenance
- Proper Food Storage
- Vendor Relationships
- Plating and Presentation
- Large-Scale Events Planning
- Advanced Culinary Techniques
- Food Service Background
- Menu Planning
- Food Plating and Presentation
- Food Preparation and Safety
- Kitchen Preparation
Certification
- Culinary Arts, KItchen Academy - 2009
Timeline
Sous Chef
Compass Group USA
03.2023 - Current
Line Cook
UC Davis Medical Center
01.2020 - 03.2021
Sous Chef
Out Of Bounds Brewing Company, Placer County
08.2019 - 01.2020
Yamz LLC
Self
04.2019 - Current
Line Cook
Barnes & Noble
04.2018 - 09.2019
Line Cook
HMSHost
11.2016 - 04.2018
High School Diploma -
Pleasant Grove High School