Rudolph Williams
Washington
Summary
My objective is to seek out a great opportunity to showcase my talents and skills in a great work environment. Im a leader and team player. I believe in the mission.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive Chef
Chef Rudy Catering LLC
01.2019 - Current
- Owner and Executive Chef
- Catering from20 to2500 guests at a time
- On site catering, pickup and drop services
- Meal prep clientele
- Servicing throughout the chicago area, and many different states
- Official Caterer for Chicago Urban League, Illinois Jurisdiction National Black Caucus
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Lead Banquet Chef
The Drake Hotel
12.2018 - 04.2023
- Responsible for all banquet events
- Menu prep and schedules
- Serving all major events, special teas, and wedding events
- Managed team of 14 cooks and 62 servers
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Developed cost-effective meal plans while maintaining high standards of quality and presentation.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
- Established strong relationships with local vendors to source fresh ingredients for menu development purposes.
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
- Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
Sous Chef
The Signature Room
07.2016 - 12.2018
- Handle Day to day scheduling, menu ordering and prep ordering
- Facilitated consultation for events and weddings
- Expedited Serving lines and ran Dinner service
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sous chef
Truth Italian Restaurant
06.2015 - 06.2016
- Responsible for all food items as well as ordering
- Assistant to the Executive Chef, and held the roll Mon-Wens
- Responsible for creating dishes for seasonal menu
Culinary Specialist
United States Navy
02.2003 - 03.2014
- Responsible for cooking for sailors aboard US navy vessels, Line cook, Captains personal cook
- Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
- Mentored junior culinary staff, fostering professional growth and supporting skill development.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Reduced food waste through efficient inventory management and proper rotation of ingredients.
- Upheld the highest standards of quality control throughout all stages of food production from ingredient sourcing to final plating.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Inspected deliveries for accuracy and safety.
Education
Associates Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts Chicago
Certificate - undefined
US Navel Academy
Skills
- Sous chef, ordering and receiving, kitchen manager (9 years)
- Experienced
- Kitchen Staff
- Culinary
- Saute
- Banquet Experience
- Meal Preparation
- Food Preparation
- Restaurant Experience
- Supervising Experience
- Catering
- Pricing
- POS
- Labor Cost Analysis
- Profit & Loss
- Time Management
- Forecasting
- Cost control
- Menu planning
- Strong work ethic
- Hospitality service expertise
- Hiring, training, and development
- Inventory control
- Kitchen management
- Operations management
- Food prep planning
- Vendor relationship management
- Special events
- Catering and events
- Staff training
- Coaching and mentoring
- Creative thinking
- Food pairing
- Hygiene policy implementation
- Banquets and catering
- Food presentation
- Food plating and presentation
- Recipe creation
- Recipes and menu planning
- Recruitment and onboarding
- Staff management
- Fine dining
- Menu supervision
- Food service safety training
- Resource management
- Forecasting and planning
- Allergy awareness
Military Service
- Branch: United States Navy
- Rank: E-5
Certification
Food Handler Certification
Accomplishments
Lead Chef Team for Inaugural Obama Foundation Summit 2021
Official Caterer For Holiday events for Illinois Jurisdiction National Black Caucus
Timeline
Executive Chef
Chef Rudy Catering LLC
01.2019 - Current
Lead Banquet Chef
The Drake Hotel
12.2018 - 04.2023
Sous Chef
The Signature Room
07.2016 - 12.2018
Sous chef
Truth Italian Restaurant
06.2015 - 06.2016
Culinary Specialist
United States Navy
02.2003 - 03.2014
Certificate - undefined
US Navel Academy
Associates Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts Chicago
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