Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Milton Williams

West Palm Beach

Summary

Dedicated and skilled Sous Chef with over 20 years of culinary experience in fast-paced kitchen environments. Proven track record of maintaining the management of kitchen operations, assisting in menu development with executive chefs, and streamlining kitchen processes. Ensuring high standards of food quality and presentation, with a commitment to delivering exceptional dining experiences. I am passionate about fostering a positive kitchen culture and mentoring junior staff to cultivate future culinary talent.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Serena Pastaficio
03.2025 - Current
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.

SOUS CHEF

The Rooftop Restaurant at RH
11.2024 - 03.2025
  • Supervised cooks and other kitchen personnel during meal services.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Coordinated ordering, receiving, storage, and distribution of food items, specifically in the departments of seafood and produce.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.

SOUS CHEF

Seasons 52
09.2018 - 10.2024
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Trained new hires in proper cooking techniques and recipes.
  • Contributed to the successful execution of catered events from start to finish.
  • Supervised cooks and other kitchen personnel during meal services.
  • Established standard procedures for plating presentations.
  • Created a positive work environment by encouraging teamwork among staff members.

CHEF DE CUISINE

Waterfront
02.2015 - 08.2018
  • Managed staff of cooks, dishwashers, and other kitchen personnel.
  • Ensured compliance with food safety regulations.
  • Created recipes that kept customers coming back for more.
  • Planned menus based on seasonal availability of ingredients.
  • Scheduled shifts for kitchen staff according to restaurant needs.
  • Determined portion sizes for all dishes served in the restaurant.
  • Evaluated employee performance regularly and provided feedback.
  • Developed and implemented new menu items to meet customer needs.

KITCHEN MANAGER

Adobe Gilas
06.2011 - 02.2015
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.

Education

Bachelor of Science - Culinary Arts

Le Cordon Bleu College of Culinary Arts
Orlando, FL
02.2011

Skills

  • Portion Control
  • Workflow Optimization
  • Station oversight
  • Food Safety
  • Employee Scheduling
  • Food Preparation
  • Knife skills
  • Menu Memorization
  • Cost Control
  • Plating
  • Menu Planning

Certification

ServeSafe Certified

Timeline

Executive Sous Chef

Serena Pastaficio
03.2025 - Current

SOUS CHEF

The Rooftop Restaurant at RH
11.2024 - 03.2025

SOUS CHEF

Seasons 52
09.2018 - 10.2024

CHEF DE CUISINE

Waterfront
02.2015 - 08.2018

KITCHEN MANAGER

Adobe Gilas
06.2011 - 02.2015

Bachelor of Science - Culinary Arts

Le Cordon Bleu College of Culinary Arts

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