DOMINIC WILLIAMS

• Led high-volume kitchen operations, ensuring consistent execution, food quality, and compliance.
• Managed labor, scheduling, training, and team performance to drive efficiency and accountability.
• Controlled food cost through inventory management, supplier coordination, and waste reduction.
• Developed strong kitchen culture through communication, goal-setting, and hands-on leadership.
• Analyzed financial and operational data to improve profitability and service performance.

• Act as Head Chef in senior leadership absence, driving consistency and performance.
• Lead hiring, scheduling, training, and team development.
• Inventory control, ordering, receiving, and food cost.
• Oversee quality and execution in high-volume service.
• Build menus and implement cost-saving operational improvements.

• Led menu creation, recipe development, and daily kitchen operations to ensure consistent execution and quality.
• Managed ordering, inventory, receiving, and food cost control to maintain optimal stock and profitability.
• Oversaw food presentation, portion accuracy, and safety compliance across all service lines.
• Delegated tasks, trained staff, and mentored a 25-member BOH team to drive efficiency and performance.
• Performed financial analysis and implemented cost-reduction strategies to strengthen operational results.

• Supervised all kitchen food preparation in a demanding, high-volume environment to ensure speed, accuracy, and consistency.
• Assessed inventory levels and placed orders to maintain proper stock and prevent supply shortages.
• Oversaw plate presentation to meet restaurant artistic and brand standards.
• Motivated and disciplined staff to uphold performance expectations and operational excellence.
• Directed kitchen teams to meet departmental objectives, standards, and budget targets.

• Drove customer satisfaction and team performance through structured leadership and clear accountability.
• Supervised high-volume kitchen operations to ensure consistent quality and execution.
• Served as acting Head Chef to maintain productivity and restaurant standards when needed.
• Managed daily inventory assessment and ordering to prevent shortages and control food costs.
• Trained, scheduled, and developed kitchen staff to maximize efficiency and labor performance

• Executed food production, technique, and plating to fine-dining and brand standards.

• Assisted with inventory control, receiving, and proper storage of delivered products.

• Maintained consistent quality and precision when producing high-volume, repeat dishes.

• Conducted daily sanitation inspections and ensured kitchen equipment safety compliance.

• Performed expert fabrication of fish and meats.

• Supported multiple stations during high-volume service to maintain coverage and meet guest demand.
• Maintained consistent quality and precision in repeat dish execution.
• Produced nutritious, visually appealing, and flavor-driven dishes to brand standards.
• Expedited the line to ensure smooth, timely, and coordinated service.