Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

KIERRA WILLIAMS

Greenville,NC

Summary

Accomplished Supervisor focused on meeting customer expectations and achieving company goals. Drives success by directing high-producing teams while developing lasting employee rapport. Exceptional knowledge of cost-reduction methods and streamlining production processes.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Supervisor

ECU Health
02.2019 - Current
  • Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
  • Assist with preparing approximately 300-400 patient meals a meal period each day.
  • Handled customer complaints, resolved issues, and adjusted policies to meet changing needs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Collaborated with executive chef to develop innovative menu items.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Achieved results by working with staff to meet established targets.
  • Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
  • Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
  • Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
  • Enhanced communication within the team by holding regular meetings and encouraging open dialogue among all members.
  • Conducted performance evaluations for staff members, identifying areas of improvement and guiding professional development plans.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Reduced food waste by implementing inventory control measures and utilizing leftover ingredients creatively.
  • Streamlined kitchen operations by effectively managing food preparation, staff scheduling, and inventory control.
  • Successfully executed high-profile events while adhering to tight deadlines and maintaining excellent communication with clients throughout the process.
  • Controlled food costs and managed inventory.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Reduced food waste with strategic menu planning and inventory control techniques.

Crew Leader/Cook II

ECU Health
07.2017 - 02.2019
    • Worked well with teammates and accepted coaching from management team.
    • Developed kitchen staff through training, disciplinary action, and performance reviews.
    • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
    • Monitored food preparation, production, and plating for quality control.
    • Fostered a positive work environment, promoting teamwork and open communication among kitchen staff.
    • Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.

Cook I

ECU Health
01.2016 - 09.2017
    • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
    • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
    • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
    • Checked food temperature regularly to verify proper cooking and safety.
    • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Cook

ECU Health
06.2012 - 01.2016
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Showcased creativity through unique dish presentations that impressed clients and enhanced their overall experience at events.
  • Provided support during high-volume events such as corporate gatherings with professionalism under pressure.
  • Participated in on-the-job training sessions to continually refine culinary skills while staying current on industry trends.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.

Private Chef

Zeta Tau Alpha Sorority
08.2009 - 05.2012
  • Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
  • Developed innovative recipes and cooking techniques to continually exceed client expectations.
  • Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
  • Safely packaged and labeled each individual meal.
  • Shopped for ingredients.
  • Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
  • Conducted thorough research on nutrition trends and dietary restrictions to better cater to clients'' specific needs.
  • Established relationships with local vendors and suppliers, ensuring access to high-quality ingredients at competitive prices.
  • Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
  • Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
  • Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
  • Streamlined kitchen operations for efficiency and cost-effectiveness, resulting in reduced food waste and increased client satisfaction.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Prepared and cooked over for over 40 members a meal, 3 meals a day, 5 day a week.

Education

No Degree - Culinary Arts

Johnson & Wales University - Charlotte
Charlotte, NC

High School Diploma -

D.H. Conley High School
Winterville, United States

Skills

  • Training and mentoring
  • Goal-Oriented
  • Waste Reduction
  • Teamwork and Collaboration
  • Time management abilities
  • Self Motivation
  • Adaptability and Flexibility
  • Problem-solving abilities
  • Multitasking
  • Employee Motivation
  • Staff Development

Certification

Serve Safe

Timeline

Supervisor

ECU Health
02.2019 - Current

Crew Leader/Cook II

ECU Health
07.2017 - 02.2019

Cook I

ECU Health
01.2016 - 09.2017

Cook

ECU Health
06.2012 - 01.2016

Private Chef

Zeta Tau Alpha Sorority
08.2009 - 05.2012

No Degree - Culinary Arts

Johnson & Wales University - Charlotte

High School Diploma -

D.H. Conley High School

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KIERRA WILLIAMS