Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Hi, I’m
Steveland Williams
Afterschool Coordinator
New Orleans,LA
Summary
Overview
18
years of professional experience
Work History
Loews Hotels Inc.New Orleans, Louisiana
Sous Chef
08.2018 - 10.2019
Job overview
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels
- Maintained well-organized mise en place to keep work efficient and consistent
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Supervised and enhanced work of 3-person team producing more than 100 plates per day
- Mentored more than 10 kitchen staff at all levels to prepare each for demanding roles
- Disciplined and dedicated to meeting high-quality standards
- Planned and directed high-volume food preparation in fast-paced environment
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
Cafe AdelaideNew Orleans
Line Cook/Lead Trainer
05.2008 - 08.2018
Job overview
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Cleaned counters, food preparation areas and equipment with sanitizing spray to prevent cross-contamination from raw meat and other items
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Grilled meats and seafood to customer specifications
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Handled portion control activities according to specified instructions provided by chef
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Trained and mentored 4 new personnel hired to fulfill various roles
Bravo Brio RestaurantNew Orleans, Louisiana
Kitchen Supervisor
06.2001 - 03.2008
Job overview
- Directed activities of team of skilled kitchen workers preparing and serving meals
- Oversaw grill, stove and oven and cleaned all equipment after every shift
- Monitored food preparation, production and plating for quality control
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Properly handled and stored food to eliminate illness and prevent cross-contamination
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
Education
John McDonogh Senior High SchoolNew Orleans, LA
High School Diploma
05.2000
University Overview
Skills
- Recipes and menu planning
- Food preparation
- Stocking and replenishing
- Menu development
- Commanding leadership style
- Plating
- Creativity
- Communication skills
- Attention to detail
- Operations Support
- Safe handling
- Food spoilage prevention
- Special requests
- Conflict resolution
- Food preparation and safety
- Schedule management
Accomplishments
Accomplishments
- Supervised team of 6 staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Received commendations from supervisors for team building, mentoring and leadership skills.
Additional Information
Additional Information
Worked with the following Executive Chef's:
- Chris Lusk
- Carl Schabhut
- Megan Bickford
- Chris Barbados
- Orlando Harris
Timeline
Sous Chef
Loews Hotels Inc.
08.2018 - 10.2019
Line Cook/Lead Trainer
Cafe Adelaide
05.2008 - 08.2018
Kitchen Supervisor
Bravo Brio Restaurant
06.2001 - 03.2008
John McDonogh Senior High School
High School Diploma
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