Henry B. Williams
Glenn Dale,Maryland
Summary
Remarkably talented and proficient manager with culinary experience including but not limited to; ordering supplies, keeping records, and accounts, operating on a 30 percent food cost, and menu planning.
Professional culinary leader with extensive experience in high-end dining establishments. Known for innovative menu creation, maintaining strict food quality standards, and optimizing operational workflows. Ensures cohesive team collaboration and adapts seamlessly to dynamic kitchen environments.
Proven ability to drive team collaboration and adapt to changing needs, consistently ensuring high standards and exceptional results. Skilled in menu development, cost control, and staff training, bringing creativity and leadership to every culinary endeavor. Recognized for reliability and results-driven approach.
Overview
22
22
years of professional experience
Work History
Executive Chef Manager
Fishscale Usa
09.2014 - Current
- Established a comprehensive staff training program that emphasized both technical skills as well as customer service excellence, resulting in high employee retention rates.
- Evaluated and updated kitchen equipment regularly, ensuring that all pieces were in peak working condition for optimal efficiency.
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests year round.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Optimized workflows within the kitchen environment by designing efficient workstations that maximized space utilization without compromising safety standards or regulatory compliance requirements.
- Increased guest satisfaction scores through personalized service and attention to detail in both front-of-house and back-of-house operations.
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
- Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Cultivated positive relationships with vendors ie Profish, UNFI, JJ McDonnell, Lancaster Organic CoOp, etc , negotiating favorable contracts for bulk purchases and timely deliveries.
- Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
- Delivered consistently exceptional culinary experiences by focusing on quality control in every aspect of food preparation and presentation.
- Built strong partnerships with local farmers'' market vendors to ensure access to the freshest produce available throughout the season.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Worked effectively in fast-paced environments.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Opening Chef
My Organic Market
01.2012 - 12.2013
- Was brought in to open the first in store fast casual concept for the organic grocery brand called "Naked Lunch"
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
- Food preparer for the market's food bar
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Owner, Executive Chef, and Buyer
Fish Scale
05.2012 - 10.2012
- Company Overview: White House Farmer's Market, Washington, D.C
- Executive chef and Buyer of Fish Scale
- Created a variety of recipes and planned menus utilizing organic and environmentally conscience products
- Estimated expected supply and purchased food, cooking, and cooking - related products
- Supervised and coordinated activities of workers engaged in preparing and serving food and other related duties
- Assigned duties, responsibilities, and work stations to employees
- White House Farmer's Market, Washington, D.C
Line Chef
Black Salt Restaurant
03.2010 - 12.2011
- Company Overview: Washington, D.C
- Line chef in upscale sustainable seafood restaurant
- Created a variety of recipes for the business and assisted the Executive Chef in fine tuning recipes, plating, and portion sizes
- Familiar with various restaurant equipment
- Estimate expected food consumption; then requisition or purchase supplies, and/or procure food from storage
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs
- Participated in daily kitchen operations including food preparation and food service
- Rotated product to ensure optimum freshness
- Supervised and coordinated activities of workers engaged in preparing and serving food and other related duties
- Assigned duties, responsibilities, and work stations to employees
- Oversaw and led back-of-the-house and assisted in front-of-the house training
- Ordered food products and inventory; performed monthly inventory
- Washington, D.C
Co-Owner/General Manager
All Daz Clothing & Design, Inc.
08.2002 - 04.2008
- Company Overview: Greensboro, NC
- Trained and managed employees
- Managed good relationship with clothing merchandisers
- Attended clothing tradeshows for purchasing of new line of clothing for upcoming season
- Increased sales volume by 150% in less than three years
- Designed more attractive merchandise presentation strategies and special marketing campaigns, resulting in increased store traffic and profits
- Hired and trained sales staff
- Increased store inventory and expanded merchandise purchases
- Purchased store inventory
- Processes payroll, employee work schedules, and daily bookkeeping
- Arranged store displays
- Created and participated in marketing promotional events
- Greensboro, NC
Education
Certified Professional Food Manager - Food Service, Safety, and Sanitation
American National Standards Institute And The Conference For Food Protection
01-2024
Culinary Arts Program -
L'Academie de Cuisine
Gaithersburg, MD01.2010
Business Management -
Montgomery Community College
Takoma Park, MD01.2002
Business Management -
Livingstone College
Salisbury, NC01.2001
Skills
- Price Structuring
- Cost Containment
- Quality Control
- Profit Enhancement
- Menu Development
- System Automation
- Teambuilding & Training
- Inventory Control
- Guest Relations
- Sanitation standards
- Kitchen management
- Menu development
- Recipe creation
- Cost control
- Menu pricing
- Food safety regulations
- Training and mentoring
- Kitchen operations
- Culinary expertise
- Inventory supervision
- Recruiting and hiring
- Supply ordering
- Customer service
Accomplishments
Featured in media outlets to local Tv stations to publications ie, Washington Post, Forbes.com, and more
Rammy Award finalist 2023
Shaw Main Streets finalist 2018
Timeline
Executive Chef Manager
Fishscale Usa
09.2014 - Current
Owner, Executive Chef, and Buyer
Fish Scale
05.2012 - 10.2012
Opening Chef
My Organic Market
01.2012 - 12.2013
Line Chef
Black Salt Restaurant
03.2010 - 12.2011
Co-Owner/General Manager
All Daz Clothing & Design, Inc.
08.2002 - 04.2008
Culinary Arts Program -
L'Academie de Cuisine
Business Management -
Montgomery Community College
Business Management -
Livingstone College
Certified Professional Food Manager - Food Service, Safety, and Sanitation
American National Standards Institute And The Conference For Food Protection
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