Richard Williamson

Chef

Shan Pub

01.2015 - 06.2025

Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
Handled and stored food to eliminate illness and prevent cross-contamination.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Reduced food waste with strategic menu planning and inventory control techniques.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Developed innovative recipes, attracting new clientele and increasing overall sales.
Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.