Jazzelyn Williams
824 Independence St.,La.
Summary
Passionate Chef experienced in guest-focused hospitality within renowned New Orleans restaurants. Delivered innovative menu development and team mentorship while enhancing guest satisfaction and driving operational success. Focused on creating memorable food experiences rooted in culture and storytelling.
Overview
1
1
Certification
15
15
years of professional experience
Work History
Senior Sous Chef
Hyatt Regency New Orleans
New Orleans, Louisiana
06.2024 - Current
- Managed kitchen operations, ensuring efficient food preparation and service delivery.
- Led culinary staff, providing training on preparation techniques to enhance skill and consistency.
- Collaborated with executive chef and culinary team to develop seasonal menus.
- Created innovative dishes that highlighted seasonal ingredients, aligning with company standards and guest preferences.
- Implemented cost-control measures, optimizing kitchen budgets and reducing food waste.
- Ensured compliance with health and safety regulations in food handling processes.
- Collaborated with front-of-house staff to enhance guest dining experiences.
- Supported large-scale food production and service for Super Bowl LIX, delivering high-quality dining experiences for thousands of guests. Assisted with menu execution, food preparation, quality control, and team coordination in a fast-paced, high-volume environment.
- Competed in the Hyatt Good Taste Series competition in June 2026 winning 1st Place-Northwest Regional Competition in Atlanta.
Chef
Louisiana State University
Baton Rouge, La.
07.2020 - Current
- Created fresh, nutritious meals six days per week, including three daily meals and weekend snacks.
- Developed seasonal menus emphasizing local ingredients and culinary traditions.
- Led kitchen team to craft innovative menu items, enhancing customer satisfaction.
- Accommodated dietary restrictions and food preferences, enhancing client satisfaction and meal personalization.
- Managed weekly ordering and inventory, ensuring efficient kitchen operations and consistent ingredient availability.
- Trained new staff on culinary techniques and food safety regulations, fostering a skilled team committed to quality standards.
- Collaborated with vendors to source high-quality, sustainable ingredients for dishes.
- Maintained the highest standards of kitchen sanitation and cleanliness for staff.
Executive Chef
The Jung Hotel
New Orleans, La.
10.2019 - 02.2020
- Created innovative menu concepts and dishes that drove increased revenue and enhanced guest satisfaction.
- Led culinary team of over 20 staff to ensure seamless kitchen operations and high-quality service.
- Oversaw kitchen staff to uphold exceptional standards of food preparation and presentation.
- Directed kitchen operations for high-volume hotel restaurant, achieving consistent five-star reviews.
Executive Sous Chef
The Country Club
New Orleans, La.
12.2015 - 06.2019
- Managed food production for daily seasonal menus, ensuring freshness and quality.
- Led culinary operations in head chef's absence to maintain smooth workflow.
- Trained kitchen staff to maintain rigorous culinary and sanitation standards, ensuring consistent quality.
- Streamlined service delivery during peak hours, improving overall customer satisfaction. for brunch, lunch, and dinner across all staff.
- Created innovative menus that aligned with market trends and reflected customer preferences.
- Collaborated with vendors to source high-quality ingredients within budget.
- Created dishes based on guest requests, accommodating dietary restrictions.
- Ensured all equipment functioned safely and effectively.
Sous Chef
Commanders Palace
New Orleans, La.
12.2011 - 11.2016
- Achieved recognition as James Beard Award-winning restaurant, serving over 700 guests daily.
- Collaborated with executive chef to design seasonal farm-to-table menus, emphasizing innovation.
- Developed and executed creative menu items, enhancing customer satisfaction.
- Trained and supervised culinary staff to uphold high-quality standards in dish preparation, ensuring consistency and excellence.
- Directed kitchen staff in daily operations, overseeing food production, sanitation, safety practices, and personnel management to maintain a smooth workflow.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Coordinated with front-of-house staff to streamline service during busy hours.
- Assisted in cost control measures for food production and waste reduction.
- Maintained effective communication with food vendors and managed supply contracts.
- Created a positive work environment by encouraging teamwork among staff members.
- Oversaw equipment maintenance for safe and efficient kitchen operations.
Education
Bachelors Degree - Culinary Management
Le Cordon Bleu College of Culinary Arts
06-2014
Associates Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts
06-2012
High School Diploma - General Studies
C.E. Ellison High School
05-2010
Skills
- Culinary management
- Menu planning
- Culinary training
- Food safety management
- Food safety regulations
- Kitchen staff management
- Time management
- Creative thinking
- Attention to detail
- Customer service
- Guest experience enhancement
- Team collaboration
LANGUAGES
- English | Native, Spanish | Intermediate
- English
- Spanish
Personal Information
Certification
- Servsafe Certification
Accomplishments
- Hyatt Good Taste Series Competition-1st Place Northwest Region
Timeline
Senior Sous Chef
Hyatt Regency New Orleans
06.2024 - Current
Chef
Louisiana State University
07.2020 - Current
Executive Chef
The Jung Hotel
10.2019 - 02.2020
Executive Sous Chef
The Country Club
12.2015 - 06.2019
Sous Chef
Commanders Palace
12.2011 - 11.2016
High School Diploma - General Studies
C.E. Ellison High School
Associates Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Bachelors Degree - Culinary Management
Le Cordon Bleu College of Culinary Arts