Sanjay Williams
Bluffton,SC
Summary
Professional Chef with extensive experience in the hospitality industry, recognized for innovative menu development and effective team leadership. Expert in inventory control, labor cost prevention, achieving significant cost savings while enhancing guest satisfaction through exceptional dish presentation, quality, also experience in large party and banquet events.
Overview
9
9
years of professional experience
Work History
Sous Chef
The Old Oyster Factory
07.2024 - Current
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
Chef De Cuisine
Lulu At Rose Hill Golf Club
11.2023 - 06.2024
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Created menus and designed corresponding recipes for Lulu at Rose Hill.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
Sous Chef
Omni Hotels & Resorts
02.2022 - 11.2024
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored food and labor costs to verify budget targets were met.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Sous Chef
Lulu Kitchen
06.2021 - 02.2022
- Obtained fresh, local ingredients to lower grocery costs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
Sous Chef
Sea Pines Resort
02.2017 - 01.2021
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Planned and directed high-volume food preparation in fast-paced environment.
- Supervised and enhanced work of 10+-person team producing more than 500+ plates per day.
- Kept labor at or below 30% to support business profit targets.
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained well-organized mise en place to keep work efficient and consistent.
Education
Associate of Arts - Culinary Arts And Operations
Augusta Escoffier School of Culinary Arts
Boulder, CO02-2021
Associate of Applied Science - Architectural And Building Technology
Technical College Of The Lowcountry
Beaufort, SC09-2014
Skills
- Recipes and menu planning
- Stocking and Replenishing
- Team Leadership
- Vendor relations
- Employee training and development
- Allergen Safety
- Inventory Control
- Menu Memorization
- Food Spoilage Prevention
- Menu Development
- Safe Handling
- Food Preparation and Safety
- Order Delivery Practices
- Plating
- Schedule Management
Additional Information
ServSafe certified - 5\19/2026 - 5\31/2026
Competing in sea pines resorts iron chef competition.( 2018)
Cook in different types of wine and whisky dinners. (2018-2020)
Timeline
Sous Chef
The Old Oyster Factory
07.2024 - Current
Chef De Cuisine
Lulu At Rose Hill Golf Club
11.2023 - 06.2024
Sous Chef
Omni Hotels & Resorts
02.2022 - 11.2024
Sous Chef
Lulu Kitchen
06.2021 - 02.2022
Sous Chef
Sea Pines Resort
02.2017 - 01.2021
Associate of Arts - Culinary Arts And Operations
Augusta Escoffier School of Culinary Arts
Associate of Applied Science - Architectural And Building Technology
Technical College Of The Lowcountry