Gary Williams

• 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.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
• Unloaded food supplies from distributor trucks to efficiently organize inventory.

dispatch aaa, police and private tow calls to the drivers on the road.

i would also go out and preform the calls myself as well when not dispatching calls

• Responded to emergencies with speed, efficiency and knowledgeable assistance.
• Performed as fire team member during situational training exercises and infantry dismounted battle drills.
• Patrolled designated coverage areas and evaluated terrain for defensive use.
• Led fire team during infantry dismounted battle drills and situational training exercises.