Summary
Overview
Work History
Education
Skills
Timeline
Generic

Megan Williams

Cook
Baton Rouge,LA

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 20-year background in high-end restaurant industry. Adaptable and enterprising sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

19
19
years of professional experience

Work History

Sous Chef

Compass Group USA
08.2022 - 07.2023
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Implemented food cost and waste reduction initiatives to save money.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Sr. Cook

Compass Group USA
07.2020 - 08.2022
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Pantry Chef

P.F. Changs
05.2013 - 10.2016
  • Utilized culinary techniques to create visually appealing dishes.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Disciplined and dedicated to meeting high-quality standards.

Unit Supervisor Panda Express

Compass Group USA
11.2018 - 08.2020
  • Prepared referrals to counselors for special counseling and therapy to support treatment needs.
  • Compiled routine adjustment reports with staff input to prepare parole eligibility reports.
  • Provided assistance in preventing escapes, fights and violations of facility rules in event of code.
  • Responded to prisoner grievances and conducted investigations for research and resolution of complaints.
  • Interviewed prisoners in preparation for classification review reports.
  • Issued remediation to staff for non-adherence to housing unit policy and procedure.
  • Logged maintenance request details with plant problem and date of referral to monitor resolution of work order.
  • Maintained prisoners' treatment and case history files and prepared daily reports.
  • Verified employee performance with review of completed work assignments and techniques.
  • Assisted in development and implementation of policies, procedures, and regulations for unit operations.

Buffet Cook

Belle Of BatonRouge Casnio
10.2016 - 07.2018
  • Cooked meals according to administrative policies, health code regulations and food service standards.
  • Monitored food temperatures throughout preparation and serving process.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Trained and supervised new kitchen staff on food preparation and safety protocols.
  • Communicated with supervisor to discuss menu items, ingredients and nutritional values.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.

Certified Line Cook Trainer

Copelands Cheesecake Bistro
08.2008 - 07.2013
  • Trained cooks to maintain clean, organized and sanitary workstations.
  • Supported management strategies to build cooperative and skilled kitchen team.
  • Cooked same meals over and over during shifts with exact quality results.
  • Monitored and managed kitchen staff during busy rush periods to maintain service levels.
  • Learned how to prepare menu items according to precise recipes, cooking procedures and methodologies.
  • Implemented training for front-of-house team members to understand kitchen procedures.
  • Coordinated group training to share kitchen procedure changes.
  • Stayed current on specialized kitchen terminology and menu item abbreviations to best train workers for fast-paced work.
  • Enforced cooking, plating and garnishing rules across shifts and staff members.
  • Supervised and monitored students' use of tools and equipment.
  • Observed and evaluated students' work to determine progress, provide feedback, and make suggestions for improvement.
  • Kept updated with developments in subject area curriculum, technical and career trends and teaching resources and methods.

Store Manager

Quiznos Subs
07.2004 - 08.2008
  • Managed inventory control, cash control, and store opening and closing procedures.
  • Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
  • Completed point of sale opening and closing procedures.
  • Rotated merchandise and displays to feature new products and promotions.
  • Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.
  • Assisted with hiring, training and mentoring new staff members.
  • Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.
  • Approved regular payroll submissions for employees.
  • Set effective store schedules based on forecasted customer levels, individual employee knowledge, and service requirements.
  • Coached sales associates in product specifications, sales incentives, and selling techniques, significantly increasing customer satisfaction ratings.
  • Reconciled daily sales transactions to balance and log day-to-day revenue.
  • Supervised guests at front counter, answering questions regarding products.
  • Upheld and communicated store programs and standards to employees for optimal quality, freshness, safety and cleanliness.
  • Trained new employees on proper protocols and customer service standards.
  • Developed and implemented successful staff incentive programs to motivate employees.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Interacted well with customers to build connections and nurture relationships.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Trained and guided team members to maintain high productivity and performance metrics.

Education

Basic - High School

Baker High School
Baker, LA
05.1996

Skills

  • Dietary Requirements
  • Commanding Leadership Style
  • Cleaning and Sanitation
  • Disciplinary Action
  • Budgeting and Cost Control
  • Team Leadership
  • Coaching and Mentoring
  • Consistent Supervision
  • Profit Target Achievement
  • Line Inspection
  • Catering
  • Staff Motivation
  • Kitchen Staff Management
  • Equipment Inspection and Maintenance
  • Food Preparation and Safety
  • Professional Relationships
  • Recruiting and Hiring
  • Consistent Presentations
  • Complex Problem-Solving
  • Staff Recruiting and Hiring
  • High-Quality Ingredients
  • Inventory Management
  • Restaurant Operation
  • Staff Performance Assessments
  • Active Listening
  • Chef Consultations
  • Servsafe Certified
  • Organization and Prioritization

Timeline

Sous Chef

Compass Group USA
08.2022 - 07.2023

Sr. Cook

Compass Group USA
07.2020 - 08.2022

Unit Supervisor Panda Express

Compass Group USA
11.2018 - 08.2020

Buffet Cook

Belle Of BatonRouge Casnio
10.2016 - 07.2018

Pantry Chef

P.F. Changs
05.2013 - 10.2016

Certified Line Cook Trainer

Copelands Cheesecake Bistro
08.2008 - 07.2013

Store Manager

Quiznos Subs
07.2004 - 08.2008

Basic - High School

Baker High School

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