Nadia Williams
Austin,TX
Summary
A seasoned Kitchen Manager and Sous Chef, I excel in multitasking and team leadership, demonstrated through a track record of enhancing kitchen operations at Picnik. Skilled in inventory management and staff development, I foster environments that prioritize food safety and customer satisfaction, ensuring quality and efficiency in fast-paced settings.
Overview
8
8
years of professional experience
Work History
Kitchen Manager
Picnik
03.2022 - 10.2024
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Oversaw food preparation and monitored safety protocols.
- Checked and tested foods to verify quality and temperature.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Organized and detail-oriented with a strong work ethic.
- Passionate about learning and committed to continual improvement.
- Worked well in a team setting, providing support and guidance.
- Self-motivated, with a strong sense of personal responsibility.
Interim Executive Chef
Oasthouse
08.2021 - 03.2022
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Line Cook
Tiny Boxwoods
03.2021 - 08.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Sous Chef
Bazille
09.2016 - 02.2020
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Education
Associate of Arts - Culinary Arts
Le Cordon Blue
Austin, TX06-2016
Skills
- Multitasking and Organization
- Customer Service
- Food Safety
- Inventory Management
- Staff Training and Development
- Inventory Control
- Team Collaboration and Leadership
- Staff Coaching
- Spanish Fluency
- Monitoring Food Preparation
Languages
Spanish
Native or Bilingual
Timeline
Kitchen Manager
Picnik
03.2022 - 10.2024
Interim Executive Chef
Oasthouse
08.2021 - 03.2022
Line Cook
Tiny Boxwoods
03.2021 - 08.2021
Sous Chef
Bazille
09.2016 - 02.2020
Associate of Arts - Culinary Arts
Le Cordon Blue
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