Priscilla Williams
Nashville ,TN
Summary
A Passionate and experienced Chef with a proven track record of success in the hospitality industry. Proven ability to lead and manage a team, as well as to create and execute high-quality dishes. Seeking a challenging position in a high-end restaurant where I can use my skills and experience to create memorable dining experiences for guests.
Overview
7
7
years of professional experience
Work History
Culinary Supervisor
Bridgestone Arena
01.2025 - 06.2025
- Supervised culinary staff to ensure adherence to food safety and sanitation standards.
- Coordinated meal preparation and presentation for events, optimizing workflow efficiency.
- Trained new employees on kitchen procedures and equipment operation, enhancing team performance.
- Implemented inventory management practices to maintain stock levels and minimize waste.
Chef de Partie
Kalan Samudra, 5 Star Resort
10.2022 - 03.2024
- Prepared high-quality dishes in accordance with established recipes and presentation standards.
- Collaborated with kitchen team to ensure timely service during peak hours.
- Maintained cleanliness and organization of workstations, adhering to food safety regulations.
- Assisted in menu planning and development, incorporating seasonal ingredients and trends.
Demi Chef De Partie
Radisson Blu
03.2021 - 04.2022
- Oversaw culinary team, ensuring strict compliance with food safety and sanitation standards.
- Streamlined meal preparation and presentation processes for events, enhancing workflow efficiency.
- Orchestrated training sessions for new employees on kitchen procedures and equipment operation.
- Established inventory management practices to optimize stock levels and reduce waste.
Demi Chef de Partie
Feathers, A Radha Group of Hotels
01.2020 - 03.2021
Management Trainee
Feathers, A Radha Group of Hotels
07.2018 - 01.2020
Education
Bachelor of Hotel Management (BHM) - Culinary
AIHM&CT
Bangalore05-2018
12th standard - undefined
Army Public School
Mhow01-2013
10th standard - undefined
Army Public School
Mhow01-2011
Skills
- Oversaw kitchen operations to enhance cooking and baking efficiency Developed recipes and trained staff on best practices for food preparation Implemented quality control measures to ensure consistency in culinary offerings
- Oversaw food preparation processes to ensure compliance with sanitation standards Managed kitchen operations to promote a safe and hygienic environment Enhanced team performance by implementing best practices in food handling and cleanliness
- Managed kitchen operations, overseeing staff to ensure high-quality meal preparation and service Led efforts to optimize kitchen processes, enhancing efficiency and reducing waste Coordinated with suppliers to maintain inventory levels and ensure timely delivery of fresh ingredients
- Facilitated team leadership initiatives to drive project success and achieve organizational goals
- Oversaw customer service operations to improve response times and service quality Developed training programs for staff to enhance customer interaction skills Implemented feedback mechanisms to drive continuous improvement in service delivery
- Applied analytical skills to identify and resolve complex issues, ensuring seamless workflow
- Developed and implemented communication protocols to streamline information flow
- Implemented effective time management strategies to streamline workflow and meet deadlines
- Employed flexible strategies to enhance team collaboration and project outcomes
Interests
Cooking, Reading, Dancing, Traveling
Awards and Honors
AIGF Scholarship (2014-2018), Appreciation Letter from Taj Krishna, Hyderabad (2017), 1st Prize in Chef of the Year Culinary Competition (2014)
Training
- Specialization Training, Taj Krishna, Hyderabad (December 2016 - March 2017) (India)
- Industrial Exposure Training, Radisson Blu, Indore (June 2016 - September 2016) (India)
Timeline
Culinary Supervisor
Bridgestone Arena
01.2025 - 06.2025
Chef de Partie
Kalan Samudra, 5 Star Resort
10.2022 - 03.2024
Demi Chef De Partie
Radisson Blu
03.2021 - 04.2022
Demi Chef de Partie
Feathers, A Radha Group of Hotels
01.2020 - 03.2021
Management Trainee
Feathers, A Radha Group of Hotels
07.2018 - 01.2020
12th standard - undefined
Army Public School
10th standard - undefined
Army Public School
Bachelor of Hotel Management (BHM) - Culinary
AIHM&CT